Today’s recipe was given to me by a reader named David who says that without a doubt, these are the best cookie he’s ever eaten. He got the recipe years ago from the Raleigh News and Observer which credits the source as The Guglhupf Bakery in Durham. David, thanks so much for this recipe! The cookies are puffy, crackly, shiny, soft in the center and pretty much everything one good ask for in double fudge cookies. They’re also really simple to throw together.
The full batch makes about 40 cookies and calls for a full pound of chocolate, but you can easily halve or quarter the recipe and make fewer cookies. David mentioned in the notes that he has successfully substituted self-rising flour, so if you have a bag of that lying around and want to use it up, you can take out the baking powder and salt and use that. David has also substituted chocolate chips for the pound of chocolate.
- 1 pound semisweet chocolate, chopped
- 6 tablespoons butter
- 4 large eggs
- 1 1/3 cups sugar
- 1 teaspoon vanilla
- 3/4 cups all-purpose flour (Trader Joe's gluten free flour can be used)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup chocolate chips
- 1/2 cup chopped nuts
- Preheat oven to 350 degrees. Line 2 or 3 cookie sheets with parchment paper.
- In the top of a double boiler, combine semisweet chocolate and butter and melt over simmering water. Alternatively, melt gently in the microwave using a low setting and stirring often. Let cool slightly. It shouldn't be too warm when you add it to the egg mixture.
- Combine the eggs and the sugar in a large mixing bowl and beat with an electric mixer until thick and pale. Add the melted chocolate-butter mixture and vanilla and beat until mixed.
- Mix the flour, baking powder and salt together in a small bowl, then stir into the chocolate mixture. Fold in chocolate chips and nuts. If for some reason your dough is too soft too scoop (mine wasn't, but it happens with some recipes), just let it sit for a few minutes and it should thicken slightly as it cools.
- Drop the batter by heaping tablespoonfuls onto the parchment paper lined cookie sheets, spacing them about 2 inches apart. Bake until cookies are puffed and their surface cracked, about 10 minutes.