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- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
3. Mix Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. The dough will be thick and fudgy.
4. Add the Chocolate Chips and Nuts:
- Fold in the semi-sweet chocolate chips, milk chocolate chips (if using), and chopped nuts (if desired). The dough will be packed with chocolate chunks and chips for a rich texture.
- Using a tablespoon or a cookie scoop, drop heaping spoonfuls of dough onto the prepared baking sheets. Make sure to leave about 2 inches between each cookie to allow room for spreading.
- For an extra gooey center, lightly press a small amount of heavy cream into the center of each dough ball. This will melt into the cookie while baking, making the center extra fudgy.
6. Bake the Cookies:
- Bake for 10-12 minutes or until the edges are set but the center is still soft. The cookies will continue to firm up as they cool, so avoid overbaking.
- For even softer cookies, check them at the 10-minute mark and pull them out if they still look a little gooey in the center.
7. Cool and Serve:
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- These cookies are best enjoyed warm when the chocolate is still melted and gooey.
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