Chocolate Fudge Cookies are a classic dessert that is known for their rich chocolate flavor and decadently fudgy texture.
These Thick Fudge Cookies are like taking a bite of the very center of a big pan of fudgy brownies. Every bite of these chocolate fudgy cookies is just like the last- chocolate, chewy, and delicious.
These rich chocolate cookies are perfect for those who love brownies without the crisp edges - every bite is chewy goodness and they have intense chocolate flavor just like fudgy brownies.
Ingredients in Thick Fudge Cookies
Very basic simple ingredients are needed to make the perfect cookies for chocolate lovers. Here are the ingredients you will need to satisfy your chocolate cravings:
- All-purpose flour
- Baking powder
- Unsweetened cocoa powder
- Semisweet chocolate
- Vanilla extract
- Salted butter
- Granulated sugar
- Chocolate chips
How to Make Double Chocolate Fudge Cookies
Prepare the oven- Preheat the oven to 350ºF and line two cookie sheets with parchment paper.
Melt the chocolate- In a microwave-safe bowl, melt the 4 ounces of semi-sweet chocolate and allow it to cool.
Mix the wet ingredients- In a large mixing bowl, beat the softened butter until creamy with an electric mixer.
Next, beat in the granulated sugar, the cooled melted chocolate, and cocoa powder and stir to combine.
Beat in one large egg at a time and stir in the vanilla extract.
Mix the dry ingredients- In a separate bowl, combine the spooned & leveled all-purpose flour together with the baking powder and salt.
Make the cookie dough- Slowly mix the flour mixture into the wet ingredients until incorporated. Don't over-mix. Use a spoon to stir in the chocolate chips. Leave extra chocolate chips to place on top of the cookies before baking.
Scoop the cookie dough- Scoop by 3 tablespoons (or use a #20 cookie scoop) and place the cookie dough balls onto the prepared baking sheet two inches apart. Top with the additional chocolate chips.
Bake the thick fudge cookies- Bake for 8-10 minutes or until the edges are firm and the centers are still soft.
Allow the cookies to cool- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container.
Variations in Chocolate Fudge Cookies
Here are a few simple variations for this cookie recipe:
Swap out the semisweet chocolate chips for white chocolate chips, peanut butter chips, or mini chocolate chips. Or, for added texture, mix in some chocolate chunks, and for more intense chocolate flavor consider using dark chocolate chips.
Brown sugar can be used in place of white sugar but it will change the overall texture of this cookie recipe.
To make these cookies even bigger, use a large cookie scoop instead of a medium cookie scoop to get bigger cookies. The baking time will increase so keep an eye on the cookies to make sure the edges are set before removing them from the oven. If you'd rather have smaller cookies, use a smaller cookie scoop and bake them for less time.
If you're looking for a gluten free chocolate cookie recipe, check out these Flourless Chocolate Cookies
What's Needed to Make Cookies
Having the right kitchen tools on hand is ideal when baking cookies. These kitchen tools are recommended:
- A large bowl and a medium bowl are needed to mix the ingredients for this cookie recipe. A microwave-safe bowl is also needed for melting the butter
- Measuring Cups and spoons are needed to accurately measure your ingredients.
- A hand mixer or a stand mixer fitted with a paddle attachment is recommended to mix the cookie dough.
- A cookie scoop is recommended to scoop and portion the cookie dough evenly.
- A light-colored baking sheet is recommended for even browning and heating.
- Cooling rack for cooling the cookies so they don't continue baking on the hot cookie sheet.
Why Are My Chocolate Fudge Cookies Dense?
One of the reasons that cookies come out dense is because the cookie dough is overworked. Working with the ingredients until they are just incorporated helps prevent dense dry cookies.
Another reason that cookies could be dense or even dry is because too much flour is being used. Spoon and level your flour so that you don't end up with excess flour. Scooping the flour with a measuring cup can result in 50% more flour than what is actually needed for the cookie recipe!
Why Are My Chewy Double Chocolate Fudge Cookies Dry?
Taking freshly baked cookies out of the oven hoping for chewy and gooey cookies and instead, finding that your cookies are too hard and aren't gooey can be a big disappointment. The trick to a soft chewy cookie is to underbake them. Bake them until the edges are set and the centers are still soft.
Cookies continue to bake on their cookie sheets when taken out of the oven. Allowing the cookies to sit on the cookie sheets for 10 minutes will allow the cookies to cool down and as they do, they will become firmer without losing their chewy texture.
If cookies are your love language, here are some recipes for cookie lovers to satisfy your sweet tooth, and here are some Double Chocolate Fudge Cookies perfect for chocolate lovers. Check out this recipe for Double Chocolate Chip Cookies has oatmeal in them which makes them very chewy.
- 4 oz semisweet chocolate
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cup all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips or chunks
- Preheat the oven to 350ºF and line two cookie sheets with parchment paper or a silpat mat.
- In a microwave-safe bowl, melt the 4 ounces of semisweet chocolate and allow it to cool.
- In a large bowl, beat the softened butter until creamy.
- Mix in the granulated sugar, the cooled melted chocolate, and cocoa powder.
- Beat the eggs in as well as the vanilla extract.
- In a separate bowl, combine the spooned & leveled all-purpose flour together with the baking powder and
- Slowly mix the dry ingredients into the wet ingredients until incorporated. Don't over-mix.
- Use a spoon to stir in the chocolate chips. Leave extra chocolate chips to place on top of the cookies before baking.
- Scoop by 3 tablespoons (or use a #20 cookie scoop) and place the balls of dough onto the prepared cookie sheet two inches apart.
- Top with additional chocolate chips if desired.
- Bake for 8-10 minutes. Do not overbake.
- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire cooling rack to cool completely.
- Store in an airtight container.
For these cookies to be chewy and fudgy, avoid overbaking.
Nutrition Information:Yield: 14 Serving Size: 1 cookie
Amount Per Serving: Calories: 284Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 138mgCarbohydrates: 40gFiber: 2gSugar: 26gProtein: 4g
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.