Fudge Cookies
These fudge cookies are thick, chewy, and packed with deep chocolate flavor. Made with melted chocolate and cocoa powder, they deliver a rich, brownie-like texture with a beautiful crinkled top. Perfect for holidays, bake sales, or any night you want something indulgent.
Equipment
- 2 Baking Sheets lined with parchment paper
- 1 Electric Hand Mixer or Stand Mixer
- 1 Microwave-Safe Bowl for melting chocolate
- 1 Rubber Spatula
- 1 Cookie Scoop or tablespoon
- 1 Wire Cooling Rack
Ingredients
Wet Ingredients
- 2 cups semi-sweet chocolate chips melted
- 1/2 cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup all-purpose flour spooned and leveled
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder fresh
- 1/2 teaspoon salt
Optional
- 1/2 cup powdered sugar for rolling dough balls
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Melt the chocolate chips and butter together in a microwave-safe bowl in 30-second intervals, stirring between each, until fully smooth.
- Let the melted chocolate mixture cool for about 5 minutes before combining it with the other ingredients.
- In a large mixing bowl, beat the eggs, granulated sugar, and brown sugar together on medium speed for about 2 minutes until pale and slightly thick.
- Pour the cooled chocolate mixture into the egg mixture and mix until fully combined.
- Add the vanilla extract and stir to combine.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture using a rubber spatula until no flour streaks remain.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Scoop the chilled dough into balls and roll each one in powdered sugar if desired for a crinkle effect.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes until the edges look set but the centers still appear slightly underdone.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the dough is essential for thick, chewy fudge cookies. Do not skip this step. Pull cookies from the oven when centers still look slightly underdone — they will finish setting on the hot baking sheet. Use chocolate with at least 60% cacao for the richest flavor.