Chocolate Fudge Cookies

Rich, soft, and packed with chocolate flavor, chocolate fudge cookies bring together the best parts of a brownie and a classic cookie. Their slightly crisp edges give way to a chewy, fudgy center—perfect for an afternoon treat or a dessert to share.

What Makes These Cookies Fudgy?

Melted chocolate gives these cookies a deep cocoa flavor and a dense, brownie-like texture. A little cocoa powder adds extra richness, while chilling the dough helps the cookies hold their shape as they bake. For the softest centers, take them out of the oven when they still look slightly underdone in the middle.

Ingredients

• 8 ounces semisweet chocolate, chopped
• 4 tablespoons unsalted butter
• 2 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup semisweet chocolate chips or chunks

How to Make Chocolate Fudge Cookies

1. Melt the chocolate and butter. Place the chopped chocolate and butter in a heatproof bowl. Microwave in 20-second intervals, stirring between each, until smooth. Let the mixture cool slightly.
2. Whisk the eggs and sugar. In a separate bowl, whisk the eggs and granulated sugar until thick and well combined. Stir in the vanilla and the melted chocolate mixture.
3. Combine the dry ingredients. In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the chocolate mixture and stir just until no dry streaks remain. Fold in the chocolate chips.
4. Chill the dough. Cover the bowl and refrigerate for about 30 minutes, or until the dough is firm enough to scoop.
5. Prepare to bake. Heat the oven to 350°F. Line baking sheets with parchment paper. Scoop the dough into balls, spacing them about 2 inches apart.
6. Bake. Bake for 9 to 11 minutes, until the edges look set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.

Tips for the Best Results

• Measure the flour carefully. Too much flour can make the cookies dry. For the best result, spoon flour into the measuring cup and level it off.
• Don’t overbake. The cookies will continue to set as they cool, so remove them while the centers still look soft.
• Chill the dough if it feels sticky. A short rest in the refrigerator makes it easier to scoop and helps prevent the cookies from spreading too much.
• Add a finishing touch. A pinch of flaky salt on each cookie balances the sweetness and enhances the chocolate flavor.

Variations and Storage

For extra texture, stir in chopped walnuts or pecans. You can also use dark chocolate chips for a more intense flavor or white chocolate chips for a sweet contrast.

Store cooled cookies in an airtight container at room temperature for up to 4 days. To enjoy them warm, microwave a cookie for a few seconds before serving. The unbaked dough can also be portioned and frozen; bake the frozen dough balls straight from the freezer, adding a minute or two to the baking time.

Serve these chocolate fudge cookies with a glass of milk, a cup of coffee, or a scoop of vanilla ice cream for an easy, satisfying dessert.