Great American Cookie Double Fudge Cookies
Indulge in a chocoholic’s dream with these decadent Great American Cookie Double Fudge Cookies! Bursting with rich cocoa flavor and studded with melty semi-sweet chocolate chips, these cookies are soft, fudgy, and irresistibly gooey in the center. With a simple 15-minute prep time and a quick bake, they’re perfect for satisfying sudden sweet cravings or impressing guests at any gathering. The combination of brown sugar and granulated sugar gives these cookies their chewy texture, while the addition of unsalted butter and vanilla adds a buttery, aromatic depth. Whether you’re enjoying them fresh out of the oven or saving them for later, their double fudge goodness pairs perfectly with a glass of cold milk. This recipe serves 24, so there’s plenty to share—or not! Perfect for cookie lovers searching for that ultimate chocolate treat.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the chocolate chips using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Scoop tablespoons of dough and roll them into balls. Place the dough balls about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 9-11 minutes, or until the edges are set but the centers appear slightly underbaked (they will firm up as they cool).
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
5391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 130.3 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 919.8 g | 334% | |
| Dietary Fiber | 93.5 g | 334% | |
| Total Sugars | 580.5 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 494 mg | 38% | |
| Iron | 51.3 mg | 285% | |
| Potassium | 3418 mg | 73% | |
*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.
