Ingredients for Fudge Cookies
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How to Make Fudge Cookies
- In a mixing bowl, cream together 1 cup (2 sticks) of unsalted butter and 1 cup of unsweetened cocoa powder until smooth. Let the mixture cool slightly.
- Add ½ cup granulated sugar, ½ cup packed light brown sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon baking soda, and ½ teaspoon salt. Mix until well combined.
- Gradually add 2 cups all-purpose flour, mixing until just incorporated. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 3 hours, or preferably overnight, to allow the flavors to meld and the dough to firm up.
- Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper.
- Roll the chilled dough into 1-inch balls. Roll each ball in powdered sugar until thoroughly coated.
- Place the coated dough balls 2 inches apart onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and the tops have developed a slightly crackled appearance.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
80g
Fat
16g
Carbs
10g
