Craving a decadent dessert that feels like a hug in cookie form? Chocolate Fudge Cookies are the ultimate Rich Chocolate Treat, boasting a dense, melt-in-your-mouth texture packed with semi-sweet chocolate chips and dusted with powdered sugar. These quick, no-chill cookies are perfect for satisfying chocolate urges or wowing guests at any gathering. With bakery-quality results in just 22 minutes, they’re my go-to for instant indulgence!
Why You’ll Love Chocolate Fudge Cookies
Chocolate Fudge Cookies shine as a Rich Chocolate Treat:
- Intense Flavor: Deep cocoa and chocolate chips deliver pure bliss.
- No Fuss: No chilling needed, ready in under 30 minutes.
- Fudgy Texture: Soft, chewy centers with a delicate sugar dusting.
- Crowd-Pleaser: Perfect for parties, gifting, or solo snacking.
I adore this Rich Chocolate Treat for its simplicity and irresistible charm!
Ingredients for Chocolate Fudge Cookies
Here’s what you’ll need for Chocolate Fudge Cookies (makes 18 cookies):
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¼ tsp baking powder
- ¼ tsp kosher salt
- 1 cup brown sugar, packed
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup semi-sweet chocolate chips
- ¼ cup powdered sugar, for dusting
Ingredient Tips:
- Cocoa Powder: Unsweetened for bold chocolate flavor; Dutch-processed works too.
- Butter: Softened for easy creaming; unsalted for salt control.
- Chocolate Chips: Semi-sweet for balance; use high-quality for best taste.
- Flour: Spoon and level to avoid dense cookies.
- Egg: Room temperature for smooth batter.
Directions for Chocolate Fudge Cookies
Let’s create these indulgent Chocolate Fudge Cookies!
Preheat Oven
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix Dry Ingredients
In a medium bowl, I whisk 1 cup flour, ½ cup cocoa powder, ¼ tsp baking powder, and ¼ tsp salt until combined.
Cream Wet Ingredients
In a large bowl, I beat ½ cup softened butter and 1 cup packed brown sugar with a mixer until light and fluffy, about 2 minutes.
Add Egg and Vanilla
I beat in 1 egg and 1 tsp vanilla extract until fully incorporated, scraping the bowl as needed.
Combine Mixtures
I gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined to keep the cookies tender.
Fold in Chocolate Chips
I gently fold in ¾ cup semi-sweet chocolate chips, ensuring they’re evenly distributed.
Shape Cookies
Using a tablespoon, I scoop dough onto the prepared baking sheet, spacing cookies 2 inches apart to allow for spreading.
Bake
I bake for 10–12 minutes until the edges are set but the centers remain soft for that fudgy texture.
Cool and Dust
I let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. I dust with ¼ cup powdered sugar for a sweet, elegant finish.
Nutrition
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: ~22 minutes
- Servings: 18 cookies
- Calories: ~180 kcal per cookie
- Macros per Serving: 22g carbs, 2g protein, 9g fat, 1g fiber
Variations for Chocolate Fudge Cookies
Try these twists on Chocolate Fudge Cookies:
- Nutty Crunch: Add ½ cup chopped walnuts for a textured Rich Chocolate Treat.
- Dark Chocolate Swap: Use dark chocolate chips for a bolder Rich Chocolate Treat.
- White Chocolate Twist: Substitute white chocolate chips for sweetness.
- Espresso Kick: Mix in 1 tsp instant espresso powder for depth.
- Gluten-Free: Use a 1:1 gluten-free flour blend for dietary needs.
Serving Ideas:
- Pair with Layla Cooks’ Cherry Almond Amish Sugar Cookies for a cookie platter.
- Serve with a glass of milk or coffee to complement the Rich Chocolate Treat flavors.
- Crumble over ice cream for a decadent dessert topping.
Storage
I store Chocolate Fudge Cookies in an airtight container at room temperature for up to 1 week to keep them soft and fudgy. For longer storage, I freeze them in a freezer-safe bag, layered with parchment, for up to 2 months. To revive, I microwave frozen cookies for 10–15 seconds or warm in a 300°F oven for 5 minutes. I ensure they’re fully cooled before storing to prevent sticking.
FAQs About Chocolate Fudge Cookies
Here are some common questions about this recipe:
Can I use salted butter instead of unsalted butter in this recipe?
I prefer using unsalted butter for more control over the amount of salt, but if all I have is salted butter, I just omit the added salt in the recipe.
Can I make these cookies without the chocolate chips?
While the chocolate chips really make these cookies special, I could leave them out if I prefer a more traditional fudgy texture. However, I highly recommend keeping them in for that extra chocolatey bite.
How do I know when the cookies are done baking?
The edges should be set, and the centers will still look slightly soft. They will firm up as they cool, so it’s important not to overbake them.
Can I double the recipe?
I often double the recipe when I’m making these for a large group or to share with friends and family. Just make sure I have enough space on my baking sheet, and it’s helpful to work in batches.
Can I use a hand mixer instead of a stand mixer to cream the butter and sugar?
Yes, I can absolutely use a hand mixer! I just make sure to cream the butter and sugar thoroughly until it’s light and fluffy, which will help the cookies turn out perfectly.
More Cookies Ideas You’ll Love
- Peach Cobbler Cookies
- Perfect Soft and Chewy Vegan Sugar Cookies
- Copycat Milano Cookies
- Lemon Gooey Butter Cookies
Conclusion
These Chocolate Fudge Cookies are an irresistible treat that’s perfect for any occasion. With a rich, fudgy texture and a sweet powdered sugar finish, they’re guaranteed to satisfy any chocolate craving. I love how quick and easy they are to make, and the best part is that they’re always a crowd-pleaser. Whether I’m baking them for a special event or just because, these cookies never disappoint.
Chocolate Fudge Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Fold in the chocolate chips, ensuring even distribution throughout the dough.
- Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness and an elegant finish.
Notes
- For a different texture, try adding chopped nuts like walnuts or pecans.
- Dark chocolate chips can be used for a more intense chocolate experience.
- If you prefer a sweeter cookie, you can use white chocolate chips instead of semi-sweet chocolate chips.
- If you’d like to reduce the sweetness, you can skip the powdered sugar dusting or reduce the amount used.
- The dough doesn’t require chilling, making it a quick and easy recipe to prepare.
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