Chocolate Fudge Chip Cookies Recipes

Steps:

• 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.

Steps:

• Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
• Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
• Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
• Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
• Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

Steps:

• Line a 9x9 inch baking dish with aluminum foil, and set aside.
• To make the cookie dough pieces, mix the melted margarine, brown sugar, and salt in a bowl. Stir in the flour to make a dough, and knead in 1/4 cup of chocolate chips. Form the dough into a disk about 1/2 inch to 3/4 inch thick, place it on a sheet of plastic wrap, and then shape the disk into a square with your hands.
• Place the square piece of dough in the freezer for about 10 minutes, until cold and stiff, and then slice it into 1/2 inch square pieces. Refrigerate the dough pieces while you make the cream cheese fudge.
• Mix together the cream cheese and confectioners' sugar in a bowl until smooth, and stir in the melted chocolate chips and vanilla extract.
• Lightly fold in the cookie dough pieces, and spread the candy out into the prepared dish. Refrigerate at least 1 hour, or until firm, and remove the candy from the foil-lined dish. Cut into squares, and serve.

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, beat cake mix, oil, liqueur and egg with electric mixer, or mix with spoon. Fold in white chips. Drop dough by tablespoonfuls onto cookie sheet.
• Bake 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack.

Steps:

• Mix sugar, milk, marshmallow, butter and salt in heavy saucepan.
• Cook, stirring constantly, over medium heat.
• Bring to a boil.
• Boil, stirring 5 minutes.
• Remove from heat.
• Stir in chocolate chips until melted.
• Stir in vanilla.
• Spread into buttered 8" pan and chill.

Steps:

• Preheat oven to 375 degrees F. Combine flour, salt, and baking soda in a bowl and set aside. Combine brown sugar, granulated sugar, softened butter/margarine, and vanilla and beat until creamy. Add eggs and beat. Gradually stir in dry ingredients, mixing well. Fold in chocolate chips.
• Take about a tablespoonful of cookie dough and place a piece of fudge (mine were about 1/2" cubes of fudge, flattened just a little bit) in the center. Place another teaspoonful of cookie dough on top of the fudge and seal all the edges of the cookie together so that the fudge is in the middle of the cookie. Repeat for the other cookies.
• Bake for 8-10 minutes (don't overbake- the more gooey they are, the better!).