Chocolate Fudge Cookies

Name: Chocolate Fudge Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/4 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup brown sugar, packed; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup semi-sweet chocolate chips; 1/4 cup powdered sugar, for dusting

Isabella

📖Life, Love, and Gastronomy 📖

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These rich and decadent chocolate fudge cookies are an absolute treat for any chocolate lover. With a dense, fudge-like texture, they melt in your mouth, offering the perfect balance of sweetness and chocolatey goodness. The final touch of powdered sugar on top adds just the right amount of sweetness, making these cookies even more irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly simple and results in cookies that taste like they came from a professional bakery. The combination of semi-sweet chocolate chips and the fudgy texture creates a perfect indulgence, whether you’re having them as a quick snack or sharing them with family and friends. I always appreciate how the powdered sugar gives them an elegant look while also enhancing the sweetness just enough. Plus, the recipe is quick to whip up, and the dough doesn’t require any chilling, so I can enjoy these cookies in no time.

Ingredients

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup brown sugar, packed

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

3/4 cup semi-sweet chocolate chips

1/4 cup powdered sugar, for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

I begin by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking.

In a medium bowl, I whisk together the flour, cocoa powder, baking powder, and salt. I set this bowl aside while I work on the wet ingredients.

In a large bowl, I cream the softened butter and brown sugar together until the mixture is light and fluffy, which usually takes about 2 minutes.

Then, I beat in the egg and vanilla extract until everything is fully incorporated.

Gradually, I add the dry ingredients to the butter mixture, mixing just until everything is combined.

Next, I fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.

Using a tablespoon, I drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.

I bake the cookies for 10-12 minutes, or until the edges are set but the centers are still slightly soft. I make sure not to over-bake them, so they stay fudgy in the middle.

After baking, I let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Once they’re cooled, I dust them with powdered sugar for that extra touch of sweetness and an elegant finish.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Servings: 18 cookies

Calories per Cookie: 180 kcal

Variations

If I want to switch things up, I sometimes add a handful of chopped nuts like walnuts or pecans for added crunch and flavor. You could also use dark chocolate chips for a more intense chocolate experience, or white chocolate chips for a sweeter twist. If I prefer a less sweet cookie, I cut back on the powdered sugar dusting or skip it entirely.

Storage/Reheating

To store, I place the cookies in an airtight container at room temperature, where they’ll stay fresh for up to a week. If I need to keep them longer, I freeze them in a sealed bag for up to three months. To reheat, I simply pop them in the microwave for about 10-15 seconds to restore their gooey fudginess.

Related Recipes:

Keto Chocolate Mousse

FAQs

Can I use salted butter instead of unsalted butter in this recipe?

I prefer using unsalted butter for more control over the amount of salt, but if all I have is salted butter, I just omit the added salt in the recipe.

Can I make these cookies without the chocolate chips?

While the chocolate chips really make these cookies special, I could leave them out if I prefer a more traditional fudgy texture. However, I highly recommend keeping them in for that extra chocolatey bite.

How do I know when the cookies are done baking?

The edges should be set, and the centers will still look slightly soft. They will firm up as they cool, so it’s important not to overbake them.

Can I double the recipe?

I often double the recipe when I’m making these for a large group or to share with friends and family. Just make sure I have enough space on my baking sheet, and it’s helpful to work in batches.

Can I use a hand mixer instead of a stand mixer to cream the butter and sugar?

Yes, I can absolutely use a hand mixer! I just make sure to cream the butter and sugar thoroughly until it’s light and fluffy, which will help the cookies turn out perfectly.

Conclusion

These chocolate fudge cookies are an irresistible treat that’s perfect for any occasion. With a rich, fudgy texture and a sweet powdered sugar finish, they’re guaranteed to satisfy any chocolate craving. I love how quick and easy they are to make, and the best part is that they’re always a crowd-pleaser. Whether I’m baking them for a special event or just because, these cookies never disappoint.

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