Description
If chocolate lava cake, cookies and brownies had a baby - it would be these cookies right here! They're absolutely to die for.
Ingredients
Chocolate Fudge Sauce
- 120g cup dark or bittersweet chocolate
- 1/2 cup sweetened condensed milk (6oz or slightly less than half of 1 14oz can)
- 2 tbsp unsalted butter (28g)
Cookies:
- 1/2 cup unsalted butter, softened (113g)
- 1/3 cup granulated sugar (67g)
- 1/3 cup brown sugar, packed (67g)
- 1 large egg
- 1 cup all purpose flour (130g)
- 1/3 cup Dutch processed cocoa powder (35g) **see notes below on using natural unsweetened cocoa powder
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Instructions
Chocolate Fudge:
- Place the chocolate and sweetened condensed milk in a nonstick pan, and stir over low heat until the chocolate melts and a shiny mixture forms. Add the butter and stir until combined. Turn off the heat
- Scoop the fudge with a tablespoon measure onto a baking sheet lined with parchment paper. It should form ~30-35g balls. Place into the freezer
- This recipe makes extra fudge - you need only 6 balls for the cookies
Cookie dough:
- Use an electric mixer to whisk the butter and sugars for 2-3 minutes until they form a light and creamy mixture. Add the egg and whisk for 30 seconds
- Stir in the dry ingredients and use a spatula to combine with the butter mix. Stop mixing once everything comes together
- Place the cookie dough into the freezer for 10 minutes
- Pre-heat the oven to 375F (conventional)
Assembly:
- Once the dough is chilled and easier to handle, divide into 6 equal parts, about 75g each
- Roll each into a ball. Working one piece at a time, flatten the ball in your palm, place a frozen ball of chocolate fudge, and seal with the cookie dough so the fudge is fully encased. Roll into a ball
- Place the 6 cookie balls on lined baking sheets, leaving ample space between them to spread
- Bake at 375F for ~12-13 minutes. The cookies should be semi-firm to touch, as they will firm up more once they come out of the oven
- Let the cookies cool down for 15 minutes, then serve and enjoy!
Video Tutorial:
Notes
- **If using natural unsweetened cocoa powder instead of Dutch processed, replace 1/4 tsp baking powder with 1/4 tsp baking soda (so a total of 1/2 tsp baking soda)
- 1/4 tsp baking powder
- This recipe makes extra fudge, you can use the sauce for other recipes!
- It is best to bake one test cookie first to see how long you like it baked for
- You can easily double this recipe to make 12 cookies
- These cookies are best enjoyed warm when the fudge inside is still molten
- Prep Time: 20 min
- Cook Time: 12 min
- Category: Dessert
- Cuisine: American