Chocolate Fudge Cookies
These cookies are perfect for chocolate lovers. They are packed with rich chocolate fudge flavor and practically melt in your mouth. Enjoy them with a glass of milk for a delightful treat. Double Chocolate Fudge Cookies
These cookies are like pure chocolate fudge. The dough is based on my aunt’s famous “Death by Chocolate cookies,” but with some changes. I reduced the butter to two tablespoons and increased the chocolate to two cups plus cocoa powder. These cookies are perfect for true chocolate lovers. 😉
“These cookies are like pure Chocolate Fudge Cookies.”
But my previous easy Christmas Crack Cookies with a few ingredients are also very delicious.
Chocolate Fudge Cookies Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips, divided
- 2 and 1/2 tablespoons unsalted butter, cut into tiny cubes
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, at room temperature
- 2 tablespoons whole milk, at room temperature
- 2 and 1/2 teaspoons vanilla extract
- Flaky sea salt, for sprinkling
- Extra chocolate chips, for decorating
Instructions Chocolate Fudge Cookies
- Preheat Oven: Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray and set aside.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt set aside.
- Melt Chocolate and Butter: In a large, microwave-safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15-second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.
- Mix Wet Ingredients: In a large bowl, whisk together both sugars and the eggs, beating until well combined. Beat in milk and vanilla. Then fold in the melted chocolate, stirring until evenly combined.
- Combine Wet and Dry Ingredients: Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here.
- Add Remaining Chocolate Chips: Fold in the remaining chocolate chips, stirring until everything is just combined.
- Scoop Batter onto Baking Sheets: Scoop 1/4 cupful of the batter directly onto the prepared baking sheets, leaving room for spreading.
- Bake: Bake, one tray at a time, for 15 minutes, or until the edges are set and the tops are dark and shiny.
- Add Toppings: Press a few extra chocolate chunks on top of the warm cookies and sprinkle with sea salt.
- Cool: Allow cookies to completely cool on the baking sheet for one hour before serving.
How to Make Perfect Chocolate Fudge Cookies
- Preparation: You will need an electric mixer for this recipe, and chilling the cookie dough is crucial, but trust me, it’s worth it.
- Cream Butter and Sugars: Start with room temperature butter and beat it together with both caster sugar and brown sugar for maximum flavor and crunchy edges.
- Add Vanilla and Egg: Next, add vanilla and egg to the butter-sugar mixture.
- Incorporate Dry Ingredients: Mix in flour, baking soda (for lift), and cocoa powder (for flavor and texture). The dough should be thick and sticky; if too dry, add a tablespoon of milk.
- Add Chocolate: Cut up a block of dark, milk, or white chocolate by hand instead of using chocolate chips for a more melty result.
- Chill Dough: To prevent excessive spreading in the oven, chill the cookie dough for 30 minutes. Patience is key here.
- Shape and Bake: Roll the chilled dough into balls and place them on a baking tray lined with parchment paper. Bake for around 10 minutes until the edges start to firm up.
- Add Extra Chocolate: While still warm, press a few extra chunks of chocolate onto each cookie.
- Cool and Enjoy: Allow the cookies to cool on a wire rack. While it’s tempting, try at least one while still warm for an outrageously good experience.
See this: Soft and Gooey Chocolate Fudge Cookies Recipe
Cookie Dough Consistency Chocolate Fudge Cookies
The cookie dough will resemble more like brownie batter but don’t worry, this is normal. Simply use a large cookie scoop to scoop the batter onto the prepared baking sheet.
Cooling Process
These cookies must cool completely on the tray. It’s best to leave them for about an hour before removing them.
Key Ingredients
Since these cookies are rich in chocolate, adding a pinch of salt and vanilla to the dough is essential. Don’t skip these ingredients they enhance the flavor.
Chocolate Chips
Any brand of chocolate chips will work fine for this recipe.
Final Tips
Make sure to have a glass of milk ready to pair with these cookies, and start baking now.
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I hope this recipe brings as much joy to your home as it does to mine.🍪💕
Share your family’s favorite cookie recipes or baking stories in the comments below. I’d love to hear about your baking adventures.
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HAPPY BAKING🍪💕
Soft Batch Double Chocolate Fudge Cookies Recipe
Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips divided
- 2 and 1/2 tablespoons unsalted butter cut into tiny cubes
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 large eggs at room temperature
- 2 tablespoons whole milk at room temperature
- 2 and 1/2 teaspoons vanilla extract
- Flaky sea salt for sprinkling
- Extra chocolate chips for decorating
Instructions
- Preheat Oven: Preheat oven to 325 degrees (F). Line two large baking sheets with parchment paper, lightly spray them with non-stick spray and set aside.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt set aside.
- Melt Chocolate and Butter: In a large, microwave-safe bowl, combine one cup of the chocolate chips and the butter. Heat them in the microwave, on low power, in 15-second increments, mixing in between each, until butter and chocolate are completely melted and can easily be whisked smooth.
- Mix Wet Ingredients: In a large bowl, whisk together both sugars and the eggs, beating until well combined. Beat in milk and vanilla. Then fold in the melted chocolate, stirring until evenly combined.
- Combine Wet and Dry Ingredients: Using a rubber spatula, fold the dry ingredients into the wet ingredients, stirring just until combined. Do not over mix here!
- Add Remaining Chocolate Chips: Fold in the remaining chocolate chips, stirring until everything is just combined.
- Scoop Batter onto Baking Sheets: Scoop 1/4 cupful of the batter directly onto the prepared baking sheets, leaving room for spreading.
- Bake: Bake, one tray at a time, for 15 minutes, or until the edges are set and the tops are dark and shiny.
- Add Toppings: Press a few extra chocolate chunks on top of the warm cookies and sprinkle with sea salt.
- Cool: Allow cookies to completely cool on the baking sheet for one hour before serving.
NUTRITION INFORMATION
- Serving Size: 1 cookie Calories: 162 Sugar: 12 g Sodium: 88.5 mg Fat: 8.4 g Carbohydrates: 20.6 g Protein: 2.4 g Cholesterol: 28.7 mg
- Nutrition information is a guide only.
