These super rich Double Chocolate Fudge Cookies are part brownie, part cookie, and part fudge, and they’re loaded with chocolate chips. These chewy chocolate fudge cookies are made with simple ingredients, making it an easy chocolate cookie recipe to bake up at a moment’s notice.
Chocolate Fudge Cookies are insanely chewy, insanely rich, and insanely irresistible. Think chocolate fudge meets brownie meets cookie.
As a school fundraiser, my elementary school sold Otis Spunkmeyer frozen cookie dough once a year. It was one of those brilliant fundraisers, much like Girl Scout cookie sales, because the fact that they sold them only once a year meant you likely overbought to avoid being without a batch in your freezer before the next fundraising season began.
My all time favorite cookie of theirs is their Double Chocolate Chip Cookies. They spoiled me, and quite possibly ruined me for just any chocolate cookie.
After eating those I realized just how dry and crumbly a lot of double chocolate cookies are, and ever since, I’ve been on a quest to make all double chocolate cookies incredibly rich and chewy without losing any true chocolate flavor.
Today’s edition of operation-let’s-make-all-chocolate-cookies-chewy-and-fudgy might just be the fudgiest chocolate cookie of them all. These Double Chocolate Fudge Cookies are pretty much part fudge, part cookie. And when served warm? There are no words.
Reasons Why I Love This Recipe:
- These are chocolate fudge cookies with cocoa powder, so they’re very, very intensely chocolatey in flavor.
- They use a combination of butter and coconut oil, so the butter gives flavor while the coconut oil gives texture.
- These are very chewy! A lot of chocolate cookies can be dry, and between the butter, coconut oil, brown sugar, and coffee, these are the chewiest chocolate cookies. Ever.
- Slightly under baking these cookies makes them ultra gooey and fudgy.
- This is a one bowl chocolate cookie recipe! If that alone doesn’t sell you on this recipe, then I don’t know what will.
- This is a no chill chocolate fudge cookie recipe!
Other Chocolate Recipes To Try Next:
- Double Chocolate White Macadamia Nut Cookies
- Double Chocolate Nutella Cookie Pie
- Sweet & Salty Double Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Double Chocolate Fudge Brownies
Chocolate Fudge Cookie Ingredients:
- cocoa powder: I opted to use dark chocolate cocoa powder, because I love dark chocolate flavor. Feel free to use regular unsweetened cocoa powder instead if you can’t find dark chocolate cocoa powder.
- granulated sugar and brown sugar: brown sugar is used not only for a hint of molasses flavor, but also to add moisture to the cookies.
- unsalted butter: I always use unsalted butter in baking because I can control the salt content.
- coconut oil: this gives the cookies a really nice fudge texture and also keeps the cookies very moist.
- brewed coffee: coffee enhances the flavor of chocolate; the small amount used in this recipe doesn’t add any coffee flavor, but if you prefer, you can substitute water instead.
- vanilla extract
- all purpose flour
- baking powder and salt
- chocolate chips: I used semi-sweet chocolate chips, but you can use any kind you want: white chocolate chips, milk chocolate chips, mini chocolate chips, etc.
Recipe Steps and Directions:
- Prep: Preheat the oven to 350 degrees and line your baking sheets with parchment paper (or spray with a baking spray).
- Mix: In a bowl, whisk melted butter, coconut oil, brown sugar, granulated sugar, and cocoa powder together.
- Next, whisk in the egg, vanilla extract, and brewed coffee.
- Next, add in flour, baking powder, and salt. Mix until dough is just combined, then add in the chocolate chips and mix.
- Dough: Scoop the dough into 2 Tbsp sized balls and place about 2-3” apart.
- Then, with the back of a spoon, press the cookies down and flatten them (see above photo).
- You can flatten them as thick or as thin you’d like. I kept mine fairly thick, because that’s what makes these really, really fudgy.
- Bake: Bake cookies for about 10-12 minutes. You want to pull them out of the oven when the tops are just about to set. As they cool on the tray, they will continue cooking.
- If they are baked too long, they won’t be as chewy or fudgy so slightly under baking them is key.
Baking Tips For Overall Success:
- whisk: this is the best tool to use when mixing the wet ingredients together with the sugars and cocoa powder. (If using a hand mixer or standing mixer, you can use the paddle attachment or the whisk attachment.)
- rubber spatula: Once you add in the dry ingredients, you’ll want to switch to a rubber spatula. (If using a hand mixer or standing mixer, use the paddle attachment.)
- baking sheets: I use two large cookie sheets for this recipe.
- parchment paper: I like parchment paper because it doesn’t change the way a cookie bakes, and it also makes for easy clean up. However, you can easily use baking or cooking spray to grease your sheets.
- spoon: you’ll use the back of a spoon to flatten your cookies before baking
- cookie scoop: this is an optional tool, but it’s one you will use often! You can use a spoon or your hands to scoop cookie dough if you don’t have a scoop.
- Brown Sugar: Pack the brown sugar into your measuring cup. Unless a recipe specifies otherwise, you generally always want to pack your brown sugar into your measuring cup so that you don’t use too little.
- Flour: Alternatively, you want to do the opposite with flour. Packing flour can make you use too much flour, which can make your cookies dense and dry.
- I like to lighten the flour by using my measuring cup to scoop flour and pour it back into the flour canister a few times. This lightens the flour considerably. After this, I scoop my lightened flour into my measuring cup, use a knife to level it, then pour it into my dough.
- Wet Ingredients: Both the coconut oil and butter are melted, so make sure you melt them before you make the recipe. If using brewed coffee, don’t forget to brew it, then let it cool to room temperature before using it.
- For the coffee, I often set aside a little bit in the morning to use later in the day if I know I’ll be baking something with coffee.
Do I Have To Make These Double Chocolate Fudge Cookies with Coconut Oil?
- While I highly suggest coconut oil, you can definitely use canola oil or vegetable oil as a substitution.
Do I Have to Chill the Dough?
- No, you do not! This is a no chill chocolate cookie recipe so you can scoop and bake them immediately after making them.
Are These Fudge Brownie Cookies?
- No. While these have a similar texture to brownies and a brownie cookie recipe, these are more fudge-like than brownie-like.
- I am working on a fudgy brownie cookie recipe, which I hope to share soon! But these are definitely have the texture of a gooey fudgy cookie, rather than a crinkle brownie cookie.
Final Tips & Tricks:
- If you don’t want to use semi-sweet chocolate chips, you can substitute with milk chocolate chips, dark chocolate chips, white chocolate chips, peanut butter chips, or a combination.
- If you don’t want to use brewed coffee, you can substitute with water.
- Remember to take the cookies out of the oven when they’re still slightly underdone. They will continue to cook on the tray as they cool.
- 1/2 cup unsalted butter, melted
- 2 Tbsp coconut oil, melted
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup dark chocolate cocoa powder
- 1 Tbsp brewed coffee, at room temperature*
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees and line your baking sheets with parchment paper (or grease with baking spray). Set aside.
- In a large bowl, whisk melted butter, coconut oil, granulated sugar, brown sugar, and cocoa powder together.
- Next, whisk in the egg, vanilla extract, and brewed coffee.
- Next, add in all purpose flour, baking powder, and salt. Mix until just combined.
- Add in the chocolate chips and mix until chips are evenly dispersed.
- Scoop dough into 2 Tbsp sized balls and space about 2-3” apart on your cookie sheet.
- Using the back of a spoon, press the dough down so it’s flat (see photos for reference). You can press down as thick or thin as you’d like. The thicker the cookie, the fudgier it will be.
- Bake for 10-12 minutes, or until cookies are *almost* done. Pull them out when they are just slightly underdone, and allow them to cool for 5-10 minutes on the baking tray before moving them to a cooling rack. The cookies will continue to bake as they cool.
- Serve warm or at room temperature (my favorite was when they were still slightly warm).
Sprinkle with a pinch of sea salt, if desired. If you don't have sea salt, regular table salt will work fine.
*You can substitute water for brewed coffee if you prefer.
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