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Fudge-Stuffed Chocolate Chip Cookies
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
165 minutes
Decadent fudge-filled chocolate chip cookies.
Ingredients:
  • 0.5 cup hot fudge topping
  • 1 tablespoon hot fudge topping
  • 2.5 cups all-purpose flour, plus more for dusting
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, softened
  • 0.75 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 (12 ounce) package semisweet chocolate chips
Instructions:
  • Prepare a small, rimmed baking sheet by lining it with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, divide the hot fudge into 18 balls and arrange them on the baking sheet. Freeze the balls uncovered until they are firm, which will take at least 30 minutes but can be left for up to 12 hours.
  • In a small bowl, whisk flour, baking soda, and salt together.
  • In a stand mixer with a paddle attachment, cream butter, white sugar, and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Slowly incorporate flour mixture, and fold in chocolate chips.
  • Chill cookie dough wrapped in plastic until firm, for at least 30 minutes or up to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare 3 large, rimmed baking sheets with parchment paper.
  • With a cookie scoop, portion out 1 scoop of chilled cookie dough. Place in a floured hand and create a cavity with a thumb. Add 1 frozen fudge ball in the center. Top with another scoop of dough, sealing and rolling to wrap around the fudge ball.
  • Spoon dough onto a lined baking sheet with enough space between each fudge ball, repeating the process until all dough is used (6 fudge balls per baking sheet).
  • Chill in the refrigerator, uncovered, until solid, for at least 30 minutes, or up to 12 hours.
  • Place one baking sheet in the preheated oven and bake until golden brown, about 14 to 16 minutes. Allow the cookies to cool on the baking sheet for 5 minutes. Serve warm or move the cookies to a wire rack to cool completely, approximately 30 more minutes. Repeat the process with the remaining stuffed cookie dough balls.

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