Double Chocolate Fudge Cookies

Short Description

Rich, ultra-chocolaty cookies with a crackly top and gooey center—loaded with dark chocolate chunks for the ultimate fudgy indulgence.

Why You’ll Love This Recipe

These cookies offer an indulgent chocolate experience with minimal fuss—perfectly chewy inside and slightly crisp on the edges. The crackled tops add visual appeal, and the optional brewed coffee intensifies the chocolate flavor. Ideal for chocolate lovers and easy to make ahead.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon brewed coffee (optional, enhances chocolate flavor)
• 1 cup dark chocolate chunks or chips

Directions

1. Preheat your oven to 350 °F (175 °C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In a large mixing bowl, cream the softened butter and both sugars until light and fluffy.
4. Beat in the egg, vanilla extract, and optional brewed coffee until fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Fold in the dark chocolate chunks or chips.
7. Scoop dough into heaping tablespoons, placing each about 2 inches apart on the prepared baking sheet.
8. Bake for 10–12 minutes, until the edges are set but the centers remain slightly underbaked.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Yield: About 18–24 cookies (depending on size)
• Prep time: 15 minutes
• Bake time: 10–12 minutes
• Total time: Approximately 30 minutes

Variations

• Salted caramel twist: Add a sprinkle of flaky sea salt atop each cookie straight out of the oven.
• Nutty addition: Fold in ½ cup chopped walnuts or pecans for extra texture.
• Mint chocolate: Substitute half of the dark chocolate with mint-flavored chips.
• Healthier swap: Replace half the butter with Greek yogurt and use whole wheat pastry flour for a lighter version.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keeps for up to 1 week—bring to room temperature before serving.
• Freezer: Freeze baked cookies in a single layer on a baking sheet; once solid, transfer to a freezer bag. They stay fresh for up to 3 months. Thaw at room temperature.
• Reheating: For a fresh-from-oven texture, microwave a cookie for 5–7 seconds or warm in a 300 °F oven for 3–4 minutes.

FAQs

1. Can I use Dutch-processed cocoa instead of natural cocoa?

Yes. Dutch-processed cocoa will work but may yield a slightly richer, less acidic flavor. Nothing else needs to change.

2. How can I make the cookies thicker and fudgier?

Chill the dough for 30 minutes before baking. This helps prevent excessive spreading.

3. Is brewed coffee really necessary?

No, it’s optional. But even a small amount of brewed coffee enriches the chocolate flavor without tasting like coffee.

4. Can I substitute the dark chocolate chunks with chips or bars?

Absolutely. Any chocolate form works—dark chips, chopped bars, even white chocolate if you prefer a contrast.

5. How do I ensure the crackly tops form?

Beat the butter and sugars until light and fluffy—this aerates the dough, helping form that signature crackled top.

6. My edges brown too fast—what can I do?

Lower oven temperature to 325 °F and extend the bake by a couple of minutes to ensure even baking.

7. Can I make these gluten-free?

Yes. Substitute a 1:1 gluten-free baking blend for all-purpose flour. The texture should remain similar.

8. Can I prepare the dough ahead of time?

Yes—cover and refrigerate the dough for up to 2 days. Let it sit at room temperature for 15 minutes before scooping.

9. Why are my cookies flat and thin?

Likely due to over‑creaming butter and sugar. Cream only until just combined and consider chilling the dough.

10. How can I store unbaked cookie dough?

Scoop dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen—just add 1–2 minutes to the bake time.

Conclusion

These Double Chocolate Fudge Cookies deliver irresistibly gooey centers and crackly tops—a chocolate lover’s dream made easy. With simple steps, adaptable ingredients, and practical make-ahead options, they’re perfect for any occasion. Enjoy a batch warm from the oven or stash extras for later indulgence!

Print