Chocolate fudge cookies
Makes: 30 cookies
Prep time: 20 minsTotal time: 
Recipe photograph by Clare Winfield
Chocolate fudge cookies
Makes: 30 cookies
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
270Kcal
Fat
14gr
Saturates
9gr
Carbs
32gr
Sugars
24gr
Fibre
2gr
Protein
3gr
Salt
0.2gr
Mima Sinclair
Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.
Mima Sinclair
Food stylist and cookery author Mima has years of experience writing, testing and developing recipes. She has a keen interest in world cuisine and a passion for anything sweet.
Ingredients
- 400g cook’s Belgian dark chocolate (60% cocoa solids), roughly chopped
- 125g unsalted butter, softened
- 150g dark brown soft sugar
- 1 medium egg, at room temperature
- 1 tsp vanilla extract
- 150g plain flour
- 25g cocoa powder
- 1 tsp bicarbonate of soda
Step by step
Get ahead
Make 2-3 days in advance and store in an airtight container, or freeze for up to 1 month.
- Melt 150g chocolate in a bowl over a saucepan of barely simmering water. Remove from the heat and set aside.
- Using an electric hand whisk or mixer, cream the butter and sugar together for 5 minutes. Add the egg and vanilla and beat again until well combined. Sift the flour, cocoa powder, bicarbonate of soda and ½ teaspoon salt into a separate bowl.
- Fold the melted chocolate into the creamed mixture, then fold in the flour mixture, until just mixed. Stir in 200g chopped chocolate.
- Line 2 baking trays with baking paper and put 15 tablespoons of the cookie dough onto each tray, leaving space for them to spread. Scatter with the remaining chocolate and press into the dough lightly.
- Chill in the fridge for 20 minutes and preheat the oven to 180°C, fan 160°C, gas 4. Bake the cookies for 11-12 minutes until just crispy. Cool on the trays for 5 minutes then transfer to a rack to cool completely.
