First of all, typing “fudgy” looks super weird. I had to double check the spelling on that one. In case you were wondering, the powers that are the internet tell me that “fudgy” isn’t even a word, but if I choose to use it as such, “f-u-d-g-y” is the correct spelling.
Second of all, I spilled a ton of chocolate powder during the taking of these photos.
I was attempting to artfully scatter cocoa powder on the tray (you know, like a real food photographer would do), and for some reason, I thought it would be best to scoop the powder with a spoon, walk across the room with that spoon, and then squat down by the coffee table, all while keeping my eyes on the TV (watching Allison Williams kill it as Peter Pan). Obviously, this was a poor decision, as the squat got me off balance, leading the entire spoon of cocoa powder to dump on the coffee table and freshly mopped floor.
Luckily, Eric was watching the entire thing happen, and he got a good laugh out of it. I live to entertain.
Anywho, a walk in the rain inspired this particular cookie. I had to run to the grocery to get a few ingredients for dinner, and it happened to be 30-something degrees and pouring rain as I walked the 7 blocks to the store. Since the streets here are still full of leaves, which tend to gather around the storm drains, walking through Portland was like walking through a wading pool. Thanks to the arrangement of some cars, I wound up walking through a puddle so deep that I couldn’t see the bottom (the water almost reached the top of my rain boots).
Needless to say, by the time I got home, I wanted something warm, comforting, and loaded with chocolate. And I wanted coffee. And along came these cookies, satisfying my every need.
These are straight up incredible when eaten warm from the oven. Like, you are going to lose self-control. So fudgy. So much chocolate. And just a hint of coffee. And if the hint of coffee in the cookies isn’t enough for you, we’ve reached the conclusion that these are pretty stellar when paired with a warm cup of the stuff.
So, if I may make a recommendation, this is the cookie you should be pulling out of the oven right as your guests arrive at your holiday party. You’ll look like an impressive host, and your guests will enter a state of chocolate euphoria. It’s a win-win.
- 1 cup unsalted butter, at room temperature
- ¾ cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups whole wheat pastry flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 2 tablespoons instant coffee granules
- ½ teaspoon salt
- 1 cup dark chocolate chips
- ½ cup powdered sugar
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or silpat liner.
- Beat together the butter and brown sugar until creamy. Beat in the eggs and vanilla.
- In a separate bowl, stir together pastry flour, cocoa powder, baking soda, instant coffee granules, and salt.
- Mix the dry ingredients into the butter and sugar mixture.
- Stir in chocolate chips.
- Put the powdered sugar in a small bowl.
- Use your hands to form the dough into small balls. Roll the balls through the powdered sugar until the outside is completely covered. Place on cookie sheet and bake for 10 minutes, or until the tops of the cookies begin to crack.
- Cool for 5 minutes on the pan before transferring to a wire rack.
- Store in an airtight container.
Oh, and be sure to check out Becca’s super simple and delicious Nilla-oons! (And be impressed that my friend with a precious newborn baby is making cookies in keeping with our crazy 12 days of Christmas cookies tradition.) Happy baking!