These Dark Double Chocolate Fudge Cookies are quite simply the best chocolate cookie I’ve ever eaten. Soft and fudgy on the inside, crisp on the edges and even a gooey centre if you eat them warm.
I could have called them so many things.
- Chocolate brownie cookies for the thick, soft and fudgy centre.
- Triple chocolate cookies, for the fact that they contain chocolate chips, cocoa and actual melted chocolate in the dough.
- Soft chocolate cookies – yep they hit that mark too.
Topped off with a little sea salt these are definitely my favourite chocolate cookie from this day forth. Rich, dark and sinfully delicious and also ridiculously easy to make.
If you’re looking for thick and soft cut out cookies, try these chocolate sugar cookies.
Ingredients notes for chocolate fudge cookies
- Spoil yourself and use dutch process cocoa – it gives these cookies a dark, luxurious colour.
- There is 50g / 1.8oz of melted chocolate in this dough. For best results, use dark chocolate (70% cocoa solids) and use an eating chocolate not a baking chocolate.
- Use a good quality chocolate chip just from the supermarket. No need to get high end chocolate chips but just use a good brand you trust, and not a cheap version. I like cadbury or nestle chocolate chips
- The sea salt flakes are optional but don’t skip the salt in the dough – it adds much needed balance to the rich, decadent cookie.
How to make chocolate fudge cookies
- Beat some room temperature butter and sugar together. Don’t use cold butter, and it shouldn’t be so soft that it’s greasy either.
- Add an egg, and beat well. Make sure you scrape the sides of the bowl so it all gets incorporated.
- Add some melted chocolate and vanilla, and mix that through.
- Mix in the dry ingredients and dark chocolate chips. Make sure to sift the lumpy things like cocoa and baking soda.
- Roll into balls and onto a baking tray and straight into the oven.
There is no need to chill this dough – it works perfectly at room temperature so long as your home isn’t particularly hot. If it is, and the balls of dough aren’t holding their shape at room temperature, give them a 15 minute chill to be on the safe side.
I’ve always liked a cookie that has both crunchy edges and a chewy centre and my chunky chocolate chip cookies are definitely that but I really wanted these to be SOFT chocolate cookies and of course super fudgy, almost like a brownie in cookie form. Mission accomplished.
Tips for making perfect chocolate fudge cookies
- Melt the chocolate first so it has time to cool a little before adding it to your dough.
- Don’t overheat the chocolate when melting. Melt in the microwave in 30 second bursts and give it a really good stir in between. Some of the melting will happen as you stir it. If you heat it too much, let it cool closer to room temp before adding it to your dough.
- If the mixture looks a little split after adding the melted chocolate, don’t worry. It’s probably just because the chocolate was warmer than the butter. It will come back together when you add the flour.
- The dough should be thick but sticky but just roll up your sleeves and get into it. The cookies are well worth it.
- I use a cookie scoop (approximately 2 tablespoon volume) and I use two scoops of dough for each, then roll them together into a ball. This results in cookies that are about the size of your palm.
- The cookies will drop a little as they cool – this is good. It creates all those gorgeous cracks.
How can I tell when my cookies are ready?
Cooking times will vary, as all ovens vary. What works perfectly in my oven for 15 minutes may take 12 or even 16 in yours. You want them to look dry on the outside, slightly firm at the edges but the middle will still be soft. They will firm up as they cool.
I suggest baking a tester first then letting it cool for 5-10 minutes. You should be able to break it in half at that point to see if the centre is cooked or still not baked. Remember you want it to look fudgy but it shouldn’t look like wet batter.
How to store chocolate cookies
- Baked: These cookies keep well, at room temperature in an airtight container for 3-4 days.
- Freezing: You can freeze the cookies as well, just make sure to wrap them in plastic wrap and then into an airtight container so they don’t absorb freezer smells.
- Freezing dough: You can also freeze the dough, already rolled into balls. Roll them, freeze them on a tray until solid, then wrap and into an airtight container. Thaw them in the fridge overnight.
Oh my goodness, friends, if you’re a chocolate lover or you know someone who is, then you truly need to bake up a batch of these Dark Double Chocolate Fudge Cookies.
More chocolate cookie recipes you’ll love
Dark Double Chocolate Fudge Cookies
- 50 g dark (70%) chocolate, melted
- 150 g dark brown sugar (¾cup / 5.3oz)
- 100 g white granulated sugar (½ cup / 3.5oz)
- 113 g unsalted butter, softened (½ cup / 1 stick / 4oz)
- 1 large egg, room temp
- 1 teaspoon vanilla
- 195 g plain (all purp flour (1 ½ cups / 6.9oz)
- 55 g dutch process cocoa (½ cup / 2oz)
- ¾ teaspoon baking soda
- 1 teaspoon table salt
- 1 ½ cups dark chocolate chips (300g / 10.5oz)
- ¼ teaspoon sea salt flakes, optional
- Preheat the oven to 180C / 350F / 160C fan forced. Line 2 large baking trays with baking paper.
- Add the egg and beat well. Scrape down the sides as necessary.
- Add the vanilla and melted chocolate and beat through just to combine.
- Add the flour, cocoa, baking soda and table salt, sifting anything that has lumps.
- Pulse a few times until it stops puffing up, then beat on low until almost combined.
- Set aside ¼ cup of chocolate chips and add the rest to the dough. Mix until the dough fully comes together. It will be a little sticky.
- Roll approximately 4 tablespoons of dough into balls (slightly larger than a golf ball) and place 2 inches apart on a baking tray.
- Dot the tops with the reserved chocolate chips (4-5 on each), then sprinkle with sea salt flakes, if using. Press down very slighty on the top (don't flatten them).
- Bake 14-16 mins until outside looks dry and a little bit cracked. Remove from oven and let them rest at least 5 minutes before using a flat spatula to transfer them to a cooling rack.
- I find 15 minutes in my oven is perfect but all ovens vary. Test one or two first, take them out, let them cool for at least 10 minutes before breaking open to see if the inside is cooked through.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
This recipe was updated with new images, more information and amended recipe 17th June 2020
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