These Whole Wheat Chocolate Fudge Cookies are everything you want in one rich, fudgy cookie!
Chocolate chocolate double chocolate and a lot of sugar too. I’m in heaven.
I already have a double chocolate cookie recipe on the blog (which is totally one of my faves), but I wanted that big puffy cookie that Lindsay promised.
Problem was, I had already melted my butter when I realized I was out of white flour. I couldn’t believe it was possible for me to run out of flour (I like to be prepared for anything in the kitchen) but my daughter requested pancakes for breakfast a few days before and, well, I wanted pancakes too. Flour = devoured.
I considered dropping my desire for cookies, but I had already come this far and was really planning on having a chocolate fudge cookie in my mouth soon. I decided to do the unthinkable – replace the white flour entirely with whole wheat flour.
Whole wheat flour can make baked goods a little dry, so I decreased the overall amount of flour and used brown sugar to pump up the moisture. I like to use my favorite North Dakota Mills flour when baking with whole wheat.
If you don’t care for the texture of whole wheat in your baking I recommend giving this one a try or going with a white whole wheat.
As I mentioned in my post about the many ways to make chocolate chip cookies, you are welcome to bake these whole wheat chocolate fudge cookies right after mixing the dough. Chilling the dough, however, allows them to stay nice and puffy in the oven without spreading out all over the place. And we all know by now that I was after a puffy cookie.
Did I mention I’m trying to get in better shape? I’m my own worst enemy.
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Whole Wheat Chocolate Fudge Cookies
- Place one stick of butter on the kitchen counter to soften. Place the other stick of butter in a microwave safe bowl and melt completely in the microwave. Allow the butter to cool to a semisoft texture either on the counter or in the refrigerator, about 30 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter, microwaved butter, and both sugars until fluffy. Add vanilla and eggs and mix briefly until just incorporated.
- In a separate bowl, whisk together cocoa powder, flour, baking soda, and salt. Add the flour mixture to the butter mixture and combine until you cannot see any more dry flour. The dough should be sticky but you should be able to touch it with your hands without it being too messy. Stir in chocolate chips.
- Cover the top of the bowl tightly with plastic wrap and allow the dough to rest in the refrigerator for 30 minutes or up to 2 days.
- When you’re ready to bake the cookies, preheat the oven to 350ºF. Roll the dough into balls slightly larger than a golf ball and place two inches apart on a baking sheet lined with parchment paper or a Silpat. Bake 8-9 minutes, depending on how cold your dough is. The cookies should be puffy and soft. Allow to cool on the baking sheet for 5-10 minutes before transferring to a cooling rack to cool completely (or be devoured).