Chocolate Fudge Mocha Cookies
The only cookie recipe you’ll ever need. These Chocolate Fudge Mocha Cookies are gooey, crispy, chocolatey, and salty all at the same time.
Chocolate Fudge Cookies?
Back with yet another cookie recipe. But honestly though, could we ever really have too many cookie recipes? I think definitely not.
Today I’m giving my old Chocolate Brownie Cookies a little facelift. While I do adore that original cookie recipe, we’re making some incredible upgrades in this new recipe. The truth is, every time I bake something I learn something new – it’s one of the things I love most about baking. That means that all of my recipes could always stand for a little improvement (ok, maybe not these Homemade Yeast Donuts). But seriously, there’s always room to add something, take something away, or change up the method a little bit.
And that’s what we’re doing here 🙂
What are Fudge Cookies?
You’ll be amazed at how similar these are to making chocolate fudge brownies. But you’ll be just as amazed at how different they are from regular brownies all at the same time. After all, these are chocolate fudge cookies, not brownies.
This chocolate fudge cookie recipe has 2 different types of chocolate – bittersweet and Dutch-process cocoa powder. The perfect combo for delicious cookies. Essentially we’re making brownies, but they’ve got a little bit more structure. And the best part? You still get that ooey-gooey texture in the center of the cookies, but the edges and tops are perfectly crispy – meaning you have a cookie texture match made in heaven.
These cookies are inspired by a fellow blogger, The Boy Who Bakes, and his recipe for Chocolate Brownie Cookies!
Why this recipe works
This fudge cookie recipe works because it balances many different ingredients to achieve a perfect texture and rich flavor. The combination of butter and sugar provides a soft, chewy base, while using brown sugar adds moisture and enhances the fudgy quality. Cocoa powder or melted chocolate (we’re using both here) ensures an intense chocolate flavor, and a little bit of flour helps the cookies hold their structure without becoming cakey, or turning into chocolate fudge brownies.
By underbaking the cookies ever so slightly, they remain gooey and chewy in the center, creating that signature fudge-like consistency. Hence the name, chocolate fudge cookies.
Equipment you may need for Chocolate Fudge Mocha Cookies…
- Cookie scoop: the chocolate fudge cookie dough – more like fudge cookie batter – is very loose in this recipe so you’ll need a good scoop to ensure you get equally-sized cookies. It makes the process a lot easier – trust me!
- Sheet pans: just a universal pan that every baker needs. You’ll need 2 for this recipe!
- Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography. Because the batter needs to be beaten so much to incorporate some air, mixing bowls are very important in these chocolate fudge cookies.
- Wooden spoon: I only use wooden spoons and rubber spatulas when I’m baking, and I love these!
- Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but much cheaper).
Ingredients for Fudge Cookies
- Bittersweet chocolate bars – an essential ingredient in these chocolate fudge mocha cookies, and I’d recommend looking for high-quality chocolate. You really can taste the difference in the final cookie.
- Unsalted butter – if you want to use salted butter instead, or if it’s all you have on hand – just reduce the salt amount in the recipe by 1/4 tsp.
- Light brown sugar – As I said above, the brown sugar will help the mocha cookie lend itself to a more chewy texture – always a good thing in my book.
- Granulated sugar
- Large eggs
- Pure vanilla extract – you can swap with vanilla bean paste if you’d like. That’s what I love to do.
- Heavy cream – we’ll use this to dissolve our instant coffee.
- Instant coffee – an essential in my book in any chocolate recipe, especially these chocolate fudge cookies. The flavors of the chocolate combine with the coffee in the most beautiful marriage of flavors.
- All-purpose flour – I love using King Arthur flour products, and for consistency’s sake, I suggest you do the same!
- Cocoa powder – just make sure you’re using Dutch-process cocoa powder here.
- Baking powder
- Kosher salt
- Flaky sea salt – always an essential for finishing any cookie. These fudge cookies are so much better with a little bit of flaky salt!
How to Make Chocolate Fudge Cookies
Have all your ingredients ready before you start
If you want your chocolate fudge cookies to have a perfectly crinkled top, you need to work quickly. You want your batter to be warm when you put it in the oven, and honestly I don’t know what makes that work with these cookies, but I just know that it works! If you bake one sheet of cookies by itself, then bake the second, I can promise you that the second won’t be nearly as pretty at all. You’ll notice that I listed everything you need to do first for these chocolate fudge mocha cookies in the method (on the recipe card) below.
Beat the eggs and sugars for exactly 5 minutes
This is a similar principle to making my Fudgy Chocolate Brownies recipe. We whisk the sugars and eggs together for a very long time to dissolve the sugars. This is what gives you a crinkly brownie top, and the same is true with these fudge cookies.
Use instant coffee for enhanced chocolate flavor
There are few things I enjoy more than chocolate and coffee, together. There’s something about coffee that makes chocolate taste more like… itself. You’ve probably noticed by now that I add some sort of coffee flavor to almost all of my chocolate things (but we’re adding a lot in these chocolate fudge mocha cookies), and it’s for good reason. Here are some other places I’ve added instant coffee to a chocolate recipe:
Make them into sandwich cookies
If you want to make your cookies as I have above, make 1 batch of the salted caramel buttercream from this cupcake recipe for Brown Sugar Cupcakes with Salted Caramel Buttercream. The combination is absolutely perfect and you will LOVE these sandwich cookies! Just make sure the cookies are completely cooled before you frost them.
And, if you’ve never tried making caramel at home, my how-to guide on making homemade caramel walks you through the process step-by-step! It’s a no-fail way to make homemade caramel.
Recipe FAQs
How to store?
These fudge cookies are best eaten while they’re still a little bit warm, but you can absolutely store them in an airtight container at room temperature for up to 3 days. They’ll be delicious all 3 days, but there’s something about a fresh, warm cookie that is just different.
Can I make Chocolate Fudge Mocha Cookies ahead?
Yes, you are welcome to make these in advance, but as I said above, they’ll be best the first day you make them. I wouldn’t make them further than 3 days in advance, and this is not a recipe where you can make the dough ahead of time – it must be made and baked immediately.
I’ve made these cookies multiple times – and they’re a hit every time. I hope you all love this recipe as much as I (and my family) does. Feel free to always reach out to me via email (sarah@sarahsdayoff.com), through my Instagram DMs (@sarahsday0ff), or by leaving a comment on one of these posts. I’m happy to answer any questions I can!
“And pray in the Spirit on all occasions with all kinds of prayers and requests. With this in mind, be alert and always keep on praying for all the Lord’s people.” -Ephesians 6:18-
Chocolate Fudge Mocha Cookies
Ingredients
- 2 large eggs at room temperature
- 2 (4-oz) bittersweet chocolate bars
- 1/2 cup (1 stick) unsalted butter
- 2/3 cup light brown sugar
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup Dutch-process cocoa powder
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 2 Tbsp heavy cream
- 1 1/2 tsp instant coffee
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Arrange oven racks in the top and bottom thirds of your oven. If your eggs are not already at room temperature, place them in a bowl of hot water for 5 minutes (this will bring the temperature down).
- Break the chocolate apart and place in a small saucepan. Add the butter and set over low heat. Melt the two together, stirring occasionally, until the chocolate is just melted. This should take about 5 to 7 minutes over low heat.
- Meanwhile, beat the eggs and sugars in a stand mixer fitted with the whisk attachment for exactly 5 minutes.
- Combine flour, cocoa powder, baking powder, and salt in a separate bowl and whisk to combine. Don't forget to stir the chocolate and butter melting on the stovetop.
- Once the eggs and sugars have been whisking for 5 minutes exactly, warm the heavy cream in a small bowl in the microwave for 15 seconds. Stir in instant coffee.
- Scrape down the bowl with sugars and eggs, and add the cream mixture and vanilla. Beat 15 seconds on high speed until combined.
- Once the chocolate has finished melting completely, add it to the egg and sugar mixture. Beat 30 seconds or until fully combined. Scrape down the bowl.
- Remove the bowl from the stand mixer and fold in the dry ingredients by hand using a wooden spoon or rubber spatula until no streaks of flour remain.
- The dough will be rather loose, but it's supposed to look this way. Scoop the dough (I like to use a 2 Tbsp cookie scoop) onto prepared baking sheets, spacing them about 3 inches apart. Sprinkle each cookie with flaky sea salt before they bake.
- Bake 12 minutes. Cool completely on pan, or eat warm straight off the pan 🙂
Notes
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Hello blessing this receip I need it for work can these cookie can be in the freezer?
You can freeze these cookies after baking and after they’ve cooled completely. Just make sure they’re wrapped very tightly in plastic wrap or put in an air-tight container. Let them thaw completely at room temperature before serving them!