Soft and Gooey Chocolate Fudge Cookies
With a chocolate cookie base, chocolate chips, and a soft, fudgy center, these chocolate fudge cookies are truly a chocolate lover’s dream! Today’s recipe is a rich and decadent spin on my double chocolate chip cookies, enriched and filled with rich chocolate ganache. Thanks to carefully selected ingredients, the cookies stay soft and chewy, but are still firm enough to hold in that chocolate fudge filling. They’re indulgent, but still super simple to make, and I can’t wait for you to try them! While the cookies are still warm, the fudge will be more like chocolate lava (so they’re sort of like lava cake cookies!). You’ll want to be very careful with the cookies at this stage, or you could burn yourself with the filling! Once the cookies have cooled completely, the filling becomes more of a fudgy consistency. Warm or cool, they’re delicious! Let’s get started.
What You Need
Making perfectly flavored, soft and chewy fudge cookies is easy when you’ve got the right ingredients. Here are the heavy lifters in this recipe:
Semisweet chocolate chips. You’ll need these for the fudge filling and for the cookies themselves. I like to reserve a few tablespoons of chips to lightly press into the tops of the cookies after they’ve come out of the oven; it gives them a bakery-style appearance! Heavy cream. When combined with the chocolate chips, this will make your fudgy filling (it’s essentially a thickened ganache.).Butter. Use unsalted butter and make sure it’s softened, but not melty. If all you have on hand is salted butter, you can use that in a pinch, but you’ll need to reduce your salt by a ½ teaspoon. My preference is to use unsalted butter as it gives us better control over the final flavor of the cookie.Sugar. A combination of granulated and light brown sugar makes for rich, chewy fudge cookies. Eggs. This recipe uses a whole egg plus an egg yolk. The added yolk which makes for a more tender cookie. Room temperature eggs work best, so remember to set yours out ahead of time. Flour. All-purpose flour will work fine. Make sure you know how to measure your flour properly, or your cookies could turn out too thick or end up dry. Cocoa powder. I like using natural cocoa powder, but Dutch process will also work in this recipe.Cornstarch. This help the cookies stay firm enough to hold their fudgy filling.
SAM’S TIP: The ganache needs to be made 30 minutes in advance, long enough for it to be dropped by dollops and maintain its shape. If it’s still too loose or melting into puddles when you drop it, put it back in the fridge! If you wait much longer than 30 minutes, it can become difficult to scoop, so you may need to let it sit at room temperature for a bit. If at any point the dough becomes too sticky to be manageable, you can just pop it back in the fridge for a few minutes. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Fudge Cookies
SAM’S TIP: When you add your dry ingredients, do so gradually! Fudge cookie dough is fairly dry already, and if you add the dry ingredients all at once, you will have a difficult time getting the dough to come together. I like to do this in 3-4 parts. Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Related Recipes
