A chocolate lover’s dream come true, these chocolate fudge cookies are soft, slightly chewy and packed with over a pound of chocolate! That’s over 1 ounce of chocolate in each cookie!
I love anything chocolate. The more the merrier. And not just quantity speaking, but richness also! You know what I’m talking about, those chocolate treats that you need a glass of milk near by.
That’s the case for these chocolate fudge cookies. At first I wanted to name them chocolate brownie cookies, but they are so rich and decadent, way, way better than the brownie cookies I’ve previously made. Those are still good, but these will make you weak at the knees.
These triple chocolate fudge cookies are fudgy, rich, intense, and decadent. The edges are chewy, the center is gooey and every bite is oozing with melted chocolate!
These cookies are made completely from scratch, no cake mix, no brownie mix, no pudding mix, no shortcuts. It takes a little patience, but trust me, it’s so worth it!
Just like the chocolate chip cookies I shared with you earlier in the month, these cookies are not your last-minute chocolate treat. They take time! A couple of hours. But remember, the more you chill the dough, the more flavorful the cookies will turn out!
Actually, this cookie dough needs to be chilled twice.
The first time is right after you mix in all the ingredients! The dough is not exactly scoop able. Pop your mixing bowl into the freezer for a half hour or until the dough is chilled enough to scoop out balls.
Once the cookie dough is scooped, chill the cookies for at least 2 hours in the fridge. Don’t skip either of the chilling steps!
I love my OXO ice-cream scoop. Makes portioning the cookie dough such an easy task! Definitely worth the investment!
A word of warning – don’t refrigerate the whole bowl for hours! The cookie dough will harden too much and you won’t be able to scoop it out! If that happens to you, leave the bowl on the counter for a little bit, until soft enough to handle, and refrigerate the scooped cookie dough for a couple of hours before baking.
To make these off the chart chocolate fudge cookies, you start by melting 8 ounces of chocolate with butter in a microwave or in a double boiler. Melting the chocolate with the butter will prevent the chocolate from seizing. If you choose to use the microwave, take the bowl out every 30 seconds and give it a gentle stir. Doing so, there are less chances you’ll burn the chocolate.
While the chocolate is melting, in a mixing bowl, beat together 2 eggs, sugar, and vanilla until pale and creamy, for about 5 minutes at medium speed. The mixture thickens up and become slightly frothy.
This recipe calls for just brown sugar, which enhances the moist, fudgy texture.
Stir the melted chocolate into the egg mixture and gently fold in a little bit of flour.
With a spatula fold in some chopped nuts and 4 more ounces of chocolate. They are like unexpected nuggets of bliss. This time I used a mix of chocolate chips and chunks, but you can use whatever you have on hand.
Once the cookies are baked dot them with a few extra chocolate chips on top. You know, for looks. There is always room for more chocolate, right?
If you’re still craving chocolate after trying these soft and chewy triple chocolate fudge cookies, I’m sure you’ll find something else at this year’s chocolate party to satisfy your desires!
How to participate in the Chocolate Party
1. {mandatory} Make one or more of your favorite chocolate recipe(s) and share with us for a chance to win one of the 4 great prizes offered by our sponsors. You can also add recipes that have been previously shared on your blog. (5 recipes maximum).
If you do not have a blog, just email me roxana(at)roxanagreengirl(dot)com your recipe with your own photo (it can be a photo snapped with your phone, as long as it is your photo) and I will create a page with your recipe.
2. {mandatory} Once your recipe is published, add your link to the widget at the bottom of this post. On October 1st, 4 winners will be chosen at random from all the recipes submitted.
3. {mandatory} To be eligible to win one of the amazing prizes offered by our generous sponsors you must add the following in your post :
Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from Imperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®
4. {optional} Add the party logo (or any of the collages in this post) to your blog post or sidebar. Or both!
5. {optional} Use the widget below to spread the word and keep up with our sponsors’ social media updates.
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Let’s get this party started!!!
** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®, Gold Medal Flour®, Safest Choice™ Pasteurized Eggs and KitchenAid®. As always, all opinions are 100% my own. Thank you for supporting the brands that help me bring this blog to you week after week. I appreciate it! **
Mmmm those are some good-looking cookies! So chocolatey and fudgy. 🙂
Those cookies are looking amazing, I want to eat them straight away 🙂
Is there somewhere I can print these great recipes? Thank you
Hi Jan,
Every recipe form has a print it button. When you click on it, the recipe form will pop up in another window making it easier to print it
Roxana
These cookies look irresistible! I love chocolate! A lot of chocolate 😀
Roxana, those cookies should be illegal! I am going to have to try them out. I like to use metric measurements and weigh my ingredients. Would be able to put both in your recipes please.
Yola
Hi Yolanda,
I just edited the recipe form for these cookies and added grams for the dry ingredients. Hope that helps now.
Thanks,
Roxana
Oh my word Roxanna! That looks fantastic!
Chocolate makes me so happy and these cookies would hit the mark for sure. I love the different sizes of chocolate chunks.
omgeeee that melty chocolate!!! OH-obsessing over these chocolatey cookies! love em!
These look so amazingly delicious! Thanks for linking up on Cook it! Craft it! Share it! last week – be sure to stop by tomorrow because you’re being FEATURED! 🙂
Ang
So, after I added the flour and baking powder, my mixture was very thick and more than scoopable, like play dough consistency. Am I ok to skip the first refrigeration? I’m thinking that if I put these in the fridge before scooping, they’ll end up much too hard to scoop, but I don’t want to sacrifice any flavor either. Checked and double checked the recipe and I used correct measurements, but my house is definitely on the chilly side this morning which I’m thinking cooled them down quickly. Thoughts? Thanks!
Hi Lindsey,
If your cookie dough is already scoopable, I would skip the first chilling time. Scoop the dough on a baking sheet and refrigerate after that.
Please come back and let us know how you like them!
Roxana
Hi Lindsey,
If your cookie dough is already scoop able, I would skip the first chilling time. Scoop the dough on a boing sheet and refrigerate after that.
Please come back and let us know how you like them!
Roxana
Hi, i was wondering do I need to add the 1/3 cup of chopped nuts? Some of my family members can not eat them. Thank you for this great recipe and your time.
Hi Christina,
You can replace the nuts with more chocolate chips.
Roxana
Hi Roxana,
I made these cookies and they were truly decadent. The first batch was over within hours. I just have one question. I have a few members in the family who don’t eat eggs. Can these cookies be made without using eggs??? Please advise.
Thanks,
Shilpa
Hi Shilpa,
So happy to hear you enjoyed the cookies! They are one of my favorites.
I do not know what you could use to replace the eggs in this recipe so the cookies turn out just as good. I’m afraid if you use flax-egg or other egg replacer you will end up with a different cookie.
Hi Roxana,
These cookies are to die for. I made a batch oh these cookies, and the entire batch disappeared within minutes.
I just want want to ask you one thing. Somebody in the family does not eat eggs and I would like to make this cookie without eggs. Is it possible?? Please advise.
Thanks,
Shilpa
Hi, these look so good! I’m planning on making them but I was wondering if there is a limit on how long to chill them the 2nd time? I was thinking about making them ahead and chilling overnight. Didn’t know if it would affect the cookies?
Hi Rebecca,
There’s no limit on how long you can chill the dough (unless you keep it for days in the fridge) but in my experience a couple of hours or a full day yields the best cookies.
Happy baking,
Roxana
These look amazing i just was wondering can i just use normal eggs do they have to be pasteurized?
Hi Abeer,
you can use whatever eggs you have on hand 🙂
Roxana
All that melty chocolate…..they look so good! Yummy!
You know what I loved? That you put the conversion from oz. to grms.
I’m from Argentina and it’s so exhausting to do this before cooking (I personally put my tablet beside me when I’m in the kitchen)
Another thing that makes me wanna try this recipe is that all the ingredients are easy to find in my country 🙂
I’ll try them this weekend!!! (Beach body can wait..)
Made these cookies for a friend that’s pregnant….they didn’t even make it an hour!! Don’t let the outside of the cookie fool you, the center is fudge. Didn’t use nuts but added M&M’s. Thank m you for an amazing recipe!