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Mocha Fudge Cookies

Total Time

Prep: 30 min. Bake: 10 min.


18-1/2 dozen

These rich, soft cookies are convenient to make ahead, advises Berniece Wallace of Van Meter, Iowa. The dough and cookies freeze well.
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  • 4 cups semisweet chocolate chips, divided
  • 2 cups butter
  • 3 cups sugar
  • 3 cups packed brown sugar
  • 1 cup baking cocoa
  • 1 tablespoon instant coffee granules
  • 8 large eggs, lightly beaten
  • 3 tablespoons vanilla extract
  • 8 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/2 cups chopped walnuts


  1. In a large microwave-safe bowl, melt 2 cups of chocolate chips and butter; stir until smooth. Combine the sugars, cocoa and coffee; add to chocolate mixture. Stir in eggs and vanilla. Combine the flour, baking powder and salt; gradually add to chocolate mixture and mix well. Stir in the walnuts and remaining chocolate chips.
  2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-11 minutes or until edges are set. Remove to wire racks to cool.

Nutrition Facts

2 each: 153 calories, 7g fat (3g saturated fat), 24mg cholesterol, 70mg sodium, 23g carbohydrate (15g sugars, 1g fiber), 2g protein.

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