Fudge filled Chocolate Cookies
I saw these absolutely delicious Fudge filled chocolate cookies on Half baked harvest’s instagram and I HAD to make them. It didn’t turn out right in my first go. I’m not sure why because I managed to follow through all of the instructions but it seemed like I was at faults with the dough. In the second round, I went to my go to New York Times cookie recipe which I swear is my go to recipe and mixed the two and it resulted in some crazy explosions of #Yumtimes in my mouth.
The version I’m posting here is heavily tweaked. I ended up making around 8 cookies out of this batch.
For the Chocolate fudge:
70 g whole milk
1/2 bar of 100 gram of Amul Dark Chocolate chopped
1 tablespoons salted butter, cubed
1/2 teaspoon vanilla extract
In a bowl put all ingredients together and melt in the microwave for 3 minutes until smooth. I don’t have a microwave so I did it in a sauce pan in medium heat till the sauce was thick. It took around 4-5 minutes.
Transfer to a glass container. Freeze for 2 hours.
Now remove the fudge out of a ice cream scooper and form it into tablespoon sized balls.
Put the fudge balls back into the freezer for another 2 hours or overnight.
For the Cookies (makes 8):
200 grams all-purpose flour ½ teaspoon baking soda ¾ teaspoon salt 100 grams salted butter melted 100 grams regular sugar 60 grams dark brown sugar 1 egg 1/2 teaspoons pure vanilla extract
Frozen chocolate fudge balls
Take a medium bowl, with a electric beater, beat the butter and the sugar till it is cream.y This takes around 3 minutes. Now add the egg and the vanilla and beat for another 3 minutes.
In another bowl, pour in the flour and baking soda and wisk.
Add the flour bowl into the egg mixture and use a ladle or spoon and mix.
Put the dough in the fridge for 30 minutes.
Now take the dough out of the fridge and small balls out of them. Now press down on them till they become a flat circle. Take another and repeat. Put your chilled chocolate fudge in the middle of the two flat circles and roll it with both of your hands into a dough. Repeat this step for all cookie balls.
Put all of the cookie balls into the freezer for 15 minutes.
Heat the oven to 180 degrees.
Now put parchment paper, silver foil on top of your pan and place four balls at an equal distant apart on the pan.
Place the chilled dough in the oven and bake 10 minutes, until the cookies are puffed slightly in the center.
Lift the baking sheet and let it drop down against the oven rack, so the edges of the cookies set and the inside falls back down. Or you can remove them from the oven and bang them against the kitchen counter.
After the cookies puff up again, 2 to 3 minutes later, repeat lifting and dropping the pan. Repeat a few more times, every 3 minutes, to create ridges around the edge of the cookie. Bake 16 to 18 minutes total, until the cookies have spread out, and the edges are golden brown, but the centers are much lighter and not fully cooked.
Transfer the baking sheet to a wire rack; let cool before removing the cookies from the pan.
Repeat with remaining cookies, using the first sheet pan for the second batch of cookies.