Chocolate Fudge Cookies: The Ultimate Recipe for Decadent Treats

Chocolate Fudge Cookies are a delightful treat that never fails to bring a smile to my face. The moment you take a bite, the rich, gooey chocolate melts in your mouth, creating a heavenly experience that is simply irresistible. These cookies have a fascinating history, as they are believed to have originated in the United States in the late 19th century, evolving from traditional fudge recipes. Over the years, they have become a beloved staple in many households, cherished for their decadent flavor and chewy texture.

What I love most about Chocolate Fudge Cookies is their versatility; they can be enjoyed warm from the oven or stored for later, making them a convenient option for any occasion. Whether you’re hosting a gathering or simply indulging in a sweet treat after a long day, these cookies are sure to impress. Join me as we dive into this delicious recipe that captures the essence of comfort and joy in every bite!

this Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts (optional, I love walnuts or pecans)

Preparing the Dough

Let’s get started on these delicious chocolate fudge cookies! First, I like to preheat my oven to 350°F (175°C). This way, it’s nice and hot when I’m ready to bake. While that’s heating up, I gather all my ingredients and get my mixing bowls ready.

1. In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar. I use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy. This step is crucial because it helps to incorporate air into the dough, making the cookies nice and chewy.
2. Next, I add in the eggs, one at a time, mixing well after each addition. Then, I pour in the vanilla extract. I love the aroma of vanilla, and it really enhances the flavor of the cookies!
3. In a separate bowl, I whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the dry ingredients and ensures that the cocoa powder is well mixed in.
4. Now, I gradually add the dry ingredients to the wet mixture. I do this in three parts, mixing on low speed until just combined after each addition. I want to be careful not to overmix, as this can lead to tough cookies.
5. Once the dough is combined, I fold in the semi-sweet chocolate chips and chopped nuts (if using) with a spatula. I love the extra crunch that nuts provide, but feel free to skip them if you prefer a smoother cookie.

Chilling the Dough

After mixing, I like to chill the dough for about 30 minutes. This step is optional, but it helps the cookies maintain their shape while baking and enhances the flavors. I cover the bowl with plastic wrap and pop it in the fridge.

Preparing to Bake

While the dough is chilling, I prepare my baking sheets. I line them with parchment paper to prevent sticking and make cleanup a breeze. If you don’t have parchment paper, greasing the baking sheets with a little butter or cooking spray works just fine.

Baking the Cookies

1. Once the dough is chilled, I take it out of the fridge and use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets. I leave about 2 inches of space between each cookie, as they will spread while baking.
2. Now, it’s time to bake! I place the baking sheets in the preheated oven and bake for 10-12 minutes. I like to keep an eye on them; the cookies should look set around the edges but still soft in the center. They will continue to firm up as they cool.
3. Once they’re done, I remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. This allows them to firm up a bit before transferring them to a wire rack to cool completely.

Storing the Cookies

After the cookies have cooled completely, I store them in an airtight container at room temperature. They usually last about a week, but I can guarantee they won’t last that long in my house! If I want to keep them fresh for longer, I can freeze them. I just place them in a freezer-safe bag, and they can last up to three months.

Serving Suggestions

These chocolate fudge cookies are perfect on their own, but I love to serve them with a glass of cold milk or a scoop of vanilla ice cream for an extra treat. You can also sprinkle a little sea salt on top before baking for a delightful sweet and salty combination.

Conclusion:

In summary, these Chocolate Fudge Cookies are an absolute must-try for anyone who loves rich, decadent desserts. The combination of gooey chocolate and a soft, chewy texture makes each bite a delightful experience that is hard to resist. Whether you’re baking for a special occasion, a cozy night in, or just to satisfy your sweet tooth, these cookies are sure to impress. For serving suggestions, I recommend pairing these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. You can also experiment with variations by adding nuts, such as walnuts or pecans, or even a sprinkle of sea salt on top for a sweet and salty contrast. If you’re feeling adventurous, try incorporating different types of chocolate chips, like white chocolate or dark chocolate, to create your own unique twist on this classic recipe. I encourage you to give these Chocolate Fudge Cookies a try and share your experience with friends and family. I’d love to hear how they turn out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your baking success together. Happy baking! Print

Chocolate Fudge Cookies: The Ultimate Recipe for Decadent Treats

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• Author: Maria
• Total Time: 45 minutes
• Yield: 24 cookies 1x

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Description

Rich and chewy chocolate fudge cookies loaded with semi-sweet chocolate chips and optional crunchy nuts, perfect for satisfying your sweet cravings!

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 cup chopped nuts (optional, walnuts or pecans recommended)

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Instructions

1. Preheat your oven to 350°F (175°C). Gather all ingredients and prepare mixing bowls.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture in three parts, mixing on low speed until just combined after each addition.
6. Fold in the semi-sweet chocolate chips and chopped nuts (if using) with a spatula.
7. Chill the dough for about 30 minutes (optional).
8. Prepare baking sheets by lining them with parchment paper.
9. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
10. Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers are still soft.
11. Remove from the oven and let the cookies cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

• Chilling the dough helps maintain the cookie shape and enhances flavor.
• Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
• Serve with cold milk or vanilla ice cream for an extra treat.

• Prep Time: 15 minutes
• Cook Time: 12 minutes