These rich and chewy Fudge Cookies are the ultimate indulgence: a soft chocolate cookie filled with a gooey fudge center and studded with chocolate chips. Includes a how-to video!
Soft and Gooey Chocolate Fudge Cookies
A chocolate cookie base, melted chocolate chips and a soft fudgy center make these fudge cookies a chocolate lover’s dream. This recipe is a decadent variation on classic double chocolate chip cookies, enriched with a thick chocolate ganache filling to create a molten, fudgy center.
The ingredients and method keep the cookies soft and chewy while still firm enough to hold the filling. They’re indulgent without being complicated to make, and they’re excellent warm (with a lava-like center) or cooled (with a fudgier consistency). Be careful when they’re warm, as the filling can be very hot.
Ready to bake? Let’s go.
What You Need
These key ingredients give the cookies their deep chocolate flavor and ideal texture:
- Semisweet chocolate chips. Used in the ganache filling and the cookie dough. Save a few tablespoons to press on top of the baked cookies for a bakery look.
- Heavy cream. Combined with chocolate chips to make the fudgy filling (a thick ganache).
- Butter. Unsalted, softened (not melted). If using salted butter, reduce added salt by ½ teaspoon.
- Sugar. A mix of light brown sugar and granulated sugar for chewiness and flavor.
- Eggs. One whole egg plus one yolk gives a tender texture. Room temperature eggs work best.
- All-purpose flour. Measure properly to avoid dry or dense cookies.
- Cocoa powder. Natural cocoa is used here; Dutch-process cocoa will also work but will alter the flavor intensity.
- Cornstarch. Helps the cookie hold its shape and support the filling.
SAM’S TIP: The ganache should chill about 30 minutes so it can be dropped into dollops and keep its shape. If it’s too loose, chill longer; if it’s too firm, let it sit briefly at room temperature. If the dough gets sticky, chill it for a few minutes.
This summarizes the main ingredients; the full ingredient amounts and step-by-step instructions are below in the recipe card.
How to Make Fudge Cookies
- Make the fudge filling (ganache) first and chill it for about 30 minutes. While it chills, prepare the cookie dough and refrigerate it.
- Scoop the chilled ganache into 2-teaspoon dollops on a wax-paper-lined sheet and freeze for 15 minutes so they’re easy to handle.
- Scoop 1½ tablespoon portions of chilled dough, make an indent, and insert a frozen ganache dollop. Enclose the filling completely, smooth the dough, and place each ball on a parchment-lined baking sheet.
- Bake at 350°F (175°C) for 12–13 minutes. Let the cookies cool completely on the baking sheet before handling, since the centers are molten while warm.
SAM’S TIP: Add the dry ingredients gradually (in 3–4 parts) while mixing. The dough is relatively dry, and adding dry ingredients all at once makes it hard to combine.
Frequently Asked Questions
Store in an airtight container at room temperature for up to 5 days. Refrigeration is not necessary.
Yes. Chilling makes the dough easier to handle and helps keep the cookies chewy.
Yes. Dutch-process cocoa will work and yields a more intense chocolate flavor, though natural cocoa was preferred here.
Enjoy!
Let’s bake together! Follow the written recipe and video below. If you try this recipe, tag the creator on social media.
Fudge Cookies
Recipe includes a how-to video!
27 minutes
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Equipment
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Baking sheet
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Mixing bowls
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1 ½ Tablespoon cookie scoop
Ingredients
Fudge Filling
- 1 cup (170 g) semisweet chocolate chips
- ½ cup (118 ml) heavy cream
Cookie Dough
- 1 cup (226 g) unsalted butter, softened
- 1 ¼ cup (250 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 1 large egg + 1 large egg yolk (room temperature preferred)
- 1 ½ teaspoons vanilla extract
- 2 ¼ cups (265 g) all-purpose flour
- ½ cup (50 g) natural cocoa powder
- 1 Tablespoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 1 ½ cups (255 g) semisweet chocolate chips
Instructions
Fudge Filling
- Place chocolate chips in a heatproof bowl. Heat the cream until steaming, pour it over the chips, cover and let sit 5 minutes. Stir until smooth.
- Refrigerate the filling for about 30 minutes, then prepare the cookie dough while it chills.
Cookie Dough
- Beat butter and both sugars with an electric mixer until creamy and combined.
- Add the egg, egg yolk and vanilla and mix until incorporated.
- Whisk flour, cocoa, cornstarch, baking powder, baking soda and salt in a separate bowl.
- With the mixer on low, add the dry mixture gradually to the butter mixture until combined, then stir in the chocolate chips. Cover dough and chill in the refrigerator.
Assembly
- When the ganache is chilled enough to scoop, drop 2-teaspoon dollops onto wax paper and freeze for at least 15 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Scoop heaping 1½ tablespoon portions of dough, press an indent, insert a frozen ganache dollop, then seal and roll into a smooth ball. Place on the prepared sheet about 2 inches apart.
- Bake 12–13 minutes. Let cookies cool completely on the baking sheet before serving; they will be fragile while warm and the filling can be molten.
Notes
Cocoa powder
Dutch-process cocoa can be substituted, though natural cocoa was preferred for these cookies.
Storing
Store in an airtight container at room temperature for up to 5 days.
Nutrition
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Calories: 271 kcal
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Carbohydrates: 32 g
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Protein: 3 g
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Fat: 15 g
Nutrition information is automatically calculated and should be used as an approximation.
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