Chocolate Fudge Cookies
Chewy, rich chocolate fudge cookies with nuts, featuring a moist center and crisp edges. Perfect for chocolate lovers and great for sharing at parties or as a sweet treat.
Ingredients
Instructions
- Melt the chocolate bits and butter together.
- Add flour, nuts, and condensed milk to the melted mixture and stir until combined.
- Drop spoonfuls of the batter onto a greased baking sheet.
- Bake in a 325°F oven for 8 to 10 minutes, checking around the 9-minute mark for desired doneness.
Tips & Substitutions
For a richer flavor, consider using dark chocolate bits instead of semi-sweet. If you’re out of nuts, you could substitute with seeds or dried fruit for added texture. Ensure your baking sheet is well-greased to prevent sticking, or use parchment paper for easy cleanup. Mix in a pinch of salt to enhance the chocolate flavor.
Serving Suggestions
These chocolate fudge cookies are delightful on their own but can also be served warm with a scoop of vanilla ice cream for an indulgent treat. Pair them with a glass of cold milk or a cup of coffee for a perfect afternoon snack. They also make a great addition to dessert platters alongside treats like Auntie’S Jelly Roll.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. To reheat, place cookies in a preheated oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Fudge Cookies contains roughly 1748 calories, with 17g protein, 138g carbohydrates, and 126g fat. It is an excellent source of protein (33% of the Daily Value), iron (27% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk instead of condensed milk?
While condensed milk gives the cookies their unique texture and sweetness, you could try evaporated milk mixed with sugar as a substitute. However, the final texture may differ slightly, so be prepared for a variation in the outcome.
What kind of nuts work best in these cookies?
Walnuts and pecans are excellent choices due to their rich flavor and crunch. If you prefer a nut-free option, sunflower seeds or shredded coconut can add a nice texture while keeping the cookies deliciously fudgy.
How do I know when the cookies are done baking?
Check the cookies around the 9-minute mark; they should be set at the edges but still soft in the center. They will continue to firm up as they cool. If you prefer a gooier texture, take them out a minute or two earlier.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).