Fudge Cookies
Attention: If you love chocolate, you’re going to LOVE these fudge cookies! Mini chocolate chips in a chewy chocolate cookie – mmm, nirvana.
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Chocolate Fudge Cookies
Hi, I’m Karli and I’m a chocoholic. And boy do these fudge cookies absolutely check all the boxes for the perfect chocolate dessert. I love these cookies because while they are rich, they are not too overpowering (ie: you can still eat a whole cookie(s) without feeling sick).
So if you’re looking for a fudge cookie that is equal parts fudgey and chewy and soft, spoiler: you’ve found it.
And if we can be vain for just a moment, these cookies are also super visually appealing. But without trying too hard, ya know? Which essentially means that if you need chocolate fudge cookies that won’t just look like a blob of brown dessert, you can make these and be proud to serve them.
Pro tip: to make them look stunningly gourmet, try dipping your cookie dough balls in the mini chocolate chips rather than just mixing them into the dough.
What Ingredients are in Fudge Cookies?
- Salted butter – I use salted butter, so add an extra pinch of salt to the dough if using unsalted.
- Brown sugar – This gives the cookies a nice soft and chewy texture.
- Granulated sugar
- Eggs
- Corn syrup – This also helps with the chewiness factor in the cookie.
- Vanilla – Vanilla accentuates the cocoa flavor so well.
- All purpose flour
- Cocoa powder – I used regular, unsweetened cocoa for these cookies but dutch processed works well, too.
- Cornstarch – Cornstarch helps the final cookie be soooo soft. Like these would make the best ice cream sandwiches because they would still be chewy when frozen.
- Salt
- Baking soda
- Mini chocolate chips – Again, you can just mix the mini chocolate chips into the dough, but I LOVE the look of dipping the tops into the chocolate chips.
How to Make Chocolate Fudge Cookies
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
- Add the softened butter, brown sugar and granulated sugar to the bowl of a stand mixer or into a large bowl if using an electric hand mixer. Mix until well combined and creamy.
- Slow the mixer down to low and while the mixer is still going, add in the eggs, corn syrup and vanilla.
- Stop the mixer and add in the flour, cocoa powder, corn starch, salt and baking soda. Mix until all of the ingredients are incorporated. The dough will be quite soft but shouldn’t stick to your hands.
- Scoop and roll the dough into a ball. For small cookies use a #40 scoop or 1 1/2 tbsp of dough, for larger cookies use a #24 scoop or 3 tbsp of dough.
- Press the top of the ball into a bowl containing mini chocolate chips and then arrange on your baking sheet. Repeat with remaining dough.
- Bake at 350° F until the cookies spread and the edges of the cookie start to crackle. For the smaller cookies, 8-10 minutes. For the larger cookies, 11-13 minutes.
- Allow the cookies to cool for 5-10 minutes on the pan before transferring to a wire cooling rack.
What are some variations I can try with fudge cookies?
Oohh, where do I begin? I think these cookies would be delicious with a nut (maybe chopped almonds?). You could also play around by adding different types of chips, like peanut butter chips, mint chips or white chocolate chips. You could even add marshmallows and crushed graham crackers to go for a s’mores flavor. Whatever you try, let me know how it turns out!
How do I store fudge cookies?
Store cookies in an airtight container at room temperature for up to 3 days for maximum freshness. If you’d like to enjoy your cookies farther into the future, you can also freeze in a labeled resealable freezer bag for up to 3 months. I do have a separate post if you’d like more information on how to freeze cookies!
Recipes Like Fudge Cookies
Fudge Cookies
Ingredients
Instructions
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
- Add the softened butter, brown sugar and granulated sugar to the bowl of a stand mixer or into a large bowl if using an electric hand mixer.Mix until well combined and creamy.
- Slow the mixer down to low and while the mixer is still going, add in the eggs, corn syrup and vanilla.
- Stop the mixer and add in the flour, cocoa powder, corn starch, salt and baking soda. Mix until all of the ingredients are incorporated. The dough will be quite soft but shouldn’t stick to your hands.
- Scoop and roll the dough into a ball. For small cookies use a #40 scoop or 1 1/2 tbsp of dough, for larger cookies use a #24 scoop or 3 tbsp of dough.
- Roll into a ball and then press the top of the ball into a bowl containing mini chocolate chips and then arrange on your baking sheet. Repeat with remaining dough.
- Bake at 350° F until the cookies spread and the edges of the cookie start to crackle. For the smaller cookies, 8-10 minutes. For the larger cookies, 11-13 minutes.
- Allow the cookies to cool for 5-10 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container for up to 3 days.
super good
What can I use as a corn syrup substitute?
Here is a homemade substitute you can try! https://www.biggerbolderbaking.com/corn-syrup-substitute-homemade/
These look so chewy and chocolatey. Can you use honey in place of corn syrup? I don’t ever have corn syrup in the house. If not, what’s another option?
Thanks
Hi Tari! The corn syrup really changes the chemical makeup of the cookie helping it to stay ultra soft. I haven’t tried replacing with honey- but all my baking knowledge is telling me that it would probably work out fine. If you give it a go, let me know how they turn out!
I doubled the recipe and the dough is soooo soft! I put it in the fridge then I’ll bake. I hope they turn out!
Same!
Did yours turn out? Mine are in the fridge but I’m wondering if I should freeze before baking.
just wondering how to get this dough less soft and sticky…I following the recipe exactly, but still super soft. Maybe because I’m at sea level? I added a extra tablespoons of flour and hoping for the best!!! I want what you made 😊
I chopped up Andes mint candies for the top and used Dutch processed cocoa because I had those on hand. So delicious! Like a Girl Scout cookie but better! My only question is, I followed the recipe exactly, even used an oven thermometer to insure temp and measured ingredients by weight, made sure butter was still slightly cool and eggs were room temp, but they turned out puffier/ more cake like than your pictures show. Any ideas? No complaints!! I would still eat them all day every day, but I like the crunchier/flatter look of yours. Thanks in advance!
Can these be made ahead and frozen?
Yes, absolutely! Allow the cookies to cool completely and then place in a labeled ziptop bag. Freeze for up to 3 months!
Recipe says 2 eggs but direction say add the egg? Is it 1 or 2? Thanks
This recipe calls for 2 eggs! I’ll fix the typo – thank you!
tasty – dough a bit too sticky and added some flour. The chocolate cookie I’m looking for is the one you showed on a video a while ago, where you were packing up cookies to send to your husband’s office. It was thicker and with a crackled top. Thanks.
It sounds like you might be looking for my crinkle cookies? https://cookingwithkarli.com/chocolate-crinkle-cookies/. If not, you can find all of my chocolate cookie recipes here: https://cookiesfordays.com/#search/c=eyJ2IjoiNC4wIiwiZ3JvdXBUeXBlIjoiY2F0ZWdvcnktZ3JvdXAiLCJ0aXRsZSI6ImNob2NvbGF0ZSBjb29raWVzIiwiY2F0ZWdvcnlJZCI6ImNob2NvbGF0ZS1jb29raWVzIiwiYXJyYW5nZW1lbnQiOiJjb250ZXh0LXdpdGgtc2VhcmNoIiwib3ZlcnJpZGVTZWFyY2hTdHJpbmciOiIifQ%3D%3D&a=context-with-search
There’s no measurements!
You can find all measurements in the recipe card at the bottom of this post!