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!
"Oh this is by far the perfect recipe for a brownie cookie. Tried but never failed. Always a hit with my family."
-Anna, from Pinterest
Gather your ingredients
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
- eggs - be sure to take the eggs out to come to room temperature before you start prepping the other ingredients. Room temperature eggs will mix better with the other ingredients compared to cold eggs straight from the refrigerator.
- cake flour - using cake flour helps give these cookies that super soft, almost cake-like fluffy texture.
- cocoa powder
- baking powder
- kosher salt
- 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 many cookies does this recipe make?
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.
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.
Recipe FAQs
Room temperature eggs will mix better with the other ingredients compared to cold eggs straight from the refrigerator.
It's best to eat these within three days, in order to experience that amazing soft & chewy texture.
Store cookies in a cool, dark spot (pantry is great) in an airtight container for up to one week.
Yes! Store in freezer-safe bags or freezer-safe containers for up to two months. Thaw fully at room temperature before enjoying.
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
Best Chewy Peanut Butter Cup Chocolate Chip Cookies
Chewy Chocolate Fudge Cookies
Ingredients
- 8 ounces finely chopped dark chocolate
- 11 tbsp unsalted butter
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs
- 1 ¼ cup cake flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp kosher salt
- sea salt for sprinkling (optional)
Instructions
- Preheat oven to 350°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°F 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.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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Sara says
Hi, could I make this into a sheet cake/cookie for the bottom of a cake? Almost like a fudgy crust.
Marlynn Jayme Schotland says
Hi Sara! I have not tried baking this cookie recipe in that way, so I cannot vouch for whether it would turn out as you hope or not. If you do try it, please do come back and comment and let us know how it turned out. Thanks!
RaNea says
Best Chocolate fudge cookies I have tasted! This recipe is a keeper. And easy to make.
Marlynn Jayme Schotland says
So happy you love it! Thanks for commenting and letting us know, RaNea!
Adrienne says
Ooh these are yummy and basically a brownie in cookie form! A new favorite!
Marlynn Jayme Schotland says
Yay! So happy to hear you love these chewy chocolate fudge cookies, Adrienne!
Linda k says
Really delicious
Marlynn Jayme Schotland says
Glad you liked it Linda!
Stajah says
I've made this cookie recipe 3 times now and the cookies are so delicious and perfect. Whatever you do, don't refrigerate the dough; you'll end up with a cakier texture and less shiny tops. I learned that the second time around. Thank you for sharing the recipe.
Seema says
Decadent and luscious. My mouth waters when I think about them. :)
If the recipe had ingredients by weight, I would have given it five stars.
Shalibakes says
Yes mine didn’t speead flat enough either so were too thick and ended up cake like and not chewy. Would try again if could work out why. I did the full 5 min mix x
Stajah says
Hi Shalibakes,
Did you refrigerate the cookie dough? I found that when I refrigerate the cookie dough the cookie texture is mo cakey. However, when I don't refrigerate the dough the cookies come out flat and chewy. I usually refrigerate cookie dough because I live in a hot climate however, this dough does not need any chilling.
Julita S says
This recipe worked out really good!
Johnna says
These are delicious! Didn’t have chunky chocolate so used semi sweet instead. The recipe is a keeper!
Susan says
Yum! When they say blend for 5 minutes they mean it. Follow directions exactly and they taste great
Tannis says
Just made these, and OMG they are AMAZING.
I added 2Tbls of coffee to inhance the flavour.
This recipe is a keeper.
Matt says
This looks absolutely delicious!
I’m gonna make it for my mum’s birthday on Saturday.
Also just wondered what’s you favorite guilty-pleasure snack at the mo?
Keep up the great work:-)
Denay DeGuzman says
Oh my goodness! These beautiful chewy chocolate cookies are calling my name. I look forward to whipping up a batch of this goodness on Friday morning. Thanks so much for the yummy recipe!
Marlynn | UrbanBlissLife says
Let me know how they are! :)
Summer says
Looks super delicious! Was just wondering what dessert to bring to my family reunion this weekend. Think I found it! 😁
Marlynn | UrbanBlissLife says
Yay! I hope everyone enjoyed! :)
Erin @ Platings and Pairngs says
These look SO delicious Marlynn! I love that you sprinkled them with sea salt!
Marlynn | UrbanBlissLife says
Probably my favorite part! Thank you, Erin! :)
Patricia @ Grab a Plate says
I am a TOTAL chocoholic! I can just imagine biting into one of these beauties! They look like they came straight outta the bakery! Love them!
Marlynn | UrbanBlissLife says
Same here! I love my chocolate! Thank you, Patricia! :)