Name: Chocolate Fudge Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (softened); 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup semisweet chocolate chips or chunks

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If you’re a chocolate lover (and honestly, who isn’t?), these Chocolate Fudge Cookies are about to become your new obsession. Imagine biting into a cookie that’s crispy in all the right places, yet outrageously soft, chewy, and loaded with melted chocolate chips in every single bite. They’re easy to make and so utterly decadent, you’ll wonder why you ever settled for basic store-bought cookies. With just a handful of pantry staples and a little bit of chocolate magic, you can whip up a batch of these treats whenever that craving strikes—trust me, they’ll disappear fast!

Chocolate Fudge Cookies Recipe - Recipe Image

Ingredients You’ll Need

You don’t need to raid a specialty store for these cookies—just simple, quality ingredients that work together to create fudgy perfection. Every component has an important job, whether it’s boosting the richness, helping the dough rise, or giving each cookie its irresistible chocolate punch.

Unsalted butter (1/2 cup, softened): Provides a rich, creamy base that makes the cookies tender and flavorful.
Granulated sugar (1 cup): Sweetens every bite and helps create that classic chewy texture.
Large eggs (2): Bind everything together for a luscious, moist crumb.
Vanilla extract (1 teaspoon): Adds warmth and depth, enhancing all the chocolatey notes.
All-purpose flour (1 cup): Gives the cookies their structure without making them cakey.
Unsweetened cocoa powder (1/2 cup): Delivers a deep, pure chocolate flavor that isn’t overly sweet.
Baking powder (1 teaspoon): Ensures just the right amount of lift for pillowy centers.
Salt (1/4 teaspoon): Balances out the sweetness and intensifies the chocolate.
Semisweet chocolate chips or chunks (1 cup): Melty pockets of chocolate in every bite—use quality chocolate for the best result!

How to Make Chocolate Fudge Cookies

Step 1: Prep Your Baking Station

Before you start, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This step makes sure your cookies bake evenly and prevents any sticky messes—plus, it means easy cleanup later. While the oven heats up, set out your ingredients so they’re at room temperature and ready to go.

Step 2: Cream Butter and Sugar

Using a large bowl and an electric mixer (or some sturdy elbow grease), cream the softened butter together with the granulated sugar until it’s fluffy, pale, and cloud-like. This aerates the mixture and sets the stage for cookies that are soft inside with those magical crispy edges everyone loves.

Step 3: Add Eggs and Vanilla

Crack in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, letting that sweet, fragrant aroma bloom through the batter. The eggs make the cookies moist, while vanilla is your secret weapon for deepening those delicious flavors.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking powder, and salt until the mixture looks uniform. This makes sure everything blends smoothly later—nobody wants bites of cocoa clumps!

Step 5: Mix Dry with Wet

Gently fold the dry ingredients into your wet mixture, using a spatula or spoon until just combined. Resist the urge to overmix—you want to keep these Chocolate Fudge Cookies super tender and soft.

Step 6: Add the Chocolate Chips

Now comes the best part: fold in the chocolate chips or chunks. Be generous and treat yourself to high-quality chocolate here—you’ll thank yourself with every gooey, melty mouthful.

Step 7: Scoop and Bake

Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each one. Bake in your preheated oven for 10–12 minutes or until the cookies are set around the edges but still a bit soft in the center. That’s how you get that divine fudgy, almost brownie-like texture!

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes—this helps them finish baking and set just right—then transfer to a wire rack to cool completely. Or, be honest, sneak one while they’re still warm and the chocolate is perfectly melty.

How to Serve Chocolate Fudge Cookies

Garnishes

For an extra flourish, sprinkle your Chocolate Fudge Cookies with a pinch of flaky sea salt the moment they come out of the oven. Or dust with a little powdered sugar or a drizzle of melted chocolate—each option adds a pop of flavor and makes them look bakery-worthy.

Side Dishes

There’s nothing better than a warm cookie alongside a glass of cold milk, but you can level things up with a scoop of vanilla ice cream or a mug of rich hot chocolate. If you’re serving a crowd, add a platter of fresh berries for a lovely contrast to all that chocolate richness!

Creative Ways to Present

Stack your Chocolate Fudge Cookies in a tall tower and tie them with a ribbon for gift-giving, or arrange them in a circle around a little bowl of chocolate ganache for dipping. For parties, make cookie “sandwiches” with marshmallow fluff or ice cream in the middle—so much fun and totally drool-worthy.

Make Ahead and Storage

Storing Leftovers

Once cooled, keep these cookies in an airtight container at room temperature. They’ll stay soft and fudgy for up to 5 days (though honestly, it’s rare they last that long). Tuck a slice of sandwich bread in the container to help lock in moisture and keep your cookies ultra chewy.

Freezing

Both the unbaked dough and baked cookies freeze beautifully! To freeze dough, scoop it into balls, lay on a tray to freeze solid, then transfer to a zip-top bag for up to 2 months—just add an extra minute or two to the baking time straight from frozen. Baked cookies can also be frozen for up to 3 months; defrost at room temperature and they’ll taste freshly made.

Reheating

If your cookies get a little firm, pop one in the microwave for about 8–10 seconds for that just-baked gooeyness. If reheating several, a minute in a low oven (about 300°F) will revive the chocolate and make your kitchen smell irresistible again.

FAQs

Why are my Chocolate Fudge Cookies turning out cakey instead of chewy?

Make sure you’re accurately measuring your flour (spoon and level instead of scooping) and don’t overmix the dough. Overbaking can also make cookies cakey, so pull them from the oven while the centers still look a little soft.

Can I use different kinds of chocolate in this recipe?

Absolutely! Try bittersweet, milk chocolate, or even white chocolate chips if you want to switch things up. Mixing a couple of types can give your cookies extra flavor depth.

Do I have to chill the dough before baking?

Chilling isn’t required, but for even fudgier Chocolate Fudge Cookies, popping the dough in the fridge for 30 minutes will give you an even thinner, chewier center and enhanced flavor.

How do I get perfectly round cookies?

If you want picture-perfect cookies, use a cookie scoop and gently shape the dough with damp fingers or the back of a spoon before baking. Give each some space so they spread nicely!

Can I make these gluten-free?

Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The results are still deeply chocolatey and just as indulgent.

Final Thoughts

If you’re craving that bakery-style, fudgy, chocolate-packed joy, you absolutely need to make these Chocolate Fudge Cookies at home. They’re delightfully simple and guaranteed to win hearts (and taste tests) every single time. Go ahead—treat yourself and the people you love to a batch soon!

Chocolate Fudge Cookies Recipe

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4.9 from 26 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in these decadent Chocolate Fudge Cookies that are rich, chewy, and loaded with chocolate chips. Perfect for satisfying your sweet tooth!

Ingredients

Scale

Ingredients:

1/2 cup unsalted butter (softened)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips or chunks

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Cream butter and sugar: In a large bowl, cream the butter and sugar together until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Mix wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips.
Bake: Drop rounded tablespoons of dough onto the prepared baking sheets. Bake for 10–12 minutes until set around the edges but still soft in the center.
Cool and enjoy: Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.