Mocha Fudge Cookies
Soft, chewy, and sinfully rich, these Mocha Fudge Cookies blend deep cocoa flavors with a punch of espresso.
Ingredients
- 1 cup all-purpose flour a.k.a. cookie foundation
- ½ cup unsweetened cocoa powder chocolate heaven
- 1 tsp instant espresso powder for that caffeine punch
- ½ tsp baking soda so they don’t turn into bricks
- ¼ tsp salt because science
- ½ cup unsalted butter melted (for maximum decadence)
- ¾ cup brown sugar because we like our cookies chewy
- ¼ cup granulated sugar for a crisp edge
- 1 large egg binding agent of deliciousness
- 1 tsp vanilla extract flavor booster
- 1 cup chocolate chips because why not?
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. You don’t want a sticky mess.
- Mix the flour, cocoa powder, espresso powder, baking soda, and salt in a bowl. No lumps allowed.
- Beat the melted butter, brown sugar, and granulated sugar in a separate bowl until smooth. No lazy stirring.
- Add the egg and vanilla extract, mixing until fully combined. No half-hearted whisking.
- Gradually mix the dry ingredients into the wet ingredients. Stir just until combined—overmixing is the enemy.
- Fold in the chocolate chips. Try not to eat all of them before they hit the dough.
- Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart.
- Bake for 10 minutes. They’ll look soft, but trust the process.
- Cool on the sheet for 5 minutes, then transfer to a rack. If you make it that far.
- Devour immediately, or store in an airtight container. (But let’s be real, they won’t last.)
Notes
Nutritional Values (Per Cookie)
- Calories: ~180
- Total Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Cookie)
- Calcium: 2%
- Iron: 6%
- Magnesium: 4%
- Potassium: 3%
- Vitamin B6: 2%
Pro Tips for Maximum Flavor
- Swap half the chocolate chips for dark chocolate chunks—because we’re not amateurs.
- Add a pinch of flaky sea salt on top before baking. Instant gourmet status.
- Chill the dough for 30 minutes for extra thick cookies. If you have the patience.
- Double the batch. You’ll regret it if you don’t.