Description
These homemade Fudge Cookies are rich, chewy, and packed with deep chocolate flavor. Made with cocoa powder and chocolate chips, they deliver a soft and fudgy center with slightly crisp edges. Perfect for satisfying any chocolate craving, these cookies are easy to prepare and bake to perfection.
Ingredients
Scale
Main Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/2 cup chocolate chunks (optional)
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to incorporate fully, then stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough and developing gluten.
- Add Chocolate Pieces: Fold in the semi-sweet chocolate chips and optional chocolate chunks evenly throughout the dough for extra bursts of chocolate.
- Portion Dough: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 9 to 11 minutes, or until the edges are set and the centers remain slightly soft, ensuring a fudgy texture.
- Cool: Remove the baking sheets from the oven and allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- Do not overbake to maintain soft and fudgy cookie centers.
- For thicker cookies, chill the dough for 30 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the cookies for up to 3 months for longer storage.
