• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About Helen
    • About Helen
    • Contact
    • Press
  • Virtual Baking Classes
  • My Books
    • Baking as a Business
    • The New Pastry Cook
  • Recipe List
  • Baking Information
    • Baking Information Index
  • Follow Helen
  • Subscribe

Pastries Like a Pro logo

menu icon
go to homepage
  • Recipes
  • Baking Classes
  • About Helen
  • Father's Day
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Baking Classes
    • About Helen
    • Father's Day
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
    • Twitter
  • ×
    Home > Cookies

    Published: Jul 9, 2019 · Modified: May 8, 2023 by Helen S Fletcher · This post may contain affiliate links · 6 Comments

    Fudgey Chocolate Cookies with Variations

    Fudgey Chocolate Cookies with variationsSoft chewy cookies such as this Fudgey Chocolate Cookie are not synonymous with under-baked cookies.  Altering the way the cookie is normally put together and changing one ingredient makes the difference.  When making a soft, chewy cookie the retention of moisture is the key; so, instead of creaming the butter and sugar, which is the normal procedure, the butter is melted before combining it with the sugar.

    Changing the sugar to brown sugar also helps with moisture retention because of the molasses coating on the brown sugar. Dark brown sugar is better here, but light brown will also help.

    The last thing you need to do is to observe the baking time as well as watching the visual cues because these will be crisp if overbaked.  These cookies should be very puffy when baked and look slightly moist.  Upon cooling they will fall and flatten into wafer-like cookies. They will be a little wiggly when you touch them in the oven.  However, keep in mind that there will be residual baking as they cool on the tray.

    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    In the baking profession, we refer to this cookie as a base recipe. It can be altered in many ways, each a completely different cookie.  I have included four variations, but you can probably think of some yourself.

    Fudgey Chocolate Cookies – Base Dough

    ¾ cup unsalted butter (170 grams or 6 ounces)
    1 ½ cups packed light or dark brown sugar (300 grams or 10 ½ ounces)
    2 teaspoons instant coffee, optional
    2 teaspoons vanilla
    2 eggs
    1 ¾ cups all purpose flour (240 grams or about 8 ½ ounces)
    ⅔ cup natural cocoa (60 grams or 2 ounces)
    1 teaspoon baking soda
    ½ teaspoon salt

    Preheat the oven to 350°F / 175°C.  Line several baking sheets with parchment paper.  Set aside.

    Melt the butter and set aside.

    Dissolve the coffee in the vanilla.  Set aside.

    Combine the flour, cocoa, baking powder and salt.  Set aside.

    Combine the butter and brown sugar in the bowl of a mixer.  Beat on medium just to mix completely.   Add the eggs and vanilla mixture, beating well.  Add the flour mixture all at once, beating on medium-low.  Let the dough sit for about 5 minutes.

    Fudgey Chocolate CookiesFudgey Chocolate Cookie

    With a #60 disher/scooper, drop the cookies about 2 ½ inches apart on the lined baking sheets.  Alternatively, drop by tablespoons.  If the dough seems really soft, refrigerate to firm it.

    Double pan and bake for 9 minutes.  Double trayCool for 5 minutes on the baking sheet and then remove the cookies, on the parchment, to a cooling rack.  Cool completely.  Yield:  About 45 cookies

    Chocolate Cherry CookiesChocolate Cherry Cookie

    Soak ¾ cup dried sweet cherries (114 grams or 4 ounces) in very hot water while you get the ingredients together and prepare everything.   Use the base recipe above as is.  When mixed, drain and squeeze the cherries to remove the extra water.  Add the cherries and 1 cup chocolate chips (170 grams or 6 ounces) to the dough.  Drop, Double pan and bake as above.  Yield: About 48 to 50 cookies.

    Chocolate Peppermint CookiesChocolate Peppermint Cookies

    Crush about ½ to ¾ cup peppermint candies and set aside. Omit the vanilla and coffee flavoring. Substitute 1  ½ teaspoons peppermint extract.  Drop the cookies as above.  Press crushed candies onto the cookies.  Double pan and bake as above. Yield:  About 45 cookies

    Mexican Chocolate Cookies

    Omit the coffee from the recipe.  In its place add 1 ½ teaspoon cinnamon, ½ teaspoon almond extract, and ⅛ teaspoon cayenne, which is optional.  Drop, Double pan and bake as above.  Yield:  About 45 cookies.

    Candy Bar CookiesCookie Bar Cookies


    Base dough above
    33 to 35 Miniature  (not fun size) candy bar of your choice.

    Preheat the oven as above and line baking sheets with parchment paper.  Set aside.

    Scoop balls of dough with a #40 disher/scooper or about 1 ½ tablespoon per cookie spacing them about 3" apart on a baking sheet.  Roll into smooth balls and place them back on the baking sheet.  Flatten them to about 2 ½ inches with the heel of your hand.Flattened cookie ball

    Chill or freeze the dough briefly to firm it up.

    In the meantime, unwrap 33 miniature candy bars.

    Place a candy bar, upside down, in the center of the firm dough.Candy Bar upside down

    It might be easier to work with half the rounds at a time as they will soften quickly.  Pull the dough up and around the candy.Cookie bar cookie

    Stretch the dough gently to cover the candy. Roll it lightly between your hands.

    Turn it right side up.

    If the candy has torn through, simply work the dough around to close the hole.  Place on the baking sheet.Shaped Cookie Bar cookies on tray

    Double pan and bake for 10 minutes.  Cool for 5 minutes on the tray and then remove the cookies, still on the parchment, to a cooling rack.  Cook completely.  Yield:  About 33 to 35 cookies.

    Storage for all cookies: To keep these soft and chewy, store them in an airtight container where they will keep for 5 to 7 days.

    If you enjoyed this recipe, you might also try:
    Cocoa Brownies in No Time
    Chocolate Cranberry Quick Bread
    Salted Macadamia Rum Toffee

    Versatile Breakfast Cookie

    Print Friendly, PDF & Email

    More Cookies

    • Red and White glazed heart shaped Viennese Lemon Valentines Cookies on a white plate with blue edges.
      Viennese Lemon Valentines Cookies
    • The featured picture shows a two rows on the diagonal of the Neapolitan cookies cut in bars some in the background cut in half and a cup of tea on the side.
      Italian Neapolitan Cookies
    • Rows of plain and powdered sugar Serbian Walnut Cookies on the diagonal are shown
      Serbian Walnut Cookies Recipe
    • A round doilie covered tray holds large and mini Apricot Pistachio Biscotti.
      Apricot Pistachio Italian Biscotti Recipe

    Reader Interactions

    Comments

    1. Jo Anne says

      October 16, 2024 at 4:24 pm

      I'm just mixing up ingredients to try these. I would suggest adding to the instructions that you combine the dry ingredients together. It only says, "add flour..." without specifying that the other dry items will already be mixed in with the flour. Not a problem for experienced bakers, but some just beginning might be confused. Thanks for your great recipes!

      Reply
      • Helen S Fletcher says

        October 16, 2024 at 4:36 pm

        Done. Thanks.

        Reply
    2. Edible Cake Topper says

      July 10, 2019 at 1:12 am

      Your chocolate cookies is one of the best i have ever tried and tested.
      Thanks for sharing this great recipe.

      Reply
      • hfletcher says

        July 10, 2019 at 3:13 am

        Happy you enjoyed them. Never enough chocolate!

        Reply
    3. Hillary says

      July 09, 2019 at 7:33 am

      Sounds great! Do you know if the base cookies would be good to make ice cream sandwiches? Wonder if the soft texture helps it stay soft when frozen. Curious if you have a recipe you recommend for ice cream sandwiches.

      Reply
      • hfletcher says

        July 09, 2019 at 7:46 am

        Hi Hillary, I think these would be too soft to roll and cut. I do have an ice cream cookie but it is currently in the book which at some point, will be available. The dough for an ice cream sandwich needs to be firm enough to roll out but not bake up crispy.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Helen! Being a self-taught baker and owning a bakery for over 25 years, I found many ways to make baking more successful and less intimidating. Even busy people can bake as in many cases, recipes can be done over days. The goal is to make your baking life easier, more enjoyable, with great outcomes on a consistent basis.

    More about me →

    Subscribe to receive our free ebook

    SUBSCRIBE

    Celebrating Mothers Day

    • A slice of the Apple Cinnamon Coffee Cake sits on a yellow and blue rimmed plate with a multi-colored napkin and mug in the background.
      Apple Cinnamon Coffee Cake
    • Crustless Quiche
      Low Fat Fantastic Crustless Quiche
    • Four finishes on the Carrot Cake Dougnuts are plain, pecan topped, sugared and filled with cream cheese.
      Carrot Cake Baked Doughnuts
    • A cut open Double Chocolate Truffled Muffin sits on a plate with a teacup next to it and more muffins in the background.
      Double Chocolate Truffled Muffins
    • Slices of Banana Bread in a circle with strawberries in the middle on a blue and white plate.
      Best Two Step Banana Nut Bread
    • Slices of the Strawberry Cake sit on a marble plate with fresh strawberries.
      Strawberry Cake - A Little Slice of Heaven

    Popular Recipes

    • This Mini Pineapple Upside Down Cake features a pineapple slice with a cherry in the middle on top of a yellow cake sitting on a blue and white plate.
      Mini Pineapple Upside Down Cakes
    • A plate of Cuccidati, fig and nut filled Italian Cookies sprinkled with multi-colored nonpariels.
      Cuccidati - Italy's Finest Cookie
    • This picture shows a slice of the coffee cake on a white, lace edged plate on a marble counter.
      Apricot Crumb Coffee Cake
    • Langue de Chat cookies in a bowl.
      Langue de Chat
    • Angel food Cake
      Perfectly Easy Angel Food Cake
    • Large nut pieces for Chopping Nuts
      Chopping Nuts - A Quicker Way

    Available Now

    Available on Amazon, Barnes & Noble, Apple Books, as well as other sites and in book stores.
    AUTOGRAPHED COPIES ARE AVAILABLE
    Click here to purchase an autographed copy.

    Footer

    ↑ back to top

    About

    • About Helen
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Press
    • FAQ
    • Facebook
    • Twitter
    • Pinterest
    • Flickr
    • Instagram

    COPYRIGHT © 2025 PASTRIES LIKE A PRO