Fudgy Chocolate Cookies

Chocolate cookies are one of those joys in life that I can't live without.

…and these fudgy chocolate cookies are the epitome of that joy!

These cookies are sooooo deliciously moist and chocolaty PLUS…

they're very easy to make! You probably already have the ingredients in your cupboards!

I made these as a special treat to bring along with me to my mother-in-law's house this Thanksgiving (here in Canada, we celebrate Thanksgiving in October).

It was so great to see everyone and sit down together to the wonderful meal my mother-in-law prepared.  She always goes all out when making Thanksgiving dinner and has so many different dishes prepared – it's always a real treat when there's get together!

To this day, I still don't know how she manages to get everything done! (If you're reading this, Thank you!)

My nieces and nephews who were also visiting gobbled these cookies up and loved them, so I know they'll be a hit in your house as well. 🙂

If you're also a Canadian and you just celebrated Thanksgiving, I hope you also had a wonderful day!

This recipe makes for some very good sized cookies.

But…please have more if you like! lol

Fudgy Chocolate Cookies

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• Author: Michelle Varga - DishesAndDustBunnies.com
• Yield: 24 cookies

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Ingredients

• 2 1/2 cups all purpose flour
• 1 cup cocoa
• 1 1/4 tsp baking soda
• 1 1/4 cups butter (room temperature) – if you use unsalted butter, add 1/4 tsp of salt to the dry ingredients when you mix
• 2 1/4 cups sugar
• 3 eggs
• 2 1/2 tsp vanilla
• 1/4 cup sugar – on the side

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Instructions

1. Pre-heat the oven to 350°F.
2. Using an electric mixer, cream together the butter and sugar. Add the vanilla and combine.
3. In a separate bowl combine the flour, baking soda and cocoa. If you used unsalted butter add 1/4 tsp salt to this. Use a whisk to combine and set aside.
4. Into the creamed butter/sugar mixture, beat in the eggs.
5. Pour the wet ingredients into the dry and combine using a mixing spoon.
6. Form the dough into balls roughly the size of golf balls. Roll and coat them in the reserved 1/4 sugar.
7. Place 6 balls evenly spaced onto a parchment paper lined cookie sheet and bake for about 12 minutes.Once the first 6 are done, then the next can go into the oven.
8. It's important to avoid crowding the cookie sheet so that the cookies don't all become 1 giant cookie. It's a good idea to have 2 cookie sheets on hand so you can get one ready while the other ones bake.
9. Allow the cookies to cool for a couple minutes on the cookie sheet before moving them to a cooling rack.

I'd love to hear from you so please feel free to leave a comment in the comment section below! 🙂