Classic chocolate cookies made with cocoa and filled with chocolate chips. Fudgy on the inside, slightly crunchy on the outside, chewy, dense and very chocolaty.
The month before my wedding felt like a series of non-stop events, and events equal baking. I made a fudge cake, fudgy chocolate cookies, chocolate snickers cookies, banana bread with chocolate fudge topping and 4 batches of brownies.
My belly is starting to look fudgy, too.
I think my blog deserves to appear first on google searches for the word fudgy. That’s just how many times I mention this word in my blog. So if you are a fudgy kind of person (whatever that means) you’ve come to the right place.
Lets’ talk cookies!
Thick, fudgy, dense and chewy with a soft center. Strong chocolate flavor. Just what you’d expect from a classic chocolate cookie.
These cookies are made using the creaming method. Start by creaming butter and sugar in your mixer for 3 minutes until light and fluffy. Beat in egg and vanilla extract and mix until combined. Next, add dry ingredients (mix them all in a bowl first) and mix by hand with a wooden spoon or with the mixer on low speed just until combined. Do not overmix. If the batter is very thick and sticky, that means you are doing something right.
At this point you need to chill the dough. After just 1 hour in the fridge, the dough will be less sticky and manageable, and the cookies won’t spread too much while baking. If the dough is too hard to handle when you take it out of the fridge, let it sit on the counter for a few minutes.
Bake the cookies just to the point when the edges start to set. I admit it’s not always easy to see this, especially since the cookies are dark in color, so just trust your instincts.
Baking time is 8-10 minutes. Remember that baking time is different if you bake bigger or smaller cookies than what the instructions suggest. I like to slightly underbake my cookies for extra fudginess and softness. Overbaking will make them dry.
- 1 cup (130 grams or 4.5 ounces) all-purpose flour
- ½ cup (50 grams or 1.7 ounces) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick or 113 grams) butter, softened
- ½ cup (100 grams or 3.5 ounces) brown sugar
- ½ cup (100 grams or 3.5 ounces) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup (130 grams or 4.5 ounces) chocolate chips
- coarse sea salt, to sprinkle (optional)
- In a large bowl sift together the flour, cocoa, baking soda and salt. Using a mixer fitted with the paddle attachment, beat butter and sugars for 3 minutes until fluffy. Next, beat in the egg and vanilla extract and mix until combined. Add the dry ingredients and beat on medium-low speed just until combined, or mix by hand with a wooden spoon. Don’t overmix – mix just until combined. Fold in chocolate chips. The batter will be thick and sticky.
- Chill the dough in the refrigerator for at least 1 hour or overnight. This will help your cookies stay thick and spread less while baking.
- Preheat oven to 350F/180C degrees. Line two large baking sheets with parchment paper. Set aside.
- Take cookies out of the fridge and if they’re too cold/hard to handle, leave them for a few minutes on the counter.
- Drop rounded balls of dough (the size of 2 tablespoons) onto prepared baking sheet, leaving about 3 inches (8 cm) between each cookie. Sprinkle cookies with coarse sea salt if you like. Bake for about 8-10 minutes, just until the edges start to set. Leave to cool on the pan for 10 minutes and then carefully transfer to a wire rack to cool completely.
-Cookies can be frozen for up to a month.
Related Recipes:
Oreo Stuffed Chocolate Chip Cookies
Secret Ingredient Chocolate Chip Cookies
11 Comments
dina
January 31, 2014 at 2:48 pmthey look delish!
Shiran
February 1, 2014 at 1:13 pmThank you! They are delish 🙂
Daphne
February 27, 2014 at 9:45 pmI just made these, and they’re delicious! Thanks so much for posting the recipe. The hardest part was definitely the waiting! 🙂
Shiran
February 28, 2014 at 12:23 pmI’m glad you liked it Daphne! Thank you so much for sharing 🙂
Pearl Bautista
September 5, 2015 at 12:42 pmJust want to say… Your recipes are awesome! I’ve used several of then and Always always always yummmmm!!! Thank you for sharing! God bless you!
Shiran
September 6, 2015 at 4:09 amThank you so much for sharing! It makes me so happy 🙂
Samantha
October 24, 2018 at 10:46 pmCan I bake 2 sheets at a time? Would I have to change the positions of the racks in my oven?
Shiran
October 25, 2018 at 5:18 amHi Samantha, you can bake 2 cookie sheets at a time, I recommend to rotate the pans from top to bottom and front to back about halfway through baking.
Sonja
November 18, 2018 at 1:27 pmI made these once and they were STUNNING! Do you think i could also stuff them with cookie/biscoff butter?
Shiran
November 18, 2018 at 2:53 pmYes you can 🙂
cherylenne
January 10, 2019 at 2:24 amjust made the cookies with your recipe. they taste absolutely AWESOME. the cookies I made with other recipes didn’t quite come out as what I expected, but yours was AMAZING 😋