Double Chocolate Fudge Cookies
These double chocolate fudge cookies are a rich, fudgy treat that combines the best of both worlds with cocoa powder and melty chocolate chips in every bite. Whether you’re a lifelong chocolate lover like me or just looking for a fun twist to the classic chocolate chip cookie, this recipe will surely hit the spot.
Why You’ll Love This Recipe
- rich chocolate flavour that comes from both cocoa and semi-sweet chocolate chips
- a chocolate lovers dream
- easy to make
- crisp on the outside, chewy on the inside
- recipe can easily be doubled
Ingredients You’ll Need
All of the ingredients are kitchen staples.
- Flour: All-purpose is all you need.
- Cocoa: use a natural or Dutch-processed cocoa powder to give a chocolatey flavour.
- Cornstarch: the secret ingredient to soft and chewy centers.
- Baking Soda: leavening agent.
- Salt: flavour enhancer.
- Butter: the fat.
- Light Brown Sugar: sweetener.
- Granulated Sugar: sweetener.
- Egg: binds everything together.
- Vanilla: flavour enhancer.
- Chocolate Chips: use semi-sweet for double the chocolate flavour or switch it up and try white chocolate chips! You could also substitute the semi-sweet chocolate for milk or dark chocolate chips.
Instructions
- Preheat your oven to 350°F. Optional to line your baking sheets with parchment paper for easy cleanup.
2. In a large mixing bowl with the paddle attachment, cream together 1/2 cup each of butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
3. Beat in 1 egg, then stir in 1 teaspoon of vanilla extract scraping the bowl as needed.
4. In a separate bowl, whisk together 1 cup of flour, 1/3 cup of cocoa powder, 1/2 tablespoon of cornstarch, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in 1 cup of chocolate chips, reserving a few to press onto the tops of the cookies (for esthetics only).
6. Scoop dough onto the prepared baking sheets using a cookie scoop (I used a medium baking scoop which is about 1 and 1/2 tablespoons), spacing them about 2 inches apart.
7. Bake for about 8-12 minutes, until the edges are set but the centers still look slightly soft.
Tidbit: The dark colour of the cookies makes it hard to tell if they are done, you can gently press on the edge of the cookie with your finger and if it feels slightly set, they are done. Be careful because they are hot! If making smaller 1 tbsp cookies it will take less time, about 8-10 minutes, and if you’re making bigger 1 and 1/2 tbsp scoop they will need 10-12 minutes.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These double chocolate fudge cookies are everything you want in a sweet treat-rich, gooey, and bursting with chocolate. They pair perfectly with a cold glass of milk, a steaming cup of coffee, or a scoop of vanilla ice cream. Whether sharing them with friends or keeping them all to yourself, they will become a household favourite.
Recipe Tips and Tricks
- Chill the dough before baking. You can bake them right away but you may want to chill them for at least an hour first to prevent the dough from spreading too much, refrigerating will help the cookies keep their shape better.
- Watch the bake time. Be sure not to overbake your cookies or they may be too crispy. You want soft and chewy cookies with a crisp edge not hard. You can gently press on the edge of the cookie with your finger and if it feels slightly set, they are done. Be careful because they are hot! Making smaller 1 tbsp cookies will take less time, about 8-10 minutes, and if you’re making bigger 1 and 1/2 tbsp scoop they will need 10-12 minutes.
- Feel free to double the recipe for double the cookies!
- You can also freeze the cookie dough and bake for later. Roll the cookie dough into balls and freeze in a single layer on a cookie sheet. Once frozen, transfer to a freezer bag or container. When ready to bake, let thaw for about 20 minutes and bake as instructed.
- Try swapping out the semi-sweet chocolate chips for milk, dark or white chocolate!
Storage Tips
Store covered at room temperature for up to 1 week. You can make the cookie dough and chill in the fridge for up to 3 days before baking. Unbaked cookie dough balls can be placed in the freezer for up to 3 months. Thaw for 20 minutes before baking as per instructions. Baked cookies can be frozen for up to 3 months in a freezer-safe bag or container.
Let me know how your cookies turn out in the comments below and be sure to leave a star rating! Happy baking 🙂
Double Chocolate Fudge Cookies
These double chocolate chip cookies are everything you want in a sweet treat-rich, gooey, and bursting with chocolate.
Ingredients
- ½ cup butter room temperature
- ½ cup sugar granulated
- ½ cup brown sugar light
- 1 large egg room temperature
- 1 tsp vanilla extract
- 1 cup flour all-purpose
- ⅓ cup cocoa powder natural or dutch-processed
- ½ tbsp corn starch
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips semi-sweet
Instructions
-
Preheat your oven to 350°F. Optional to line your baking sheets with parchment paper for easy cleanup.
-
In a large mixing bowl with the paddle attachment, cream together 1/2 cup each of butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2-3 minutes
-
Beat in 1 egg, then stir in 1 teaspoon of vanilla extract scraping the bowl as needed.
-
In a separate bowl, whisk together 1 cup of flour, 1/3 cup of cocoa powder, 1/2 tablespoon of cornstarch, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
-
Fold in 1 cup of chocolate chips, reserving a few to press onto the tops of the cookies (for esthetics only). You can bake right away but you may want to refrigerate for atleast an hour to help cookies retain their shape. Just allow to sit at room temperature for 10 minutes before scooping to make it easier to scoop. If refrigerated for longer than 3 hours, the dough may need 20 minutes to sit at room temperature first.
-
Scoop dough onto the prepared baking sheets using a cookie scoop (I used a medium baking scoop of about 1 and 1/2 tablespoons), spacing them about 2 inches apart.
-
Bake for about 8-12 minutes, until the edges are set but the centers still look slightly soft.
-
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Recipe Notes
- Chill the dough before baking. You can bake them right away but you may want to chill them for at least an hour first to prevent the dough from spreading too much, refrigerating will help the cookies keep their shape better.
- Watch the bake time. Be sure not to overbake your cookies or they may be too crispy. You want soft and chewy cookies with a crisp edge not hard. You can gently press on the edge of the cookie with your finger and if it feels slightly set, they are done. Be careful because they are hot! Making smaller 1 tbsp cookies will take less time, about 8-10 minutes, and if you’re making bigger 1 and 1/2 tbsp scoop they will need 10-12 minutes.
- Feel free to double the recipe for double the cookies!
- Try swapping out the semi-sweet chocolate chips for milk, dark or white chocolate!
Storage Tips
Store covered at room temperature for up to 1 week. You can make the cookie dough and chill in the fridge for up to 3 days before baking. Unbaked cookie dough balls can be placed in the freezer for up to 3 months. Thaw for 20 minutes before baking as per instructions. Baked cookies can be frozen for up to 3 months in a freezer-safe bag or container.
Did you make this recipe?
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