Description
Delight in these rich and fudgy Chocolate Fudge Cookies, perfect for any chocolate lover. With a soft center and slightly crisp edges, these cookies combine cocoa powder and semi-sweet chocolate chips for an indulgent treat that’s quick to bake and easy to make.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup semi-sweet chocolate chips
Finishing
- 1/4 cup powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened unsalted butter with the packed brown sugar until the mixture becomes light and fluffy, approximately 2 minutes.
- Add Egg and Vanilla: Beat in one large egg and the teaspoon of vanilla extract until fully incorporated into the creamed mixture, creating a smooth batter.
- Combine Mixtures: Gradually add the dry ingredient mixture to the butter and sugar batter, mixing carefully just until all ingredients are combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough evenly with a spatula, distributing them throughout.
- Portion Dough: Using a tablespoon, drop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes. The edges should be set, while the centers remain slightly soft to achieve a fudgy texture.
- Cool Slightly: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up before transferring.
- Transfer and Dust: Transfer the cookies to a wire rack to cool completely. Once cooled, dust the tops lightly with powdered sugar for a sweet, elegant finish.
Notes
- For extra fudgy cookies, avoid overbaking as centers should remain slightly soft.
- Make sure butter is softened to room temperature to achieve proper creaming with sugar.
- Use parchment paper or a silicone baking mat to prevent sticking and facilitate easy cleanup.
- Chocolate chips can be substituted with chunks or nuts for variety.
- Store cookies in an airtight container at room temperature for up to 5 days.
