These Thick Fudge Cookies are like taking a bite of the very center of a big pan of fudgy brownies. Every bite of these chocolate fudgy cookies is just like the last- chocolate, chewy, and delicious.
These cookies are perfect for those that love brownies without the crispy edges – no crisp edges and every bite is chewy goodness.
Why Are My Cookies Dense?
One of the reasons that cookies come out dense is because the cookie dough is overworked. Working with the ingredients until they are just incorporated helps prevent dense dry cookies.
Another reason that cookies could be dense or even dry is because too much flour is being used. The spoon and level method for flour doesn’t pack flour down into the measuring cup which can result in 50% more flour than what is actually needed for the recipe!
Why Are My Cookies Dry?
Taking freshly baked cookies out of the oven hoping for chewy and gooey cookies and instead, finding that your cookies are too hard and aren’t gooey can be a big disappointment. The trick to a soft chewy cookie is to underbake them.
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Cookies continue to bake on their cookie sheets when taken out of the oven. Allowing the cookies to sit on the cookie sheets for 10 minutes will allow the cookies to cool down and as they do, they will become firmer without losing their chewy texture.
Ingredients in Thick Fudge Cookies
- All-purpose flour
- Baking powder
- Salt
- Unsweetened cocoa powder
- Semisweet chocolate
- Eggs
- Vanilla extract
- Salted butter
- Granulated sugar
- Chocolate chips
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How to Make Chewy and Thick Fudge Cookies
Prepare the oven– Preheat the oven to 350ºF and line two cookie sheets with parchment paper or a Silpat mat.
Melt the chocolate- In a microwave-safe bowl, melt the 4 ounces of semisweet chocolate and allow it to cool.
Mix the wet ingredients- In a large bowl, beat the softened butter until creamy. Next, beat in the granulated sugar, the cooled melted chocolate, and cocoa powder.
Beat the eggs in as well as the vanilla extract.
Mix the dry ingredients- In a separate bowl, combine the spooned & leveled all-purpose flour together with the baking powder and salt.
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Make the cookie dough- Slow mix the dry ingredients into the wet ingredients until incorporated. Don’t over mix. Use a spoon to stir in the chocolate chips. Leave extra chocolate chips to place on top of cookies before baking.
Scoop the cookie dough- Scoop by 3 tablespoons (or use a #20 cookie scoop) and place the balls of dough onto the prepared cookie sheet two inches apart. Top with additional chocolate chips if desired.
Bake the thick fudge cookies- Bake for 8-10 minutes. Do not overbake.
Allow the cookies to cool- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire cooling rack to cool completely.
Store in an airtight container.
Thick Fudge Cookies
These Thick Fudge Cookies are like taking a bite of the very center of a big pan of fudgy brownies. Every bite of these chocolate fudgy cookies is just like the last- chocolate, chewy, and delicious.
Ingredients
- 4 oz semisweet chocolate
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cup all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips or chunks
Instructions
- Preheat the oven to 350ºF and line two cookie sheets with parchment paper or a silpat mat.
- In a microwave safe bowl, melt the 4 ounces of semisweet chocolate and allow it to cool.
- In a large bowl, beat the softened butter until creamy.
- Mix in the granulated sugar, the cooled melted chocolate and cocoa powder.
- Beat the eggs in as well as the vanilla extract.
- In a separate bowl, combine the spooned & leveled all-purpose flour together with the baking powder and salt.
- Slow mix the dry ingredients into the wet ingredients until incorporated. Don't over mix.
- Use a spoon to stir in the chocolate chips. Leave extra chocolate chips to place on top of cookies before baking.
- Scoop by 3 tablespoons (or use a #20 cookie scoop) and place the balls of dough onto th prepared cookie sheet two inches apart.
- Top with additional chocolate chips if desired.
- Bake for 8-10 minutes. Do not over bake.
- Remove the cookies from the oven and allow them to cool for 10 minutes before transferring them to a wire cooling rack to cool completely.
- Store in an airtight container.
Notes
For these cookies to chewy and fudgy, avoid overbaking.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 44mgSodium: 138mgCarbohydrates: 40gFiber: 2gSugar: 26gProtein: 4g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.