Cocoa Fudge Cookies
Indulge in the rich, velvety decadence of Cocoa Fudge Cookies, a treat that's perfect for chocolate lovers. These cookies boast a chewy center, thanks to melted butter and brown sugar, with bursts of gooey dark chocolate chips in every bite. Made with unsweetened cocoa powder for an intense chocolate flavor and finished with optional coarse sea salt for a delightful contrast, these cookies are simple yet luxurious. Ready in just 25 minutes, they’re perfect for satisfying your sweet cravings in a pinch. Whether served warm with a glass of milk or as a showstopping addition to your dessert platter, these cookies are guaranteed to impress.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 200 grams granulated sugar
- 100 grams light brown sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 125 grams all-purpose flour
- 50 grams unsweetened cocoa powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 150 grams dark chocolate chips
- coarse sea salt (optional, for sprinkling)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper or silicone baking mats.
In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and allow it to cool slightly.
In a large bowl, whisk together the granulated sugar, light brown sugar, and melted butter until smooth and creamy.
Add the eggs, one at a time, whisking well after each addition. Stir in the pure vanilla extract.
In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.
Fold in the dark chocolate chips to evenly distribute them throughout the dough.
Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
If desired, sprinkle a pinch of coarse sea salt on top of each cookie before baking.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still soft.
Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 627 mg | 209% | |
| Sodium | 1791 mg | 78% | |
| Total Carbohydrate | 509.5 g | 185% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 361.3 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 320 mg | 25% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 1986 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
