These chocolate fudge cookies are rich, chewy cookies filled with plenty of semisweet chocolate chips. An easy and decadent dessert option for any occasion!
I’m always looking for delicious dessert recipes to serve at parties, and these chocolate fudge cookies definitely fit the bill. Serve them alongside other treats like black forest cupcakes and red velvet brownies for an impressive display!
This recipe is for all the chocolate lovers out there! Chocolate fudge cookies are sure to satisfy even the most intense chocolate cravings, and they also happen to be simple to prepare.
Table of Contents
Chocolate Fudge Cookies Ingredients
To make this recipe, you will need semisweet chocolate chips, eggs, all purpose flour, brown sugar, butter, vanilla extract, kosher salt and baking powder.
How Do You Make Chocolate Fudge Cookies?
Start by melting some of the chocolate chips with butter in the microwave. In a separate bowl, beat together the eggs, brown sugar and vanilla extract. Add the melted chocolate mixture to the egg mixture, and beat to combine. Stir in the flour, baking powder and salt and mix just until you have a soft batter. Finally, fold in more of the chocolate chips. Cover the bowl, and chill it in the refrigerator until the dough is firm.
Roll the chilled dough into balls, and press more chocolate chips on top of each dough ball. Bake until the edges of the cookies are set. Let the cookies cool on a wire rack, then serve and enjoy.
Tips For The Perfect Cookies
- Choose a high quality brand of chocolate chips such as Guittard or Ghirardelli. I don’t recommend Nestle, as their chocolate often does not melt smoothly.
- You can use dark brown sugar or light brown sugar, either will work just fine!
- Store your chocolate fudge cookies at room temperature in an airtight container for up to 5 days.
- Don’t worry if your dough initially looks very soft. It will firm up in the fridge.
Quick Tip
Use a tablespoon measure or cookie dough scoop to make sure all your cookies end up being the same size.
Recipe FAQs
I recommend using semisweet chocolate to make cookies. It melts well, and the slightly bitter flavor is perfect complement to the sweet cookie dough.
There are a few secrets to making perfect chewy and fudgy cookies. First, don’t overcook the cookies, as they can end up dry and hard. Next, chill the dough so it doesn’t spread as it bakes. Finally, use high quality ingredients. For this chocolate fudge cookie recipe, the brand of chocolate really matters!
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Flavor Variations
While these cookies are perfect as-is, you can make a few changes to customize the flavors to your tastes.
- Add-Ins: Feel free to add up to 1/3 cup of chopped nuts, shredded coconut or toffee bits.
- Chocolate: It’s important to use 8 ounces of semisweet chocolate chips in the batter to get the right flavor and consistency. That being said, you can stir a different type of chip into the finished batter such as milk chocolate, white chocolate, or even peanut butter or butterscotch chips.
I make these chocolate fudge cookies for potlucks, classroom parties and of course for the holidays. They’re a welcome addition to any event!
More Great Cookie Recipes
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Haystack Cookies
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Stained Glass Cookies
1 hr 52 mins
Funfetti Cookies
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Chocolate Fudge Cookies
Ingredients
- 16 ounces semisweet chocolate chips divided use
- ¼ cup butter cut into slices
- 2 eggs
- ¾ cup brown sugar packed
- ¾ teaspoon vanilla extract
- ⅔ cup all purpose flour
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
Instructions
- Place 8 ounces of chocolate chips and the butter in a microwave safe bowl.
- Microwave the chocolate and butter mixture in 30 second increments until the chocolate is almost melted. Stir until smooth.
- Place the eggs, brown sugar and vanilla extract in the bowl of a mixer. Beat for 3-4 minutes or until everything is light and fluffy.
- Add the melted chocolate to the egg mixture, beat for 1 minute or until smooth.
- Add the flour, salt and baking powder to the bowl. Mix until just combined.
- Stir in approximately ¾ of the remaining chocolate chips, reserving the rest for later use.
- Cover the bowl and chill the dough for at least 1 hour, or until firm.
- Preheat the oven to 350 degrees F. Line two baking sheets with nonstick baking mats or parchment paper.
- Form the dough into 2-tablespoon sized balls. Place each ball 2-3 inches apart on the prepared baking sheets.
- Press the reserved chocolate chips into the top of each cookie dough ball.
- Bake one sheet of cookies at a time for 12-14 minutes, or until edges are set.
- Cool the cookies on the sheet for 10 minutes. then transfer to a rack to cool completely. Serve immediately, or store in an airtight container for 5 days.
Notes
- The dough will look like a batter, which is fine because it will firm up when it’s chilled in the fridge.
- I recommend using high quality chocolate chips for this recipe such as Guittard and Ghirardelli. Avoid Nestle chips, as they don’t melt as well as other brands.
I can only find 12 and 24 oz bags of chocolate chips. Are you able to tell me how many cups of chocolate chips 16 oz would be?
1 cup of chocolate chips is approximately 6 ounces! So you’d need just under 3 cups.
Oh my these fudge cookies look and taste absolutely amazing! The rich morsels of chocolate just melt in your mouth!
Ahhhh, so decadently rich and tasty! This was the second time I made them, and I added some pecans as you suggested! Honestly, the BEST!
I cant wait for my batch to come out of the oven as it already smells so good. Looks perfect too.
Oh my gosh these chocolate fudge cookies are THE BEST! So chocolatey, so delicious. Thank you!
The cookies were perfectly chewy with a rich, chocolatey flavor that melted in my mouth. I can’t wait to bake another batch and share them with friends and family!
To. Die. For. These are irresistible.
These fudge cookies were so rich and decadent! Will be making them again, for sure.
These cookies turned out perfectly – so tasty and fudgy!
A chocolate lover’s dream cookie, delicious and quick to whip up! Thanks!