Prepare to embark on an unforgettable chocolate journey with these truly decadent Chocolate Fudge Cookies. These aren’t just any cookies; they’re an experience. Imagine a rich, intensely chocolatey cookie dough, generously studded with premium chocolate chips, then expertly stuffed with a luscious, gooey chocolate ganache filling. Each bite delivers a delightful contrast: crispy, slightly chewy edges giving way to an incredibly soft, melt-in-your-mouth center bursting with smooth, fudgy ganache. This recipe guarantees an intense chocolate flavor that will satisfy even the most fervent chocolate cravings and leave a lasting impression on anyone who tries them.
Whether you’re celebrating a special occasion, hosting a gathering, or simply treating yourself after a long week, these double chocolate fudge cookies are the ultimate indulgence. They elevate the humble cookie to a gourmet dessert, perfect for impressing guests at dinner parties, holiday celebrations, or as a thoughtful homemade gift. The deep chocolate notes and the luxurious, fudgy texture make them an instant favorite. Once you bake a batch of these chewy, chocolate-filled delights, you’ll understand why they’re destined to become a staple in your recipe collection. Get ready to experience pure chocolate bliss with every glorious bite!
If you’re a fan of creative stuffed cookie recipes, be sure to explore other delightful variations like Oreo Cheesecake Cookies, Strawberry Cheesecake Cookies, and Lindt Stuffed Cookies for more irresistible treats.
Why These Chocolate Fudge Cookies Are a Must-Try
This chocolate fudge cookie recipe stands out for several compelling reasons, making it a favorite for both novice and experienced bakers alike. We’ve meticulously crafted it to ensure an unparalleled taste and texture experience.
- Unforgettable Double Chocolate Flavor: Our cookies deliver an extraordinary chocolate experience, featuring not just one, but multiple layers of rich chocolate. The cookie dough itself is infused with robust cocoa powder and melted chocolate, creating a deep, complex base. This is further enhanced by semi-sweet chocolate chips, providing delightful bursts of chocolate throughout. Finally, the indulgent chocolate ganache filling takes the flavor intensity to another level, making these cookies a true chocolate lover’s dream come true.
- Irresistibly Fudgy & Gooey Center: The hallmark of these cookies is their incredibly fudgy center. The secret lies in the generous dollop of homemade chocolate ganache tucked inside each cookie. As the cookies bake, the ganache warms and melts, transforming into a luxuriously soft, gooey core. This creates a sensational contrast with the slightly crispy exterior and chewy cookie dough, resulting in a textural masterpiece that is truly addictive. It’s this fudgy heart that makes these the BEST chocolate cookies you’ll ever bake.
- Remarkably Easy to Follow Recipe: Don’t let the gourmet appearance fool you – this recipe is designed with simplicity in mind. We’ve broken down each step into clear, concise instructions, using readily available ingredients that you likely already have in your pantry. Even if you’re a first-time baker, you’ll find this recipe approachable and enjoyable. We guide you through creating both the luscious ganache and the rich cookie dough with ease, ensuring successful and delicious results every time.
- Perfect Balance of Textures: Beyond the intense flavor, these cookies offer a harmonious blend of textures. You’ll savor the slightly crunchy edges that give way to a wonderfully chewy cookie, all while encountering the unbelievably soft, molten chocolate ganache within. This multi-textured profile makes each bite exciting and satisfying, delivering a sophisticated dessert experience from a homemade cookie.
Key Ingredient Notes for Perfect Fudge Cookies
Understanding the role of each ingredient is crucial for achieving the best possible chocolate fudge cookies. Below are important notes and tips for the key components. For a complete list of ingredients with precise measurements, please refer to the recipe card further down this page.
- Unsalted Butter: Always opt for unsalted butter when baking, as it allows you to control the total salt content in your recipe. For optimal creaming with sugar, ensure your butter is at room temperature. This means taking it out of the refrigerator approximately 1-2 hours before you plan to start baking, allowing it to soften without melting.
- Brown Sugar: We use light brown sugar in this recipe for its delicate molasses flavor and moisture content, which contributes to the cookies’ chewiness. Dark brown sugar can be used as an alternative; it will impart a slightly deeper, richer caramel note to your cookies. Both types work wonderfully, so choose based on your preference for intensity.
- Eggs: Like butter, eggs should be at room temperature. This helps them emulsify more effectively with the other ingredients, leading to a smoother, more uniform batter and a better overall cookie texture. Pull them out of the fridge at the same time as your butter.
- Chocolate Chips (for Cookies): Semi-sweet chocolate chips are highly recommended for the cookie dough, as they provide a balanced sweetness that complements the rich cocoa. While dark chocolate chips can also be used for an even more intense, less sweet profile, we advise against using milk chocolate chips. Their high sugar content can make the cookies overly sweet, potentially overpowering the nuanced chocolate flavors.
- Unsweetened Cocoa Powder: For the most luxurious and profound chocolate flavor, we strongly recommend using a Dutch-process cocoa powder. This type of cocoa has been treated with an alkali to reduce its acidity, resulting in a darker color and a smoother, less bitter, and more mellow chocolate taste. It creates a richer hue and a more sophisticated flavor profile for your cookie dough.
- Melted Chocolate Bar: Incorporating melted chocolate directly into the dough intensifies the chocolate flavor and contributes to the fudgy texture. Use a good quality chocolate bar, preferably one with 60-70% cacao for the best results, like Lindt 70% as suggested. This adds depth and richness that cocoa powder alone cannot achieve.
- Heavy Cream (for Ganache): Heavy cream is essential for creating a smooth, stable, and rich chocolate ganache. Its high fat content allows it to hold an emulsion with the melted chocolate, resulting in that perfectly pourable yet firm texture once chilled.
- All-Purpose Flour: Use standard all-purpose flour. Proper measurement is key here; refer to our expert tips for spooning and leveling your flour to prevent dense, dry cookies.
Step-by-Step Instructions: Crafting the Luxurious Chocolate Ganache Filling
The secret to these incredible chocolate fudge cookies lies in their soft, gooey ganache center. Here’s how to prepare this decadent filling perfectly.
STEP 1: Prepare Chocolate and Heat Cream. Begin by placing 1 cup of semi-sweet chocolate chips into a small, heat-proof bowl. In a separate small saucepan, gently heat 1/2 cup of heavy cream over medium-low heat. Watch it carefully; you want it to reach a steaming point, with small bubbles forming around the edges, but do not let it come to a rolling boil.
STEP 2: Melt Chocolate to Smooth Ganache. Once the heavy cream is steaming hot, immediately pour it over the chocolate chips in the bowl. Resist the urge to stir right away; instead, let the hot cream sit undisturbed on top of the chocolate chips for 2 minutes. This allows the residual heat to thoroughly melt the chocolate. After 2 minutes, stir the mixture gently with a spoon or whisk, starting from the center and working your way outwards, until it transforms into a completely smooth, glossy, and uniform chocolate ganache. There should be no lumps.
STEP 3: Rapid Chill the Ganache. To achieve the right consistency for scooping, the ganache needs to chill quickly. Place the bowl of ganache into the freezer for approximately 15 minutes. During this time, the ganache will firm up enough to be scoopable. While it’s chilling, line a large cookie sheet with wax paper or parchment paper; this will prevent the ganache dollops from sticking.
STEP 4: Scoop and Freeze Filling Dollops. Once the ganache is firm enough to handle (it should be thick but still pliable), use a 1/2 tablespoon measuring spoon to scoop individual dollops of the chilled ganache onto the prepared cookie sheet. Aim for uniform sizes. You should be able to create about 15-16 dollops. Immediately transfer the cookie sheet with the ganache dollops back into the freezer. Freeze them for at least 20-30 minutes, or until they are completely solid. This is crucial for easy stuffing into the cookie dough without them melting prematurely.
Step-by-Step Instructions: Baking the Perfect Chocolate Fudge Cookies
With your ganache filling frozen and ready, it’s time to prepare the rich, fudgy cookie dough and assemble these incredible chocolate fudge cookies.
STEP 1: Prepare Dry Ingredients & Melt Chocolate. In a medium-sized bowl, whisk together the 1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1 tsp salt until thoroughly combined. Set this dry mixture aside. Next, prepare your melted chocolate (3.5 oz chocolate bar). Break the chocolate into small pieces and place it in a microwave-safe bowl. Heat it in the microwave for 20 seconds, then stir well. Continue heating in 15-second intervals, stirring thoroughly after each interval, until the chocolate is completely melted and smooth. Be careful not to overheat. Set the melted chocolate aside to cool slightly.
STEP 2: Cream Butter and Sugars. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), combine 1 cup room temperature unsalted butter, 1 cup white granulated sugar, and 1/2 cup packed brown sugar (light or dark). Beat this mixture on high speed for a full 2 minutes. The butter and sugars should become light, fluffy, and pale in color, incorporating air for a tender cookie texture.
STEP 3: Incorporate Wet Ingredients. To the creamed butter and sugar mixture, add 1 tsp pure vanilla extract, the slightly cooled melted chocolate, and 2 large room temperature eggs. Mix on high speed for 1 minute until all the wet ingredients are well combined and the mixture is smooth and glossy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
STEP 4: Combine Wet and Dry Mixtures. Reduce the mixer speed to low. Gradually add the reserved flour mixture (dry ingredients) to the wet ingredients, mixing only until just combined. Be careful not to overmix, as this can lead to tough cookies. Once the flour streaks have mostly disappeared, gently fold in 1 cup of semi-sweet chocolate chips. Mix on low speed for just a few seconds until the chocolate chips are evenly distributed throughout the dough.
STEP 5: Chill Dough & Preheat Oven. Place the chocolate cookie dough into the refrigerator to chill for 15 minutes. This brief chilling period helps the dough firm up, making it easier to handle and preventing excessive spreading during baking. While the dough is chilling, preheat your oven to 350°F (175°C). Line two large cookie sheets with parchment paper; this ensures even baking and prevents sticking.
STEP 6: Scoop and Stuff the Cookie Dough. Using a large cookie scoop (approximately 2 tablespoons or 2 ounces of dough), scoop out individual portions of cookie dough. While the dough ball is still in the scoop, use your thumb to create an indent, pushing about two-thirds of the way into the center. Carefully place one frozen chocolate ganache dollop into this indent. Gently press the cookie dough back over the hole, completely encasing the ganache filling within the dough. Ensure the ganache is fully sealed to prevent it from leaking during baking.
STEP 7: Bake to Perfection. Arrange 6 prepared cookie dough balls onto each parchment-lined baking sheet, ensuring adequate space between them for spreading. Bake one sheet at a time in your preheated oven for 12-15 minutes. The cookies are ready when the edges are set and slightly firm, but the very center still appears slightly underdone and soft. This slight underbaking is key to achieving that wonderfully fudgy and gooey center. As soon as they come out of the oven, you can press a few extra chocolate chips onto the tops of the cookies for a beautiful, finished look.
STEP 8: Cool for Optimal Fudginess. Remove the baked cookies from the oven and allow them to remain on the hot baking sheet for 5 minutes. This crucial resting period allows them to continue baking gently from the residual heat and helps them set without becoming crumbly. After 5 minutes, carefully transfer the cookies to a wire cooling rack to cool completely. The centers will continue to firm up slightly while remaining deliciously fudgy. Enjoy them warm for the ultimate gooey experience, or let them cool for a firmer, yet still soft, texture.
Expert Baking Tips for Flawless Chocolate Fudge Cookies
Achieving bakery-quality chocolate fudge cookies is easier than you think with these expert tips:
- Master Proper Flour Measurement: The most common baking mistake is over-measuring flour. Do not scoop your measuring cup directly into the flour bag, as this compacts it and can add too much flour. Instead, spoon the flour into your measuring cup until it’s overflowing, then use the back of a knife or a straight edge to level it off. Using a kitchen scale for flour (around 210-220g for 1 3/4 cups) is the most accurate method and highly recommended. Excess flour can result in dry, dense cookies that don’t spread properly.
- Troubleshooting Cookie Spread: If your cookies are spreading too much, first ensure you’re baking on parchment paper, which helps regulate temperature and prevents sticking. Over-spreading can also be caused by butter that was too warm when incorporated into the dough. If you notice excessive spreading, a quick fix is to chill the scooped cookie dough balls in the refrigerator for an additional 10-15 minutes before baking. This helps solidify the butter and maintains the cookie’s shape.
- Adjusting for High Altitude Baking: For bakers living at high altitudes (typically 3,000 feet or more above sea level), recipes often require slight adjustments. Add an extra 2 tablespoons of all-purpose flour to the dry ingredients. This helps to strengthen the cookie structure and compensate for the lower atmospheric pressure, preventing excessive spreading and ensuring a better texture.
- Embrace Slight Underbaking for Fudgy Centers: The key to achieving that coveted gooey, fudgy center is to slightly underbake your cookies. When you remove them from the oven, the centers should still look a little soft and underdone. They will continue to cook and set as they cool on the hot baking sheet, resulting in that perfect molten ganache and fudgy texture. Overbaking will lead to a dry, crumbly cookie with a firm center.
- Ensure Room Temperature Ingredients: Butter and eggs that are at room temperature emulsify better with other ingredients, creating a smoother, more uniform dough. This contributes to a better texture and consistency in your final cookies.
- Don’t Overmix the Dough: Once the dry ingredients are added, mix on low speed only until just combined. Overmixing develops the gluten in the flour, leading to tough, chewy cookies rather than soft and tender ones.
- Quality Chocolate Matters: Since chocolate is the star here, using good quality cocoa powder, chocolate chips, and a melted chocolate bar (like a 70% Lindt bar) will significantly impact the depth of flavor in your cookies.
Frequently Asked Questions About Chocolate Fudge Cookies
While you technically could make the chocolate cookie dough into smaller cookies, we strongly advise against making the stuffed version smaller. The ganache filling dollops are sized specifically to fit well within a larger cookie dough ball. Reducing the cookie size would make it very difficult to properly encase the generous amount of fudgy ganache, potentially leading to leakage during baking or a disproportionate filling-to-cookie ratio. If you prefer smaller cookies, consider making them without the ganache filling, though you would miss out on the signature gooey fudge center that makes these cookies so special.
Absolutely, these chocolate fudge cookie dough balls are perfect for freezing! To do so, freeze the ganache dollops and the scooped cookie dough balls separately first. Once both are solid, you can gently combine the ganache-stuffed cookie dough balls. Store them in an airtight container or a heavy-duty freezer bag, ensuring they are well-sealed to prevent freezer burn. They can be stored in the freezer for up to 30 days. When you’re ready to bake, allow the frozen cookie dough balls to thaw slightly at room temperature (about 30-60 minutes) before baking as directed in the recipe. This helps them spread correctly.
Yes, chilling the cookie dough overnight is a great idea and can even enhance the flavors. However, for best results, we recommend forming the cookie dough into balls and stuffing them with the frozen ganache dollops *before* chilling overnight. Once stuffed, wrap the cookie dough balls individually or in small batches with plastic wrap to prevent them from drying out. Keep the remaining frozen ganache dollops (if any) separate and frozen. The next day, make sure the cookie dough balls come to room temperature for about an hour before baking. This helps ensure proper spread and a soft texture.
For the melted chocolate incorporated into the cookie dough, a high-quality chocolate bar with a cacao content of 60-70% is ideal. Brands like Lindt 70% or Ghirardelli bittersweet chocolate work wonderfully. Using good quality chocolate will contribute significantly to the depth of flavor and overall richness of your cookies.
While the chocolate ganache is truly what makes these “fudge cookies,” you could experiment with other fillings. Caramel, peanut butter, or even a different type of chocolate truffle could work. Just ensure the filling is firm enough to be scooped and frozen into dollops, similar to the ganache, to facilitate stuffing into the cookie dough.
Storing and Freezing Your Delicious Chocolate Fudge Cookies
Proper storage ensures your homemade chocolate fudge cookies remain fresh and delightful for as long as possible.
Store your baked chocolate fudge cookies at room temperature in an airtight container, such as a zip-top bag or a cookie jar with a tight-fitting lid. This will keep them fresh and soft for up to 5 days. For the best gooey texture, gently warm them in the microwave for a few seconds before serving.
Freezing Baked Cookies
If you’ve baked a large batch or simply want to enjoy these cookies over an extended period, they freeze beautifully. Once completely cooled, place the baked cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to an airtight container or a freezer-safe bag, ensuring there’s as little air as possible to prevent freezer burn. They can be stored in the freezer for up to 30 days. To enjoy, simply remove them from the freezer and allow them to thaw at room temperature for 1-2 hours. For a warm, freshly baked experience, you can also gently reheat them in a microwave for 15-30 seconds after thawing.
Explore Other Irresistible Chocolate Cookie Recipes
We hope you love this recipe! If you enjoyed making these decadent Chocolate Fudge Cookies, please consider leaving a STAR REVIEW below. We always love to see your delicious creations – make sure to tag us on Instagram @stephaniesweettreats. For more baking inspiration and sweet ideas, be sure to follow us on Pinterest. Happy baking!
Chocolate Fudge Cookies
Stephanie Rutherford
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45 minutes
13 minutes
40 minutes
1 hour
38 minutes
15
Large cookies
Ingredients
US
Metric
½x
1x
2x
Metric
1x
2x
Chocolate Ganache Filling
-
▢
1
cup
Semi-sweet chocolate chips -
▢
1/2
cup
Heavy cream
Chocolate Cookies
-
▢
1 3/4
cups
All-purpose flour -
▢
1/2
cup
Unsweetened cocoa powder,
I use dutch process -
▢
1/2
tsp
Baking powder -
▢
1/2
tsp
Baking soda -
▢
1
tsp
Salt -
▢
1
cup
Unsalted butter,
room temperature -
▢
1
cup
White granulated sugar -
▢
1/2
cup
Brown sugar,
packed light or dark -
▢
1
tsp
Pure vanilla extract -
▢
3.5
oz
Chocolate bar,
melted. I use Lindt 70% -
▢
2
Large eggs,
room temperature -
▢
1
cup
Semi-sweet chocolate chips
Instructions
Chocolate Ganache Filling
- In a small bowl, add in the chocolate chips. In a small saucepan over medium-low heat, heat the heavy cream until steaming.1 cup Semi-sweet chocolate chips,
1/2 cup Heavy cream - Pour hot cream over the chocolate chips. Let sit for 2 minutes. Then, mix until smooth.
- Place in the freezer for 15 minutes. Prepare a cookie sheet with wax paper.
- Use a 1/2 Tablespoon to scoop dollops of chocolate on to the cookie sheet. It makes 15-16 dollops. Freeze for 20-30 minutes until frozen.
Chocolate Cookies
- In a medium bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Melt the chocolate in the microwave. Heat for 20 seconds and stir. Then, heat in 15 second intervals until melted. Mix well before heating again. Set aside.1 3/4 cups All-purpose flour,
1/2 cup Unsweetened cocoa powder,
1/2 tsp Baking powder,
1/2 tsp Baking soda,
1 tsp Salt,
3.5 oz Chocolate bar - Using a mixer, beat the butter, sugar, and brown sugar on high speed for 2 minutes.1 cup Unsalted butter,
1 cup White granulated sugar,
1/2 cup Brown sugar - Add the vanilla. melted chocolate, and eggs. Mix on high speed for 1 minute.1 tsp Pure vanilla extract,
2 Large eggs - Add in the dry ingredients. Mix on low speed until just combined. Add in the chocolate chips and mix on low.1 cup Semi-sweet chocolate chips
- Place the cookie dough in the fridge for 15 minutes. Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
- Use a large cookie scoop (2 oz or 2 TBSP) to scoop the dough. Push your thumb into the dough while still in the scoop. Push 2/3rds down and place a frozen dollop of frozen chocolate in the whole. Cover the hole with the cookie dough.
- Place 6 cookie dough balls per cookie sheet. Bake one sheet at a time. Bake for 12-15 minutes. Bake until the middle is just slightly underdone. Top with a little extra chocolate chips.
- Let the cookies sit in the hot pan for 5 minutes. Then, transfer to a cooling rack to cool completely.
Notes
High altitude baking: Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking to reach room temperature.
Calories:
454
kcal
,
Carbohydrates:
49
g
,
Protein:
4
g
,
Fat:
28
g
,
Saturated Fat:
17
g
,
Polyunsaturated Fat:
1
g
,
Monounsaturated Fat:
8
g
,
Trans Fat:
1
g
,
Cholesterol:
43
mg
,
Sodium:
216
mg
,
Potassium:
264
mg
,
Fiber:
4
g
,
Sugar:
31
g
,
Vitamin A:
509
IU
,
Vitamin C:
0.05
mg
,
Calcium:
49
mg
,
Iron:
3
mg