Print

Mocha Fudge Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 67 reviews

Indulge in these rich and fudgy Mocha Fudge Cookies, combining deep semisweet chocolate flavor with a hint of espresso for an irresistible treat. These cookies have a glossy and cracked top with a soft, chewy center, perfect for any chocolate lover looking for a decadent homemade dessert.

Ingredients

Main Ingredients

  • 8 ounces semisweet chocolate, chopped or chips
  • 2 tablespoons unsalted butter
  • 2 teaspoons instant espresso powder
  • 2 large eggs
  • ¾ cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup semisweet chocolate chips (for folding in)

Instructions

  1. Melt the chocolate: In a heatproof bowl, melt 8 ounces of semisweet chocolate and 2 tablespoons of unsalted butter together using the microwave in 20-second bursts or a double boiler. Stir continuously until smooth. Then whisk in 2 teaspoons of instant espresso powder and let the mixture cool slightly to avoid cooking the eggs in the next step.
  2. Mix the wet ingredients: In a separate bowl, vigorously whisk 2 large eggs, ¾ cup packed brown sugar, and 1 teaspoon vanilla extract until the mixture is thick and glossy, indicating it’s well aerated and combined.
  3. Combine the mixtures: Slowly pour the cooled, melted chocolate mixture into the egg and sugar mixture, stirring gently to combine without deflating the batter.
  4. Add the dry ingredients: Sift together ¼ cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt to ensure even distribution. Fold this into the wet ingredients just until incorporated to avoid overmixing, which could toughen the cookies.
  5. Fold in chocolate chips: Gently fold ¾ cup semisweet chocolate chips into the batter for bursts of melted chocolate throughout the cookies.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for 30 minutes. This helps the dough firm up and improves the cookie shape during baking.
  7. Preheat and prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
  8. Shape and bake: Using a spoon, scoop 1½-tablespoon mounds of dough onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading. Bake for 9 to 10 minutes until the tops are shiny and cracked but the centers remain soft.
  9. Cool the cookies: Let the cookies cool on the cookie sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set perfectly.

Notes

  • Use good quality semisweet chocolate for the best flavor.
  • Do not overbake; the cookies should be soft in the center when done.
  • Chilling the dough is essential for better texture and shape.
  • For a stronger espresso flavor, you can increase the espresso powder to 3 teaspoons.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://justsosavory.com/mocha-fudge-cookies-recipe/