Deep Dark Chocolate Fudge Cookies Recipe

Indulge in the ultimate chocolate experience with these decadent Deep Dark Chocolate Fudge Cookies! This recipe, adapted from a popular online community, creates rich, chewy cookies with a delightful chocolate ganache for dipping. Get ready for an unforgettable chocolate treat!

Prep Time 25 mins
Cook Time 78 mins
Calories 138 kcal
Protein 3g
Rating 5.0 (1 Reviews)
Deep Dark Chocolate Fudge Cookies 20

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Deep Dark Chocolate Fudge Cookies

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How to Make Deep Dark Chocolate Fudge Cookies

  1. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a double boiler (or a heat-safe bowl set over a saucepan of simmering water), melt 8 ounces semisweet chocolate and 4 ounces unsweetened chocolate, stirring occasionally, until smooth. Remove from heat and set aside to cool slightly.
  4. In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup packed light brown sugar until light and fluffy.
  5. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
  6. Gradually add the melted chocolate to the wet ingredients, mixing until combined.
  7. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  8. Stir in 2 cups chocolate chips.
  9. Drop rounded tablespoons of cookie dough onto prepared baking sheets, leaving space between each cookie.
  10. Bake for 18-22 minutes, or until edges are set and centers are still slightly soft. Rotate baking sheets halfway through.
  11. Let cool on baking sheets for 5-6 minutes before transferring to a wire rack to cool completely.
  12. **For the Chocolate Ganache:**
  13. In a medium saucepan, heat 1 cup heavy cream, 2 tablespoons unsalted butter, and ¼ cup granulated sugar over medium-high heat.
  14. Stir until sugar is dissolved and bring to a gentle boil.
  15. Pour the hot cream mixture over 6 ounces finely chopped semisweet chocolate in a heat-safe bowl.
  16. Let stand for 5 minutes, then whisk until smooth and glossy.
  17. Let cool to room temperature before serving.
  18. Serve cookies with the chocolate ganache for dipping. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

52g

Fat

24g

Carbs

5g