Okay, grab a cup of coffee and pull up a chair, because I’m about to share my absolute favorite cookie recipe with you – one that’s been requested at every family gathering and potluck for years: chewy fudge cookies. Seriously, these aren’t just any cookies; they’re the kind that disappear in a flash, leaving everyone begging for more.

I remember the first time I made these chewy fudge cookies, I was trying to impress my now-husband (then just a very cute boyfriend). I wanted something decadent, but not too fussy, and definitely something with chocolate. Let’s just say, these cookies sealed the deal!

What I love most about these chewy fudge cookies is how easy they are to make. There was a time when I thought you had to be some kind of pastry chef to get that perfect fudgy center and slightly crisp edge. I tried so many recipes that either came out cakey or flat as pancakes, but not this one. This recipe is foolproof. My biggest “aha” moment came when I realized the importance of not overbaking them. It’s the key to that signature chewiness!

In my busy life, with two kids and a full-time job, I need recipes that are quick, reliable, and, of course, delicious. These chewy fudge cookies tick all the boxes. I can whip up a batch in under an hour, from start to finish. And the best part? The kids love helping out, especially with the decorating! Trust me, once you try this chewy fudge cookies recipe, it’ll become a staple in your home, too!

Ingredients for Chewy Fudge Cookie Perfection

1 cup (2 sticks) unsalted butter, softened – I always use real butter; it gives the cookies the best flavor and texture. For my chewy fudge cookies, it’s the only way to go!
1 cup granulated sugar – Plain old granulated sugar works perfectly here.
1 cup packed light brown sugar – The brown sugar is what gives these cookies their characteristic chewiness and molasses-like flavor.
2 large eggs – Use room temperature eggs for the best results.
1 teaspoon vanilla extract – I prefer pure vanilla extract, but imitation will work in a pinch.
1 cup all-purpose flour – Be careful not to over-measure the flour, or your cookies will be dry.
¾ cup unsweetened cocoa powder – I always use a good quality Dutch-processed cocoa powder because it gives the chewy fudge cookies a richer, darker chocolate flavor.
1 teaspoon baking soda – Make sure your baking soda is fresh for the best rise.
½ teaspoon salt – Salt enhances the sweetness and chocolate flavor.
1 cup semi-sweet chocolate chips – I like to use semi-sweet chocolate chips, but you can use milk chocolate or dark chocolate if you prefer.
Optional: Flaky sea salt for sprinkling – A sprinkle of flaky sea salt on top adds a nice contrast to the sweetness.

When making chewy fudge cookies, you can often find high-quality cocoa powder at specialty baking stores or even online. My mom always told me to store my cocoa powder in a cool, dry place to keep it fresh. And here’s a trick I learned from her: if you’re short on time, you can soften the butter in the microwave, but be careful not to melt it completely.

Just a few seconds will do the trick! For cost-saving tips, I often buy ingredients like flour, sugar, and cocoa powder in bulk. They last a long time and you always have them on hand when the craving for chewy fudge cookies strikes! Store leftover chocolate chips in the fridge to prevent them from melting.

How to Make – Step-by-Step

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. Don’t worry if your oven isn’t perfectly calibrated; just keep an eye on the cookies and adjust the baking time as needed.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for creating a light and airy cookie. I use an electric mixer for this, but you can also do it by hand. It just takes a little more elbow grease!
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. I learned the hard way with chewy fudge cookies that if you don’t mix the eggs well, they can separate during baking.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures that the dry ingredients are evenly distributed throughout the dough.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, or your cookies will be tough. In my kitchen, making these chewy fudge cookies usually takes about 10-15 minutes of mixing time.
Stir in the chocolate chips. I sometimes like to reserve a few chocolate chips to press into the tops of the cookies before baking.
Drop by rounded tablespoons onto the prepared baking sheets. Leave about 2 inches between each cookie.
Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. The key to that perfect chewy fudge cookies texture is to slightly underbake them. They will continue to set up as they cool. I learned that the hard way when my first batch came out hard as rocks. Your chewy fudge cookies should smell like a chocolatey dream as they bake!
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart.

While the chewy fudge cookies are cooking, I usually tidy up the kitchen or start on another recipe. My kids love to lick the bowl (after I’ve made sure it’s safe, of course!). And if you’re feeling fancy, you can sprinkle a little flaky sea salt on top of the cookies while they’re still warm. It adds a nice touch. One time, I accidentally added too much salt to the dough, but it actually turned out pretty good! It gave the cookies a salted caramel flavor. Sometimes, mistakes can lead to happy accidents! As a side note, be sure to check out my recipe for Chewy Banana Blondies for another fun and chewy dessert!

Serving Suggestions

The kids love our chewy fudge cookies when I pack them in their lunchboxes as a special treat. They also love it when I crumble them over vanilla ice cream for dessert. It’s a simple but delicious way to enjoy them! My go-to side dish to pair with chewy fudge cookies is a tall glass of cold milk. It’s the perfect combination!

This chewy fudge cookies recipe is perfect for birthday parties, holidays, or just a cozy night in. I’ve even made them for bake sales, and they always sell out fast. For presentation tips, I like to arrange the cookies on a pretty platter and sprinkle them with powdered sugar. It makes them look extra fancy!

If you have extra chewy fudge cookies (which is rare!), you can store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag.

For seasonal variations, I like to add peppermint extract and crushed candy canes around Christmas time. In the fall, I sometimes add a little cinnamon and nutmeg to the dough. I’ve even tried adding a tablespoon of peanut butter. Talk about a delicious double chocolate fudge cookies creation! My friends always ask for this chewy fudge cookies recipe whenever I bring them to parties. They can’t believe how easy they are to make!

FAQs

Why are my cookies flat?
- Flat cookies can be caused by a few things. First, make sure your butter isn’t too melted. It should be softened, but not liquid. Also, overmixing the dough can cause flat cookies. And finally, using old baking soda can also contribute to flat cookies. You know what I do when my chewy fudge cookies come out flat? I turn them into ice cream sandwiches!
Why are my cookies dry?
- Dry cookies are usually caused by too much flour. Make sure you’re measuring your flour correctly. Spoon it into the measuring cup and then level it off with a knife. Also, overbaking the cookies can make them dry. I’ve been there when making chewy fudge cookies and my kids still eat them!
Can I use a different type of chocolate chips?
- Absolutely! You can use milk chocolate chips, dark chocolate chips, white chocolate chips, or even a combination of different types of chocolate chips. My family prefers semi-sweet, but feel free to experiment. Using different chocolate chips can change the entire texture of the chewy fudge cookies.
Can I add nuts to the cookies?
- Yes, you can add nuts to the cookies. Walnuts, pecans, or almonds would all be delicious. Just add about 1/2 cup of chopped nuts to the dough along with the chocolate chips. I find that they make a lovely, gourmet twist on the soft fudge cookies.
How do I get the perfect chewy texture?
- The key to getting that perfect chewy texture is to slightly underbake the cookies. They should still be slightly soft in the center when you take them out of the oven. They will continue to set up as they cool. Also, using brown sugar in the dough helps to create a chewy texture. Many blog readers have said they love the chewy texture of my chewy fudge cookies!
Can I make the dough ahead of time?
- Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Just wrap it tightly in plastic wrap. When you’re ready to bake the cookies, let the dough sit at room temperature for about 30 minutes to soften slightly. The dough will change slightly, but the easy fudge cookies will still taste great!
What if I don’t have cocoa powder?
- If you don’t have cocoa powder, you could try using melted unsweetened chocolate instead. You’ll need to adjust the other ingredients accordingly, but it’s a good substitute in a pinch. I once tried this when baking gooey fudge cookies, and it made a real difference in texture!

My Final Thoughts

This chewy fudge cookies recipe holds a special place in my heart because it’s been a part of so many happy memories with my family. From baking them with my kids on rainy days to bringing them to potlucks and seeing everyone’s faces light up, these cookies have always been a source of joy.

Here are my chewy fudge cookies Pro Tips:

Don’t overbake! Slightly underbaking is key to that chewy texture.
Use good quality cocoa powder. It makes a big difference in the flavor.
Chill the dough for 30 minutes to prevent spreading.

Some chewy fudge cookies variations I’ve tried with my family include adding peanut butter chips, white chocolate chips, or even a swirl of Nutella on top. My son loves the peanut butter chip version, while my daughter prefers the white chocolate chip ones. My husband and I enjoy the classic version the best!

I encourage you to make this chewy fudge cookies recipe your own. Don’t be afraid to experiment with different flavors and ingredients. Add your own personal touch to make them truly special. I hope your chewy fudge cookies cooking experience is filled with joy, laughter, and lots of delicious cookies! And if you’re looking for another cream cheese-based cookie, don’t forget to check out my Easy Cream Cheese Cookies!

So, go ahead and give these chewy fudge cookies a try. I promise you won’t be disappointed! You can even research All About Cocoa Powder: Types, Uses & Buying Guide to better your understanding of your ingredients! They’re the perfect treat for any occasion, and they’re sure to become a family favorite. Happy baking! As for your Baking Soda vs. Baking Powder? What’s the Difference?, feel free to check that out too

My Chewy Fudge Cookies Recipe

Print Recipe

These are the best chewy fudge cookies you’ll ever have!

Author: Zoubida
Prep Time: 15
Cook Time: 12
Total Time: 27
Yield: 24
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

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Instructions

Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 10-12 minutes, or until edges are set and centers are still soft.
Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

For extra fudgy cookies, underbake them slightly.