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Chocolate Fudge Cake Cookies

Chocolate Fudge Cake Cookies
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Enjoy the rich and gooey delight of Chocolate Fudge Cake Cookies, combining the softness and decadence of a fudge cake with the crispy edges of classic cookies. Quick and easy to prepare, these cookies are perfect for satisfying any chocolate lover’s cravings with a melt-in-your-mouth fudgy texture and deep chocolate flavor.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free all-purpose flour blend for gluten-free)
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 1 cup chocolate chips or chunks (dark, milk, or a mix)

Instructions

  1. Prep Your Ingredients: Gather all ingredients and soften the butter beforehand for easier mixing. Preheat the oven to 350°F (175°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined to ensure even distribution.
  3. Cream Butter and Sugars: Using an electric mixer or by hand, beat the softened butter with brown and granulated sugars until light and fluffy, about 3-4 minutes, incorporating air for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract to enhance flavor.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, stirring gently to avoid overmixing and keeping the cookies tender.
  6. Fold in Chocolate Chips: Carefully fold in the chocolate chips or chunks for even distribution without deflating the batter.
  7. Scoop Dough onto Baking Sheet: Drop dough onto a parchment-lined baking sheet using a cookie scoop or spoon, spacing cookies about 2 inches apart to allow for spreading.
  8. Bake: Bake for 10-12 minutes, until edges are set but centers look slightly underbaked for a soft, fudgy texture.
  9. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to firm up without losing moisture.

Notes

  • Use butter that is soft but not melted for the best creamy consistency.
  • Mix just until ingredients come together to keep cookies tender and avoid a dense texture.
  • Slightly underbake cookies to maintain a gooey inside—watch baking time closely.
  • Chill dough for 30 minutes to control spreading and achieve thicker cookies.
  • Opt for quality Dutch-processed or natural unsweetened cocoa to enhance chocolate flavor.
  • Store cookies in an airtight container at room temperature for up to 4 days with a slice of bread to retain moisture.
  • Freeze dough balls on a tray before storing in freezer bags for up to 3 months; bake frozen dough directly, adding a few extra minutes.
  • Reheat cookies in microwave for 10-15 seconds or in a low oven for a few minutes to restore softness and gooey centers.

Nutrition

Keywords: Chocolate fudge cookies, fudgy cookies, chocolate cake cookies, soft chocolate cookies, gluten-free chocolate cookies

Find it online: https://recipesbykaeli.com/chocolate-fudge-cake-cookies/