Hot Fudge Stuffed Chocolate Chip Cookies
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.
Servings: 22 cookies
Calories: 400kcal
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 softened to room temperature
- 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.
Notes
Freezer Storage: Store already baked cookies in an airtight container the freezer for up to 1 month or store cookie dough balls for 2 months.
Don’t let the butter get too soft before making the cookie dough or the cookies will flatten too much when baking in the oven.
If you're using a dark colored metal baking pan, you'll need to reduce the cooking time.
Don't overbake the cookies (they should only be lightly golden brown) or they will become too hard.
Nutrition
Serving: 1cookie | Calories: 400kcal | Carbohydrates: 43g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 56mg | Sodium: 132mg | Potassium: 189mg | Fiber: 2g | Sugar: 26g | Vitamin A: 489IU | Vitamin C: 0.05mg | Calcium: 37mg | Iron: 3mg
