The Best Chocolate Fudge Cookies Recipe
This is a cookie recipe I’ve had on the blog for over 10 years and thought it was time to have a do over with it and give you more proper instructions. But who am I kidding, I’ll take any excuse to make these little chocolate morsels. One bite of these cookies and you’ll have a party in your mouth. We have a delectable little chocolate cookie, topped with a delicious chocolate fudge and finally a maraschino cherry. I’m not a huge fan of maraschino cherries, but they just work with this cookie. I love using both green and red maraschino cherries, for that Christmas look.
Flour – I used all purpose flour for this recipe. You can also use bread flour in these cookies. Bread flour has more protein and produces more gluten, therefore you end up with a more chewy cookie. You can substitute gluten-free flour at a ratio of 1:1 if you’re gluten free. Butter – You’ll need softened unsalted butter. If using salted butter, you can just reduce the salt amount in the cookies. Eggs – You’ll need 1 large egg as our binder for these cookies. If you find the cookie dough is too dry, add another egg. Extracts – A little bit of vanilla extract goes a long way in cookies, and it helps bring out all the great flavors. I also love to add a bit of almond extract for a touch of that almond flavor. Salt – Without salt, any baked goods will taste bland. Cocoa Powder – You will need a good quality unsweetened cocoa powder. Chocolate chips – I used semi sweet for this recipe but feel free to use whichever chocolate chips or chocolate chunks you like. Baking soda And Baking Powder – The leavening agents in our chocolate fudge cookies. Sugar – We’re using granulated sugar in these cookies for sweetness. Sweetened Condensed Milk – A must ingredient in our chocolate fudge. Maraschino Cherries – I like to use both green and red maraschino cherries for that great festive look.
There are two steps to making these cookies. The cookie dough and the fudge. Then all we have to do is put them together and bake them. Before you even get started on the cookie dough, preheat your oven temperature to 350°F (177°C) to get it ready for some baking! First, we need to combine all the dry ingredients together. So in a medium size bow, add the flour, cocoa powder, salt, baking soda and baking powder. Whisk them all together and set aside. In another larger mixing bowl, add the softened butter and sugar and mix using a hand mixer until light and creamy. Add in the egg and extracts and continue mixing until well combined. Now, we have to combine the flour mixture with our butter mixture, so gradually add the flour to the butter mixture and mix until well combined. If you find the cookie dough too try, add an additional egg. Now we get to make our cookies. Simply shape the dough into 1-inch balls and placed them onto an ungreased cookie sheet. You should get around 30 cookies, all depends on how big you make them. Now, with your finger press down in the center of each ball. You can also use the end of a wooden spoon or a cork. Now that our cookies are made, we have to make our fudge. Simply add all the fudge ingredients to a saucepan and heat over medium-low heat. Stir in 1 tablespoon of maraschino cherry juice. Allow the fudge to cool for a bit, then transfer it to a piping bag or a ziploc bag. Pipe about a teaspoon or so of the fudge into each cookie. You can also do this with a teaspoon if you don’t have a piping bag. Next, place a maraschino cherry onto each cookie. Transfer the baking sheet to the oven and bake for 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes then transfer them to a wire rack to cool.
Can I Freeze These Cookies?
Yes, absolutely! These cookies freeze perfectly. Just place them in a airtight container and freeze them for up to 3 months. Make sure to label your freezer bag or the container with a date, so you can keep track how long they’ve been in the freezer.
Can I Freeze The Cookie Dough?
Absolutely! Simply follow the instructions up to and including step 5 and place the baking sheet(s) in the freezer. Freeze them for an hour, then place all the frozen cookie balls in a freezer bag or an airtight container. You can now freeze them for up to 3 months.
Storage
Be sure to store these in an airtight container at room temperature and your chocolate fudge cookies will last for 2 – 3 weeks! This will ensure you keep the cookies soft and will prevent them from turning hard. If you don’t have an airtight container, add a slice of bread which will keep them soft. It works the same way as you do with brown sugar.
More Delicious Recipes To Try
2 Minute Microwave Fudge Nutella Fudge Best Ever Chocolate Chip Cookies Strawberry Cookies Spritz Cookies Snickerdoodle Cookies Amish Sugar Cookies Peppermint Bark Cookies Raspberry Pinwheels
