1-First Step: Preheat oven to 350°F. Line two baking sheets with parchment paper. This prevents sticking for perfect easy fudge cookies.

2-Second Step: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Use electric mixer for speed. Add egg and vanilla; mix until combined. Vegan adapt: use flax egg here.

3-Third Step: In separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually stir dry into wet mixture until just blended. Avoid overmixing for tender chocolate fudge cookies.

4-Fourth Step: Fold in chocolate chips gently. Dough will be thick and fudgy. For gluten-free, ensure chips are certified.

5-Fifth Step: Scoop 1.5-tablespoon mounds onto sheets, 2 inches apart. Flatten slightly with palm. About 12 per sheet.

6-Sixth Step: Bake 10-12 minutes until edges set but centers soft. Cookies puff then crackle. Cool on sheet 5 minutes, then wire rack. Low-cal tip: bake 1 minute less for softer bite.

7-Seventh Step: Let cool completely or enjoy warm. Store as below. Pair with milk for ultimate homemade fudge cookies experience. Adapt for busy schedules by doubling batch.