Soft and chewy triple chocolate fudge cookies recipe (2024)

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 over1 ounce of chocolate in each cookie!
Soft and chewy triple chocolate fudge cookies recipe (1)

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 willmake you weak at the knees.

These triple chocolate fudge cookies are fudgy, rich, intense, and decadent. The edges are chewy, the center is gooeyand every bite is oozing with melted chocolate!

Soft and chewy triple chocolate fudge cookies recipe (2)

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 cookiesfor at least 2hours 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.

Soft and chewy triple chocolate fudge cookies recipe (3)

To make these off the chart chocolate fudge cookies, you start by melting8 ounces of chocolate withbutter 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 chocolaterecipe(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 yourphone, 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 therecipessubmitted.

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 favoritechocolate desserttoRoxana’s home baking #chocolatepartyand win amazing prizes fromImperial Sugar®,Gold Medal Flour®,Safest Choice™ Pasteurized EggsandKitchenAid®

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Soft and chewy triple chocolate fudge cookies recipe

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

Soft and chewy triple chocolate fudge cookies recipe (5)Save Recipe

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Ingredients

  • 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

  1. 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.
  2. 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.
  3. Stir the melted chocolate into the egg mixture and gently stir in the flour and baking powder.
  4. With a spatula, fold in the chopped nuts and 4 ounces of chocolate chips or chunks.
  5. Place the mixing bowl in the fridge and chill for 30 minutes.
  6. Once the cookie dough is somewhat harden, using a large ice-cream scoop, drop cookie dough on a baking wheel lined with parchment paper.
  7. Refrigerate the scooped cookie dough for at least 2 hours before baking.
  8. Heat the oven to 350F.
  9. 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.
  10. Bake the cookies for exactly 16 minutes.
  11. Remove the baking sheet for the oven and let cool on a wire rack.

7.6.8

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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

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** Disclaimer: The prizes for this year’s chocolate party (open to US residents only) are sponsored byImperial Sugar®,Gold Medal Flour®,Safest Choice™ Pasteurized EggsandKitchenAid®. As always, all opinions are 100% my own. Thankyoufor supporting the brands that help me bring this blog to you week after week. I appreciate it! **

Soft and chewy triple chocolate fudge cookies recipe (2024)

FAQs

What is the trick to making soft and chewy cookies? ›

It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch. That's right, the flavorless thickening agent used for soups, stews, and curries is also the secret weapon for baked goods that boast a silky-smooth mouthfeel.

What is the secret ingredient to keep cookies soft? ›

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

What makes cookies chewy and not hard? ›

Use Melted Butter

If the goal is a chewy cookie, then you absolutely need to be using melted butter. The technique of creaming softened butter and sugar together is often used for making cakes. And for good reason! The process of creaming incorporates air into the butter which results in a more airy and cakey cookie.

What factors cause a cookie to be crisp soft and chewy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

What keeps cookies soft and chewy? ›

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

What gives a chewy cookie is chewy texture? ›

Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

What is the trick to keep baked goods like cookies soft? ›

This simplest kitchen hack you'll ever love!

If you bake too many cookies (as if there is such a thing!) and are concerned about them going stale, just add a slice of white bread to the storage container to keep them from hardening.

What makes a cookie more soft? ›

How to Make Soft Cookies
  1. Cream your butter and sugar well.
  2. Choose a low-protein flour.
  3. Don't overmix your dough.
  4. Chill your dough.
  5. Use a higher ratio of white to brown sugar.
  6. Don't chill your dough.
  7. Smash your dough and bang the pan.
Feb 19, 2021

How do bakeries keep their cookies soft? ›

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

What does an extra egg yolk do for cookies? ›

A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs. The cookies will also have a richer flavor thanks to the added fat in egg yolk.

How do you make cookies soft and chewy vs hard and crisp? ›

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

Why put corn syrup in cookies? ›

So, when you mix corn syrup into your cookie batter, all of that moisture will make and keep your baked cookies deliciously tender. The texture of cookies benefits from corn syrup as well. As you combine your ingredients to make your cookie batter, corn syrup will pull some of the surrounding air into your batter.

How to get chewier cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Is the most likely ingredient to provides a chewy texture to a cookie? ›

The softer and chewier they are, the tastier and more fulfilling they tend to be. To make the chewiest cookies possible, you could try melted butter or include cream cheese as your secret ingredient. But one trick you may not have tried is adding honey to ensure your cookies are at their very softest and chewiest.

Does baking soda or powder make cookies chewy? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

What is the secret to making good cookies? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  1. Always use butter.
  2. Choose the right sugar.
  3. Choose the right flour.
  4. Check your flour is in date.
  5. Choose the right kind of chocolate.
  6. Cream the butter and sugar.
  7. Beat in the eggs.
  8. Fold in the flour.

References

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