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Pinterest image of soft fudge cookies with brownie-like centers

Fudge Cookies

Soft, thick fudge cookies with crackly tops, rich chocolate flavor, and brownie-like centers. These easy chocolate cookies bake in about 10 minutes and can be made with chocolate chips or firm fudge pieces.
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Prep Time 15 minutes
Cook Time 10 minutes
20 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Cookies, Dessert
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup 113g unsalted butter
  • 4 oz 113g semi-sweet chocolate, chopped
  • 1/2 cup 100g granulated sugar
  • 1/2 cup 100g packed light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 cup 125g all-purpose flour
  • 1/2 cup 45g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 3/4 cup 130g semi-sweet chocolate chips or chunks
  • 1/2 cup firm fudge pieces cut small, optional

Equipment

  • 2 Baking sheets lined with parchment paper
  • 1 Microwave-Safe Bowl for melting chocolate and butter
  • 1 Large mixing bowl for cookie dough
  • 1 Medium mixing bowl, for dry ingredients
  • 1 Whisk, for mixing eggs, sugars, and dry ingredients
  • 1 Rubber spatula for folding the dough
  • 1 Cookie scoop 2-tablespoon size
  • 1 Wire rack for cooling cookies

Method
 

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Melt the butter and chopped chocolate together in a microwave-safe bowl in 20-second bursts, stirring between each burst, until smooth. Let cool for 5 minutes.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and eggs for 1 to 2 minutes until glossy and slightly lighter.
  4. Whisk in the vanilla extract, then add the melted chocolate mixture and mix until smooth.
  5. In a separate bowl, whisk the flour, cocoa powder, baking powder, and salt.
  6. Fold the dry ingredients into the chocolate mixture just until combined.
  7. Fold in the chocolate chips and firm fudge pieces, if using. If the dough feels very soft, chill for 20 minutes.
  8. Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 9 to 11 minutes, until the edges are set and the centers still look soft.
  10. Cool on the baking sheet for 10 minutes before moving to a wire rack.

Notes

Do not overbake. The centers should look slightly soft when the cookies come out of the oven.
If adding fudge pieces, use firm fudge and chill the pieces first so they do not melt too quickly.
For thicker cookies, chill the dough for 20 to 30 minutes before baking.
Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months.