Chocolate Fudge Cookies
User Reviews
5
Chocolate Fudge Cookies
Description
Chocolate Fudge Cookies start with melting half of the semisweet chocolate chips and butter together, creating a smooth, glossy base. This mixture is incorporated into a fluffy blend of eggs, brown sugar, and vanilla, giving the dough its moist richness. Flour, salt, and baking powder are folded in lightly to maintain the fudgy consistency. The dough is chilled to firm up before portioning, which allows for better shaping and texture during baking. Extra chocolate chips are pushed onto the tops of cookie dough balls just before baking to provide additional texture and chocolate bursts.
When baked at 350°F, the cookies develop a tender, chewy center with slightly crisp edges, characteristic of a fudge cookie. This recipe benefits from using high-quality chocolate chips to achieve smooth melting and a superior flavor.
These cookies are well-suited for serving as a dessert or snack, pairing nicely with milk or coffee.
Chilling the dough at least one hour is a necessary step to get the proper texture and shape. Using butter sliced into pieces helps it melt evenly with the chocolate. High quality chocolate chips such as Guittard or Ghirardelli improve the final taste and melting behavior.
Ingredients
- 16 ounces semisweet chocolate chips divided use
- ¼ cup butter cut into slices
- 2 egg
- 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 appear batter-like before chilling, which is expected and necessary for proper texture.
- Choose quality chocolate chips like Guittard or Ghirardelli for better melting and flavor; avoid brands that do not melt well, such as Nestle.
- Chilling the dough for at least one hour firms it up, making it easier to form and bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 20mg | 7% |
| Sodium | 51mg | 2% |
| Potassium | 160mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 91IU | 2% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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