Fudge Cookies Recipes

BROWNIE FUDGE COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180°C) and line a baking tray with grease proof paper.
• In a large bowl, whisk together the brown sugar and eggs.
• Next, whisk in the butter, chocolate, and vanilla extract.
• Fold in the flour, baking powder, and salt.
• Finally mix in the chocolate chips.
• Chill in the fridge for 30 minutes, until slightly set.
• Scoop golf ball-size dollops of cookie dough onto the baking tray, making sure you leave enough room for them to spread out.
• Bake for 12 minutes, until crispy on top and slightly gooey in the middle.
• Enjoy!

BEST DAMN CHOCOLATE FUDGE COOKIES

Steps:

• In a medium sized bowl, mix flour, cocoa powder and salt. Whisk it all together and set aside.
• In a microwave safe bowl, add butter and 1/2 of the chocolate chips or chunks. Microwave in 30 second intervals until everything is melted.
• In a large bowl, add eggs, white sugar, brown sugar and vanilla extract. Mix with a hand mixer or stand mixer until fully incorporated. Then add chocolate mixture and continue to mix together.
• Add flour mixture and continue to mix for 3 minutes until everything is well combined. Gently fold in remaining chunks/chips. Place bowl with batter in refrigerator for at least 30 minutes to chill and thicken (important).
• Preheat oven to 350° and line a cookie sheet with parchment paper.
• Scoop out batter and roll into balls (wet hands first!) about 1.5″ in diameter. Place on parchment at least 3 inches apart. With hands still wet, press batter down to about 1/4″ thick. Add additional chips or chunks to tops of cookies.
• Bake in preheated oven for 12 minutes. Remove from oven and let cool completely before removing from pan.

CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

NO BAKE FUDGE COOKIES

Steps:

• Combine white sugar, milk, and butter in a large saucepan; bring to boil for 1 minute.
• Remove saucepan from heat and add peanut butter, oats, cocoa, vanilla, and raisins.
• Stir well. Drop by teaspoon onto waxed paper. Let sit one hour.

FUDGE COOKIES

Steps:

• Melt chocolate and butter in a saucepan.
• Remove from heat.
• Add milk and mix well.
• Add flour and salt and mix well.
• Add nuts, remaining chips,and vanilla.
• Drop by 2 tsps or whatever size you want,on greased cookie sheets.
• Bake at 325* for about 12 minutes.

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

NEW YORK SUPER FUDGE CHUNK COOKIES

Steps:

• For the fudgy chocolate cookies: Sift the flour with the cocoa powder and baking soda in a large bowl and set aside.
• Cream the butter, brown and granulated sugars and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Add the vanilla bean paste and egg and mix to combine. Reduce the speed to low. Add the flour mixture and mix until just combined. Add the dark and white chocolate chunks and chopped pecans and walnuts and mix until just combined. Cover the dough with plastic wrap, pressing it directly on the surface, then cover the bowl with another piece of plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (or 320 degrees F if using a convection oven). Line a sheet pan with parchment. Grease seven 3 1/2-inch-diameter tart rings with nonstick cooking spray and place on the prepared sheet pan.
• Portion the dough into 7 balls, each about 1/4 cup (75 grams), and place one in the center of each tart ring. Press down to flatten the dough slightly, then arrange 1 each of the chocolate-covered almonds and whole walnuts and pecans on the top. Bake until the internal temperature is 195 degrees F on an instant-read thermometer, 14 to 16 minutes. The cookies should have puffed slightly and the tops should be matte when done. Cool 5 minutes on the sheet pan, then transfer to a wire rack and unmold from the rings once the cookies are cool enough to handle.
• For the marshmallow topping: Bloom the gelatin in a medium bowl of ice water for 5 minutes until softened, then drain well.
• Heat the granulated sugar, water and corn syrup in a small saucepan fitted with a candy thermometer over medium-high heat. Stir until the sugar dissolves and then stop stirring and continue to cook, washing down the sides of the pan with a pastry brush, until the temperature reaches 230 degrees F, 5 to 6 minutes.
• Once the temperature of the sugar syrup reaches 230 degrees F, begin whipping the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment on medium speed until medium peaks, about 1 minute (see Cook's Note).
• Continue to cook the sugar syrup, washing down the sides of the pan, until it reaches a final temperature of 255 degrees F. When it is almost ready, microwave the gelatin for 10 seconds on high in a heatproof bowl to melt it.
• With the mixer on low speed, slowly drizzle the 255-degrees F sugar syrup into the egg whites. Pour in the gelatin and whip on medium-high speed until thickened and cooled (the sides of the bowl should only be warm to the touch), about 8 minutes. Add the vanilla bean paste and whisk to combine. You want to be able to pipe the meringue marshmallow through a piping bag, so it should hold a stiff peak when the whisk attachment is turned upside down.
• Add the marshmallow to a large pastry bag fitted with a 1-inch or larger round pastry tip. Pipe a large mound of marshmallow on the top of each cookie, then brulee lightly with a kitchen blow torch.

NO-BAKE FUDGE COOKIES

Steps:

• Mix first 6 ingredients in a sauce pan and cook until it boils.
• Boil for 1-3 minutes.
• Remove from heat and add peanut butter and oatmeal. Drop by teaspoonfuls on to wax paper.
• Chill until set.

CHEWY FUDGE DROP COOKIES

Steps:

• In a microwave, melt 3/4 cup chocolate chips and oil; stir until smooth. Pour into a large bowl; cool for 5 minutes. , Stir in brown sugar. Add egg whites, corn syrup, water and vanilla until smooth. Combine the flour, 2/3 cup confectioners' square, cocoa, baking powder and salt; gradually add to chocolate mixture until combined. Stir in the remaining chocolate chips (dough will be very stiff)., Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 8-10 minutes or until puffed and set. Cool for 2 minutes before removing to wire racks. Sprinkle cooled cookies with remaining confectioners' sugar.