Double Chocolate Fudge Cookies Recipe

Double Chocolate Fudge Cookies are the ultimate treat for serious chocolate lovers. Made with rich cocoa powder and plenty of chocolate chunks, these cookies bake with crisp edges, soft fudgy centers, and pockets of melted chocolate in every bite.

Whether you’re baking for the holidays, a cookie exchange, or simply satisfying a chocolate craving, these bakery-style cookies come together with simple ingredients and deliver rich chocolate flavor every time.

Why This Recipe Never Disappoints

this Recipe

• Rich Chocolate Flavor: Made with both cocoa powder and chocolate chunks for an extra chocolatey bite.
• Bakery-Style Texture: Crisp edges with soft, fudgy centers.
• Simple Ingredients: Everything comes together with common pantry staples.
• Perfect for Sharing: Great for holiday trays, parties, and homemade gifts.
• Beginner-Friendly: Easy mixing steps with no special baking techniques.
• Freezer-Friendly Dough: Prepare the dough ahead and bake fresh whenever you like.

Ingredient Guide

1. Unsalted Butter: Creates a rich flavor and tender cookie texture.
2. Brown Sugar: Helps keep the cookies soft and chewy while adding extra moisture.
3. Cocoa Powder: Delivers deep chocolate flavor throughout the dough.
4. Cornstarch: Helps create a softer, fudgier cookie.
5. Chocolate Chunks: Melt into gooey pockets of chocolate while baking.
6. Flaky Sea Salt: A light sprinkle balances the sweetness and enhances the chocolate flavor.

Double Chocolate Fudge Cookies Recipe

These Double Chocolate Fudge Cookies are rich, decadent, and loaded with deep chocolate flavor. Made with cocoa powder and chunks of melted chocolate, these bakery-style cookies have crisp edges, soft fudgy centers, and gooey pockets of chocolate in every bite. They're perfect for chocolate lovers, holiday cookie trays, or whenever you're craving an indulgent homemade treat.

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Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 31 minutes minutes

Calories: 245kcal

Author: Austin Carter

Servings: 18 Cookies

Equipment

• ▢
  Mixing Bowl
• ▢
  Hand Mixer
• ▢
  Rubber spatula
• ▢
  Measuring cups and spoons
• ▢
  Baking sheet
• ▢
  Parchment Paper
• ▢
  Cookie Scoop
• ▢
  Cooling Rack

Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ ½ cup granulated sugar
• ▢ ¾ cup light brown sugar
• ▢ 2 large eggs
• ▢ 2 teaspoons vanilla extract
• ▢ 2 cups all-purpose flour
• ▢ ½ cup unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 1 tablespoon cornstarch
• ▢ ½ teaspoon salt
• ▢ 1½ cups semi-sweet chocolate chunks
• ▢ Flaky sea salt for topping (optional)

Instructions

• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  
• Beat the softened butter with an electric mixer until smooth and creamy.
  
• Add the granulated sugar and beat until well combined.
  
• Mix in the brown sugar and continue beating until the mixture becomes light and fluffy.
  
• Add the vanilla extract and mix until incorporated.
  
• Add the eggs and beat until smooth and creamy.
  
• Add the flour and gently mix until partially combined.
  
• Add the cocoa powder, baking soda, cornstarch, and salt. Fold everything together with a spatula until a thick chocolate cookie dough forms. Do not overmix.
  
• Fold in the chocolate chunks until evenly distributed throughout the dough.
• Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Press a few extra chocolate chunks on top if desired.
• Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft.
  
• Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
  

Nutrition

Calories: 245kcal

Nutritional Breakdown

Recipe Success Tips & Fixes

• Don’t Overmix the Dough: Mixing too much can make the cookies less tender.
• Measure Cocoa Carefully: Too much cocoa can make the cookies dry.
• Use Softened Butter: It creams more easily with the sugar for the best texture.
• Don’t Overbake: Remove the cookies while the centers still look slightly underdone.
• Allow Time to Cool: The cookies continue to set as they cool.
• Space the Dough Evenly: This gives the cookies room to spread while baking.

Flavorful Upgrades You’ll Love

• Triple Chocolate Cookies: Add white and milk chocolate chips.
• Espresso Chocolate Cookies: Mix in a teaspoon of instant espresso powder.
• Salted Caramel Version: Fold chopped caramel candies into the dough.
• Chocolate Walnut Cookies: Add chopped toasted walnuts.
• Mint Chocolate Cookies: Stir in peppermint extract and mint chocolate chips.
• Peanut Butter Chocolate Cookies: Fold in peanut butter chips.
• Rocky Road Style: Add mini marshmallows and chopped almonds.

Discover More Delicious Recipes

1. Caramel Choco Chip Cookie Recipe
2. Fluffy Pumpkin Pancakes Recipe
3. Pineapple Pound Cake Recipe
4. Espresso Chocolate Chip Cookies Recipe

Storage & Reheating Guide

Frequently Asked Questions

1. Can I use chocolate chips instead of chocolate chunks?
   Yes. Chocolate chips work well, although chunks create larger pockets of melted chocolate.
2. Why are my cookies dry?
   Overbaking or adding too much flour can result in a drier texture.
3. Can I make the dough ahead of time?
   Yes. The dough can be refrigerated before baking for added convenience.
4. What does cornstarch do in cookie dough?
   It helps create a softer, thicker, and more tender cookie.
5. Can I sprinkle sea salt on every cookie?
   Yes. A light sprinkle enhances the chocolate flavor without making the cookies salty.
6. Are these cookies suitable for holiday cookie boxes?
   Absolutely. They stay soft, travel well, and make an excellent addition to holiday dessert platters.

Austin Carter

hi there,
i’m Austin
A photographer who loves to cook. During the day, I take pictures, but at night, I dive into the world of flavors and recipes.
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