Why You’ll Love Chocolate Fudge Cookies Recipe
If you’re a chocolate enthusiast, these Chocolate Fudge Cookies are a must-try. They boast a rich, double-chocolate flavor from both cocoa powder and generous chunks of real chocolate. The dough is thick and fudgy, ensuring a chewy center with slightly crisp edges. Chilling the dough before baking helps maintain their shape, preventing excessive spreading and resulting in a perfectly textured cookie. Each bite offers a delightful contrast between the soft cookie and the gooey pockets of melted chocolate.
Ingredients
115 grams (1/2 cup) unsalted butter, softened to 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 whole milk (if needed)
100 grams (2/3 cup) dark or milk chocolate, roughly chopped, plus extra for decorating
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Baking Trays: Line two baking trays with baking or parchment paper.
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Cream the Butter and Sugars: In a large mixing bowl, beat together the softened butter, brown sugar, and caster sugar using an electric mixer until the mixture is light and fluffy.
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Add Wet Ingredients: Add the vanilla extract and egg to the creamed mixture, beating until well combined.
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Combine Dry Ingredients: In a separate bowl, sift together the plain flour, baking soda, cocoa powder, and salt (if using).
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Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a thick dough forms. If the dough appears too dry, add 1 tablespoon of whole milk to achieve the desired consistency.
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Incorporate Chocolate Chunks: Fold in the chopped chocolate pieces, ensuring they are evenly distributed throughout the dough.
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Chill the Dough: Cover the dough and refrigerate for at least 30 minutes to prevent excessive spreading during baking.
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Preheat the Oven: Preheat your oven to 180°C (350°F) for a standard oven or 160°C (320°F) for a fan-forced oven.
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Shape the Cookies: Roll the chilled dough into balls, approximately 1.5 tablespoons each, and place them onto the prepared baking trays.
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Bake: Bake in the preheated oven for about 10-11 minutes, or until the edges are set. The centers will remain soft but will firm up as they cool.
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Decorate and Cool: While the cookies are still warm, press a few extra pieces of chocolate onto the top of each cookie. Transfer the cookies to a wire rack to cool completely.
Servings and Timing
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Servings: This recipe yields approximately 16 cookies.
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Preparation Time: 15 minutes
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Chilling Time: 30 minutes
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Baking Time: 10-11 minutes
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Total Time: Approximately 55-60 minutes
Variations
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White Chocolate Chunks: Substitute dark chocolate with white chocolate for a sweeter flavor profile.
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Nuts: Add chopped walnuts or pecans for added texture and a nutty taste.
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Sea Salt: Sprinkle a pinch of sea salt on top of each cookie before baking to enhance the chocolate flavor.
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Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies suitable for those with gluten sensitivities.
Storage/Reheating
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Storage: Store the cooled cookies in an airtight container at room temperature for up to 4 days.
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Freezing: For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They can be stored for up to 2 months.
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Reheating: To enjoy warm cookies, reheat in a preheated oven at 160°C (320°F) for 5-7 minutes.
FAQs
How can I make these cookies softer?
To achieve a softer texture, ensure not to overbake the cookies. Remove them from the oven when the edges are set but the centers are still soft.
Can I use margarine instead of butter?
While butter provides a richer flavor, margarine can be used as a substitute. The texture may vary slightly, but the cookies will still be delicious.
Is it necessary to chill the dough?
Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in thicker cookies.
Can I use chocolate chips instead of chopped chocolate?
Chopped chocolate creates larger pockets of melted chocolate, enhancing the fudgy texture. However, chocolate chips can be used as a substitute.
How can I make these cookies dairy-free?
Use dairy-free butter and ensure the chocolate used is dairy-free to make these cookies suitable for a dairy-free diet.
Can I add other mix-ins like dried fruit?
Yes, feel free to add dried fruits like cranberries or raisins for added flavor and texture.
How do I know when the cookies are done?
The cookies are done when the edges are set, and the centers appear slightly soft. They will firm up as they cool.
Can I double the recipe?
Yes, you can double the ingredients to make a larger batch. Ensure to adjust the baking time if needed.
What can I pair these cookies with?
These cookies pair wonderfully with a glass of milk, a cup of coffee, or can be used to make ice cream sandwiches.
Can I freeze the dough?
Yes, you can freeze the dough by rolling it into balls and placing them on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.
Conclusion
These Chocolate Fudge Cookies are a delightful treat for any chocolate lover. Their rich flavor, chewy texture, and versatility make them a perfect addition to any dessert table or a sweet snack to enjoy with a hot beverage. Whether you stick to the classic recipe or experiment with variations, these cookies are sure to satisfy your sweet cravings.
Chocolate Fudge Cookies
Indulge in these rich and fudgy double chocolate cookies, combining cocoa powder and chocolate chunks for an intense chocolate flavor. Chilling the dough ensures a perfect texture, making them a delightful treat for any occasion.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: Approximately 16 cookies
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup brown sugar
- 1/4 cup caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 tablespoon whole milk (optional)
- 2/3 cup dark chocolate chunks
- Extra chocolate for topping
Instructions
- Cream the softened butter, brown sugar, and caster sugar using an electric mixer until light and fluffy.
- Add the vanilla extract and egg to the mixture, beating until well combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined. If the dough appears dry, incorporate 1 tablespoon of whole milk.
- Fold in the dark chocolate chunks, ensuring even distribution throughout the dough.
- Refrigerate the dough for 30 minutes to prevent excessive spreading during baking.
- Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
- Roll the chilled dough into balls and place them on the prepared baking tray. Bake for 10 minutes or until the edges are set.
- While the cookies are still warm, press additional chocolate chunks onto the tops for an extra chocolatey finish.
- Allow the cookies to cool on a wire rack. For the ultimate experience, enjoy at least one while it’s still warm.
Notes
- Chilling the dough is crucial to prevent the cookies from spreading too much during baking.
- If the dough feels too dry, add a tablespoon of whole milk to achieve the desired consistency.
- For varied textures and gooey bites, use a mix of dark, milk, and white chocolate chunks.
- These cookies can be stored in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze the dough balls and bake them directly from frozen, adding an extra minute to the baking time.
