Chocolate Fudge Cookies Recipe – Biscuit au Chocolat

Home » Chocolate Fudge Cookies Recipe – Biscuit au Chocolat

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.

Gently Mix Paste in Bow To Chocolate Cookies

This is a fairly simple and quick to make chocolate cookie recipe that will be admired by adults and kids alike.

FAQs

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.

Recipe: Chocolate Fudge Cookies – Biscuit au Chocolat

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)

Preparation Method

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.

Preparation time: 20 minute(s)
Number of servings (yield): 8
Culinary tradition: French

26 Responses to Chocolate Fudge Cookies Recipe – Biscuit au Chocolat

Ani September 2, 2025
Hi , chocolate fudge cookie recipe is not displaying. Can you pls send me a copy?
Reply
lara rabaa January 18, 2014
thank you so much!!! great recipe. I wanted to make this so bad but couldn't call my mom in lebanon because of the time difference. Very easy recipe and yummy!!!!
Reply
- Edgard February 1, 2014
  You're welcome Lara and glad you liked the Biscuit au Chocolat recipe.
  Reply
Ironie October 8, 2013
Hi, can you use a sugar substitute with this recipe? Splenda has a brown sugar substitute - perhaps half real brown sugar and half brown sugar substitute? Or would that have a negative effect on the recipe itself?
Reply
- Edgard October 8, 2013
  Ironie I've never tried this with sugar substitute so I can't tell. I personally avoid artificial sugar substitutes because they're quite often more harmful than sugar, unless we're talking about something more natural like Stevia or Xilitol.
  Reply
sara July 25, 2013
I made these yesterday, and they turned out great! I used 60 biscuits (same brand as you), instead of 70. I felt as if that would be too many biscuits. I added two extra tablespoons of cocoa powder. I had let it refridgerate for a few hours, then sliced them up. I found the end result of the fudge to be soft and not crispy.. maybe because the milk softened it? Other than that, I liked it.
Reply
Sara Ishaq June 28, 2013
I cannot wait to make this! My Turkish friends make this dessert as well. I have one question: Approximately how many sticks of butter is in 1/4 pound of butter? Thank you, Sara Is'haq
Reply
- Edgard July 5, 2013
  Hi Sara - in the typical butter we buy from supermarkets in the US, they come in a box of 1 lb split into 4 sticks. So a stick would be 1/4th of a lb if you use the same butter.
  Reply
Renee November 2, 2012
Mama mia I have been searching for this recipe for ever . thank you .Renee
Reply
- Edgard November 4, 2012
  You are very welcome Renee
  Reply
PJ July 3, 2012
could you please clarify the amount of plain tea cookies. the amount shown is 70 and that seems like a lot. I would love to make these cookies for my kids but not sure about the above. maybe you could convert to how many cups of cookie crumbs. Thanks cant wait to try them.
Reply
- Edgard July 4, 2012
  Hello PJ - I just checked the Ulker tea biscuits packaging. It says 175g for about 30 cookies, so the 70 cookies should be around 370-380 grams, which is roughly 13 ounces. I hope this helps and let me know how it turns out :-)
  Reply
Plaidsportcoat December 22, 2011
Couldyou please clarify how much sugar and where to add the milk? You have 1 1/4 cup of sugar, but you've only listed 1 cup. Which is correct? You list a half cup of milk in the ingredients - but it's not in the recipe. Thanks!
Reply
- Edgard December 22, 2011
  Thank you for pointing this out. I cleaned up and fixed the recipe please check it out now. So we'll use 1 cup of sugar, and we'll add the milk once we mix the cookies with the cocoa powder. I hope you like it, and let me know if you make it.
  Reply
  - Karen Grace Asenjo May 9, 2020
    I am confuse what kind of milk am i going to use...milk powder or fresh milk?
  - Edgard July 31, 2020
    Karen fresh milk is always best!
- paul June 15, 2016
  1 cup of sugar is enough. Add the (3 tea spoons of powder milk/ or 1/2 cup of fresh milk you can even use coconut milk) on the biscuits.
  Reply
Vera November 10, 2011
I prepare it in a different way and of course with Ghandour biscuits. Why will I use a Turkish biscuit while we have the Lebanese one, and which is much better?
Reply
- mama November 10, 2011
  Thank you for your comment Vera. You're so right, the Ghandour biscuits are amazing. However they cannot be found in US grocery stores, it seems that they don't import them for some reason. In all cases how do you prefer it? We're curious.
  Reply
Mandy October 6, 2011
thk u for the recipe!!i love it this is what i was searching for...
Reply
E. Nassar September 23, 2011
Man!! Everytime I visit your blog, it makes me miss Beirut more and more. Not to menthion that now I have a mad craving for Kibbe Nayi and Biscuit au Chocolate -- I haven't had those cookies in years! -Elie
Reply
Rose Dipped September 9, 2011
I have these sweet in my local supermarket and I've wondered how it's made! Thank you for sharing the recipe with us!
Reply
Tabby Panda September 6, 2011
This sure looks delicious. Id rather have the coconut flakes over the cookies. Love the taste of chocolate with coconuts. Thanks for the recipe.
Reply
sare August 25, 2011
It's my favorite.
Reply
Fabienne Thonon August 24, 2011
Thank's for that good and easy recipe, I'm going to do this next week with my 4 years old grandchildren twins for their fifth birthday!!!they'll love it....My daughter who is a "queen of cookies" will love this recipe!!!! I don't know if you accept some recipes from my pacific french island? I could send some typical recipe.....Good day!!!!
Reply
- mama August 24, 2011
  You're welcome Fabienne and I hope it turns out tasty! Our blog is dedicated to Lebanese recipes however if you have an easy to make sweets recipe we'll add it to the pipeline and try it one day. And thanks in advance.
  Reply