These giant chocolate cookies are chunky, fudgy centred cookies are so delicious you can’t stop at one. They are perfect when you want a recipe that you can stir together. There’s no creaming butter and sugar, just put everything into one bowl and stir. Great to make with the kids!
Whenever you want a show-stopping cookie you can pull this one out. It’s a cookie that is crispy around the outside edges but soft and fudgy in the centre.
These cookies are favourites with everyone. My son calls them the ultimate brownie cookie when he eats them straight from the oven. Whether you eat them hot like he does or you wait till the next day I guarantee these will be a favourite.
So there’s no beating, make them by hand. How do you make these chocolate cookies chunky and fudgy ?
They are easy. You just need to put the timer on and cook till just set. Follow these directions and you can’t go wrong.
Things to remember when making the perfect cookies
- Always combine the dry ingredients well before starting to mix in the eggs and butter
- This type of cookie dough is best when chilled. Even the next day or days later it is even better
- Roll the dough into balls and don’t flatten them for best results
- Undercooking is the way to great fudgy centres. Only cook till just set, about 12-13 minutes
- Cool the cookies a little before trying to move to a cake rack
- These cookies although de-licious can be a little sweet so, to add more goodness add a cup of rolled oats and a cup of chopped nuts
Don’t stop there. Try these cookies too….
Peanut Butter banana cookies
Spelt, chia hundreds and thousands cookies
Chocolate chunk fudge cookies
- 350 gm flour, plain 2 1/4 cups, 12.40 oz
- 200 gm brown sugar 1 packed cup | 7.0 oz
- 150 gm caster sugar 3/4 cup | 5.3 oz
- 60 gm cocoa, dark 1/2 cup | 2 oz
- 200 gm chocolate chips 1 cup | 7.0oz
- 1 tsp baking powder
- 225 gm butter melted | 7.9 oz
- 2 whole eggs beaten
- 1 tsp vanilla
- 1/2 tsp salt
- Set the oven 180C | 350 F
- Mix the flour, cocoa, baking powder, salt and sugars together well then mix in the chocolate chips
- Melt the butter
- Mix the eggs together with the vanilla
- Mix all the ingredients together in a bowl until well combined and there is no dry ingredients left. Cover the bowl in plastic and chill for several hours or even a few days. If you want to make them straight away spread the mixture on a tray and freeze for 20 minutes to chill down
- When you are ready for cookies, roll balls of dough the size of a golf ball and put onto a lined baking tray. (You may have to leave the dough on the bench for a few minutes to let it warm enough to roll balls) These need to be baked from cold for the best fudgy results Leave 8cm distance between each.
- Bake for 12 minutes
- The cookies will only just be baked around the outside and the centre will still be soft when touched. They may appear uncooked. Once cool they will firm up.
- Cool on the tray till starting to firm up. Then cool on a rack for at least 1/2 an hour before eating. They will be fudgy in the middle and crunchy on the outside
- The cookies can be baked till cooked through but they are quite hard and crunchy
These cookies were inspired by Gemma Stafford