Description
Homemade Fudge Rounds are soft, fudgy sandwich cookies made with rich cocoa-flavored biscuits and a creamy chocolate filling. These delightful treats feature a chocolate drizzle on top, making them perfect for chocolate lovers craving a chewy, melt-in-your-mouth cookie experience.
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 (113 grams) 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 your oven to 350°F and line two baking sheets with parchment paper to prevent sticking and allow even baking.
- Make Cookie Dough: In a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the egg, corn syrup, and vanilla extract, mixing well and scraping down the bowl.
- Incorporate Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and sea salt. Gradually add this dry mixture to the wet ingredients on low speed, mixing until just combined into a soft and slightly sticky dough.
- Shape and Bake Cookies: Using a 1 ½-tablespoon spring-loaded scoop, place dough balls onto prepared baking sheets. Bake for 9 minutes until cookies are slightly puffed and edges set. Transfer baking sheets to cooling racks and remove cookies after a few minutes to finish cooling flat.
- Prepare Chocolate Drizzle: Microwave the milk chocolate chips with vegetable oil in short 15-second intervals, stirring until smooth. Drizzle or pipe the melted chocolate onto each cooled cookie. Refrigerate for at least 30 minutes to set the chocolate.
- Make Filling: Beat unsalted butter on medium speed until smooth. Add sifted cocoa powder and powdered sugar, beating until light and fluffy, about 3 minutes. Mix in warm water and vanilla extract, beating on medium-high speed for 2 minutes to achieve a fluffy filling.
- Assemble Cookies: Pipe or spread the chocolate filling on the flat side of half the cookies, then gently press the remaining cookies on top to create sandwich cookies.
- Store and Serve: Store assembled fudge rounds in an airtight container at room temperature for up to 1 day, refrigerate up to 5 days, or freeze for up to 1 month. Serve chilled for a more fudgy texture.
Notes
- Use light corn syrup to prevent sugar crystallization and achieve a chewy, fudgy texture; golden syrup can be used as a substitute.
- Ensure all ingredients like butter and egg are at cool room temperature for better mixing and texture.
- Use a spring-loaded scoop for uniform cookie sizes to ensure even baking.
- Cooling cookies on a rack helps them flatten properly and cool evenly.
- Refrigerate the chocolate drizzle to quickly set and get a nice firm finish.
- Store cookies properly to maintain freshness and texture as they can become stale if left out too long.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 40 mg
