If you’re dreaming of ultra-rich, wonderfully chewy cookies that taste like a cross between a brownie and the perfect chocolate truffle, these Chocolate Fudge Cookies are about to steal your heart. They’re loaded with deep cocoa flavor, shiny crackly tops, and gooey chocolate bits in every bite. They’re the type Dessert. Whether you keep them simple or add in crunchy walnuts, this recipe will quickly become your chocolatey go-to.
Ingredients You’ll Need
You only need a handful of basic ingredients to create magic with these cookies, and each has a starring role in delivering that signature rich taste and texture. From creamy butter to luxurious cocoa and a sprinkle of chocolate chips, every item brings its own special touch to Chocolate Fudge Cookies.
- Unsalted butter (1 cup, softened): Gives the cookies a tender, melt-in-your-mouth crumb and that luscious richness.
- Granulated sugar (1 ½ cups): Sweetens the dough and helps create those classic crackly tops.
- Eggs (2 large): Bind the ingredients together and contribute moisture for that irresistible chew.
- Pure vanilla extract (2 tsp): Enhances the chocolate and adds a warm, comforting depth of flavor.
- Unsweetened cocoa powder (1 ¼ cups): Offers deep, pure chocolate flavor and gives these cookies their signature fudgy character.
- All-purpose flour (1 ¾ cups): Provides structure so the cookies hold their shape while staying soft.
- Baking soda (1 tsp): Helps the cookies spread and rise just enough for that perfect, soft center.
- Salt (½ tsp): Balances the sweetness and sharpens the chocolate flavor.
- Semi-sweet chocolate chips (1 cup): Melt into pools of chocolate throughout each cookie for extra chocolatey goodness.
- Chopped walnuts (1 cup, optional): Add a delightful crunch and a subtle nutty flavor, or feel free to substitute or skip if needed.
How to Make Chocolate Fudge Cookies
Step 1: Prep Your Baking Sheets and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper – this keeps the cookies from sticking and makes cleanup a total breeze. Getting the oven and trays ready early means you can bake immediately once your dough is mixed.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream your softened butter and granulated sugar until the mixture is light and fluffy. This usually takes 2-3 minutes and creates the base for that pillowy, yet chewy texture in every Chocolate Fudge Cookie.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, until each is fully incorporated. Once the eggs are mixed in, add the vanilla extract. The batter should look smooth and glossy at this stage – and you’ll start craving a spoonful right then and there.
Step 4: Mix in the Cocoa Powder
Sift in the unsweetened cocoa powder to prevent any lumps and stir until the mixture is completely dark and chocolatey. This step really sets the tone for those deep, fudgy vibes in your cookies.
Step 5: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures your leavening is evenly distributed and gives the cookies their perfect thickness without any surprises.
Step 6: Make the Dough
Gradually mix the dry ingredients into the wet chocolate mixture. Stir just until a thick dough forms. Take care not to overmix – you want to keep these cookies ultra-tender and fudgy.
Step 7: Add Chocolate Chips and Walnuts
Fold in the semi-sweet chocolate chips and the walnuts, if using. This is where these Chocolate Fudge Cookies get their pockets of gooey chocolate and crunchy surprises. If you prefer nut-free cookies, just skip the walnuts – they’re still outrageously good.
Step 8: Scoop and Bake
Use heaping tablespoons or a cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes: the cookies should have set edges but still look soft and slightly underdone in the centers. It’s the secret to that fudgy texture! Let them cool on the pan for 5 minutes, then transfer to a wire rack.
How to Serve Chocolate Fudge Cookies
Garnishes
A sprinkle of flaky sea salt on top just before serving makes these Chocolate Fudge Cookies pop with flavor. You can also dust with powdered sugar for a classic look, or drizzle with melted chocolate for an extra touch of decadence.
Side Dishes
These cookies are made for pairing with a tall glass of cold milk, but they’re also incredible with a scoop of vanilla ice cream or even a dollop of whipped cream. For a grown-up twist, serve with espresso or strong cold brew – perfect for chocolate lovers!
Creative Ways to Present
Stack a few Chocolate Fudge Cookies and tie them with a ribbon for edible gifts, or create a dramatic cookie tower for parties. For special occasions, sandwich a scoop of ice cream between two cookies for the ultimate homemade dessert sandwich.
Make Ahead and Storage
Storing Leftovers
To keep your cookies fresh, store cooled Chocolate Fudge Cookies in an airtight container at room temperature for up to 5 days. They’ll stay deliciously soft and chewy – just hide the container if you want them to last!
Freezing
These cookies are freezer-friendly. Once cooled, place them in a single layer on a baking sheet to freeze solid, then transfer to a resealable bag or container. They’ll keep for up to 3 months – perfect for emergency chocolate cravings.
Reheating
For that just-baked warmth, pop a cookie in the microwave for 10-15 seconds. The chocolate chips will get gooey again, and the whole cookie tastes like it just came out of the oven.
FAQs
Can I skip the walnuts or substitute another nut?
Absolutely! Walnuts are classic in these cookies for a bit of crunch, but you can easily swap them for pecans, hazelnuts, or simply leave them out for a nut-free—and equally delicious—result.
What if I don’t have unsweetened cocoa powder?
If you only have Dutch-process cocoa powder, feel free to use it! The flavor will be slightly different—richer and darker—but still utterly irresistible in your Chocolate Fudge Cookies.
Do I need to chill the dough?
No need! This recipe is designed to be quick and satisfying—just mix and bake. If you want thicker cookies, you can chill the dough for 30 minutes, but it’s totally optional.
How do I make the cookies extra fudgy?
For gooier centers, slightly underbake the cookies and let them set on the pan for a few minutes before transferring to a rack. This ensures maximum fudge factor in your Chocolate Fudge Cookies.
Can I double the recipe for a crowd?
Yes, this recipe scales beautifully! Just be sure to mix your dough thoroughly, and use multiple baking sheets if needed. It’s the best way to make sure every guest can enjoy these irresistible cookies.
Final Thoughts
If you’re looking for the ultimate homemade treat, these Chocolate Fudge Cookies are pure happiness in every bite. Share them with family and friends or save a secret stash for yourself—there’s no wrong way to enjoy them. Don’t wait for a special occasion; give this recipe a try and turn an ordinary day into something extraordinary!
Print
Chocolate Fudge Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Chocolate Fudge Cookies that are rich, chewy, and loaded with chocolate goodness. Perfect for satisfying your sweet tooth cravings!
Ingredients
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Dry Ingredients:
- 1 ¼ cups unsweetened cocoa powder
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins:
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (optional)
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 until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Combine dry ingredients: Sift in the cocoa powder and mix until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix the dough: Gradually add the dry ingredients to the wet mixture and stir until a thick dough forms. Fold in the chocolate chips and walnuts, if using.
- Bake: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the cookies are set around the edges but still soft in the center.
- Cool and enjoy: Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra gooey cookies, slightly underbake and let them set on the pan.
- You can substitute the walnuts with pecans or omit them for a nut-free version.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
