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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!

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!

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!

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.

For the chocolate spread, use Nutella chocolate spread, Cadbury’s chocolate spread or Nutiva Chocolate Spread.
You could also use a chocolate peanut butter as well. Just google ‘chocolate spread‘ if you need some assistance.
Another spread we are loving, is Biscoff Spread, like we used in these Biscoff White Chocolate Cookie Bars! You can change these up to add different flavor chocolate combos!!

Ingredients You Need

Fudgy Chocolate Cookie Recipe

unsalted butter, softened
granulated sugar
vanilla extract
eggs
Your favorite chocolate spread like Nutella, Cadbury, Justin’s
all purpose flour
unsweetened Dutch cocoa powder, like Hershey’s for a milk chocolate cookie flavor or Special Dark/Black Cocoa for more intense chocolate or a combination of any!
baking soda
salt
Dark or semi-sweet chocolate chips, reserve ½ cup for tops of cookies – I used Ghirardelli 60%
Milk Chocolate Chips, reserve ½ cup for tops of cookies
Optional: Spreadable Chocolate for drizzling

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

Preheat the oven to 350 degrees. Prepare a baking sheet 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.
Gently press both kinds of chocolate chips into the tops of the cookies.
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 Nutella 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 fudgy chocolate cookies.

For Even Extra Thick Fudgy Chocolate Cookies

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.
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.
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.

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!

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

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

Cook Time 15

Course Dessert

Cuisine American

Servings Servings

Calories

Ingredients

1 cup unsalted butter. softened
1½ cups granulated sugar
2 teaspoons vanilla extract
2 large eggs
⅓ cup Your favorite chocolate spread Nutella, Cadbury, Justin's or peanut butter
2 ½ cups all purpose flour
⅔ cup unsweetened cocoa powder like Hershey's for a milk chocolate cookie flavor or Special Dark/Black Cocoa for more intense chocolate or a combination of any!
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups Dark or semi-sweet chocolate chips reserve 1/2 cup for tops of cookies
1 ½ cups Milk Chocolate Chips reserve 1/2 cup for tops of cookies
Optional: Spreadable Chocolate for drizzling

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

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.
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.
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

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