Giant Salted Hot Fudge Cookies with Coffee Salt

From: Half Baked Harvest

Each bite is slightly crisp on the edges with a warm center full of gooey melted fudge sauce...THE BEST!


Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 12 cookies

Ingredients

Fudge Sauce

• 1/4 cup unsweetened cocoa powder
• 2/3 cup whole milk
• 3/4 cups semi-sweet chocolate chips
• 5 ounces chopped dark chocolate or 3/4 cup additional chocolate chips (I use 70% dark)
• 2 tablespoons salted butter, cubed
• 1 teaspoon vanilla extract

Cookies

• 2 sticks (1 cup) salted butter, at room temperature
• 3/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour (+2 tablespoons, if needed, see note)
• 1 teaspoon baking soda
• 1 tablespoon flaky sea salt
• 1 tablespoon instant coffee powder (optional)

Instructions

• To make the chocolate fudge filling. In a medium bowl, melt together cocoa powder, milk, chocolate chips, dark chocolate, and butter in the microwave for 1-2 minutes, until smooth. Stir in the vanilla. Transfer to a glass container. Freeze 30 minutes, until firm.

• Roll the fudge sauce into scant tablespoon-size balls and place on a parchment-lined baking sheet. Freeze until firm, at least 30 minutes or overnight.

• To make the cookies. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour and baking soda. Remove 2 of the frozen fudge balls and cut them into 4 pieces. Fold chunks of fudge into dough, leaving streaks of fudge throughout.

• Roll the cookie dough into 2 tablespoon-size balls. Place 1 frozen fudge ball in the center of the dough, pushing down gently into the dough. Add 1 additional tablespoon size cookie dough ball on top, sealing the dough around the fudge. Place the balls 3 inches apart on the prepared baking sheet (don't bake more than 4 cookies per baking sheet).

• Mix the flaky salt and coffee. Sprinkle the salt mix over each cookie. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 3 times to flatten them down. Return to the oven and bake another 4-5 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt mix.

• Eat warm (with ice cream...highly recommended) or let cool and store in an airtight container for up to 4 days.

Recipe Notes

Sticky Dough: I use 2 1/4 cups flour when baking these cookies, but some find that the dough works better for them with an additional 2 tablespoons flour. If your cookie dough feels too sticky/wet to roll, add 2-3 tablespoons additional flour.

Freezing: cookies can be frozen for up to 3 months. Thaw, then add salt mix as directed.