Description
Deliciously rich and fudgy chocolate fudge cookies bursting with semi-sweet chocolate chips. These soft-center cookies are easy to make and perfect for satisfying your chocolate cravings. Finished with a delicate dusting of powdered sugar, they are ideal for any occasion or a sweet everyday treat.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins & Garnish
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This ensures even distribution of leavening agents and cocoa throughout the dough.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and packed brown sugar together until the mixture becomes light and fluffy, approximately 2 minutes. This step incorporates air for tender cookies.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed mixture until fully incorporated, adding moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough, ensuring even distribution throughout.
- Portion Dough on Baking Sheet: Using a tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set but the centers remain slightly soft to maintain a fudgy texture.
- Cool on Baking Sheet: Remove from oven and let the cookies cool on the baking sheet for approximately 5 minutes, allowing them to firm up slightly before transferring.
- Transfer and Dust: Transfer cookies to a wire rack to cool completely. Once cool, lightly dust with powdered sugar to add sweetness and a decorative finish.
Notes
- Ensure butter is softened but not melted for proper creaming.
- Do not overmix the dough to keep cookies tender.
- If you like extra fudgy centers, bake closer to 10 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a richer chocolate flavor, use high-quality cocoa powder and chocolate chips.
