Chocolate Fudge Cookies are rich, chewy, and packed with deep chocolate flavor, making them the perfect treat for any chocolate lover. Easy to make and irresistibly delicious, these cookies are a must-try for your next baking session!

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Do you have a favorite go-to recipe for when your chocolate craving hits? For me, it’s these double chocolate fudge cookies. They are soft, chewy, and loaded with double the chocolate and they come together quickly, so I can have them fresh and warm in no time.

If you’re a chocolate lover, I know you’re going to love these cookies as much as I do!

Why I love this recipe

It’s so easy to make and the fudgy chocolate flavor is incredibly rich and decadent.
They bake up quickly, which is perfect when I need a fast chocolate fix.
The dough is thick and easy to handle, and I love that the cookies don’t spread too much.

Fudge lover? You should try our Old Fashioned Fudge Pie, microwave fudge, and 3 Ingredient OREO Fudge!

Ingredients

unsalted butter
granulated sugar
light brown sugar
large eggs
vanilla extract
Hershey’s Instant Chocolate pudding
unsweetened cocoa powder
all-purpose flour
baking soda
mini milk chocolate chips

Step by step

Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat (affiliate link).
In a large mixing bowl or bowl of a stand mixer (affiliate link), combine butter, sugars, eggs, and vanilla extract. Beat on medium speed for about 2-3 minutes until well blended.
Add the chocolate pudding mix and cocoa powder. Mix for another minute, scraping the sides of the bowl as needed.
Stir in flour and baking soda. Blend for another minute until just incorporated. Fold in the mini chocolate chips with a spatula.
Roll the cookie dough dough into balls (about ½ cup for large bakery-style cookies or ¼ cup for medium cookies) and place them on the prepared baking sheet.
Bake small cookies for 8 minutes and large ones for 10 minutes, or until the edges are set, but the center is still soft.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.

These chocolate cookies are very soft, if you prefer them a little more firm I recommend chilling them in the refrigerator for 10-15 minutes.

overhead view of chocolate cookies on white plate

Tips for best results

Make sure your butter is just barely softened to avoid spreading, don’t soften for more than 5 minutes before using it, as the cookies may turn out runny. If the butter has softened too much, refrigerate the dough for at least two hours before baking.
Don’t worry if the dough looks a little rough or lumpy. It’s supposed to be thick and a bit uneven.
Use a cookie scoop to ensure you have uniformly sized cookie dough balls.
The cookies won’t spread much, so make sure to roll them into balls.
For the best texture, allow the cookies to cool completely before handling them as they firm up after cooling.
If the cookies seem too soft, pop them in the fridge for a few minutes

Variations

If you are ready to try something different, add chopped walnuts or pecans which can bring a lovely crunch to your cookies. They are also delicious sprinkled with a little sea salt for a sweet and salty treat.

You can also replace the mini chocolate chips with white chocolate chips, or swirl in some peanut butter chips. Remember, you can personalize this recipe with whatever extras you like!

chocolate cookies stacked on white plate with one next to them broken in half

Serving suggestions

Serve alongside a slow cooker hot chocolate for an afternoon pick-me-up.
These cookies also make for a fantastic gift, packaged in a cute box or jar for a homemade touch.

Storage

For best storage, keep your double chocolate fudge cookies in an airtight container at room temperature for up to one week.

Freeze the cookies for up to three months in a freezer-safe container (affiliate link) or freezer bag.

If you try this recipe please comment and rate it below, I love hearing from you!