Effortless Fudge Rounds Better (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1/4 teaspoon fine salt
02 -
1/2 teaspoon baking soda
03 -
1 teaspoon cornstarch
04 -
32 grams unsweetened natural cocoa powder
05 -
159 grams all-purpose flour
06 -
1 teaspoon vanilla extract
07 -
1 tablespoon light corn syrup
08 -
1 large egg, at cool room temperature
09 -
150 grams granulated sugar
10 -
142 grams unsalted butter, at cool room temperature
→ Chocolate Drizzle
11 -
1 teaspoon vegetable oil
12 -
85 grams milk chocolate chips
→ Filling
13 -
1/2 teaspoon vanilla extract
14 -
2 tablespoons warm water (about 38°C)
15 -
188 grams powdered sugar, sifted
16 -
11 grams unsweetened natural cocoa powder, sifted
17 -
113 grams unsalted butter, at cool room temperature
# Instructions:
01 -
Dig in right away or stash the finished Fudge Rounds in a sealed container. They'll keep fine on your counter for a day, in the fridge for about five days, or frozen up to a month. Chilling them makes them extra fudgy.
02 -
Spread or pipe the filling onto the bottoms of half your cookies. Pop the rest on top to make sandwiches—gently press so they stick together.
03 -
Mix up unsalted butter in your (clean!) stand mixer bowl with the paddle until it's smooth. Toss in sifted cocoa and powdered sugar, then beat until it looks super fluffy—scrape as needed. Now pour in the warm water and vanilla, and beat a bit longer until it gets light and whipped.
04 -
Pop your chocolate chips and oil in a microwaveable bowl. Heat for 15 seconds at a time and stir each time, until silky. Drizzle or pipe it over every cookie, then chill them half an hour so the chocolate sets.
05 -
Move baking sheets onto racks to cool. After a few minutes, slide the cookies off so they can finish cooling on their own. Don’t worry if they flatten out—that’s what you want.
06 -
Scoop generous dough balls (about 1.5 tablespoons each) onto the sheets you prepped. Bake for 8 to 9 minutes—look for puffy middles and edges that are set.
07 -
Slowly mix the dry stuff into your wet bowl with the mixer running low. Mix until just combined—you want a soft, slightly sticky dough. Don’t overdo it.
08 -
Whisk together all your flour, cocoa, baking soda, cornstarch, and salt in a new bowl. Done.
09 -
Beat the butter and sugar with your stand mixer (use the paddle) on medium-high until light and fluffy—stop to scrape the bowl when you need. After a couple minutes, drop in the egg, corn syrup, and vanilla. Mix until everything’s together.
10 -
Set your oven to 175°C and get two baking sheets lined with parchment ready to go.
# Notes:
01 -
Light corn syrup keeps the texture soft and chewy because it stops sugars from getting gritty. If you don’t have it, golden syrup works too.