Basic Fudgy Chocolate Cookies
Submitted by wendypooh
Fudgy chocolate roll-out cookies made with melted unsweetened chocolate and brown sugar. A rich, dark cookie dough that rolls, cuts into shapes, and bakes in under 10 minutes for a deeply chocolatey result.
YIELD
2 servingsPREP
45 minCOOK
10 minREADY
60 minThese chocolate cookies are built around real melted unsweetened chocolate, not cocoa powder, which gives them a fudgy intensity and a smooth, almost truffle-like flavor. Brown sugar adds a molasses depth that white sugar can’t match, and the dough rolls and cuts cleanly into any shape you want.
Melting the chocolate low and slow is worth the care. Unsweetened chocolate burns easily and turns grainy if you rush it. Stir constantly over barely-there heat until it’s smooth, then let it cool before beating it into the butter and sugar. Hot chocolate will melt the butter and throw off the whole texture.
Chilling the dough for 30 minutes firms it up enough to roll without sticking. Work with a quarter of the dough at a time and keep the rest cold. Warm dough gets soft and sticky fast, and the cookies lose their sharp edges.
Pro Tips
- Roll between ⅛ and ¼ inch thick depending on whether you want a crisp snap or a softer, chewier cookie.
- Bake until the tops look dry to the touch but aren’t hard. They firm up as they cool on the rack.
- Don’t overbake. These go from fudgy to dry in a matter of seconds past the 10-minute mark.
- Store in airtight containers. The brown sugar keeps them soft for days.
Variations
- Add a teaspoon of espresso powder to the dough for a mocha flavor that deepens the chocolate.
- Sandwich two cookies together with vanilla buttercream or raspberry jam.
- Dip half of each cooled cookie in melted white chocolate for a striking two-tone finish.
Ingredients
Directions
In small heavy saucepan over very low heat, stir chocolate until melted and smooth.
Remove from heat; cool.
In large bowl with electric mixer at medium speed, beat butter, sugar and vanilla until light and fluffy; beat egg in well; beat in melted chocolate.
In small bowl combine flour, baking powder and salt; with mixer at low speed, beat into butter chocolate mixture to blend well.
Flatten dough to disk shape; refrigerate, wrapped in plastic, 30 minutes.
Work with one-fourth dough at a time; keep reminder refrigerated.
Heat oven to 350℉ (180℃).
Roll dough out to ⅛ or ¼ inch thickness on lightly floured surface and cut into desired shapes; or, mold into shapes.
Place on ungreased cookie sheets, spacing about 1 inch apart; bake 6 to 10 minutes, depending on thickness of dough, until dry to touch.
Cool on wire racks.
Store in airtight containers.
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