Mocha Fudge Cookies
Mocha Fudge Cookies are rich, fudgy chocolate cookies with deep cocoa flavor and a subtle espresso note that makes the chocolate shine. With glossy cracked tops and soft centers, these cookies strike the perfect balance between brownie and cookie, making them irresistible any time of year.
Servings: 24
Calories: 134kcal
Ingredients
- 8 ounces semisweet chocolate chopped (or chips)
- 2 tablespoons unsalted butter
- 2 teaspoons instant espresso powder
- 2 large eggs
- ¾ cup brown sugar packed
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips for folding in
Instructions
- In a heatproof bowl, melt 8 ounces chocolate and 2 tablespoons butter together (microwave in 20-second bursts or use a double boiler). Stir until smooth, then whisk in 2 teaspoons instant espresso powder. Let cool slightly.
- In a separate bowl, whisk 2 eggs, ¾ cup brown sugar, and 1 teaspoon vanilla until thick and glossy.
- Slowly pour the melted chocolate mixture into the egg mixture, stirring until combined.
- Sift together ¼ cup flour, 2 tablespoons cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Add to the bowl and stir until just incorporated.
- Fold in ¾ cup chocolate chips. The batter will be thick and glossy.
- Cover and refrigerate for 30 minutes, this helps them hold their shape.
- Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper. Scoop 1½-tablespoon mounds of dough onto the sheets, spacing about 2 inches apart. Bake 9 to 10 minutes, until the tops are shiny and cracked but still soft in the center.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Use good quality chocolate: Chocolate is the main flavor here, so quality matters. Chopped chocolate melts more smoothly, but chips work just fine.
- Measure the flour carefully: There is very little flour in this recipe on purpose. Too much will turn fudgy cookies into cakey ones.
- Do not overbake: Pull the cookies when the centers still look soft. They will continue to set as they cool and stay fudgy.
- Chill the dough: Thirty minutes in the fridge helps the cookies hold their shape and bake up thick.
- Let them cool on the pan first: These cookies are delicate when hot. Give them a few minutes before moving them to avoid breakage.
- Storage: Store at room temperature in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition
Serving: 1serving | Calories: 134kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 34mg | Potassium: 120mg | Fiber: 1g | Sugar: 12g | Vitamin A: 59IU | Calcium: 22mg | Iron: 1mg
