Fudge Chip Cookies
Chewy, chocolatey fudge chip cookies with rich cocoa flavor and melty chocolate chips, perfect for satisfying sweet cravings or sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Line a baking sheet with aluminum foil shiny side up.
- Combine flour, cocoa powder, baking powder, and salt; set aside.
- Cream together sugar, brown sugar, and softened butter or margarine.
- Beat in eggs, milk, and vanilla until well combined.
- Stir in the flour mixture just until blended.
- Add semi-sweet chocolate chips and mix well.
- Drop by level tablespoonfuls onto the prepared foil-lined baking sheet.
- Bake for 12 to 14 minutes.
- Cool completely on a wire rack before peeling off the foil.
Tips & Substitutions
For a richer flavor, consider using dark chocolate chips instead of semi-sweet. If you need a dairy-free version, substitute the butter with a plant-based margarine and use almond or oat milk. Make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off, as too much flour can lead to dry cookies.
Serving Suggestions
These fudge chip cookies are delightful on their own but pair beautifully with a glass of cold milk or a scoop of vanilla ice cream for a decadent treat. They also make a great addition to any dessert platter alongside other favorites like Most Requested Chocolate Cake. Serve them warm for the best texture.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh, you can also freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to three months. To reheat, microwave for about 10 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Chip Cookies contains roughly 63 calories, with 1g protein, 11g carbohydrates, and 1g fat.
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 dark chocolate chips instead of semi-sweet?
Absolutely! Dark chocolate chips will give your cookies a deeper chocolate flavor. Just keep in mind that they may be a bit less sweet than semi-sweet chips, so adjust your sugar accordingly if desired.
What can I substitute for eggs in this recipe?
You can use a flax egg as a substitute by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and letting it sit for a few minutes until it thickens. This will help bind the ingredients together similarly to eggs.
How do I prevent my cookies from spreading too much?
To prevent excessive spreading, make sure your butter is softened but not melted, and chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape in the oven.
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).