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.
Yields 16-18 cookies
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!
20 minPrep Time
16 minCook Time
4 hrTotal Time
Save RecipeIngredients
- 8 oz (226 grams) semisweet baking chocolate, chopped
- 6 (84 grams) tablespoons butter
- 2 Safest Choice™ Pasteurized Eggs
- 3/4 cup (150 grams) Imperial Sugar® brown sugar
- 1 teaspoon vanilla extract
- 1 1/3 cups (160 grams) Gold Medal Flour® all-purpose flour
- 1/4 teaspoon baking powder
- 1/3 cup (30-40 grams) chopped nuts
- 4 oz (113 grams) chocolate chips or chunks
- 1 cup (160-170 grams) chocolate chips or chunks
Instructions
- In a heatproof bowl, melt 8 ounces of chocolate and butter in the microwave or a double boiler. 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.
- Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder.
- With a spatula, fold in the chopped nuts and 4 ounces of chocolate chips or chunks.
- Place the mixing bowl in the fridge and chill for 30 minutes.
- Once the cookie dough is somewhat harden, using a large ice-cream scoop, drop cookie dough on a baking wheel lined with parchment paper.
- Refrigerate the scooped cookie dough for at least 2 hours before baking.
- Heat the oven to 350F.
- Just before baking dot the cookies with the remaining 1 cup of chocolate chips and chunks. Alternately, you can do this step once the cookies are baked.
- Bake the cookies for exactly 16 minutes.
- Remove the baking sheet for the oven and let cool on a wire rack.
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! **
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