Name: CHOCOLATE FUDGE COOKIES
Prep time: 20 min
Cook time: 12 min
Ingredients: 200 grams semi sweet chocolate (chopped ); 100 grams all purpose flour; 2 tbsp cocoa powder (unsweetened or dutch processed ); ¾ tsp baking powder; 60 grams unsalted butter; 125 grams brown sugar; 50 grams granulated white sugar; 1 large egg; 1 large egg yolk; 60 grams walnuts (chopped ); a pinch salt

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This Super decadent Chocolate Fudge Cookies Recipe is a gooey fudgy brownie based cookie. It is soft, chocolatey, cake like texture from the inside with just the right coating of crinkle crackly top.. Balancing just right between a brownie and a cookie. In other words also called Brownie Cookies,

These are definitely a winner in the hands of a cookie and chocolate lover.

WHAT ARE CHOCOLATE FUDGE COOKIES ?

Simply put, they are gooey chocolate fudge brownie based cookie. On baking, these lend in a nice chewy, fudgy center to the cookies.

Taste exactly like a brownie in a cookie form

Has that crinkle top, that gooey fudgy center. Just like how a brownie is

THIS CHOCOLATE FUDGE COOKIE RECIPE IS

Easy to Make, bake and Serve
Uses Simple Pantry ingredients
Totally make ahead, and definitely a party entertainer

How Do you make Chocolate Fudge Cookies From Scratch ?

Chocolate Fudge Cookies are an offshoot from a fudge brownie base. In the sense, these cookies are made from a gooey fudgy brownie batter. But the only difference here will be the content of dry flour ingredients to fat ingredients ratio. So In a fudgy cookie dough - There will be chocolate, butter, flour, eggs. But the flour and cocoa powder will be a tad bit on a higher side.

So here is what that goes into Chocolate Fudge cookies

First Chocolate - The best quality of chocolate. Bitter, semi-sweet, dark or milk. But I suggest buying a chocolate that is higher on the cocoa content. Anywhere between 45% to 70%. is a good choice for this recipe. For a sweeter cookie, milk chocolate is what I suggest. SO pickup a chocolate that is best suited to your palate.

I went for a semi sweet chocolate, it just has a right amount of sweetness.

Sugar - Both white granulated or castor and Brown sugar is what I definitely recommend here.

White sugar for the structure and brown sugar for that caramel nutty taste and that extra moistness it gives to the cookie.

Butter - Just plain unsalted butter. Melted... Why Melted - because it gives the most chewiness to the cookie. on the other side it also gives a greasy top as well, so that is why the flour content will be more in this recipe.

Cocoa powder - You can use an unsweetened pure cocoa powder or dutch processed as well. The dutch processed will give a deeper dark hue to your cookie. And a rich pure chocolate flavour.

Eggs - your main ingredient for a fudgy brownie cookie. We will use whole egg and an extra yolk. The yolk adds richness, chewiness and gives a good structure to the cookies.

Flour Plain All Purpose Flour - NO Cake Flour or Self Raising Flour.

Leavening agent - Baking Powder is what we need here to react with the acid(cocoa powder) and give that lift to the cookie

Mix ins - Walnuts, Pecans, Chocolate Chunks/chips, Macademias. I suggest using chunks of chocolate and walnuts, turns your favourite brownie to a cookie.

Chocolate Fudge Cookie Dough

The cookie dough starts with melted butter, to which cocoa powder, flour, sugar and eggs are added. Simple it is. The cookie dough needs to be chilled,

This Cookie Dough needs to be chilled ... But Why ?

Firstly, the melted butter needs to solidify and form a firm dough. Butter, while meted has some water in it, which form a light gluten in the dough. This makes the cookie chewy.
Deepens Taste: Chilling the dough is a very important step, in Cookie making. It helps develop the taste and gives a more robust flavour to the cookies.
The cocoa powder in the cookie dough will mature and deepen in taste while the cookie is being chilled giving in a more pure chocolate flavour.

PRO TIP: To speeden up chilling, pop it in the freezer for about 20 mins, while your oven is preheating.

Baking these Chocolate Fudge Cookies

You Will Bake in a Preheated oven until the cookie just rises up and the edges are done. Remove from the oven and let it sit on the counter for about 10 mins and then transfer the cookies to a wire rack or to an airtight box.

One thing is to not to over bake these cookies and then they will not be fudgy. it will be a hard dry cookie.

HERES HOW TO MAKE IT

A STEP BY STEP WALKTHROUGH.

ENTERTAINING A CROWD ? OR WANT TO MAKE IT FOR A POTLUCK OR FOR AN EVENT ?

Absolutely, these can be made ahead completely. All you have to do is

Make the dough ahead and pop it in the refrigerator.

On the Day of the event, party or potluck. -

Remove the dough from the Refrigerator
Preheat the oven, scoop out of cookie dough into balls.
Bake, cool and serve.
You can store these in airtight containers or lay them out on your party dinner table.

Serving These Fudge Cookies ..!!! Some Dessert Ideas

These cookies are best served warm with a scoop of icecream and some warm sauce drizzled. I suggest warming these fudge cookies up in the microwave for about 20 seconds.

Serve them with hot chocolate sauce or drizzle them with some hazelnut chocolate sauce
Brownie Cookie Icecream Sandwich : Make small cookies, sandwich them with some chocolate icecream and dip those in chocolate sauce and nuts
Brownie Cookie Sandwiches - Fill them up with your favourite frosting and your off for a show stopping dessert.

TIPS FOR THE BEST CHOCOLATE FUDGE COOKIES EVERY TIME

use good quality chocolate : Preferably dark or semi sweet.
The Dough needs to be chilled. The dough can get very hard while on chilling, as the melted chocolate and butter solidifies. This is absolutely fine. Leave at room temperature for atleast 30 mins. And then roll and bake.
Always, Always Underbake these cookies. You will need to bake these cookies, until it rises and forms a thin shell on top and cracks up. This will need about 10 to 11 minutes depending on your particular oven.
Once you bake for 10 mins, check to see for doneness, it should have risen and have cracks. At this point, the cookie will look soft. It is fine. Remove the cookie sheet/tray from the oven let the cookies sit on the baking tray for about 5 to 10 mins. Then transfer to an airtight container

NOTE: THIS RECIPE and most of my recipes, use measure by weight rather than volume, this helps in precise measure and the best possible result. So I always recommend using a good quality kitchen scale.

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📖 Recipe

CHOCOLATE FUDGE COOKIES

A FUDGY BROWNIE LIKE COOKIE. SOFT AND BROWNIE CENTER WITH A NICE CRINKLE ON TOP

Author -Shrilatha

Print Pin Recipe

Servings COOKIES

Course Dessert, Snack

Cuisine American

Prep Time 20

Cook/Bake Time 12

COOLING/CHILLING TIME 2

Equipment you will need

small Sauce Pan

large bowl for mixing

hand whisk

spatula

electric mixer (optional)

cookie sheet/flat baking tray

parchment paper

cookie scoop, icecream scoop or spoon

wire rack to cool

Airtight box for storage

Ingredients

200 grams semi sweet chocolate (chopped )
100 grams all purpose flour
2 tablespoon cocoa powder (unsweetened or dutch processed )
¾ tsp baking powder
60 grams unsalted butter
125 grams brown sugar
50 grams granulated white sugar
1 large egg
1 large egg yolk
60 grams walnuts (chopped )
a pinch salt

Instructions

MAKING THE COOKIE DOUGH

In a Saucepan, melt butter on low medium heat. To this add chopped chocolate. Work with a spatula, and let all the chocolate melt.
Let it sit in room temperature, while you measure other ingredients
In a small bowl, whisk flour, cocoa powder, baking powder, salt. Set aside.
In a medium or large mixing bowl, with an electric beater. beat eggs and sugar until pale and fluffy. About 3 mins.
Note: This Step can also be done using hand whisk
add the cooled down chocolate and butter mix. whisk for a minute.
Then fold in the flour mix that did in step 2.
finally fold in the chopped walnuts.

CHILLING THE DOUGH this Cookie dough needs to be chilled for atleast 20 mins, before baking.

For Baking Immediately
wrap a cling film on to the mixing bowl and chill the dough. If you are baking immediately, then chill for 20 mins, in the meanwhile preheat the oven and line a parchment paper on the baking tray.
To Bake on another day
wrap a cling film, chill the dough in the refrigerator. If chilling for more than 3 hours or overnight. Let the dough rest in room temperature, until it is soft and pliable. You can roll and bake after this.

ROLLING AND BAKING

Remove the dough from the refrigerator. Let it sit in room temperature for atleast 1 hour, depending on how cold or hot your room temperature is. If your place is colder this will take more time
In the meanwhile Preheat the oven at 180°C/350°F, line a parchment paper on the baking tray.
Scoop out the fudge cookie dough, and place them atleast 2 to 3 inch apart on the lined baking tray.
Note: you can use an icecream scoop, a table spoon or a cookie scoop.
Bake for about 10 to 11 mins, until the sides rise up and form an outer crinkle. Remove from the oven let it sit on the baking sheet for 10 mins. Then transfer to the wire rack to completely cool.

Notes

This cookie should be underbaked. SO even if you underbake by about a minute, it will be totally good.
No overbaking this cookie. Over baking makes this cookie hard and unappealing.
Chilling is a must for this cookie. Otherwise the cookie will spread too much.

https://bakewithsweetspot.com/chocolate-fudge-cookies/

Nutrition

Serving: 1 cookieCalories: 167 kcalCarbohydrates: 22 gProtein: 3 gFat: 8 gSaturated Fat: 3 gCholesterol: 42 mgFiber: 1 gSugar: 14 gIron: 1 mg

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