Chocolate Fudge Cookies
Discover how to make the best double chocolate fudge cookies you ever tried, with this fun and easy recipe. Everyone is going to love these indulgent sweet treats.
Servings: 15 cookies
Equipment
- Spatula or Wooden Spoon
- Stand Mixer or Hand Mixer
Ingredients
For the Cookies:
- ½ Cup salted butter at room temperature
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg large
- 1 Teaspoon vanilla extract
- ½ Teaspoon baking soda
- ¾ Teaspoon baking powder
- 1 ½ Cups all-purpose flour
- ⅓ Cup cocoa powder Dutch process
- 1 ¼ Cups dark chocolate chopped
For the Topping:
- 1 Teaspoon sea salt coarse or flaky
Instructions
Make the Cookie Dough:
- Add the butter and white and brown sugar to a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together for about 4 minutes, or until the sugar is completely dissolved.
- Add the egg and vanilla.
- Continue mixing for another minute or 2, until the egg is completely incorporated with the creamed sugar.
- Reduce the speed of your mixer and slowly add in the flour, baking powder, baking soda, and cocoa powder.
- Once the dry ingredients and wet ingredients are fully combined, fold in the chopped chocolate.
- Cover your cookie dough with plastic wrap and let it chill in the fridge for 30 minutes.
- Preheat the oven to 350°F.
Shape the Cookies:
- Use a cookie scoop or your hands to divide the cookie dough into 15 balls.
- Flatten the balls into disks with your hands and space them 1 ½ inches apart on a baking sheet.
Bake the Cookies:
- Bake them for 11 minutes or until lightly golden brown.
- Top the cookies with coarse sea salt as they come out of the oven and let them cool on the pan for about 5 minutes.
- Transfer them onto a wire cooling rack to cool completely.
Notes
Don't skip the chilling time: Chilling your cookie dough will prevent your cookies from spreading too much.
Space them out: Make sure you space your cookies on the baking tray. They are going to spread a little bit in the oven and you don’t want them to merge together.
Handle with care: Don’t try to transfer your cookies to a wire cooling rack right away. This will cause your cookies to fall apart. Give them a few minutes to set and then you can easily remove them from the pan.
Grease the cookie sheets: I lightly greased mine but didn't use parchment paper, and the cookies came out fine.
Space them out: Make sure you space your cookies on the baking tray. They are going to spread a little bit in the oven and you don’t want them to merge together.
Handle with care: Don’t try to transfer your cookies to a wire cooling rack right away. This will cause your cookies to fall apart. Give them a few minutes to set and then you can easily remove them from the pan.
Grease the cookie sheets: I lightly greased mine but didn't use parchment paper, and the cookies came out fine.
Nutrition
Calories: 250kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 271mg | Potassium: 163mg | Fiber: 3g | Sugar: 17g | Vitamin A: 211IU | Calcium: 36mg | Iron: 3mg
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