Looking for THE perfect chocolate cookie? These Chewy Chocolate Fudge Cookies are chewy, fudgy, with a beautiful crackle top and optional sea salt. So good!
We’re huge fans of chocolate in my house, every single one of us. We also all ADORE cookies.
Chewy Chocolate Fudge Cookies are so buttery soft with a fudge-like center. The tops have a beautiful crinkle, crackle that makes them so pretty. You can sprinkle a little flaked sea salt on the top as an option for a nice sweet/salty combo.
These cookies are easily one of my family’s favorite cookies. One time, we made these cookies four times in one month!
I hope that you and your family will love this recipe as much as we do!
What you need to make these chocolate fudge cookies
Before you begin, it’s best to gather all of your baking ingredients. To make these cookies, you need:
- dark chocolate
- unsalted butter
- granulated sugar
- brown sugar
- cake flour
- cocoa powder
- baking powder
- optional: sea salt to sprinkle on top
If you’re dairy-free, simply sub out the regular unsalted butter for your favorite dairy-free/vegan butter.
How to make chocolate fudge cookies
- Preheat the oven and prep two rimmed baking sheets.
- Melt the chocolate.
- Whisk the chocolate and butter together.
- In a stand mixer, beat together eggs, granulated sugar, and brown sugar for exactly FIVE minutes. Trust me on this (see my baking tips below).
- While the eggs and sugars are mixing, whisk together the cake flour, cocoa powder, baking powder, and salt in a large mixing bowl.
- Pour the melted chocolate mixture into the bowl with the egg and sugar mixture and whisk together for about a minute. Then slowly add the dry ingredients mix into the bowl and mix just until all ingredients are incorporated.
- Scoop out the dough to form cookies onto the lined baking sheets.
- If you like sweet and salty desserts, sprinkle a little sea salt on top of each cookie.
- Bake at 350 degrees for 11-12 minutes. Once done, allow them to sit in the baking sheet at room temperature for at least 15-20 minutes before eating. The center will be soft and fudgy.
Full measurements and detailed instructions are below, in the printable recipe card.
Cookie baking tips
- Mixing the egg & sugars together for five minutes is key. I’ve found this is the best timing to create the right consistency in order to get nice chewy chocolate fudge cookies.
- The cookies will spread out while baking, so leave about two inches between each cookie.
- The batter will be wet and gooey — almost more like a thicker cake batter and a thinner cookie batter.
- Allowing the cookies to rest for 15-20 minutes on the baking sheet at room temperature after baking is important. They need this time to set, otherwise they may crumble when you try to pick them up.
How long will these fudge cookies stay fresh?
These cookies don’t last long in our house. They’re absolutely the BEST when eaten the day they are made, when that incredible ooey gooey chocolate fudge-like texture is still fresh.
It’s best to eat these within three days, in order to experience that amazing soft & chewy texture.
You can, however, keep these in an airtight container for up to one week. I highly doubt they will last that long, though ;)
How many cookies does this recipe make?
This recipe makes 10 huge Chewy Chocolate Fudge Cookies. I use my good ol’ reliable OXO large cookie scoop to achieve an even amount of dough per cookie.
You can also make smaller cookies to almost double the amount, if you’d like.
More cookie recipes you’ll love
- Butterscotch Cookies
- Apple Pie Bars
- Giant Chocolate Chip M&M Cookies
- Chewy Chocolate Fudge Cookies
- Soft Lemon Sugar Cookies with Orange and Lime
Chewy Chocolate Fudge Cookies
- 1 cup finely chopped dark chocolate
- 11 tbsp unsalted butter
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 1/4 cup cake flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- sea salt for sprinkling (optional)
- Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper and set aside.
- To melt the chocolate mixture, add chocolate and butter to a large, heatproof bowl and place over a pot of simmering water. The water should just touch the bottom of the bowl; you don’t want to submerge the bottom of the bowl in simmering water.
- Whisk the chocolate and butter together as it melts. Once melted, turn off the heat and place the bowl on a heatproof surface to cool slightly.
- Meanwhile, in a stand mixer with a whisk attachment, or a large bowl using a hand mixer, beat together eggs, granulated sugar, and brown sugar for 5 minutes. I prefer to use a standmixer so I can set a timer and allow the mixer to keep whisking continuously while I move on to the next step.
- While the eggs and sugars are mixing, grab another large bowl and whisk together the cake flour, cocoa powder, baking powder, and salt until well blended.
- Once the sugars and eggs have been mixing for exactly five minutes, pour the melted chocolate mixture into the bowl with the eggs and sugars and mix for about a minute. Then slowly add the combined dry ingredients into the bowl and mix just until all ingredients are incorporated.
- Using a medium ice cream scoop, scoop out the dough (it will be wet and gooey) to form cookies onto the lined baking sheets. Be sure to leave about 2 inches of space between each cookie, as the dough will spread during baking.
- If desired, sprinkle a little sea salt on top of each cookie.
- Bake at 350 degrees for 11-12 minutes, then remove and allow them to sit in the baking sheet for at least 15-20 minutes before eating. The center will be soft and fudgy.