Ingredients
Cookies
- 10 tablespoons (142 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar
- 1 large egg, at cool room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups (159 grams) all-purpose flour
- 6 tablespoons (32 grams) unsweetened natural cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Chocolate Drizzle
- 1/2 cup (85 grams) milk chocolate chips
- 1 teaspoon vegetable oil
Filling
- 1 stick (113 grams) unsalted butter, at cool room temperature
- 2 tablespoons (11 grams) unsweetened natural cocoa powder, sifted
- 1 1/2 cups (188 grams) powdered sugar, sifted
- 2 tablespoons warm water (about 100°F)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and allow even baking.
- Make cookie dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add in the egg, light corn syrup, and vanilla extract, beating until combined, then scrape down the sides of the bowl.
- Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and fine sea salt. Gradually add these dry ingredients to the wet mixture on low speed until just combined; the dough will be soft and slightly sticky.
- Shape and bake cookies: Using a 1 ½-tablespoon spring-loaded scoop or spoon, drop balls of dough onto the prepared baking sheets, spacing them evenly. Bake for 8 to 9 minutes until cookies are slightly puffed and edges are set. Remove from oven and transfer to cooling racks after a few minutes; cookies will flatten as they cool.
- Prepare chocolate drizzle: Microwave the milk chocolate chips together with vegetable oil in a microwave-safe bowl, stirring every 15 seconds until smooth and glossy. Drizzle or pipe the melted chocolate over each cooled cookie. Refrigerate the cookies until the chocolate has fully set, at least 30 minutes.
- Make the filling: In a clean bowl of the stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed until smooth. Gradually add the sifted cocoa powder and powdered sugar, beating until light and fluffy, about 3 minutes, scraping sides as necessary. Add warm water and vanilla extract, then beat on medium-high speed for another 2 minutes until the filling is airy and creamy.
- Assemble fudge rounds: Pipe or spread the cocoa filling onto the flat side of half the cookies. Gently press another cookie on top to create a sandwich.
- Store and serve: Serve immediately or store the assembled fudge rounds in an airtight container. Keep at room temperature for up to 1 day, refrigerate for up to 5 days, or freeze for up to 1 month. For the best fudge-like texture, chill before serving.
Notes
- Using room temperature ingredients ensures better mixing and texture.
- Light corn syrup helps keep the cookies soft and chewy.
- Make sure not to overbake the cookies; they should be slightly puffed and set at the edges when removed from the oven.
- Microwaving the chocolate chips with a little oil helps create a smooth drizzle that sets nicely on the cookies.
- For extra fudginess, serve the fudge rounds chilled.
- Try to use natural unsweetened cocoa powder for a richer chocolate flavor in both cookies and filling.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
