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Ultimate Soft Chewy Triple Chocolate Fudge Cookies

Rose
These Ultimate Soft Chewy Triple Chocolate Fudge Cookies are packed with rich melted chocolate, chocolate chips, and chunks for an indulgent triple chocolate experience. With crisp edges, a fudgy center, and a perfectly chewy texture, they stay soft for days thanks to a double-chill method and careful baking.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 2 hours 16 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 230 kcal

Equipment

  • Heatproof bowl
  • microwave or double boiler
  • large mixing bowl
  • hand mixer or whisk
  • sifter
  • baking sheet
  • parchment paper
  • wire rack

Ingredients
  

  • 8 oz semisweet or bittersweet baking chocolate
  • 6 tbsp unsalted butter
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1 cup chocolate chips or chunks, plus extra for topping
  • 1/3 cup chopped nuts (optional)

Instructions
 

  • Place the semisweet chocolate and butter in a heatproof bowl. Melt together using a microwave in 20-second bursts, stirring in between, or over a double boiler on the stove. Set aside to cool slightly while preparing the rest of the dough.
  • In a large mixing bowl, beat together the brown sugar, eggs, and vanilla until smooth, creamy, and slightly frothy.
  • Slowly fold the melted chocolate and butter mixture into the egg-sugar mixture. Mix until fully incorporated.
  • Sift together the flour and baking powder, then gently fold into the wet mixture until just combined. Avoid overmixing.
  • Add 1 cup of chocolate chips or chunks and optional nuts. Gently fold so they are evenly distributed throughout the dough.
  • Cover the dough and refrigerate for at least 30 minutes.
  • Scoop dough into balls (about 2 tablespoons each) and place on a baking sheet lined with parchment. Chill again for at least 1 hour.
  • Preheat oven to 350°F (180°C). Bake cookies for 14–16 minutes until the edges are set but the centers are still soft. Top with extra chocolate chips if desired.
  • Allow cookies to cool on the sheet for 5–10 minutes before transferring to a wire rack. Serve slightly warm.

Notes

For extra fudgy cookies, double-chill the dough and slightly underbake. Use high-quality semisweet or bittersweet chocolate for the richest flavor. Optional add-ins include toasted pecans or walnuts. Store in an airtight container at room temperature for up to 5 days or freeze baked cookies for up to 3 months. Dough balls can be frozen for up to 2 months and baked directly from frozen (add 1–2 minutes to baking time).

Nutrition

Calories: 230kcalCarbohydrates: 27gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 45mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 250IUCalcium: 30mgIron: 1.5mg
Keyword fudge cookies, homemade chocolate cookies, soft chewy chocolate cookies, triple chocolate cookies
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