Butter Baking

Butter Baking

A Blog of Baked Goods

Double Fudge Cookie and Chocolate Chip Cookie Smashed Cookies


So I just went for a run.


Well it was more like a walk/run. But it’s still a pretty big deal. Because I haven’t been for a run since like, 2010.

Not even kidding.


Once upon a time, I was one of those weird people who was addicted to the gym.

The story goes that when I finished high school I lived in Europe for a year. I spent most of my time drinking. And eating. I danced a lot too, but I’m not sure that dancing with a beer in one hand and a cigarette in the other counts as exercise?

No? Okay then.


Not surprisingly, I put on a bit of weight. So I came back home with a resolve to lose it all. And I did. And in the process, I became addicted to the gym. I used to go like, five times a week. And when I wasn’t at the gym I was going for runs. Which was crazy, because I was never really an “exercise person” before that.

My friends all thought I had lost the plot.

And then a whole bunch of things happened in my life at once, I went on a holiday to America and my exercise habit was broken. Since then, I managed the odd Zumba class, but I got over that eventually too.


So I’m not sure what came over me today, to make me actually put on my trainers and go for a run.

Maybe it’s the refreshingly warm spring weather that we have going on today.

Maybe it’s the fact that I ate a few too many of these cookies and felt a little guilty. Because I promise you, if you make these cookies, you’ll eat a few too many too.


These cookies take the best of both worlds (classic, chewy chocolate chip cookie and dark, fudgy double chocolate chip cookie) and smashes them together.

So you don’t have to choose anymore.

But be prepared that you might need to go for a run afterwards too, okay?


DOUBLE FUDGE COOKIE AND CHOCOLATE CHIP COOKIE SMASHED COOKIES
Adapted from How Sweet It Is.

For the double fudge chocolate cookie dough
165g unsalted butter, melted and cooled until warm (1 1/2 sticks)
1 cup packed brown sugar
1/4 cup white sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1 1/2 cups plain flour
1/2 cup cocoa
1/2 tsp salt
1/2 tsp baking soda
1 cup chocolate chips

For the chocolate chip cookie dough
Adapted from Baking Illustrated.

165g unsalted butter, melted and cooled until warm (1 1/2 sticks)
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
1 tsp vanilla extract
2 cups + 2 tbsp plain flour
1/2 tsp baking soda
1/2 tsp salt
1  cup chocolate chips

Preheat the oven to 180 C (350 F) and line a few trays with baking paper.

To make the double fudge cookie dough, using a wooden spoon, mix the melted butter and both sugars together in a large bowl.

Add the egg and the egg yolk, mixing well between each addition. Stir in the vanilla.

Mix in the flour, cocoa, baking soda and salt until just incorporated. Finally, stir through the chocolate chips. Set aside while you make the other dough.

To make the chocolate chip cookie dough, using a wooden spoon, mix the melted butter and both sugars together in a large bowl.

Add the egg and the egg yolk, mixing well between each addition. Stir in the vanilla.

Mix in the flour, baking soda and salt until just incorporated. Finally, stir through the chocolate chips.

Form each dough into 24 balls, using a large tablespoon of dough per ball, so you have a total of 48 balls of cookie dough.

Break each ball of dough in half and press together one half of chocolate chip cookie dough and one half of double fudge cookie dough, with the broken side facing up.


Arrange the cookies on the prepared baking trays and bake for 10 minutes. Makes 48 smashed cookies.

22 Comments

Leave a Reply