Welcome to the World of Fudgy Chocolate Cookies!
Hey there, cookie lovers! Are you ready to indulge in some seriously fudgy chocolate cookies that will definitely jazz up your day? I’m so excited to share this recipe with you because it combines rich chocolate, a touch of salt, and a gooey center that will leave you craving more. Plus, these cookies are super easy to throw together—seriously, you’ll want to make them again and again!
Nutritional Benefits of Chocolate Cookies
Now, you might be thinking, “How can cookies be healthy?” Believe it or not, these cookies can have some benefits! Dark chocolate has antioxidants, and using eggs makes them a good source of protein. Plus, when you make them at home, you control what goes in. This means you can reduce added sugars or maybe swap in some whole wheat flour for a bit more fiber. So you can have your cookie and eat it too!
Flexible Variations to Treat Your Taste Buds
- For a Nutty Twist: Add some chopped nuts like walnuts or pecans to the dough for an added crunch.
- Some Fun Flavors: Try mixing in a teaspoon of espresso powder or orange zest to enhance the chocolate flavor.
- For Gluten-Free Options: You can substitute the all-purpose flour with a gluten-free blend to make them suitable for gluten-intolerant friends.
Fudgy Chocolate Cookie Recipe
Ingredients
- 4 oz (about 115g) semi-sweet or bittersweet chocolate, chopped
- 6 tbsp (85g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup + 2 tbsp (70g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt (for dough)
- Flaky sea salt (such as Maldon) for topping
Serves 6–8 people
- Standard cookie or brownie portions → about 6–8 servings
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This makes clean-up a breeze!
- In a heatproof bowl, melt the chopped chocolate and unsalted butter together. You can do this over a double boiler or in the microwave in short bursts—just be sure to stir until it’s smooth. Let it cool a bit once melted.
- In another bowl, whisk together the eggs and granulated sugar until it’s all blended and nice and thick. Stir in the vanilla extract—it adds a delightful flavor.
- Gently mix that warm chocolate-butter mixture into your egg-sugar mix until everything is smooth and combined.
- Now, sift together the flour, cocoa powder, baking powder, and fine sea salt. Gradually fold this dry mix into your wet ingredients, but remember, we don’t want to overmix! Just gently combine until you don’t see any dry flour.
- Cover the cookie dough and chill in the fridge for at least an hour—this will help make deliciously chewy cookies.
- Once chilled, scoop out about 2 tablespoons of dough (or use a cookie scoop) and place them on the lined baking sheet, spacing them out about 2 inches apart.
- For that extra magic, sprinkle flaky sea salt on top of each dough ball. This salty sweetness is to die for!
- Bake in your preheated oven for 10 to 12 minutes, until the tops look shiny and cracked but the centers still feel soft.
- Let your cookies cool on the baking sheet for about 5 minutes. Then, transfer them onto a wire rack to cool completely, or enjoy them warm for that extra fudgy texture!
Practical Tips for the Perfect Cookies
- To keep them soft and fudgy, avoid overbaking! Remember, they will continue to bake a little even after you take them out.
- If you find your dough is too sticky, a brief chill in the fridge can make it easier to scoop.
- These cookies are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to a week.
Equipment Needed
Before you dive in, here’s a quick list of what you’ll need:
- A baking sheet lined with parchment paper
- A heatproof bowl for melting chocolate
- A whisk and mixing bowls
- A cookie scoop or spoon for portioning dough
- A wire rack for cooling the cookies
Frequently Asked Questions
- Are these cookies soft or crunchy? These cookies are soft and fudgy in the center with a lovely slightly crispy outside, which is the best combo!
- Can I use milk chocolate instead? Yes, you can, but keep in mind milk chocolate is sweeter, so reduce the sugar slightly if you prefer a less sweet cookie.
- How do I store these cookies? Store them in an airtight container at room temperature. They’ll stay fresh for about a week (if they even last that long!).
- This recipe needs chilling; can I skip that? Chilling is important for the right texture and preventing them from spreading too much, but if you’re in a hurry, try chilling for at least 30 minutes.
- Can I freeze the dough for later? Absolutely! You can freeze the dough balls; just place them on a baking sheet first, freeze them until solid, and then transfer to a freezer bag. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
Let’s Bake!
I can’t wait for you to try these fudgy chocolate cookies! Trust me, they’re going to be a hit whether you’re baking for yourself or sharing them with friends. If you try this recipe, please let me know how they turn out! You can also follow me on Pinterest for more easy and delicious treats that will make your day a little sweeter!
