This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 20 mins

Chocolate Fudge Cookies

Read Reviews (164)

"This recipe is so easy to make, and yields delicious chocolaty cookies." — Kalsmom

Ingredients Edit and Save

Watch video tips and tricks

Absolutely the Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

Chili Chocolate Cookies

Triple Chocolate Chip Cookies

Chocolate Mint Cookies I

Chewy Chocolate Chip Oatmeal Cookies

No Cholesterol Chocolate Chip Cookies

Chocolate Chocolate Chip Cookies I

Chocolate Mint Candies Cookies

Types of Cooking Oil

All about Eggs

Original recipe makes 2 dozen Change Servings

1 (18.25 ounce) package devil's food cake mix
2 eggs

1/2 cup vegetable oil
1 cup semi-sweet chocolate chips

Check All Add to Shopping List

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

ADVERTISE WITH US

Very good cookie. I'd say the best cake-mix cookie I've made off this website. It is an oily batter and I think the cooking time needs to be increased by 2-3 min. or else you get a very wet, moist cookie that collapses when you pick it up. I use large walnut size dough balls and bake it for about 13 min. Even with this cooking time, the cookies still comes out super moist and stays pretty moist for a few days. I think the recipe could take less oil - 1/4 - 1/3 cup should be enough. Overall, very fudgy and moist and the only cake-mix recipe that actually taste homemade. I will make this recipe again.

—MommyFromSeattle

See full review »

Most Helpful Critical Review

Oct 14, 2010

These were okay. I agree with other reviewers to reduce the oil to 1/3 cup and increase cooking time. For a "cake cookie" their fine but like someone else said, they don't beat a homemade cookie recipe.

—Lisa

See full review »

199 Ratings

See other versions of this recipe!

Nov 10, 2008

While these can't compare to a homemade chocolate cookie, I'll give them four stars keeping in mind they're a cake mix cookie. They're chewey, and definitely "moist." I'm just not sure if they're "fudgey" or "greasy." The taste is okay, especially since I added 1 tsp. of chocolate extract, but I find the oily dough off-putting to begin with, and the finished cookie is just a little more "moist" than I would like. Maybe cut back a little on the oil to, say, even 1/3 cup?

—naples34102

See full review »

May 20, 2008

I made these cookies about a month ago and they were delicious! I tried making them again and substituting applesauce for oil, and they did not turn out.

—Brookie56

See full review »

Oct 04, 2006

I used the Betty Crocker Super Moist Devil's Food Cake mix, and cut up a Ritter Sport Dark Chocolate bar into small chunks and the proportions were perfect. The cookies were vert moist, fudgey and almost melt-in-your mouth good. Thanks for this quick and wonderful recipe!

—archangeli

See full review »

Feb 24, 2008

I was craving cookies but had no Brown sugar. I found this recipe and I used 1/2 cup no salt butter, added 1 Tbs. oil, a pinch of salt and 1 tsp. vanilla. The batter is very stiff and you have to use some muscle if you mix them by hand. They turned out very good, but they are rich so make sure to eat them with a hot cup of java or cold glass of milk.

—CHER618

See full review »

Feb 26, 2008

Made this cookie exactly per recipe. They came out great. The yield was approx. 32 cookies. Wife and son both loved them. Will deff. make again. Maybe coat the dough balls with powdered sugar per other reviewers thoughts to make a chocolate crinkle type of cookie. Thanks for sharing!

—newtroy

See full review »

Aug 22, 2008

This recipe is extremely easy to make, and you can add a lot of variety by adding nuts and other ingredients like peanut butter chips, toffee chips, and white chocolate chips. I had to bake them an additional 2 minutes (12 minutes in all) to get them to stick together. They taste like a fudgy brownie when they are done! I will definitely make these again.

—cuervobaker

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Turtle Fudge Chocolate Chip Cookies

Easy Chocolate Butterscotch Cookies

Peanut Butter Chocolate Chip Cookies IV

Very Chocolate Cookies

Mellow Chocolate Chip Cookies

Chocolate Crinkle Cookies

Brown Sugar Chocolate Crackle Cookies

Aaron's Chocolate Chunk Oatmeal Cookies

Guilty Chocolate Chip Cookies

Chocolate Rocky Road Cookies

ADVERTISE WITH US

Nutrition

Calories
173 kcal
9%

Carbohydrates
20.2 g
7%

Cholesterol
18 mg
6%

Fat
10.5 g
16%

Fiber
0.9 g
4%

Protein
2.1 g
4%

Sodium
184 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chocolate Fudge Cookies

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 173
Calories from Fat: 94

% Daily Value *
Total Fat 10.5g 16 %
Saturated Fat 2.7g 13 %
Cholesterol 18mg 6 %
Sodium 184mg 7 %
Potassium 102mg 3 %
Total Carbohydrates 20.2g 7 %
Dietary Fiber 0.9g 4 %
Protein 2.1g 4 %
Sugars 12.1g
Vitamin A < 1 %
Vitamin C 0 %
Calcium 5 %
Iron 12 %
Thiamin 4 %
Niacin 6 %
Vitamin B6 < 1 %
Magnesium 7 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.