Bubby’s Treasured Recipes — made with love, passed down, never forgotten

From Bubby’s Recipe Box

Chewy Chocolate Fudge Cookies

Chewy Chocolate Fudge Cookies
Jump to Recipe Print Recipe
Chewy Chocolate Fudge Cookies

Chewy Chocolate Fudge Cookies

No ratings yet
Chewy brownie-like chocolate cookies with chopped nuts and a chocolate nonpareil pressed into the center.
Print Recipe Pin Recipe Favorite Cook mode
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 40 large cookies (or 50–54 medium cookies)
Course: Cookies, Bars & Pastries
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup stick margarine or plant-based baking sticks (226 g)
  • 3/4 cup unsweetened cocoa powder (about 65 g)
  • 2 cups granulated sugar (400 g)
  • 2 large eggs
  • 2 tsp vanilla extract (10 mL)
  • 1 1/2 cups all-purpose flour (180 g)
  • 1/2 tsp fine salt
  • 1 cup chopped walnuts or pecans (about 110 g)
  • Chocolate nonpareil candies (one for each cookie)

Equipment

  • large mixing bowl
  • Medium bowl or saucepan for melting margarine
  • Whisk or sturdy spoon
  • Cookie scoop or tablespoon
  • Parchment-lined baking sheets
  • Cooling rack

Method
 

  1. Preheat the oven. Heat to 375°F / 190°C and line baking sheets with parchment paper.
  2. Melt the margarine. Melt gently, then let it cool for about 5 minutes. It should be liquid but not piping hot.
  3. Add the cocoa. Pour the melted margarine into a large bowl, add the cocoa powder, and stir until smooth.
  4. Add sugar, eggs, and vanilla. Mix in the sugar, eggs, and vanilla until thick, glossy, and evenly combined.
  5. Add flour and salt. Mix only until no dry flour remains.
  6. Add the nuts. Fold in the chopped walnuts or pecans.
  7. Portion. Scoop about 1 rounded Tbsp dough for medium cookies.
  8. Choose a shaping method. Lightly wet your hands and roll into balls, or drop rounded tablespoonfuls directly onto the parchment.
  9. Space. Place about 2 inches apart. Do not flatten.
  10. Choose your texture. For very chewy, fudgy cookies, bake for 8 minutes. For slightly firmer cookies with crispier edges, bake for 10 minutes. The 8-minute version is the recommended default for the classic brownie-like texture.
  11. Work immediately. As soon as the cookies come out of the oven, place one chocolate nonpareil in the center of each cookie.
  12. Press gently. Press only enough for the candy to stick. Do not bury it.
  13. Cool on the tray. Leave the cookies on the baking sheet for about 5 minutes.
  14. Transfer. Move to a cooling rack.
  15. Let the candy reset. Do not stack until the cookies are completely cool and the chocolate centers have hardened again.

Notes

Nut-Free Option
For a nut-free variation, replace the 1 cup chopped nuts with 1 cup shredded coconut. Simply omitting the nuts will still produce a cookie, but the texture will be somewhat different.
Optional Lighter Variation
For a lighter variation, use 3/4 cup oil instead of margarine and reduce the sugar to 1 1/2 cups. Oil gives a slightly crunchier texture, while margarine gives a chewier result.
Make Ahead, Storage & Freezing
  • Room temperature: Store airtight for about 4-5 days.
  • Freezer: Freeze completely cooled cookies airtight for up to about 3 months. Place parchment between layers so the nonpareil centers do not stick together.
Bubby’s Tip
Eight minutes can look too short when you first pull them out – but that is exactly what gives you the chewy brownie center. Let the cookie finish setting on the tray instead of baking the softness out of it.

Share This Recipe

Know someone who would love this one? Pass it along.