Whole Wheat Chocolate Fudge Cookies
If you love rich, chocolatey cookies but want a recipe that’s a little more wholesome, these whole wheat chocolate fudge cookies are for you!
They’re made with whole wheat flour for a boost of fiber, are low in sugar, and have an irresistible chewy, fudgy texture.
Perfect for satisfying your chocolate cravings without being overly sweet, these cookies are great for dessert, lunchboxes, or an after school treat.
Why you’ll love this whole wheat chocolate fudge cookie recipe
If you’re craving a rich, chocolatey cookie that’s both wholesome and irresistibly fudgy, this recipe is for you!
These cookies are made with whole wheat flour, yet they’re just as chewy and chocolatey as ever.
Here’s why you’ll love them:
Deep, chocolatey flavor – These cookies are packed with cocoa and just the right amount of sweetness, giving them great chocolate flavor that you’ll love.
Fudgy texture – These cookies are moist and chewy, with a fudgy interior and chewy exterior.
Made with whole wheat flour – Using whole wheat flour adds a hint of nuttiness while also boosting fiber and nutrients, making these cookies a more wholesome treat.
Chocolate fudge cookie ingredients
Great cookies start with the right ingredients.
Here’s what you’ll need:
- Whole wheat flour – Using whole wheat flour means you get some extra fiber.
- Chocolate chips – These are both melted into the batter as well as folded in so you get gooey pockets of chocolate throughout the cookies.
- Cocoa powder – Intensifies the chocolate flavor and gives the cookies a deep, rich color.
- Brown sugar – Adds sweetness while helping make the cookies chewy.
- Butter – You’ll be melting it with the chocolate chips, so no need to soften it beforehand.
- Baking powder and baking soda
- Cornstarch – Helps make the cookies chewy.
- Egg and egg yolk – The whole egg binds the ingredients together, while the extra yolk adds richness and moisture.
- Vanilla extract – Enhances the overall flavor and balances the chocolate flavor.
How to make chocolate fudge cookies with whole wheat flour
These chocolate fudge cookies are rich, chewy, and packed with chocolate flavor, all while being made with whole wheat flour.
The process is simple, and the result is irresistibly fudgy cookies with melty chocolate in every bite.
Follow these steps to make them at home:
- Melt the chocolate mixture – Melt chocolate chips, cocoa powder, and butter together, stirring until smooth.
- Mix the dry ingredients – In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cornstarch.
- Prepare the wet ingredients – In a large bowl, beat the egg, egg yolk, sugar, and vanilla extract until the mixture is smooth and glossy. Pour the melted chocolate mixture into the wet ingredients and beat for about a minute until well incorporated.
- Fold in dry ingredients – Gently fold the flour mixture into the wet ingredients until just combined. Avoid overmixing to keep the cookies tender. Stir in additional chocolate chips for melty chocolate in every bite.
- Chill the dough – Cover the bowl and refrigerate the dough for 30 minutes. Chilling helps the flavors develop, prevents excessive spreading while baking, and helps hydrate the flour.
- Scoop and bake – Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop heaping tablespoons of dough onto the sheet, spacing them a couple of inches apart. Bake for 10 minutes, or until the cookies have set but are still soft in the center.
- Cool and enjoy – Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack. Enjoy warm or at room temperature for a rich, fudgy bite!
Baking tips
Baking the perfect batch of whole wheat chocolate fudge cookies is all about using the right techniques to achieve that rich, fudgy texture while keeping the cookies soft and delicious.
Here are some tips to help you get the best results every time.
- Avoid scorching when melting – When melting the chocolate chips, butter, and cocoa powder together in the microwave, do so in 20 second bursts, stirring in between. This helps you avoid burning the chocolate.
- Measure your ingredients accurately – Whole wheat flour is more absorbent than all-purpose flour, so even a little too much can make your cookies dry. Use a kitchen scale for precision or fluff, spoon, and level your flour when measuring.
- Don’t overmix the dough – Overmixing can develop too much gluten in whole wheat flour, leading to tougher cookies. Stir the ingredients just until combined to keep the cookies soft and tender.
- Chill the dough – Let the dough rest in the fridge for at least 30 minutes. This prevents excessive spreading, enhances the flavor, and hydrates the whole wheat flour. Don’t skip on the chill time!
- Slightly underbake for the best texture – These cookies continue to set as they cool. Take them out of the oven when the edges are firm but the centers still look slightly soft. This ensures they stay fudgy rather than drying out.
- Slam the cookie sheet – As soon as you take the cookies out of the oven, slam the baking sheet down onto the counter two or three times. This helps deflate the cookies and give them a fudgy texture.
- Use a spatula – Use a thin spatula to help release these cookies from off the parchment or silicone mat.
Conclusion
These whole wheat chocolate fudge cookies are rich, fudgy, and just the right amount of sweet—perfect for satisfying your chocolate cravings!
Whether you enjoy them warm from the oven or save a batch for later, these cookies are sure to be a hit.
Whole Wheat Chocolate Fudge Cookies
March 30, 2025Ingredients
- 2 TBS semi sweet chocolate chips (30 g)
- ¼ cup cocoa powder (30 g)
- 4 TBS butter, cubed (54 g)
- ½ cup whole wheat flour (60 g)
- 1 TBS cornstarch
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 1 egg + 1 egg yolk (room temp)
- ¼ cup + 1 TBS packed brown sugar (85 g)
- 1 tsp vanilla
- ½ cup semi sweet chocolate chips
Instructions
- In a small microwave safe bowl, melt the chocolate chips, cocoa powder, and cubed butter in 20 second intervals. Stir between each interval until fully melted and smooth. Set aside.2 TBS semi sweet chocolate chips, ¼ cup cocoa powder, 4 TBS butter, cubed
- In a medium mixing bow, whisk the flour, cornstarch, baking powder, baking soda, and salt together. Set aside.½ cup whole wheat flour, 1 TBS cornstarch, ½ tsp baking powder, ¼ tsp baking soda, ¼ tsp kosher salt
- In a large mixing bowl, beat the whole egg, egg yolk, sugar, and vanilla together for about 2 minutes, until smooth and glossy.1 egg + 1 egg yolk, ¼ cup + 1 TBS packed brown sugar, 1 tsp vanilla
- Add the melted chocolate mixture to the eggs and beat for another minute.
- Gently stir in the dry ingredients until just combined.
- Fold in the chocolate chips.½ cup semi sweet chocolate chips
- Cover the bowl and let chill in the fridge for 30 minutes.
- Line two baking sheets with parchment paper or a silicone baking mat. Place an oven rack in the center of the oven. Heat your oven to 350℉.
- Scoop heaping tablespoon portions of dough onto the prepared baking sheets, spacing them 2" apart. The dough will be sticky; a cookie scoop is the best tool for this.
- Bake one tray at a time until edges are set and centers are still slightly soft, about 10 minutes. As soon you take the cookies out of the oven, slam the cookie sheet against the counter 2 – 3 times. This deflates the cookies and helps give them a fudgy texture.
- Bake the second tray of cookies, making sure to smack the tray against the counter as soon as you take the cookies out of the oven.
- Let the cookies cool entirely on the cookie sheet, then use a thin spatula to release the cookie from the parchment or silicone mat. Enjoy!
