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.
The trick we learnt with my easy Chocolate Cookies is to 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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Chocolate Fudge Cookies
Chocolate fudge cookies loaded with dark chocolate.
Ingredients
- 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 or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 40 grams (1/2 cup) cocoa powder
- Pinch of salt, optional
- 1 tablespoon full fat or whole milk
- 100 grams (2/3 cup) dark or milk chocolate, roughly chopped, plus extra for decorating
Instructions
- 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.
Nutrition Information
This recipe was first published on Sweetest Menu in August 2014.
Ava says
Good taste, but not a perfect recipe. Cookies came out too dry & didnt flatten enough. Flour needs to be cut back to 1 1/4 cups (from 1 1/2 cups). Chocolate chips need to be increased to at least 1 cup -with more added for dotting the tops befire baking. I used the Special Dark Cocoa Powder and after the adjustments, they were great.
★★★
Jessica Holmes says
Hi Ava, sorry you didn’t enjoy them. There is only 140 grams (1 cup) flour in this recipe. If your cookies were too dry and didn’t flatten, it’s likely you over-measured your flour which is very easy to do if you are using cup measurements. I highly recommend using a baking scale for best results.
melissa says
can I use cane sugar instead of brown sugar?
★★★★★
Jessica Holmes says
Hi Melissa, I haven’t tried but could be worth a shot!
Jayne says
I love this recipe, I used both milk and white chocolate chunks in the cookies and it worked wonders!
★★★★★
Jessica Holmes says
Love hearing that!
Davina says
Amazing! This is hands down the best chocolate cookie recipe by far.
Thanks
★★★★★
Jessica Holmes says
Thank you! So glad you enjoyed them!
Kashish says
Hey, instead of egg what can I add?
Jessica Holmes says
I haven’t tested this recipe without eggs I’m sorry.
Tanvi says
Hi, plannong to .ake these over the weekend. Could you please tell how much ml is your teaspoon. I use 1 tsp- 5ml. Thanks in advance
Jessica Holmes says
Yes that’s right!
Sol Hernandez says
Delicious! Its between cake and cookie.
★★★★★
Jessica Holmes says
Awesome! Glad you like them!
lorena manzur says
hi! can i replace caster sugar for regular white sugar? loving your recipes!
Jessica Holmes says
Hi Lorena, yes you can!
Anna says
Hi, These cookies look awesomely delicious
Jessica Holmes says
Thanks Anna! Hope you enjoy them!
Fay says
These were soooooo good. I added white, milk and dark chocolate and I flattened the balls a bit before baking.
Jessica Holmes says
So glad you enjoyed them Fay!
Sahar says
Lovely cookies although cut the sugar by nearly half – added walnuts second time round and even yummier!
★★★★★
Jessica Holmes says
Glad you enjoyed them Sahar!
Pritha Chatterjee says
Can i omit the egg in this recipe ?
Jessica Holmes says
Hi Pritha, no sorry.
Natalie says
I love chocolate fudge cookies! These look so delicious and fudgy ♥
★★★★★
Jessica Holmes says
Thanks Natalie!
Josh says
I really liked these!
★★★★★
Jessica Holmes says
I’m glad you liked them Josh!
Sumayya says
instead of brown sugar what can we use????
Jessica Holmes says
Hi Sumayya, You can just use regular caster sugar for the whole amount instead. Thanks!