Cocoa fudge cookies – crisp, chewy and chocolatey

Cocoa fudge cookies recipe


I’ve tried all kinds of cookies a number of times over the years. But only a few make it past my threshold of success. Small things matter – oven temperature, form of butter, kind of sugar, etc. And when everything comes together perfectly well, the cookie quite literally crumbles (in the best way!). This one’s chewy in the centre, soft overall and lightly crisp on the outside. We’re so used to the packaged cookies available commercially that we forget cookies aren’t meant to be so dry and powdery. Commercial cookies are made with margarine and not butter. Margarine has no moisture compared to butter, that’s why homemade cookies are softer. Margarine is gross anyway.


My friend from work was returning from her trip to the UK and got me some cocoa from Salsbury. It’s quite beautiful and I’m already sad that I’m going to use it all up soon. These cookies are delicious and barely takes any time to whip up.

fudge cookies

Recipe adapted from Christy Hyer

Yield: 12 medium size cookies

Prep + baking time = 20 mins

Note: Ensure all ingredients are at room temperature


Butter – 1/2 cup

Sugar (regular or brown) – 1 cup

Vanilla – 1 tsp

Egg – 1

Flour – 1 cup

Cocoa – 3/4 cup

Baking soda – 1/2 tsp

Salt – 1/2 tsp (Only if you’re using unsalted butter)


In the meanwhile, mix flour, cocoa, baking soda and salt together and keep aside.

Cream the butter and sugar till light and fluffy.

Add the egg and vanilla. Mix well.

Tip the dry ingredients into the butter and sugar mixture and mix gently. Use your hand to bring it together. Don’t knead.

Refrigerate the cookie dough for 10 mins. In the meanwhile, preheat your oven at 190 degrees C.

Make ping pong sized balls (no other reference at this point) of the dough using your hands and flatten the top just a little.

Line a baking tray with butter paper/parchment paper and place cookies on it.

Bake for 12 mins (smaller cookies need around 10 mins).

Cool completely before serving.

I dusted them with cocoa to get that slightly bitter chocolate flavour. You needn’t. Or you couldn’t dust with icing sugar.

Continue Reading