Last Updated on June 12, 2022
Biscuit au Chocolat (Chocolate Fudge Cookies Recipe)
“Biscuit au Chocolat” or chocolate fudge cookies was a homemade childhood treat that I haven’t had in such a long time. Yesterday I was in the mood for something sweet and all of a sudden I remembered this long lost flavor.
I shot an email to mom in Lebanon and got her recipe a few hours later. We tried it in a heartbeat and got such delicious, crunchy, and rich chocolate cookies. So we decided to share the love! the real chocolate fudge cookie recipe.
How do I make my cookies more fudgy?
To make cookies more fudgy please read out the procedure of making Chocolate Fudge Cookies Recipe.
What makes cookies more fluffy?
The cake flour could also be substituted for all-purpose flour, which would result in a more tender, moist, and puffier cookie than a dense, chewy one.
Summary: This is a sweet chocolate cookies/fudge treat that kids and adults will love.
Chocolate Fudge Cookies Ingredients
- 70 plain sweet tea cookies (Ulker is a favorite but any will work)
- 3/4 cup of cocoa powder (plain, unsweetened – add more if you like dark chocolate)
- 1/2 cup of milk
- 1 cup sugar (we used regular brown sugar and it was fine too)
- 1/4 pound of unsalted butter
- Coconut flakes (optional)
- In a saucepan and on low heat, warm the butter and sugar until they reach a boil
- Meanwhile, in a bowl use your hands to gently break the cookies into large crumbs of about 1 inch and mix them with the cocoa powder and the milk
- As soon as the butter boils, pour it on the cookies and mix gently
- Let the paste rest for 5 minutes and then while still warm line up a few spoons of the mix on an aluminum foil, and roll with hands into a ~ 10 inch long 3 inch thick roll.
- Place rolls in the fridge for 2-3 hours.
- Prior to serving remove rolls from fridge, unwrap them and cut them into round cookie disks with the desired thickness (1/2 to 2/3 inch thick). If you like coconut, feel free to sprinkle some coconut flakes on the roll prior to cutting it.
Number of servings (yield): 8
Culinary tradition: French