Ingredients
- 1¾ cups all-purpose flour (232g)
- ½ cup unsweetened cocoa powder (50g)
- 1 (3.4 oz) box instant chocolate fudge pudding mix (110g), unprepared
- 2 tablespoons powdered milk (10g)
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup granulated sugar (220g)
- ½ cup salted butter, softened (113g)
- 1 large egg, room temperature
- 1 additional large egg yolk, room temperature
- 2 ounces whole milk, room temperature
- 1½ teaspoons pure vanilla extract
- ½ cup hot fudge sauce (unheated)
- Powdered sugar, for dusting
Instructions
- Preheat oven to 350°F and line a large baking sheet with parchment paper. If using a smaller baking sheet, plan for two batches.
- In a medium bowl, whisk together flour, cocoa powder, pudding mix, powdered milk, salt, and baking soda. Set aside.
- In a large bowl or stand mixer, cream together the sugar and softened butter for 1 minute.
- Add the egg and mix until combined. Then add the egg yolk, milk, and vanilla extract. Mix until just combined.
- Gradually add the dry ingredients to the wet, mixing until fully incorporated.
- Scoop dough into 16 equal (2-ounce) portions using a #24 cookie scoop. Flatten each portion slightly and shape into a shallow bowl.
- Place a heaping teaspoon of hot fudge sauce in the center of each dough bowl. Carefully fold and seal the dough around the fudge, rolling it into a smooth ball.
- Place cookie dough balls seam side down on the baking sheet, spaced at least 2 inches apart.
- Bake for 8–10 minutes until edges are set and tops appear matte. Cookies will look slightly underdone.
- Cool on the baking sheet for 15 minutes before transferring to a wire rack. Dust with powdered sugar while still warm. Serve as is or with vanilla ice cream.
Notes
- Do not heat the hot fudge sauce before stuffing—it needs to be thick to stay in place during baking.
- Cookies will appear underbaked out of the oven but will firm up as they cool.
- Dust with powdered sugar while warm for a pretty finish.
- To make larger cookies (4 oz), increase fudge to 1 tablespoon and extend bake time to 10–12 minutes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
