Crisp edge with a soft fudgy center is what these fudgy chocolate cookies are all about. Made with real chocolate they are addictive, and yet also simple and easy to make.
Everybody is baking at home these days, and the most popular bakes these days are bread and cookies. Makes perfect sense, right? We all need some good bread, but who can do without those afternoon sweet cravings. We've baked these cookies almost three times this month along with some of the other favorites like chocolate chips, M&Ms, molasses cookies, brownies.
About these cookies
The recipe itself comes together in less than 10 minutes. But, you need to chill the cookie dough for 15 to 30 minutes so that they do not spread too much. After all, we are using real chocolate.
Chocolate is the star of the show here, so use good quality chocolate. You can use your favorite chocolate bar. I love creating variations by using a chocolate bar with nuts in it as well as one with coffee in it.
The most important thing to remember when making these is not to over-bake them. Otherwise, they will become chocolate wafers and all that fudgy center will be hard.
The process for this cookie recipe is fairly simple.
- Prepare the cookie dough - 10 mins
- Chill the cookie dough - 15 to 30 minutes
- Bake - 10 to 12 minutes
Ingredients and substitutes
- Chocolate - These are chocolate cookies, so needless to say, you want to use good quality chocolate. I like to use 70% cocoa so they are not too sweet. And yet, anything from 55% cocoa and above works fine.
- Sugar - The molasses in the brown sugar in this recipe gives that soft fudgy center in the cookie. If you use white sugar the cookie will spread more and be crisper.
- Butter - Not much, but a little goes a long way to spread them.
- All-purpose flour - Yes, plain all-purpose is all you need for this recipe. The quantity of flour is very little - similar to brownies.
Step by step instructions (save/pin)
- Combine flour, baking powder, baking soda, and salt.
- Melt chocolate and butter in a microwave-safe bowl or double boiler.
- Add the sugar and combine until the sugar is almost melted.
- Then, add the egg - and combine well.
- Finally, add the flour mixture - combine well.
- Cover and chill in the fridge for 30 minutes or until thick, but not firmly set (see video).
- Preheat the oven at 180 C / 356 F.
- Drop spoonfuls of cookie dough on a baking sheet, leaving enough space for them to spread.
- Bake for 10 to 12 minutes until the edges are ever so slightly crisp. DO NOT OVER-BAKE!
- Cool on the baking tray for 5 minutes. Then, transfer to a cooling rack.
- Enjoy!
Frequently asked questions
Best not. The cookies will have a strong caramel or toffee kind of taste from the molasses. The cookies will also spread more with a toffee-like center.
Absolutely. You can make the cookie dough up to two days in advance and keep in the fridge. Remove it at least half an hour before you plan to bake, so it can be scooped onto a cookie sheet.
These cookies will keep at room temperature for up to 10 days, if wrapped well. Place a slice of bread in the cookie jar to prevent them from drying out.
Yes, these cookies freeze beautifully for up to 3 months. They can be thawed overnight in the fridge as long as they are well wrapped.
You can freeze the cookie dough for up to a month if well wrapped.
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Description
Ingredients
- 7 oz (200 g) Chocolate
- ¼ cup (60 g) Butter (½ stick) unsalted
- ½ cup (110 g) Brown sugar
- 2 Eggs large
- ¾ cup (95 g) Flour
- ¼ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
Instructions
- Combine flour, baking powder, baking soda, and salt.
- Melt chocolate and butter in a microwave-safe bowl or double boiler.
- Add the sugar and combine until the sugar is almost melted.
- Then, add the egg - and combine well.
- Finally, add the flour mixture - combine well.
- Cover and chill in the fridge for 30 minutes or until thick but not firmly set (see video).
- Preheat the oven at 180 C / 356 F.
- Drop spoonfuls of cookie dough on a baking sheet, leaving enough space for them to spread.
- Bake for 10 to 12 minutes until the edges are ever so slightly crisp. DO NOT OVER-BAKE!
- Cool on the baking tray for 5 minutes then transfer to a cooling rack.
- Enjoy!
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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AstroTalk
Thank you for this amazing recipe. I loved baking it and sharing it with my family and neighbors
Veena Azmanov
Thank you, Astro. Happy to hear you enjoyed it
Angela
This is such a delicious chocolate cookie! A must try.
Veena Azmanov
Thank you, Angela
Ashley
These smell so amazing in the oven right now!!!!
Veena Azmanov
It does have a lovely smell.
Karen @ Seasonal Cravings
Fudgy chocolate cookies to the rescue. These look awesome and I love how you give us step but step directions and answer all of our baking questions. You make it so easy for us to succeed!
Veena Azmanov
Thank you, Karen. Yes, it is so easy really.
Angela
What a delicious and flavorful cookie! Love the fudge flavor... reminds me of cookies I used to make as a kid. Can't wait to gobble these up. Thanks so much for sharing!
Veena Azmanov
Than you, Angela
Dannii
These cookies look so fudgey and delicious. Adding them to my "to bake" list.
Veena Azmanov
Thank you, Dannii