Description
Delicious homemade fudge rounds featuring soft cocoa cookies filled with a rich chocolate buttercream and drizzled with smooth milk chocolate. Perfect for satisfying your sweet tooth with a fudgy, chewy texture.
Ingredients
Scale
For the cookies:
- 10 tablespoons unsalted butter, at cool room temperature
- 3/4 cup granulated sugar
- 1 large egg, at cool room temperature
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 6 tablespoons unsweetened natural cocoa powder
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
For the chocolate drizzle:
- 1/2 cup milk chocolate chips
- 1 teaspoon vegetable oil
For the filling:
- 1 stick unsalted butter, at cool room temperature
- 2 tablespoons unsweetened natural cocoa powder, sifted
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons warm water (about 100°F)
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and line two baking sheets with parchment paper to ensure the cookies don’t stick and bake evenly.
- Make the Cookie Dough: In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed for 2 to 3 minutes until light and fluffy. Add the egg, corn syrup, and vanilla extract and mix until combined, scraping down the sides as needed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and fine sea salt. Gradually add this dry mixture to the wet ingredients with the mixer on low speed, mixing until just combined. The dough will be soft and slightly sticky.
- Shape and Bake Cookies: Using a 1 ½-tablespoon spring-loaded scoop, drop dough balls onto the prepared baking sheets. Bake in the oven for about 9 minutes until the cookies are slightly puffed and edges are set. Let cookies cool on the baking sheets briefly before transferring to cooling racks to cool completely. They will flatten as they cool.
- Prepare the Chocolate Drizzle: Microwave milk chocolate chips and vegetable oil in a microwave-safe bowl, stirring every 15 seconds until smooth and glossy. Drizzle or pipe the melted chocolate over the cooled cookies. Place the cookies in the refrigerator for at least 30 minutes to allow the chocolate to set.
- Make the Filling: Beat unsalted butter in a stand mixer on medium speed until smooth. Add sifted cocoa powder and powdered sugar, and beat until the mixture is light and fluffy, about 3 minutes. Add warm water and vanilla extract, then beat on medium-high speed for another 2 minutes until fluffy and light.
- Assemble Fudge Rounds: Pipe or spread the chocolate filling on the flat side of half the cookies. Gently press the remaining cookies on top to create sandwich cookies.
- Serve or Store: Serve immediately or store cookies in an airtight container at room temperature for up to 1 day, in the refrigerator for up to 5 days, or frozen for up to 1 month. Serving chilled enhances the fudgy texture.
Notes
- Corn syrup is essential for preventing sugar recrystallization, ensuring a soft, chewy texture. If unavailable, golden syrup can be used as a substitute.
- Make sure the butter is at cool room temperature to ensure proper creaming and texture in the dough and filling.
- Use a spring-loaded scoop for uniform cookie sizes, which helps them bake evenly.
- Allow cookies to cool completely before adding chocolate drizzle and filling to prevent melting and running.
- For a richer chocolate flavor, use high-quality unsweetened cocoa powder and milk chocolate chips.
- To keep the filling light and fluffy, ensure the warm water is not too hot when mixing.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 80 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
