These chocolate chip cookies are stuffed with hot fudge, making them the ultimate decadent treat, especially when enjoyed warm, with the centers still gooey. A sprinkle of sea salt flakes on top adds the perfect finishing touch.
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I love a good chocolate chip cookie! Whether it's made with caramelized white chocolate or filled with espresso, I'm all in!
This particular recipe came to life after I had some leftover hot fudge from a sundae bar and started experimenting. I posted a photo on Instagram, and after a flood of DMs, I knew I had to share it with the world.
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What You'll Learn In This Recipe
- How to make homemade hot fudge (a scoopable chocolate ganache).
- Tips to achieve the perfect 'golden brown' baked cookie.
- Troubleshooting for cookies that bake up too flat.
Want to continue growing your baking confidence? Grab this free guide with my top 10 baking skills for leveling up.
Ingredients You Need
- Heavy cream
- All purpose flour: If you are looking to make this cookie recipe gluten-free, opt for a 1-to-1 gluten-free baking flour like Bob’s Red Mill.
- Fine sea salt
- Baking soda
- Unsalted butter: If you use salted butter instead, be sure you adjust the added salt in the recipe.
- Granulated sugar
- Light brown sugar: This recipe uses a higher ratio of brown sugar to make the cookies super chewy and soft.
- Eggs
- Vanilla extract
- Semi-sweet chocolate morsels:
- Maldon sea salt flakes: If you've never added salt on top of a chocolate chip cookie, prepare to have your life changed! It helps to balance out the sweetness.
How To Make This Recipe
Here's a helpful step-by-step guide so you can see what the cookies look like at every stage.
1. Heat heavy cream in the microwave until it begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate and butter.
2. Make sure all of the chocolate is submerged under the cream, then allow the mixture to sit, without stirring, for 3 minutes. Next, whisk until the mixture is smooth and fully blended.
3. Transfer the chocolate to a shallow container, and press plastic wrap against the surface (to prevent a skin from forming on top). Place the chocolate in the fridge, and allow the mixture to cool until it’s firm enough to scoop, about 1 - 2 hours.
Scoop 1 tablespoon (17 grams) balls of hot fudge. Place in the freezer until completely firm.
4. Meanwhile, work on the cookie dough by whisking the flour, salt, and baking soda together.
5. Next, beat the butter, granulated sugar, and brown sugar until it's light and fluffy.
6. Then, mix in the eggs and vanilla extract.
7. Add the flour mixture one cup at a time, and mix just until the flour is combined.
8. Finally, stir the chocolate morsels into the dough by hand with a silicone spatula.
9. Scoop 3 tablespoons (64 grams) of cookie dough.
10. Roll frozen chocolate fudge ball inside the middle of the dough.
11. Once filled, allow the stuffed dough balls to chill in the refrigerator for 30 minutes, until firm.
12. Finally, bake at 350°F (175°C) for 18 - 22 minutes until cookies are light golden brown and no longer soupy in the middle. You don't want the cookies to become too dark, or they will be hard.
Once done baking, you can optionally top each cookie with Maldon sea salt flakes.
Expert Tips
- Freezer Storage: Store already baked cookies in an airtight container in the freezer for up to 1 month, or store cookie dough balls for 2 months.
- If you want perfectly golden brown cookies, I always recommend baking with a light colored sheet pan. However, if this isn't an option, reduce the cooking time when using a dark colored baking pan.
- Don't overbake the cookies (they should only be lightly golden brown) or they will become too hard.
Recipe FAQs
Likely it's because of two reasons:
1. You didn't allow the dough to completely chill before baking.
2. The butter was too soft/warm before making the cookie dough.
No, for this recipe, margarine does not work. Margarine is imitation butter, so the flavor and the way it cooks will not result in the same end product.
It's best to store the cookies at room temperature, as storing them in the refrigerator will cause them to stale. If you want the cookies to last longer, freeze them on a parchment lined baking tray and once frozen, store in an airtight container for up to 1 month.
More Chocolate Cookie Recipes
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Hot Fudge Stuffed Chocolate Chip Cookies
Equipment
- heat safe bowl
- cookie scoop (1 tablespoon and 3 tablespoon)
- light colored baking sheet
- wire cooling rack
Ingredients
Hot Fudge
- 1 cup semi-sweet chocolate morsels
- ¼ cup room temperature unsalted butter cut into 1 tablespoon (14 gram) pieces
- ¾ cup heavy cream
Chocolate Chip Cookies
- 3 cups all purpose flour
- ¾ teaspoon baking soda
- ¾ teaspoon fine sea salt
- 1 cup (2 sticks) unsalted butter
- ¾ cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate morsels
- Maldon sea salt flakes for topping (optional)
Instructions
For Hot Fudge
- Place chocolate morsels and butter in a medium-sized heat-safe bowl. Heat heavy cream in the microwave on 100 percent power (high) for 1 - 2 minutes, until the heavy cream begins to steam and bubble but doesn’t boil over. Immediately, pour the heavy cream over the chocolate. Make sure all of the chocolate is submerged under the cream. Allow the mixture to sit, without stirring, for 3 minutes.
- Whisk until the mixture is smooth and fully blended. If there are still bits of chocolate or butter after stirring with the heavy cream for 60 - 90 seconds, heat the entire mixture in the microwave on 50 percent power (medium) for an additional 15 - 30 seconds, then stir until the correct consistency forms.
- Transfer chocolate to a shallow container, and press plastic wrap against the surface (to prevent a skin from forming on top). Place the chocolate in the fridge, and allow the mixture to cool until it’s firm enough to scoop, about 1 - 2 hours.
- Line a baking sheet with parchment paper. Scoop 1 tablespoon (17 grams) balls of hot fudge. Place in the freezer until completely firm, about 1 hour.
For Chocolate Chip Cookies
- Whisk flour, baking soda, and salt in a mixing bowl until combined.
- Beat butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment until light and fluffy, about 2 - 3 minutes.
- Add eggs and vanilla extract; mix until combined. Add the flour mixture one cup at a time; mix just until the flour is combined.
- Mix chocolate morsels into the dough by hand with a silicone spatula.
- Scoop 3 tablespoons (64 grams) of cookie dough. Roll frozen chocolate ball inside the middle of the dough. Allow stuffed dough balls to chill in the refrigerator for 30 minutes, until firm.
- Heat oven to 350°F (175°C).
- Place cookies onto a parchment lined light colored baking sheet spaced 5 inches (13 cm) apart. Bake on the upper and lower third oven racks, rotating halfway through baking, for 18 - 22 minutes until cookies are light golden brown and no longer soupy in the middle. Optionally, top with Maldon sea salt flakes. Allow to cool on the baking sheet for 10 minutes, then transfer to a wire cooling rack until cool to the touch.
- Store cookies in an airtight container at room temperature for up to 7 days.
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