Chocolate Fudge Cookies

Introduction:

Craving something rich, chewy, and irresistibly chocolatey? These Chocolate Fudge Cookies deliver everything you love about brownies—in cookie form. Dense, gooey, and bursting with deep chocolate flavor, they’re the perfect treat for serious chocolate lovers. Whether served warm with a glass of milk or gifted during the holidays, these cookies never fail to impress.

Origin:

Chocolate cookies trace their roots to the invention of chocolate chip cookies in the 1930s in the U.S., but fudge-style cookies emerged later as bakers experimented with denser, richer variations. These cookies are inspired by classic American fudge brownies, combining the best qualities of both brownies and cookies into one indulgent bite.

Ingredients:

For the Cookies:

  • 1 cup (170g) semi-sweet or dark chocolate chips (melted)
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (130g) chocolate chips or chunks (for mix-ins)

Optional Ingredients:

  • Add 1/2 tsp espresso powder to enhance chocolate flavor
  • Mix in 1/2 cup chopped walnuts or pecans for crunch
  • Top with a pinch of flaky sea salt before baking for contrast
  • Use white or peanut butter chips for variation
  • Replace half the chocolate with milk chocolate for a sweeter taste

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a microwave-safe bowl, melt the 1 cup of chocolate chips in 20-30 second intervals, stirring until smooth. Set aside to cool slightly.
  3. In a large mixing bowl, cream the butter with granulated and brown sugar until light and fluffy.
  4. Add eggs one at a time, then stir in vanilla and the melted chocolate.
  5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  6. Gradually add dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the remaining chocolate chips (and optional nuts if using).
  8. Scoop 1.5–2 tablespoon-sized mounds of dough onto prepared baking sheet, leaving 2 inches between each.
  9. Bake for 10–12 minutes, until edges are set but centers still look soft.
  10. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Tips for Success:

  • Do not overbake—cookies should look slightly underdone in the center.
  • For extra fudginess, chill dough for 30 minutes before baking.
  • Use high-quality cocoa powder and chocolate for best flavor.
  • If cookies spread too much, chill dough longer or reduce butter slightly.
  • Use a cookie scoop for uniform size and even baking.

Recommendations:

  • Pair with a cold glass of milk or a scoop of vanilla ice cream.
  • Great for holiday platters, bake sales, or chocolate-themed desserts.
  • Store in an airtight container at room temperature for up to 5 days—or freeze for longer shelf life.

Nutrition (per cookie, based on 24 cookies):

  • Calories: ~190
  • Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 24g
  • Sugar: 16g
  • Protein: 2g
  • Fiber: 2g

(Nutritional values may vary depending on ingredients and serving size.)

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