Small-batch desserts are perfect for smaller households, and these chocolate fudge cookies make the perfect amount for two or three people. Keep your favorite semi-sweet chocolate bars on hand to satisfy your cookie craving. These homemade cookies are ready to enjoy in thirty minutes—faster than running to the store!
Other smaller cookie recipes you might enjoy include these Lemon Curd Thumbprint Cookies for one, small batch of Orange Sugar Cookies, crispy Single-Serving Butter Cookies, and my Vanilla Cookies. Don’t miss the rest of my small batch cookie recipes all perfect for when you just want a few cookies, not dozens.
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These cookies are full of gooey chocolatey goodness on the inside and just a bit of a crisp on the outside!
Why you should make this recipe
Occasionally, you come across an almost no-fail recipe, and this chocolate fudge cookie recipe fits the bill! My husband said these are better than any bakery cookie he has tasted, and I so humbly agree. You can keep these simple ingredients for those midnight cookie-baking sessions.
Ingredients
Semi-sweet chocolate – I use a chocolate bar, but you could use chips instead.
All-Purpose Flour –
Unsalted Butter – many people only keep salted butter on hand and that’s fine , just cut the added salt in half.
Vanilla extract – Vanilla paste can be substituted.
Sugars- Combining brown and white sugar gives this cookie the perfect sweetness.
Baking soda – The baking soda is the leavening agent, if you only have baking powder then double the amount used.
Egg – Diving an egg can be tricky, so I sometimes use liquid eggs in the carton.
Salt – Use a fine kosher salt
Recipe Directions
- Preheat oven to 350 degrees Fahrenheit. Line a sheet pan or cookie sheet with parchment paper.
- Break half of the chocolate bar into small chunks in a small bowl and set aside.
- In a microwave-safe bowl, break up the remaining piece and microwave until just melted. Stir until the chocolate is smooth. Add in the butter and mix.
- Add the sugar, salt, and baking soda until well mixed.
- Next, add the egg and stir until well blended
- Add the flour and mix well. The batter will be stiff.
- Stir in the vanilla and fold in the remaining chocolate pieces.
- Scoop 2 tablespoons per cookie on the cookie sheet.
- Bake at 350 degrees for 15 minutes.
Make 8 medium cookies, just enough for two people or one with a big sweet tooth.
Recipe Notes
- Make sure your oven is accurate; test with an oven thermometer.
- Don’t overbake the cookies; you want the cookies to be just a tad underbaked. Overbaking will result in dry cookies.
- Let the cookies cool for a few minutes before transferring them to a cooling rack so they don’t break or lose shape.
- For an evenly sized cookie, use a small stainless steel cookie scoop.
Very Fudgy Chocolate Chunk Cookies
Ingredients
Recipe Directions
- Preheat oven to 350 degrees Fahrenheit
- Line a sheet pan or cookie sheet with parchment paper
- In a small bowl break half of the chocolate bar into small chunks and set aside.
- In a microwave-safe bowl break up the remaining pieces and microwave until just melted. Stir until the chocolate is smooth. Add in the butter and mix.
- Add the sugar, salt, and baking soda, until well mixed.
- Next add the egg and stir until well blended
- Add the flour and mix well. The batter will be stiff.
- Stir in the vanilla and fold in the remaining chocolate pieces.
- Scoop 2 tablespoons per cookie on the cookie sheet.
- Bake at 350 degrees for 15 minutes.
- Make 8 medium cookies, just enough for two people.
Would you like to save this recipe?
We’ll email this post to you, so you can come back to it later!