Chocolate Fudge Cookies
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.
Servings: 15 Large cookies
Calories: 454kcal
Ingredients
Chocolate Ganache Filling
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
Chocolate Cookies
- 1 3/4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder I use dutch process
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter room temperature
- 1 cup White granulated sugar
- 1/2 cup Brown sugar packed light or dark
- 1 tsp Pure vanilla extract
- 3.5 oz Chocolate bar melted. I use Lindt 70%
- 2 Large eggs room temperature
- 1 cup Semi-sweet chocolate chips
Instructions
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, 1/2 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 1/2 Tablespoon to scoop dollops of chocolate on to the cookie sheet. It makes 15-16 dollops. Freeze for 20-30 minutes until frozen.
Chocolate Cookies
- 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 3/4 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp 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, 1/2 cup Brown sugar
- Add the vanilla. melted chocolate, and eggs. Mix on high speed for 1 minute.1 tsp 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 2/3rds 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.
Notes
Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Nutrition
Calories: 454kcal | Carbohydrates: 49g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 216mg | Potassium: 264mg | Fiber: 4g | Sugar: 31g | Vitamin A: 509IU | Vitamin C: 0.05mg | Calcium: 49mg | Iron: 3mg