You’ll love these Chocolate Fudge Cookies made from scratch. Thick and chewy double chocolate cookies made with cocoa powder and filled with big chunks of chocolate.
Introducing my fave Chocolate Fudge Cookies ❤️
I’ve been making these soft and chewy chocolate cookies for the past 5 years and there’s still nothing I would change about them. They’re soft and pillowy, with gooey pockets of chocolate in every bite.
To make sure you get perfect double chocolate cookies every time, I’m sharing all my tips and tricks with you 👇🏻
If you love chocolate AND cookies, and think no chocolate is too much chocolate, THESE ARE FOR YOU.
There are two things that make these Chocolate Fudge Cookies extra special. First, that soft cocoa-laden cookie. It’s a really simple cookie dough but it yields the most delicious results. Plenty of cocoa powder makes them look dark and mysterious, but also gives them an added depth of flavour.
The second thing is ALL. THE. CHOCOLATE.
And I’m not talking chocolate chips. These Chocolate Fudge Cookies call for BIG chunks of chocolate. My trick? Grab a block of chocolate and chop it up by hand.
It ensures that all the chocolate pieces are different shapes and sizes – and it means there’s gooey pockets of chocolate in every, single, bite. Which makes for a very good cookie in my opinion.
HOW TO MAKE PERFECT CHOCOLATE FUDGE COOKIES
- You will need an electric mixer for this recipe and you need to chill the cookie dough – BUT IT’S WORTH IT. Trust me.
- Start with room temperature butter – not fridge cold and not melty by any means. Beat together the butter and sugars. I use both caster sugar and brown sugar for maximum flavour and crunchy edges.
- Next comes the vanilla and egg. And then flour, baking soda (for lift) and cocoa powder (for flavour and texture). The dough will be thick and sticky. If it’s too dry, add a tablespoon of milk.
- Next, comes the chocolate. I prefer to use dark chocolate but you can use milk chocolate or white chocolate. I recommend cutting up a block of chocolate by hand instead of using chocolate chips. Chocolate chips are designed to hold their shape, but we want the chocolate to melt and go ooey-gooey!
- To ensure the cookies don’t spread too much in the oven, you need to chill the cookie dough for 30 minutes. Patience is a virtue.
- Roll the cookies into balls using your hands and then place on an oven tray lined with baking or parchment paper. Bake for around 10 minutes or until the edges start to firm up – remember cookies will firm up even more as they cool.
- Add a few extra chunks of chocolate on each cookie while they are still warm. Then leave to cool on a wire rack. Although, I recommend sneaking at least ONE while they are still warm. It might fall apart but it’ll be outrageously good.
MORE CHOCOLATE COOKIES TO TRY:
- Chocolate Oreo Cookies
- Chocolate Peanut Butter Cookies
- Peppermint Chocolate Cookies
- Chocolate Gingerbread Cookies
- Chunky Walnut Chocolate Cookies
Chocolate fudge cookies loaded with dark chocolate.
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour
- 1/2 teaspoon baking soda
- 40 grams (1/2 cup) cocoa powder
- Pinch of salt, optional
- 1 tablespoon milk
- 100 grams (2/3 cup) dark or milk chocolate, roughly chopped, plus extra for decorating
- Line two baking trays with baking paper. In a large mixing bowl, add butter and sugars and beat with an electric mixer until combined.
- Add vanilla and egg and beat for a minute or so until combined. Sift in flour, baking soda, cocoa powder and salt, if using, into the mixture, and mix briefly until a chocolately dough forms.
- If it’s a little dry, add the tablespoon of milk and then stir in the chocolate chunks. Place the dough in the fridge and chill for at least 30 minutes.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Roll the dough (approximately 1.5 tablespoons each) into balls using your hands and place onto the prepared trays.
- Place in the oven and bake for approximately 10-11 minutes. While they’re still warm, place a few extra pieces of chocolate on top of each cookie, then transfer to a wire rack to cool completely.
This recipe was first published on Sweetest Menu in August 2014.