The Best Chewy Double Chocolate Fudge Cookies Recipe
Indulge in the ultimate Chocolate Fudge Cookies—chewy, fudgy, and bursting with intense chocolate flavor! This easy recipe combines simple ingredients like melted chocolate, cocoa powder, and extra chocolate chips to create cookies with soft centers and crunchy edges. Perfect for chocolate lovers, this recipe includes tips for the best results, vegan options, and gluten-free variations. Prep the cookie dough in minutes using a hand mixer or stand mixer, then bake to perfection on parchment-lined cookie sheets. These homemade cookies are a chocolate lover’s dream and an irresistible treat for any occasion. Enjoy with a cold glass of milk!
Equipment
- Large mixing bowl
- Medium bowl
- Hand mixer or the bowl of a stand mixer
- Baking Sheet lined with parchment paper
- Large cookie scoop
- Wire rack
Ingredients
Wet Ingredients
- 1 cup softened butter or melted butter unsalted for better control over saltiness
- 1 cup brown sugar
- ½ cup white sugar or granulated sugar
- 2 large eggs or flax eggs for vegan option
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups all-purpose flour or gluten-free flour for a GF option
- ½ cup natural cocoa powder
- 1 tsp baking soda
- ½ tsp salt
Chocolate Mix-Ins
- 1 cup dark chocolate chunks or semisweet chocolate chips
- ½ cup extra chocolate chips white chocolate chips, peanut butter chips, or mini chocolate chips for variety
Instructions
Prep Your Ingredients
- Bring all ingredients to room temperature for even mixing.
- Preheat your oven to 350°F/175°C.
Mix the Wet Ingredients
- In a large bowl, cream together the softened butter, brown sugar, and white sugar using a hand mixer on medium speed until fluffy. Add the large eggs (one at a time) and the vanilla extract, mixing on low speed until combined.
Combine the Dry Ingredients
- In a separate bowl, whisk together the flour mixture, natural cocoa powder, baking soda, and salt.
Create the Cookie Batter
- Gradually add the dry ingredients to the butter mixture, mixing on low speed. Stir in the melted chocolate and fold in the chocolate chunks and mix-ins using a wooden spoon.
Shape the Dough
- Using a large cookie scoop, form cookie dough balls and place them on the cookie sheets lined with parchment paper. For smaller cookies, use a small cookie scoop.
Bake to Perfection
- Bake the cookies on the baking tray at the preheated oven temperature for 10–12 minutes or until the edges are set and the centers look slightly underbaked.
Cool and Enjoy
- Transfer the cookies to a wire rack to cool completely. Enjoy warm with a glass of milk for the ultimate indulgence.
Notes
Vegan Option for Chocolate Fudge Cookies
For a vegan twist, substitute the following:
- Large eggs: Use flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Softened butter: Replace with vegan butter or coconut oil.
- Semisweet chocolate chips: Ensure they are dairy-free.
- Chill the dough: For thicker cookies with a deep chocolate flavor, chill the dough for 30 minutes before baking.
- Little sea salt: Sprinkle some on top before baking for a flavor contrast.
- Store in an airtight container: Keep your cookies fresh for up to a week.
- Freeze the dough: Roll dough into balls of dough and store them in a freezer bag for quick baking later.
Nutrition
Calories: 180kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 5gSugar: 15g
Tried this recipe?Let us know how it was!