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Deep Dark Chocolate Fudge Cookies

Deep Dark Chocolate Fudge Cookies

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Submitted by sarahJ

Deep dark chocolate fudge cookies loaded with three forms of chocolate: cocoa, semisweet, and unsweetened. Dense, fudgy interior with optional powdered sugar coating for crackle-top contrast.

YIELD

36 servings

PREP

10 min

COOK

20 min

READY

30 min

Three kinds of chocolate stack the deck in these cookies. Cocoa powder in the dry mix, melted semisweet and unsweetened folded into the batter, plus a final two cups of chocolate chips scattered through. The result is a cookie closer to a fudge brownie than a typical drop cookie.

Melting the chocolate in a double boiler keeps it smooth and tempered. Direct heat scorches the cocoa solids and ruins the texture, so be patient. The butter and brown sugar creamed light gives just enough structure to hold the dense fudgy interior together as it bakes.

A low 325°F (165°C) oven is the move. High heat would crisp the edges before the centers set, leaving you with hard cookies. Slow and steady delivers the gooey middle. Roll dough balls in powdered sugar before baking for that beautiful crackle-top look.

Pro Tips

  • Don’t overbake. Pull cookies when they look slightly underdone in the center. They firm up as they cool.
  • Chill the dough 30 minutes if it feels too soft to roll into balls.
  • Use a small cookie scoop for uniform 1-inch balls and even baking.
  • Store airtight at room temperature with a slice of bread to keep them soft.

Variations

  • Add a teaspoon of espresso powder to the dry mix for deeper chocolate intensity.
  • Press a few flaky salt crystals onto each ball before baking for sweet-salty contrast.
  • Swap chocolate chips for chopped dark chocolate chunks and a handful of toasted pecans.

Ingredients

1 ½ 355
½ 118
CUP ML COCOA POWDER
3 3
LARGE LARGE EGGS
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
8 231.2
OUNCES ML/G SEMI-SWEET CHOCOLATE
broken into 1/2 ounce pieces, null, null
4 115.6
OUNCES ML/G UNSWEETENED CHOCOLATE
broken into 1/2 ounce pieces
1 ½ 355
CUPS ML BROWN SUGAR, LIGHT
tightly packed *
12 180
TABLESPOONS ML UNSALTED BUTTER
1 5
TEASPOON ML VANILLA EXTRACT
0
POWDERED SUGAR
optional *

Directions

Sift all dry ingredients together.

And set aside.

Melt chocolate in double boiler.

Cream butter with light brown sugar, then add eggs and vanilla to this mixture.

Add the melted chocolate next and after that is completed mixed, add the dry ingredients.

Mix well and then add chocolate chips.

Make 1-inch balls, then roll into icing sugar if desired.

Bake for 18 to 22 minutes in a preheated 325℉ (160℃) oven .

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 22g (0.8 oz)
Amount per Serving
Calories 555 66% from fat
 % Daily Value *
Total Fat 40g 62%
Saturated Fat 24g 121%
Trans Fat 0g
Cholesterol 166mg 55%
Sodium 530mg 22%
Total Carbohydrate 16g 16%
Dietary Fiber 7g 27%
Sugars g
Protein 21g
Vitamin A 16% Vitamin C 0%
Calcium 5% Iron 31%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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