Chocolate Fudge Cookies

This decadent chocolate fudge cookie recipe brings together the best of both worlds: the texture of a chewy cookie with the rich, intense flavor of homemade fudge. Each bite delivers an explosion of chocolate goodness complemented by toasted pecans for the perfect texture contrast.

I first made these cookies during a weekend baking marathon, and they quickly became the most requested treat whenever friends come over. The first batch disappeared so quickly that I learned to always double the recipe for gatherings.

Ingredients

• 12 oz semisweet chocolate chips: or a mixture of bittersweet and semisweet for complex flavor and perfect sweetness
• ½ stick unsalted butter: for richness without overwhelming the chocolate
• 1 can sweetened condensed milk: which creates that incredible fudgy texture
• 1 teaspoon vanilla extract: to enhance the chocolate flavor
• 1 tablespoon bourbon: optional but adds wonderful depth of flavor
• ½ teaspoon salt: to balance the sweetness
• 1 cup all purpose flour: which provides just enough structure
• 2 ¼ cups rough chopped toasted pecans: for amazing texture and nutty flavor
• Maldon salt flakes: for sprinkling gives a beautiful finishing touch

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350°F and prepare baking sheets with parchment paper or silicone baking mats. The proper temperature ensures your cookies will have that perfect fudgy center.

Create Chocolate Base:

Melt chocolate and butter together using the microwave on low power. Work in one minute intervals stirring between each until completely smooth. This gradual melting prevents the chocolate from seizing or burning.

Add Wet Ingredients:

Incorporate the condensed milk, salt, vanilla extract and bourbon if using. The condensed milk is crucial here as it provides both sweetness and creates that phenomenal fudgy texture that makes these cookies special.

Incorporate Dry Ingredients:

Using a rubber spatula fold in the flour and toasted pecans until fully combined, scraping the sides of the bowl to ensure everything is incorporated evenly. The minimal amount of flour keeps these cookies wonderfully dense.

Shape and Bake:

Drop rounded teaspoons of dough onto your prepared baking sheets. Bake for exactly 7 minutes. The cookies will look glossy wet and underbaked when you remove them but this is the secret to their fudgy texture.

Cool Completely:

Allow cookies to cool completely on the baking sheet before transferring to a wire rack. This cooling period is essential for the cookies to set properly and develop their incredible texture.

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The bourbon addition is my personal secret weapon in this recipe. While totally optional it adds a subtle warmth and depth that complements the chocolate beautifully. My grandmother always said bourbon and chocolate were made for each other and this recipe proves her right.

Storage and Freezing

These fudgy delights keep remarkably well compared to regular cookies. Store them in an airtight container or heavy duty zip lock bag at room temperature for up to 5 days. They maintain their fudgy texture without drying out thanks to the condensed milk in the recipe.

For longer storage freeze them in single layers with parchment between each layer. They thaw quickly at room temperature and taste just as good as freshly made. I often make a double batch specifically to freeze half for chocolate emergencies.

Finishing Variations

While delicious as is these cookies welcome creative finishes. For a sweet salty contrast sprinkle Maldon salt flakes on top before baking. The delicate crunch and burst of saltiness elevates the chocolate flavor. Alternatively dust cooled cookies with powdered sugar for a classic look or unsweetened cocoa powder for an extra chocolate hit.

For special occasions try drizzling cooled cookies with melted white chocolate or pressing a chocolate covered espresso bean into the center right after baking.

Perfect Pairings

These intense chocolate treats call for the right beverage pairing. A cold glass of milk provides classic comfort while coffee brings out the deeper chocolate notes. For adult gatherings serve alongside port wine or bourbon the same one you used in the recipe for a sophisticated dessert experience.

These cookies also make an incredible base for ice cream sandwiches especially with vanilla or coffee ice cream. Simply sandwich a small scoop between two completely cooled cookies and freeze until firm.

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Frequently Asked Questions

→ What makes these cookies fudgy?

Using condensed milk and melted chocolate gives these cookies their signature fudgy texture.

→ Can I skip the bourbon?

Yes, the bourbon is optional and can be left out without affecting the cookies' flavor.

→ How should I store these cookies?

Store in an airtight container for up to 5 days, or freeze to enjoy later.

→ Do I need to toast the pecans?

Toasting the pecans enhances their flavor and adds a delightful crunch, but it's optional.

→ Can I use other types of chocolate?

Yes, you can use bittersweet, semisweet, or a mixture according to your taste preference.