Chocolate Fudge Gooey Butter Cookies at their finest and from scratch. Buttery, light and tender, and full of deep chocolate flavor. They melt in your mouth like a chocolate truffle!
- 1½ cups (180 grams) pure organic unbleached all-purpose flour, such as Hodgson Mill®
- ¾ cup (60 grams) sifted raw cocoa powder (or favorite fine-quality cocoa powder)
- 2 teaspoons (about 8 grams) aluminum free baking powder
- 1 (8-ounce/226-gram) package organic cream cheese, such as Organic Valley®, softened
- ½ cup (1 stick/113 grams) organic grass-fed unsalted butter, softened
- 1½ cups (300 grams) organic granulated cane sugar
- 1 tablespoon (15 ml) pure vanilla extract
- ½ teaspoon fine-grain sea salt
- ¾ cup (128 grams) fine-quality semi-sweet chocolates chips, such as Guittard®, melted & slightly cooled
- 1 large organic egg plus 1 large egg yolk (mine weighed 73 grams w/o shells)
- 1 cup (120 grams) organic confectioners’ sugar, sifted, for rolling & dusting cookies
- In a medium bowl, whisk together flour, cocoa and baking powder until well blended. Set aside.
- Using an electric stand mixer fitted with paddle attachment, or handheld electric mixer, cream together cream cheese and butter until well blended, creamy and smooth. Beat in sugar, vanilla and salt; mix until well combined and light and fluffy, scraping the bowl with a rubber spatula when necessary. With a rubber spatula, add melted and slightly cooled semi-sweet chocolate from the melted chocolate chips. Beat in until thoroughly combined. Add egg and egg yolk and beat in well until creamy and light, about 2 minutes on medium speed. Do not skimp on this important step as it develops the structure of the cookies.
- On low speed, gradually add flour mixture and mix until just fully incorporated. Dough will be very sticky. Cover work bowl and refrigerate for several hours or preferably overnight.
- Meanwhile, arrange oven rack in lower third of oven and preheat oven to 325ºF. Line two baking sheets with parchment paper; set aside. Place confectioners’ sugar in a small bowl; set aside.
- Measure enough dough to roll into generous 1-inch balls, using a 1 1/3-inch spring-loaded cookie scoop (or by measuring a generous tablespoon of dough with a measuring spoon) making sure each scoopful is in equal amounts. This is important for evenly baked cookies.
- Roll dough between palms of hands to achieve a small rounded ball and then roll in confectioners’ sugar to lightly coat. Place dough balls on prepared baking sheets at least 2 inches apart.
- Bake in preheated oven until cookies have spread into round cookie shapes and are puffed and crackly, about 14 minutes for fudgy cookies, 15 to 16 minutes for cake-like cookies and depending on size. Do not overbake. The cookies will still be soft in the centers.
- Transfer baking sheet to wire rack and allow cookies to cool on baking sheet for at least 10 minutes. Then, carefully remove cookies from baking sheet using a thin metal cookie spatula and transfer to wire rack to cool completely. Once completely cooled, transfer cookies to an airtight container. Repeat with remaining dough on prepared cookie sheets.
- If desired, chill the cookies in the refrigerator in an airtight container. Serve cookies chilled or at room temperature.
If your cream cheese is a bit watery after opening the foil packaging, simply blot up the moisture using a clean, dry piece of paper towel. This will help the cookies to puff up properly during baking and prevent any spreading.
Chill dough between batches to keep it firm enough to roll and to prevent excessive spreading during baking.
Only use completely cooled cookie sheets lined with a fresh sheet of parchment paper before baking each batch.
Avoid crowding the cookies on baking sheets by spacing apart at least by 2 inches.
How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate flour by stirring it in the container. Then, simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 120 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
How to Measure King Arthur Flour® Gluten Free Multi-Purpose Flour for this Recipe: There is no need to aerate the flour. Simply spoon flour into measuring cup and level off the top with the straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 160 grams per 1 cup of gluten free flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.
These tender cookies taste fabulous when served either at room temperature or chilled from the fridge.
Cookies will keep for up to 1 week covered in an airtight container in the refrigerator.
Cookies freeze very well when placed into an airtight container with sheets of wax paper between the layers. (The wax paper also absorbs excess moisture.) Thaw cookies in the container at room temperature allowing any condensation (moisture) to remain on the container and not the cookies. Once thawed, dust with additional confectioners’ sugar.
Total time above does not include time for refrigerating dough before baking.
For Gluten-Free Chocolate Fudge Gooey Butter Cookies: Substitute 1½ cups (240 grams) King Arthur Flour® Gluten Free Multi-Purpose Flour and 1¼ teaspoons (3.5 grams) guar gum, such as by Now Foods, for the regular all-purpose wheat flour called for in the recipe. (It is important to whisk in guar gum until evenly distributed throughout the flour because it is very sticky once moisture is added and sticky lumps are undesirable in dough.) Whisk together until well blended and then continue with recipe by whisking in the baking powder.
Original Recipe Source: WickedGoodKitchen.com
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