stack of Chewy Chocolate Fudge Cookies
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4.8 from 24 votes

Chewy Chocolate Fudge Cookies

These cookies are huge and immensely satisfying, especially with a glass of milk (DF or not!)
Author Marlynn Schotland, Urban Bliss Life


  • 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. 
  • 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, whisk together the cake flour, cocoa powder, baking powder, and salt in a large mixing bowl, until well blended. 
  • Once the sugars and eggs have been mixing for exactly five minutes, pour the melted chocolate mixture into the bowl and mix for about a minute. Then slowly add the dry ingredients mix 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, leaving about 2 inches of space between each cookie, as the dough will spread. 
  • 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. 


To keep this dairy-free, I use Enjoy Life Dark Chocolate Chips and Earth Balance vegan butter.