Easy Double Fudge Chocolate Chip Cookies

These delicious Fudgy cookies are the quintessential recipe for this year. Add them to your dessert menu and watch the compliments pouring into your life! We made these with real butter, high-quality Belgian cocoa powder, and the best chocolate chips. Try adding up to 1 cup of your favorite toasted nuts to the dough for an even more decadent cookie. We love them made with toasted chopped hazelnuts, macadamia nuts, pistachios, or pecans.

Double Fudge Chocolate Chip Cookies

Yield: 4 dozen cookies

1 ½ cups brown sugar

1 cup butter, softened

2 eggs

1 Tbsp. double vanilla extract

1 tsp. rum extract

2 ¼ cups Panhandle Milling all-purpose flour

⅔ cup cocoa powder (dark Belgian  cocoa preferred)

1 tsp baking soda

½ tsp. salt

2 cups high-quality semisweet or milk chocolate chips

Directions:

• Preheat the oven to 350°F. Wash and sanitize hands and all work surfaces.
• Beat sugar, butter, eggs, rum extract, and vanilla in a large bowl until light and fluffy.
• Combine flour, cocoa powder, baking soda, and salt in another bowl; stir into butter mixture until well blended. Mix in chocolate chips. Drop a rounded Tablespoon two inches apart onto ungreased cookie sheets.
• Bake in the preheated oven just until set, 8 to 10 minutes. Wash and sanitize all surfaces that came in contact with raw dough.
• Cool the cookies slightly on the cookie sheets before transferring them to wire racks to cool completely.

This dough Freezes beautifully!

• Just line up the scoops of dough on a parchment-lined baking pan.
• Place the pan in the freezer and allow to freeze solid.
• Remove from the baking pan and place in a freezer bag.
• To bake: Line up as usual on baking sheets. Bake as usual, but add 3-4 minutes to the baking time. Enjoy!

Serving suggestion:

Serve with a thick layer of ice cream or your favorite buttercream frosting in a sandwich-style cookie.