Homemade Fudge Rounds Better (Print Version)
# Ingredients:
→ Cookie Dough
01 -
142 grams unsalted butter, at cool room temperature
02 -
150 grams granulated sugar
03 -
1 large egg, at cool room temperature
04 -
1 tablespoon light corn syrup
05 -
1 teaspoon vanilla extract
06 -
159 grams all-purpose flour
07 -
32 grams unsweetened natural cocoa powder
08 -
1 teaspoon cornstarch
09 -
1/2 teaspoon baking soda
10 -
1/4 teaspoon fine salt
→ Chocolate Drizzle
11 -
85 grams milk chocolate chips
12 -
1 teaspoon vegetable oil
→ Filling
13 -
113 grams unsalted butter, at cool room temperature
14 -
11 grams unsweetened natural cocoa powder, sifted
15 -
188 grams powdered sugar, sifted
16 -
2 tablespoons warm water (about 38°C)
17 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Preheat oven to 175°C. Line two baking sheets with parchment paper.
02 -
In a stand mixer using the paddle attachment, beat unsalted butter and granulated sugar on medium-high, scraping the bowl occasionally, until light and fluffy, about 2 to 3 minutes. Add the egg, corn syrup, and vanilla; blend until incorporated.
03 -
In a separate bowl, whisk together all-purpose flour, cocoa powder, cornstarch, baking soda, and salt.
04 -
Gradually add dry ingredients to the wet mixture with mixer on low speed. Mix until just combined into a soft, slightly sticky dough.
05 -
Using a 22 mL (1 ½-tablespoon) spring-loaded scoop, drop dough balls onto prepared baking sheets. Bake for 8 to 9 minutes, until cookies are slightly puffed and edges are set.
06 -
Remove baking sheets to cooling racks. After several minutes, transfer cookies off trays to cool completely. Cookies will flatten as they cool.
07 -
In a microwave-safe bowl, heat milk chocolate chips and vegetable oil in 15-second intervals, stirring after each, until smooth. Drizzle or pipe chocolate over each cookie. Refrigerate for at least 30 minutes until set.
08 -
In a cleaned stand mixer bowl with paddle attachment, beat unsalted butter on medium until smooth. Add sifted cocoa powder and powdered sugar; beat until very light and fluffy, about 3 minutes, scraping bowl as needed. Add warm water and vanilla extract; continue beating on medium-high for 2 minutes until aerated.
09 -
Pipe or spread filling onto the underside of half of the cookies. Gently press a remaining cookie on top to form sandwiches.
10 -
Serve immediately or store assembled Fudge Rounds in an airtight container at room temperature for 1 day, refrigerated for up to 5 days, or frozen for up to 1 month. Serve chilled for a fudgier texture.
# Notes:
01 -
Light corn syrup inhibits sugar crystallization, providing the cookies with a soft, chewy texture. Golden syrup may be substituted if corn syrup is unavailable.