Chocolate fudge cookies are rich chocolate cookies filled with melty chocolate pools. Delicious molten chocolate cookies!
I make a lot of cookies. So, so many cookies! Which means that my family eats a fair amount of cookies, but my family really went crazy for these cookies.
These chocolate fudge cookies are the cookie version of a molten chocolate cake. They’re soft with fudgy chocolate centers that are full of pockets of melty chocolate.
They’re rich and delicious and easy to make!
How To Make Chocolate Fudge Cookies
Melt the butter in a large, microwave-safe bowl. The butter should just be melted but shouldn’t be hot and sizzling.
In a separate microwave-safe bowl, melt the chocolate until melted and smooth.
Whisk the butter and chocolate together with the granulated sugar. Whisk in the vanilla extract.
Add the eggs and whisk until well-combined. Stir in the flour, baking powder, and salt until just incorporated.
Stir in the baking chocolate pieces until incorporated. Cover, and chill the dough for 30 minutes. Scoop dough by tablespoonfuls onto prepared baking sheet.
Bake for 7-8 minutes. The cookies should look done around the edges but soft and fudgy in the middle. Don’t overbake or the cookies won’t have their soft, fudgy middles.
Tips For Making Chocolate Fudge Cookies
- To melt the butter and chocolate, you can melt them in microwave-safe bowls or use a double boiler to melt them.
- You can substitute semisweet chocolate chips and milk baking chocolate for sweeter cookies.
- Don’t skip chilling the dough! The cookies are soft and will bake out if you skip chilling the dough.
- Don’t overbake the cookies or they will lose their soft, fudgy texture.
More Cookie Recipes!
More Cookie Recipes!If you’ve tried this chocolate fudge cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Chocolate Fudge Cookies
Ingredients
- 1/4 cup butter1
- 10 ounces bittersweet chocolate chips2
- 2 large eggs
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (properly measured3)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 ounces semisweet baking chocolate4 (chopped)
Instructions
- Melt butter, and stir until smooth. Set aside.
- In a separate small bowl, melt chocolate, and stir until smooth.
- In a large bowl, mix butter, melted chocolate, and sugar together until smooth.
- Whisk in the eggs and vanilla until combined.
- Stir in flour, baking powder, and salt.
- Stir in chopped chocolate.
- Cover, and chill for 30 minutes.
- Preheat oven to 350F. Line two baking sheets with parchment paper or silicone baking mats.
- Scoop rounded tablespoons of batter and place about 2 inches apart on prepared baking sheet.
- Bake for approximately 7-8 minutes, or until the outside looks slightly cracked. Do not overbake the cookies, or they won't have their fudgy centers.
- Let cookies cool on baking sheet for 5 minutes.
- Remove to wire rack to finish cooling.
Notes
- Salted or unsalted butter will work.
- The cookies are pretty balanced - not overly sweet, but not bittersweet either. If you like sweeter cookies, you can sub semisweet chocolate chips.
- To properly measure the flour, stir the flour, lightly spoon into measuring cup, and level.
- You can sub milk baking chocolate if you prefer a sweeter cookie.
- Nutrition values are estimates.
Marie says
I followed the recipe exactly, including refrigerating the dough, although I really wanted to skip the chilling so I could have a cookie sooner. They were better with the chilling. I did throw a handful of chopped nuts in because we love nuts in our cookies. They were chocolaty, fudgy goodness. We loved them!