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    Home » Cookie

    Published: Aug 22, 2020 · 11 Comments · This post may contain affiliate links

    Double Chocolate Fudge Cookies

    Jump to Recipe Print Recipe
    3 chocolate fudge cookies on a paper

    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. Seriously. They are.

    They are decadent, bursting with chocolate flavour (I mean, we are talking about double chocolate here) and soft and fudgy. My stomach is already tickling yearning for a taste.

    I adapted these cookies from my candy cane chocolate cookies recipe and improved it by lowering down the amount of sugar and adding definitely more chocolate! What do they say, the more the merrier? Yes!

    What Chocolate To Use

    So they 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 power. The name explains itself.

    As for the semisweet chocolate, I'm using a 54% chocolate. I think it's the best for this recipe. The chocolate is not that sweet and contributes a strong flavour into 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?

    double chocolate fudge cookies view from top

    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'd give these double chocolate fudge cookies a try. Let me know what you think!

    breaking a double chocolate fudge cookie

    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

    Double Chocolate Fudge Cookies on a cooling rack

    Double Chocolate Fudge Cookies

    These double chocolate fudge cookies are decadent, bursting with chocolate flavour, soft and fudgy. With just a handful of ingredients (and loads of chocolate), you can easily enjoy these cookies in 30 minutes. Do try!
    5 from 2 votes
    Print Pin Rate
    Servings: 14 cookies
    Prep Time: 15 mins
    Cook Time: 9 mins

    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
    Prevent your screen from going dark

    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
    Tried this recipe?Mention @elmundoeats and tag #elmundoeats!
    « Healthy Carrot Cake Muffins
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    Reader Interactions

    Comments

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    1. Gail says

      February 27, 2022 at 11:23 pm

      5 stars
      My daughter loves these! Thanks!

      Reply
      • Bea says

        March 01, 2022 at 10:42 am

        Happy to know that 🙂 Thanks for stopping by.

        Reply
    2. Illiana C. says

      February 22, 2021 at 8:34 pm

      I saw this receipe and had to try it..success! The cookies came out soo yummy and were a hit at home..Thank you!!

      Reply
      • Bea says

        February 23, 2021 at 4:45 pm

        Awesome! Happy to hear that, thank you for giving it a try! 🙌

        Reply
    3. Arlena K. says

      October 01, 2020 at 1:01 pm

      5 stars
      Made them. Loved them soooooo much!!!! Amazing recipe! Thank you XX

      Reply
      • Bea says

        October 02, 2020 at 9:58 am

        Yeayy!! Thank you for your feedback Arlena!

        Reply
    4. Alison Chew says

      September 21, 2020 at 3:20 am

      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.

      Reply
      • Bea says

        September 21, 2020 at 10:48 am

        That's great! Glad that they turned out delish. Thanks Alison!

        Reply
    5. Fatima says

      September 05, 2020 at 11:44 am

      Hey. They look delish. I just wanted to know if using baking milk chocolate would make any difference as I only have that

      Reply
    6. Debbie-Ann says

      August 24, 2020 at 2:29 am

      Just made this recipe it’s amazing , out of this world. Thank you

      Reply
      • Bea says

        August 24, 2020 at 8:50 am

        Yeay! Glad that you liked them Debbie-Ann!

        Reply

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    Hi! We're Bea & Marco, married couple behind this food space. I cook, he takes photo & video. Malaysian & Argentine living in Spain. All eaters welcomed!

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