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.

Jump to Recipe

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

1. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone liner and set aside.
2. 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. 
3. Slow the mixer down to low and while the mixer is still going, add in the egg, corn syrup and vanilla.
4. 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.
5. 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.
6. Press the top of the ball into a bowl containing mini chocolate chips and then arrange on your baking sheet. Repeat with remaining dough.
7. 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.
8. 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

• Milk Bar Cornflake Cookies
• Frosting for Brownies
• Fudge Brownies

Latest Recipes:

• Best Banana Nut Bread Recipe
• Chex Puppy Chow
• Oreo Cookies 
• Banana Cream Pie Cookie 
• Simple Key Lime Pie Recipe