Equipment
- 2 bowls
- 1 Whisk
- 1 saucepan
Ingredients
Fudge Filling
- 56 grams salted butter
- 85 grams chocolate chips, I use dark because I don't like it as sweet but milk would taste more "hot chocolatey"
- 2 packets powdered hot chocolate mix, I used Swiss Miss (don't add the marshmallows)
- 30 mL hot water
Chocolate Cookie Dough
- 227 grams salted butter, browned to 186
- 266 grams light brown sugar, lightly packed
- 2 large eggs
- 1 Tbsp vanilla bean paste
- 240 grams all-purpose flour, spooned and leveled
- 52 grams cocoa powder, I use dutch-processed
- 1 Tbsp baking powder
- marshmallow fluff for topping
Method
Hot Chocolate Fudge Filling
- In a small saucepan, heat the butter just until it's melted. Add the chocolate chips and stir on the lowest heat until the chocolate chips are melted.56 grams salted butter, 85 grams chocolate chips I use dark because I don't like it as sweet but milk would taste more "hot chocolatey"
- Add the hot chocolate powder and water and whisk until it's smooth. Remove from the heat. If it separates at all, add another tablespoon of water and stir aggressively.2 packets powdered hot chocolate mix I used Swiss Miss (don't add the marshmallows), 30 mL hot water
- Allow the mixture to cool (I put the pot in the fridge, you can also empty into something shallow and wide to cool quicker).
- Once the mixture is chilled and more firm, either use a tsp or a piping bag to make little rounds. I piped little discs onto a cookie sheet and then freeze them until they're hard.
Chocolate Cookie Dough
- In a small pot, over medium heat, cook the butter for 5-10 minutes, stirring intermittently until it begins to bubble and foam.
- Then stir continuously until you see the milk solids browning and settling on the bottom. Pour the butter into a bowl and allow it cool for a few minutes. If measured now, 227 grams of butter should now measure 186 grams.227 grams salted butter browned to 186
- Pour the butter into a large bowl and allow the butter to cool for a few minutes before using. Add the sugar and whisk until they're well combined.266 grams light brown sugar lightly packed
- Add the eggs and vanilla and whisk aggressively until the mixture is smooth and lightens in color.2 large eggs, 1 Tbsp vanilla bean paste
- Fold in the flour, cocoa powder and baking powder (I like to sift my cocoa because sometimes it's clumpy) just until the last streak of flour is combined.240 grams all-purpose flour spooned and leveled, 52 grams cocoa powder I use dutch-processed, 1 Tbsp baking powder
- If the dough is too soft, chill it until it's scoop-able. Scoop 16 2-ounce cookies and roll into cookie dough balls.
- Press the center of the cookie dough down to create a hole for the fudge filling. Once the fudge filling is frozen, pop them off the parchment sheet (work quickly or they get sticky quick - I only do half a time and freeze again).
- Place 2 of the fudge discs in the center hole of the cookie and wrap the cookie around it but don't close it on top, leave another hole for the marshmallow fluff (see photos).
- Spread marshmallow fluff into the hole on top of the cookie and then chill the cookie dough balls again. I do about 15-30 minutes in the freezer while the oven preheats.marshmallow fluff for topping
- Preheat oven to 350F/177C (I do 325F (163C) convection because my oven is overly hot on the bottom).
- Place the cookies at least two inches apart on a cookie sheet and bake for 8 minutes. Remove from the oven, tap the tray on the counter and use a biscuit cutter or cup to scoot the cookies around making them round again. Return to the oven for another 4ish minutes.
- Remove from the oven, give it another quick tap on the counter & scoot them around again so they’re perfectly round. The cookies should be puffed up, the edges set and when you tap it on the counter again, it should deflate slightly.
Notes
- *You could also just make this as one dough if you prefer. Just reserve 30 grams (1/4 cup) of flour and the cocoa powder. Split the dough in half, about 16 ounces to each half. Then add the remaining 30 grams (1/4 cup) of flour to one half and the cocoa powder to the other half.
- store in the fridge airtight for a few days or freeze for a few weeks.
Nutrition
Calories: 395kcalCarbohydrates: 42gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 90mgSodium: 239mgPotassium: 101mgFiber: 1gSugar: 25gVitamin A: 776IUVitamin C: 0.1mgCalcium: 99mgIron: 1mg