Fudge Chewies
Indulge your sweet tooth with these irresistible Fudge Chewies—a perfect blend of rich chocolate and soft, chewy decadence. These cookies combine melted semi-sweet chocolate with a hint of cocoa for an intensely chocolatey base, while mini chocolate chips and optional walnuts or pecans add texture and delightful bursts of flavor. Quick and easy to prepare, with just 15 minutes of prep time and 10 minutes in the oven, they’re the perfect dessert for any occasion. Pro tips like slightly underbaking the centers ensure they stay irresistibly fudgy and chewy, making these chocolate cookies an absolute crowd-pleaser. Whether served warm or saved for later, Fudge Chewies are ideal for sharing—or savoring all by yourself!
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Recipe Information
Ingredients
- 0.5 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.75 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup mini chocolate chips
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a microwave-safe bowl, melt the butter and the 1 cup of semi-sweet chocolate chips in 30-second intervals, stirring after each interval, until smooth and fully combined. Let the mixture cool slightly.
In a mixing bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
Slowly add the slightly cooled chocolate mixture to the sugar and egg mixture, whisking until fully combined.
In another bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt.
Gradually fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Stir in the mini chocolate chips and nuts (if using) until evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are set, but the centers still look slightly underbaked. This will ensure they stay chewy.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 53 mg | 2% | |
| Total Carbohydrate | 21.0 g | 8% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 14.6 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 72 mg | 2% | |
*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.
