Hi everyone, Jami Elise here. I am so excited to share this amazing and super easy chocolate cookie recipe. I made these cookies for my son’s pre-k class one morning (yes, I am “that mom” who completely forgot it was our turn to bring snacks…so I had to throw something together super fast first thing in the morning). They were a HUGE hit and I’ve been making them ever since.
Now, I feel like I should caution you….these cookies are highly addictive and my recipe makes about 4 dozen cookies. No worries though, the entire family will love them and they will be gone in no time.
These chocolate cookies are like NO OTHER chocolate cookie I have made before. Their “fudginess”, melt in your mouth inside and barely crispy outside make this a quick, rich chocolate treat.
The recipe itself is super simple. I just have a few suggestions that will help you achieve the PERFECT CHOCOLATE COOKIE.
- Pre-heat your oven to 350 degrees! Do not put the cookies into an oven that is not at the right temperature. Your cookies will not have the texture that you are trying to achieve.
- It’s easier to handle dough that has been chilled. So if possible, stick your dough into the fridge for 10-15 mins to firm up just a little and it will be easier to work with. If you don’t have the time (I didn’t the first time I made them), not a problem. The dough will be a little sticky while you are working with it but it will not affect the cookies.
- Don’t use both racks in your oven. Seems like a pain but TRUST ME. Your cookies will turn out so much better if you only have one pan in the oven at a time. (Now, if you have a double oven, then by all means turns that baby on and cook two pans of cookies at a time.) Two ovens = Two pans of cookies at a time | One oven = One pan of cookies at a time
- The cooking time is 8 Minutes. You know your oven…..Some ovens cook faster than others…. Air on the side of caution. You do not want to overcook these cookies. Their texture will not be the “fudgy” texture you want if they get over cooked. I set my timer for 8 minutes exactly and took them out right when the timer went off.
- And my last tip…… Leave the cookies on the pan for a few minutes after you take them out of the oven. This helps them “set”. Since they are a “fudgy” cookie, they will be softer when you take them out and can easily fall apart if you try to move them right away.
Now, without further Ado……. The cookie recipe you have been waiting for…
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Easy “Fudgy” Chocolate Cookies
Ingredients
- 2 1/2 sticks salted butter softened
- 1 1/2 cups sugar
- 2 Eggs
- 2 tsp vanilla
- 3/4 cup Cocoa Powder
- 1 tsp Bakin Soda
- 1/2 tsp salt
- 2 cups All Purpose Flour
- 1/4 cup sugar Reserve to roll dough in
Instructions
- Pre-heat oven to 350° F and line a baking sheet with parchment paper.
- Using Mixer, Cream butter and 1 1/2 cups sugar together.
- Add eggs one at a time and vanilla. Blend well
- Combine cocoa, baking soda, salt, and flour together. Then slowly blend it into the creamed mixture.
- Using a spoon as your measuring device. Scoop dough out and roll into balls. The dough balls should be about the size of a ping pong ball.
- Roll the dough balls in the 1/4 cup of sugar you set aside, then place onto the lined baking sheet.
- Bake for 8 minutes. The cookies will puff up while they are baking and then will flatten out once they have completely cooled. Leave cookies on the cookie sheet for a few minutes to "set" before moving them to a wire rack to finish cooling
