Chocolate Fudge Cookies
These cookies deliver a deep chocolate flavor and a dense, fudgy texture. The bake time is controlled to keep the center soft.
Equipment
- Mixing Bowls
- Baking sheets
- Electric mixer
Ingredients
Dry Ingredients
- 1 1/2 cups All-purpose flour
- 3/4 cup Unsweetened cocoa powder Natural or Dutch-process
- 1 tsp Baking soda
- 1/2 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter, softened
- 1 1/2 cups Granulated sugar
- 1/2 cup Packed light brown sugar
- 2 Large eggs Room temperature
- 1 tsp Vanilla extract
- 1 cup Semi-sweet chocolate chips Optional, for texture
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the chocolate chips if you are using them.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes. Watch the edges; they should look set, but the center should still appear slightly soft and underbaked. This timing is key for the fudgy texture.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For an even richer flavor, you can substitute half of the semi-sweet chips with dark chocolate chunks. If you prefer a slightly chewier cookie, add 1 extra minute to the bake time.