Description
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!
Ingredients
Units
Scale
Ingredients
- 1 cup unsalted butter, 2 sticks
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 packet of Hershey's Instant Chocolate pudding
- 1/3 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups mini chocolate chips
Instructions
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a Silpat (affiliate link).
- In a mixing bowl, 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 dough into balls (about ½ cup for large cookies or ¼ cup for small ones) and place them on the prepared baking sheet.
- Bake medium 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 cooling rack.
Notes
- Avoid softening the butter 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.
- The dough is thick and the cookies won’t spread much, so make sure to roll them into balls.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jumbo cookie
- Calories: 327
- Sugar: 25.4 g
- Sodium: 107.9 mg
- Fat: 18.5 g
- Carbohydrates: 40.2 g
- Protein: 4.8 g
- Cholesterol: 47.8 mg