Crackly Chocolate Fudge Cookies
Soft, rich fudge cookies that develop a shiny, cracked top as they bake.
- Prep15 min
- Cook11 min
- Total3h 25m
- DifficultyMedium
- Servings48
These cookies are a chocolate lover's dream: intensely fudgy, with a soft, almost gooey center and a beautifully cracked, shiny top. The magic happens in the oven – the cookies don't crack until the very last minute, so keep a close watch. For the best results, bake one sheet at a time on the middle rack.
The dough needs a long chill (at least 3 hours) to firm up enough for scooping. Use a teaspoon scoop for small cookies or a tablespoon scoop for larger ones. Let them cool completely on the baking sheet before moving, as they are very delicate when hot.
Ingredients
Servings
Converted amounts are rounded.
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Method
- In a double boiler or in the microwave, gently melt the chocolate and butter together. Heat just until the butter melts and the chocolate is partially melted, then remove from heat and stir until completely smooth.
- In a separate bowl, beat the sugar and eggs until well combined. Pour in the hot melted chocolate mixture and stir until incorporated. Add the flour, baking powder, salt, and espresso powder, and mix until just combined. If using, fold in the chocolate chips.
- Cover the dough and refrigerate for at least 3 hours, or overnight, until firm enough to scoop.
- Preheat the oven to 325°F. Lightly grease two or three baking sheets, or line them with parchment paper and grease the parchment.
- Drop the dough by heaping teaspoonfuls (about 1 inch balls) onto the prepared sheets, spacing them about 2 inches apart. For larger cookies, use a tablespoon scoop.
- Bake for 10 to 11 minutes, until the tops are shiny and cracked. The cracks appear at the very end, so watch closely. When the surface is fully cracked, the cookies are done.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes. Loosen them with a spatula while still warm, then let them cool completely on the pan before moving.
💡 Tips
- For the best crackly top, bake one sheet at a time on the middle rack.
- Let the cookies cool completely on the baking sheet before moving them, as they are very delicate when hot.
- If using bar chocolate instead of chips, chop it into 1/2 to 3/4 inch pieces for even melting.
Inspired by a recipe from King Arthur Baking