‘Thick ‘n Fudgy’ Chocolate Explosion Cookies

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I named these cookies ‘Thick ‘n Fudgy’ Chocolate Explosion Cookies for very good reason(s).  As I may have mentioned just a couple hundred thousand times in my life…Chocolate is my obsession! 

So, these tempting cookies definitely pass the test with pure chocolate explosions of love in every bite!  4 kinds of chocolate! Yay!  We’ve got it by George, same with these Thick and Chewy Loaded Chocolate Chip Cookies and these Mega Quadruple Chocolate Cookies!

fudgy thick chocolate cookies

I love to bake, I love chocolate, thus ‘The Baking ChocolaTess‘ was founded, when I actually decided to start blogging about what I love!  Desserts, Baking & Chocolate!!!  The ‘ChocolaTess’ is basically just a cute little title bestowing my loyalty and passion to ta-daaaa… ‘Chocolate’! 

Chocolate is my all time favorite foodie crush in the whole universe.  I don’t care if it’s served alone or with a partner in crime like caramel, mint or peanut butter.

I’m perfectly happy. My long-time bff, Chocolate…We’ve been through a lot together.  We depend on each other, you could say!

fudgy chocolate cookies

What is Chocolate?

Chocolate is a sweet explosion of a rich, creamy, decadent, sweet seductive feast of absolute heaven that kicks it out of this world.  NO wonder it’s called the love drug, a.k.a aphrodisiac.  Plus, it always makes me feel better!  It seems to work wonders!

fudgy thick chocolate cookies

4 Types of Chocolate Used in Our Fudgy Chocolate Cookie Recipe

Semi-sweet chocolate chips, milk chocolate chips, unsweetened cocoa powder and a chocolate spread.

thick chocolate cookies

Ingredients You Need

Fudgy Chocolate Cookie Recipe

thick chocolate cookiesfudgy chocolate cookie recipefudgy chocolate cookie recipe

How to Make ‘Thick ‘n Fudgy’ Chocolate Explosion Cookies

  1. Preheat the oven to 350 degrees. Prepare a baking sheet pan with non-stick spray, parchment paper or a silicone baking mat.
  2. Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
  3. Add in the eggs and Spreadable Chocolate and mix until just combined.
  4. In another bowl, combine the flour, cocoa powder, baking soda, and salt.
  5. Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
  6. Stir in 1 cup of dark and 1 cup of milk chocolate chips.
  7. Use a large cookie scoop (1/4 cup) and scoop the dough balls out and place on baking sheet.
  8. Gently press both kinds of chocolate chips into the tops of the cookies. 
  9. Place on baking sheet and bake for 8-10 minutes and let sit to firm up for 5 minutes, then transfer to a cooling rack.
  10. When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
  11. If you want to add some extra chocolate ‘oomph’, melt some Spreadable Nutella Chocolate in the microwave for 60 – 90 seconds and spoon into a plastic ziploc bag.
  12. Snip small hole in tip, squeeze and drizzle back and forth on fudgy chocolate cookies.

thick chocolate cookies

For Even Extra Thick Fudgy Chocolate Cookies

  1. This cookies will be thick, but for even extra thick cookies, once cookie dough is  made, cover dough and place in fridge for 30 minutes or so for extra thick cookies by using a large scoop, scoop the dough balls out and place on baking sheet or sealed container.
  2. Flatten just a tad and with the ½ cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
  3. Place on baking sheet and bake for 10-12 minutes and let sit to firm up for 5 minutes, then transfer to a cooling rack.

'Thick 'n Fudgy' Chocolate Explosion Cookies

Baking Tips for Fudgy Chocolate Cookie Recipe

  • Do not over bake cookies if you want fudgy cookies.  It’s better to under bake large cookies 8-10 minutes if not chilling dough.
  • If chilling dough, add a couple of minutes to the baking time and flatten the cookies just a tiny bit.  The cookies will be extra thick!   Scoop them before chilling, because the dough will be too hard to scoop out once it’s chilled.
  • Let cookies firm up on baking tray for 5 minutes before transferring to a baking wire rack.  The cookies are still baking, so they need that time to set and firm up, otherwise, they may fall apart while transferring them.
  • Want more Cookie Tips?  How To – Baking Perfect Cookie Tips!

thick chocolate cookies

These sinful, loaded chocolate cookies are best warm, with a huge glass of milk. Not for the faint of heart if you love chocolate like me. 🙂  (Hopefully) Besides in your kitchen baking, you can find them on Good Housekeeping – 41 Cookie Recipes That’ll Beat Shop Bought Every Time.

More Chocolate Explosions of Love you will probably need in your life! 🙂

 

'Thick 'n Fudgy' Chocolate Explosion Cookies

'Thick 'n Fudgy' Chocolate Explosion Cookies

Kim Lange
That's what these chocolate fudgy cookies are...pure chocolate explosions of love.
4.50 from 40 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 18 Servings
Calories

Ingredients
 
 

US Customary - Metric

Instructions
 

  • Preheat the oven to 350 degrees. Prepare a baking pan with non-stick spray, parchment paper or a silicone baking mat.
  • Using a mixer, cream the butter, sugar, and vanilla until creamy and fluffy.
  • Add in the eggs and Spreadable Chocolate and mix until just combined.
  • In another bowl, combine the flour, cocoa powder, baking soda, and salt.
  • Add the flour mixture to the butter mixture and mix until incorporated. The dough will be thick.
  • Stir in 1 cup of dark and 1 cup of milk chocolate chips.
  • Use a large cookie scoop (1/4 cup) and scoop the dough balls out and place on baking sheet.
  • Place on baking sheet and bake for 8-10 minutes and let sit to firm up for 5 minutes, then transfer to a cooling rack.
  • When you take the cookies out of the oven, they will look underdone, thick and puffy-looking, which will make them soft and fudgy!
  • If you want to add some extra chocolate 'oomph', melt some Spreadable Chocolate in the microwave for 60 - 90 seconds and spoon into a plastic ziploc bag.
  • Snip small hole in tip, squeeze and drizzle back and forth on cookies.

Video

Notes

For Extra Thick Cookies 
  1. This cookies will be thick, but for even extra thick cookies, once cookie dough is  made, cover dough and place in fridge for 30 minutes or so for extra thick cookies by using a large scoop, scoop the dough balls out and place on baking sheet or sealed container.
  2. Flatten just a tad and with the ½ cups of each of the reserved dark and milk chocolate chips left, gently press several chips into the tops of the cookies.
  3. Place on baking sheet and bake for 10-12 minutes and and let sit to firm up for 5 minutes, then transfer to a cooling rack.
  • I made very large cookies, so if you make smaller cookies, adjust time accordingly.
    Warm up cookies in microwave for a warm sweet treat! 🙂 Don't forget the milk!
Keyword chocolate, chocolate chip, cookies
Tried This Recipe?Let us know how it was by commenting below!

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

69 Comments

  1. Hello Mam,
    I like not love(as I am practising to get more handy with it) to bake but I am die hard vegetarian person, So kindly share what is replacement for eggs?

  2. I’m so glad they loved them! I usually do cookies 1/4 cup and they will appear not done, but 15 minutes sounds about right for the size cookies you had. Thanks so much for commenting! Happy Holidays Heather!!

  3. Made these bad boys tonight. I am not a chocolate fan but everyone else is. They LOVED them! They are very soft and moist. I went a little too big…when you said big I thought golf ball sized and when I went to pull them out they didn’t look done. I ended up baking them for 15 minutes total…oops! :). Thank goodness they didn’t spread very much or I would have had brownies lol. Thank you so much for this recipe. It is a keeper!!

  5. Hi Jennifer,
    It’s located with the peanut butter and jelly aisle at your local store. You can substitute Nutella, peanut butter or anything with the same consistency. Hope you enjoy!!

  6. What is the Hershey spreadable chocolate? There is all kinds you can literally spread.
    I would love to make these,they look so good just need more info on the spreadable Hershey please thanks

  7. Made these today. 10 minutes was not enough baking time. They were raw/grainy and not setting up. The second batch I baked at 12-13 minutes and they turned out. So smash them down more and add baking time.

  8. Pingback: Peanut Butter Cookie Ice Cream Sandwiches

  9. Thanks very much for your replies ChocolaTess!! :-*
    I used granulated sugar, sorry for the mixup above. I used the sugar that you put in tea and coffee. It’s fine, not too big, but not as fine as icing n confectioners. And yes, my butter was softened, and i made sure I got the soft white peaks when mixing with sugar.
    Anyway, to others trying the recipe, I tried to take it “all the way”, so to say, but don’t do it unless you’re a pro in cooking times. My cookies burnt from the bottom, and though i used the hack with the cheese shredder/grater (seriously search for it, it’s cool), it happened.
    And if you’re using the normal tea sugar for the recipe, it’ll go solid when the cookies are cooled down, but it gives the cookies a fun crunchy flavour, so it’s not that bad.
    Thanks again, ChocolaTess (love writing that lol). Take care!

  10. Not sure Wajeeha. Was your butter softened? If not, that could cause issues when creaming the butter with the sugar and no sure what sugar you were using, but i used granulated sugar. Castor sugar will work, but if it’s a large sugar crystal, that could affect it. Hope that helps!

  11. One thing is concerning me atm, I just managed to get my first batch out, waiting for second, (gas problems in our area, couldn’t do it last night 🙁 ).
    Anyway something I just noticed, the sugar you mentioned is castor sugar, as in not icing, not confectioners, meaning big sugar (ykwim). The crystals must have melted in the oven, but they have solidified again as the cookies have cooled. Is it supposed to be that way??
    Thanks

  13. Took me a long while to get down to the comments section, you’re popular!! ??
    Anyway I’m currently waiting (impatiently) for the 30 minutes in the fridge so thought I’d take the time to thank you and celebrate with you and your rest of the fans ?
    I’m thinking one thing though. These are “underdone” you said, I can take it all the way right??
    Thank you soooooooooooooooooooo much ???
    Love from Pakistan
    Wajeeha

  15. tryed this cookie made a happy mistake with them and now there super chocolate family loves them loved it thanks

  16. Hi Elizabeth, you can make them smaller or whatever size you wish. Just make sure you decrease the time baked for the first round, so you can have an idea what to set the time for, for the remaining cookies! 🙂 Probably 8 – 10 minutes I’m guessing?

  17. has anyone tried to make these smaller? I am making them for a cookie exchange. I noticed that its suggesting a icecream scoop to scoop. Would like to make them a little smaller.

  18. Hi Jamie! A good rule of thumb: Homemade Cookie Dough lasts for 2-4 Hours on the counter, 3-5 Days in the fridge, 6-12 Months in the freezer. You can help cookie dough keep fresh by refrigerating it in a tightly closed container to keep out moisture and other contaminants. Try to put your cookie dough into the smallest container possible so there is less room for air in the container. Hope that helps!

  19. Are you able to make the batter and hen store it in the refrigerator, or freeze it? If so for how long?

  21. I made these this weekend, they were AMAZING!
    Just made a couple alterations-
    *I used semi-sweet chocolate chips instead of “dark”
    *I left off the chocolate chips that you’re supposed to press on top before baking. So I ended up just mixing in 1C of semi-sweet and 1C of milk chocolate chips into the batter.
    *I set oven to 325° instead of 350° (my oven cooks hot) 8-9min was perfect.
    Thanks for sharing !

  23. wow!! wonderful recipe, could not stop eating the dough while waiting for cookies to bake. thank you!! i did substite the chocolate spread for hersey sryup, oh wow it was very yummy!!! we have nut allergies and i know my kids can eat this stuff. hopefully there will be some for the kids when they get home from school today, i I make no promises!!

  24. @Granny, love the bakers tax idea!

    These are on my to make list, thanks for sharing.

  27. These cookies are outstanding. Thanks for the receipe and answering all my quetions. Absolutely make them again:)

  28. Hi Michelle! They make 18 – 20 cookies. Bake for 8-ish minutes and when you take the cookies out of the oven, they will be underdone, thick and puffy-looking, which will make them soft and fudgy! 🙂 Happy Baking!!

  29. How many cookies does it make. Also how do you know when it’s done? Is it soft in middie and hard at end?

  32. A little over a 1/4 cup Michelle. I usually use an ice cream scoop and it’s heaping a little over the top. Hope that helps and hope you enjoy!!! 🙂

  33. I bought everything for the choclate explosion cookies. You state make large scoops. How big is large. Can you elaborate on that please so I can make them. Is it a size of a tennis ball, or golf ball etc…

  35. Is there anything you can substitute for the Hershey’s spreadable chocolate? I cannot use it because it either contains nuts, or is processed in a facility that uses nuts. Thank you for your help!

  37. Finished backing and tasting the cookies, can I say Oh My These Are the Best! Now that I have chocolate spread my Granny game is really on. I ran out of regular baking cocoa but had the special dark, wow, really deepens the flavor, love these cookies. I’m going to save a few for once I get back home, I don’t have to share all of them, seriously now. There is a baking tax for the baker.

  39. Thanks, it’s on the market list. Headed out for ‘girl’ craft time this weekend, niece and sister in law. These will be a wonderful treat!

  47. LOL Cathy, I’m about ready to go on that 21 day diet, so I will have my work cut out for me since I like the rich and delicious chocolatey things. Hope you enjoy them as much as I did! Have a great weekend!

  48. Mmm, these look fabulous! Once I get off my diet, I plan to bake a batch of these little beauties! Oh, my Cathy!!! I love chocolate, especially chocolate baked goods. Thanks for sharing your recipe! Hopping over from #FriendshipFriday!

  50. I’ll take two-dozen and a tall glass of milk, please and thank you! 😉 These look divine, and warm and gooey, and yum, and … and … and only my list of things to try this weekend! THANK YOU FOR SHARING! Can’t wait to try these. Pinned and shared on FB so I don’t lose the recipe! 🙂

    Thanks for sharing at the #HomeMattersParty! I hope to see you there next Friday with another awesome post! 🙂

4.50 from 40 votes (34 ratings without comment)

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