These chocolate fudge cookies are extra fudgy stuffed chocolate cookies. The cookie dough has cocoa powder, melted chocolate, and chocolate chips. It is stuffed with dollops of chocolate ganache. They have an intense chocolate flavor and crunchy edges with a gooey center.
These chocolate fudge cookies are perfect for when you want a decadent cookie. They will satisfy any chocolate cravings and impress guests at any kind of special occasion! Next time you want to satisfy your sweet tooth make a batch of these chewy chocolate fudge cookies and I promise you will be happy.
Why This Recipe Works
- Chocolate flavor- These double chocolate fudge cookies have a great chocolate flavor in the cookie and the filling making them a chocolate lover's dream.
- Fudge center- The fudge center paired with chewy chocolate cookies gives a great texture and makes the BEST chocolate cookie.
- Easy recipe- This recipe is made with easy steps and simple ingredients so even a first time baker can make them!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Take this out 2 hours before baking to get to room temperature.
- Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
- Eggs- Pull these out 2 hours before baking to get it to room temperature.
- Chocolate chips- I used semi-sweet chocolate chips. Dark chocolate chips can work, but I do not recommend milk chocolate chips as they will be too sweet.
- Unsweetened cocoa powder- I recommend using a dutch process cocoa powder for a more rich chocolate flavor.
Step By Step Instructions - Chocolate Ganache Filling
Here is how to make and bake the chocolate ganache filling for the chocolate fudge cookies.
STEP 1: Heat cream. Prepare the chocolate chips in a small bowl. Then, heat the heavy cream in a small saucepan over medium heat until it is steaming.
STEP 2: Melt chocolate. Pour the hot cream over the chocolate chips. Let it sit for 2 minutes, then stir it until it is smooth.
STEP 3: Chill. Place the ganache in the freezer for 15 minutes. Meanwhile, place wax paper on a cookie sheet.
STEP 4: Scoop and freeze filling. Use a ½ tablespoon to scoop dollops of chilled ganache onto the cookie sheet. You should have 15-16 dollops. Place them in the freezer.
Step By Step Instructions - Chocolate Cookies
Here is how to make and bake the chocolate fudge cookies.
STEP 1: Dry ingredients. Mix together the all purpose flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set it aside. Melt the chocolate in the microwave now. Heat it for 20 seconds and stir it. Then, heat for 15 second intervals until it is melted, stirring thoroughly each time. Set it aside.
STEP 2: Beat butter and sugar. Use a mixer to beat the butter, sugar, and brown sugar on high speed for 2 minutes.
STEP 3: Wet ingredients. Add the vanilla extract, melted chocolate, and eggs to the butter mixture. Mix it on high speed for 1 minute.
STEP 4: Combine. Add the flour mixture and mix on low until combined. Then, add in the chocolate chips and mix on low.
STEP 5: Prep. Place the cookie dough in the fridge for 15 minutes. Meanwhile, preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
STEP 6: Scoop. Scoop the cookie dough balls with a large cookie scoop (2 tablespoon or 2 oz). Press you thumb ⅔rds of the way into each cookie dough ball while it is in the scoop. Place a frozen chocolate dollop in the indent and press the cookie dough back over the hole.
STEP 7: Bake. Place 6 cookie dough balls per prepared baking sheet and bake them 1 sheet at a time. Bake for 12-15 minutes until the middle of the cookie is just slightly under done. Then, remove them from the oven and top them with chocolate chips.
STEP 8: Cool. Let the cookies sit on the hot pan for 5 minutes to finish baking. Then, transfer them to a cooling rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have fudgy centers.
I do not recommend making these cookies smaller as the filling will not fit as well in a smaller cookie. You could make the chocolate cookies as a smaller cookie, but you would miss out on the fudge filling!
Yes they can! Freeze the filling dollops and cookie dough balls separately. Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before stuffing baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Keep the frozen dollops separate and frozen. Wrap the cookie dough balls in plastic wrap. Make sure they come to room temperature the next day before stuffing and baking.
Storing and Freezing
Store the chocolate fudge cookies at room temperature in an air-tight container such as a zip-top bag up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Chocolate Cookie Recipes To Try
Chocolate Fudge Cookies
Chocolate Ganache Filling
- 1 cup Semi-sweet chocolate chips
- ½ cup Heavy cream
- 1 ¾ cups All-purpose flour
- ½ cup Unsweetened cocoa powder I use dutch process
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 cup White granulated sugar
- ½ cup Brown sugar packed light or dark
- 1 teaspoon Pure vanilla extract
- 3.5 oz Chocolate bar melted. I use Lindt 70%
- 2 Large eggs room temperature
- 1 cup Semi-sweet chocolate chips
Chocolate Ganache Filling
- In a small bowl, add in the chocolate chips. In a small saucepan over medium-low heat, heat the heavy cream until steaming.1 cup Semi-sweet chocolate chips, ½ cup Heavy cream
- Pour hot cream over the chocolate chips. Let sit for 2 minutes. Then, mix until smooth.
- Place in the freezer for 15 minutes. Prepare a cookie sheet with wax paper.
- Use a ½ Tablespoon to scoop dollops of chocolate on to the cookie sheet. It makes 15-16 dollops. Freeze for 20-30 minutes until frozen.
- In a medium bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Melt the chocolate in the microwave. Heat for 20 seconds and stir. Then, heat in 15 second intervals until melted. Mix well before heating again. Set aside.1 ¾ cups All-purpose flour, ½ cup Unsweetened cocoa powder, ½ teaspoon Baking powder, ½ teaspoon Baking soda, 1 teaspoon Salt, 3.5 oz Chocolate bar
- Using a mixer, beat the butter, sugar, and brown sugar on high speed for 2 minutes.1 cup Unsalted butter, 1 cup White granulated sugar, ½ cup Brown sugar
- Add the vanilla. melted chocolate, and eggs. Mix on high speed for 1 minute.1 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients. Mix on low speed until just combined. Add in the chocolate chips and mix on low.1 cup Semi-sweet chocolate chips
- Place the cookie dough in the fridge for 15 minutes. Preheat the oven to 350℉. Line two cookie sheets with parchment paper.
- Use a large cookie scoop (2 oz or 2 TBSP) to scoop the dough. Push your thumb into the dough while still in the scoop. Push ⅔rds down and place a frozen dollop of frozen chocolate in the whole. Cover the hole with the cookie dough.
- Place 6 cookie dough balls per cookie sheet. Bake one sheet at a time. Bake for 12-15 minutes. Bake until the middle is just slightly underdone. Top with a little extra chocolate chips.
- Let the cookies sit in the hot pan for 5 minutes. Then, transfer to a cooling rack to cool completely.