Chocolate Fudge Cookies
User Reviews
5
Chocolate Fudge Cookies
Description
Chocolate Fudge Cookies use a mixture of melted butter and bittersweet chocolate chips combined with granulated sugar and eggs to form the base. After incorporating vanilla, flour, baking powder, salt, and chopped semisweet chocolate, the dough is chilled to firm up. Baking at 350°F for 7-8 minutes until the exterior slightly cracks ensures a fudgy interior and slightly crisp edges. Cooling on the baking sheet before transferring to a rack preserves texture.
The cookies offer a moderately sweet chocolate experience, using both bittersweet and semisweet chocolate for depth. Their fudgy consistency and cracked tops distinguish them from cakier cookies, making these suitable for enjoying alongside milk, coffee, or as a handheld treat.
Butter type can be salted or unsalted, and measuring flour properly by spooning it into the cup helps with texture. For a sweeter option, substituting semisweet chocolate chips is suggested. The recipe’s balance between richness and sweetness makes it a solid choice for home bakers wanting a classic fudgy cookie.
Ingredients
- 1/4 cup butter
- 10 ounces bittersweet chocolate chips
- 2 egg large
- 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 chocolate 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
- Both salted and unsalted butter work in this recipe, offering flexibility based on preference.
- To measure flour accurately, stir it, lightly spoon it into the measuring cup, and level the top.
- Using semisweet chocolate chips instead of bittersweet will yield a sweeter cookie.
- You may substitute milk baking chocolate for a milder, sweeter chocolate flavor.
- Nutrition values provided are approximate estimates for guidance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 131kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 59mg | 2% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 79IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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