Chocolate Fudge Cookies Recipe: These homemade chocolate fudge cookies are sure to please. Made with cocoa powder and packed with large chunks of chocolate, these thick and chewy double chocolate cookies are delicious.
Chocolate Fudge Cookies Recipe
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
- 1Â 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
- Put baking paper on two baking trays. Combine the sugars and butter in a large mixing bowl and beat with an electric mixer until well blended.
- Beat the egg and vanilla together for about a minute. Add the flour, baking soda, cocoa powder, and salt (if using) to the mixture and stir until a dough that resembles chocolate comes together.
- Stir in the chocolate chunks after adding the tablespoon of milk if it seems a bit dry. Refrigerate the dough for a minimum of half an hour.
- Preheat the oven to 160 degrees Celsius (320 degrees Fahrenheit) if using a fan. Using your hands, roll the dough (about 1.5 teaspoons per person) into balls and transfer them to the prepared pans.
- Put in the oven and bake for ten to eleven minutes. Place a few extra chocolate bits on top of each cookie while it’s still warm, then move them to a wire rack to cool fully.
ALSO SEE
NUTRITION INFORMATIONÂ
- Serving Size: 1 cookie Calories: 162 Sugar: 12 g Sodium: 88.5 mg Fat: 8.4 g Carbohydrates: 20.6 g Protein: 2.4 g Cholesterol: 28.7 mg
FAQs AND Questions
how to make perfect chocolate fudge cookies
- This recipe calls for the use of an electric mixer and requires chilling the cookie dough, but it is well worth the effort. Believe me.
- Begin with butter that is room temperature, not chilled from the refrigerator or melted in any way. Cream the sugars and butter together. To get the most flavour and crunchy edges, I use both brown sugar and caster sugar.
- The egg and vanilla come next. Next come flour, cocoa powder (for flavor and texture), and baking soda (for lift). The dough is going to be sticky and thick. Pour in a spoonful of milk if it’s too dry.
- The chocolate is served next. Although milk or white chocolate will work just as well, I personally like to use dark chocolate. Rather than using chocolate chips, I suggest slicing up a slab of chocolate by hand. Though chocolate is meant to melt and become ooey-gooey, chocolate chips are made to keep their shape.
- The cookie dough needs to be chilled for 30 minutes in order to prevent the cookies from spreading out excessively in the oven. One virtue is patience.
- Using your hands, form the cookies into balls and transfer them to an oven tray covered with parchment or baking paper. Bake for approximately ten minutes, or until the edges begin to set. Keep in mind that the cookies will solidify even more as they cool.
- While the cookies are still warm, top each one with a few more chocolate bits. Then set aside on a wire rack to cool. Still, I suggest smuggling in at least ONE while they’re still warm. It may collapse, but it will be ridiculously fantastic.
