Calling out to CHOCOLATE LOVERS only! If your heart melts just upon hearing a soft whisper of chocolate, then hey, this is your match made in heaven. These double chocolate fudge cookies are all you need. They are decadent, bursting with chocolate flavor (I mean, we are talking about double chocolate here), and soft and fudgy. My stomach is already tickling yearning for a taste.
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I adapted these cookies from my candy cane chocolate cookies recipe and improved it by lowering the amount of sugar and adding definitely more chocolate! What do they say, the more the merrier? Yes!
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What Chocolate To Use
So there are 2 types of chocolate sources that we're using here.
- unsweetened cocoa powder
- semisweet chocolate (for baking)
There's nothing to say about unsweetened cocoa powder. The name explains itself.
As for the semisweet chocolate, I'm using 54% chocolate, just like in my amazing mini salted chocolate tarts and chewy chocolate chunk cookies. I think it's the best for this recipe. The chocolate is not that sweet and contributes a strong flavor to the cookies.
You can, of course, use dark chocolate but just know that it might take out a touch of sweetness to the cookies and also make them a tad bitter. If you don't mind then hey, go for it.
Do not, I repeat, do not, use regular milk chocolate. Meaning the chocolate that you buy when you have chocolate cravings. The ones that can be plain, with nuts, fruits, etc. No, don't use those.
Use chocolate specifically for baking. Alright?
How To Get Them Fudgy
It's not difficult to achieve. Just follow these:
Don't change the recipe or substitute the ingredients - Just make them exactly as the listed ingredients below, you will LOVE them.
Oven temperature - I cannot stress enough that oven temperature is extremely important. And my oven doesn't have the same temperature as yours, it's a fact even though I haven't been in your kitchen. I use a portable oven thermometer, all the time. This ensures that I have the correct temperature. And by the way, my oven reading is 25º off if I don't use the portable oven thermometer (I know, I need to upgrade my old oven).
Baking time - my sweet spot is at 9 minutes. That's how I like them. Soft and fudgy. You can, of course, play around with the baking time. Prefer them less fudgy? Then bake them a few minutes more. Want them super fudgy? Then bake them a few minutes less.
I hope you'll give these double chocolate fudge cookies a try. Let me know what you think!
Hungry For More Cookies?
Check these out:
- Easy peanut butter cookies
- Salted oatmeal chocolate chunks cookies
- Peanut butter chocolate cookies
- Pumpkin cookies
- Milky cornflakes cookies
Recipe Video
📖 Recipe
Double Chocolate Fudge Cookies
Video
Ingredients
Dry Ingredients
- ½ cup all purpose flour (65 g)
- ⅓ cup unsweetened cocoa powder (25 g)
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup chopped semisweet chocolate (75 g)
- ¼ cup unsalted butter (60 g)
- 2 tablespoon brown sugar (20 g)
- ¼ cup sugar (50 g)
- 1 large egg , room temperature
- 1 teaspoon vanilla extract
Other
- some more chopped semisweet chocolate , for topping
Instructions
Dry Ingredients
- Add all ingredients into a bowl, mix well and set aside.
Wet Ingredients
- Into another bowl, add in chopped chocolate and butter. Melt in microwave or double boiler. Leave to cool slightly.
- Then add in the rest of the ingredients and whisk until everything is well combined, using a hand whisk. Now add in dry ingredients and mix everything together, taking care not to over mix.
- Using a 1 ½ tablespoon ice cream scoop, scoop the dough onto a baking tray lined with a parchment paper, leaving around 2 inches (5 cm) space in between. Finally press some chocolate chunks on top.
- Bake in a preheated oven at 350ºF (175ºC) with top and bottom heat, at middle rack for 9 minutes. Remove from the oven and leave for 5 minutes before transferring to a cooling rack. They are the best when they're slightly warm. Enjoy!
Notes
- Use spoon and level method when measuring the flour, cocoa powder and sugar (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for tips
Jackie says
I have tried making them and they taste yummy even though they are on the sweet side. May I know how many days can these cookies (in container) last in room temperature and if keep in refrigerator? Thank you in advance.
Bea & Marco says
Hi, Jackie! Happy to hear that you like them. They last up to a week or two, at room temperature, and a month or so in the fridge. Hope it helps!
Gail says
My daughter loves these! Thanks!
Bea says
Happy to know that 🙂 Thanks for stopping by.
Illiana C. says
I saw this receipe and had to try it..success! The cookies came out soo yummy and were a hit at home..Thank you!!
Bea says
Awesome! Happy to hear that, thank you for giving it a try! 🙌
Arlena K. says
Made them. Loved them soooooo much!!!! Amazing recipe! Thank you XX
Bea says
Yeayy!! Thank you for your feedback Arlena!
Alison Chew says
Simply delicious. The cookies turned out great even with 52% semi-sweet chocolate chips (vs 54% chocolate bar). Everyone in my family loves it especially the kids. Thank you Bea for the recipe.
Bea says
That's great! Glad that they turned out delish. Thanks Alison!
Fatima says
Hey. They look delish. I just wanted to know if using baking milk chocolate would make any difference as I only have that
Debbie-Ann says
Just made this recipe it’s amazing , out of this world. Thank you
Bea says
Yeay! Glad that you liked them Debbie-Ann!
sophia spencer says
Sophia Spencer
I may try it. I hope it is good. 😉
Bea & Marco says
Yes! The other day my 9-year-old niece made these herself and she loved them!