Happiest Friday you guys. Today is a great day because – we have chocolate cookies! Potentially the very best cookies I will ever share with you. And I promise, this is not an exaggeration. I actually surprised myself at how great they turned out. So I of course, have many, many words to say about them. Jumping right into the inspiration… Look, there’s a lot happening in the world right now. It’s challenging for just about everyone. And It’s not that cookies can solve all the problems of the world, but they can make things feel better. Ah, the power of a delicious cookie! So my goal today is to share a recipe that will make you all smile. Enter these cookies. I drew inspiration from a cookie I shared way, way back during the very first year of HBH. They’re called hot fudge ice cream sundae cookies. Honestly? I’m not sure how well that recipe actually works…so maybe don’t try to bake them. But I took the idea of hot fudge on a cookie and applied it to these cookies you see here. And you guys? They are heaven.
Here is the thing, recipe testing…it can take time.
These cookies? They took some serious time, but you know? I got them just right and I’ve never been so excited to share a cookie with you guys. The recipe changed over the course of three days of testing. But I was able to use my creativity, and make these cookies truly worthy of the title “the best”. Am I being slightly dramatic, sure, but these really aren’t your ordinary cookies, they really are The Best. And an added bonus was that in the process, I found the perfect Father’s Day dessert that I know my dad will love.
Here are all the details you need to know.
Start with the chocolate fudge sauce. This is a simple mix of cocoa powder, sugar, milk, and semisweet chocolate chips. Melt everything together on the stove or in the microwave. Once melted, add a touch of butter for richness, and a splash of vanilla for the best flavor. Simple, but so darn good. This sauce is rich, creamy, and perfectly sweet. The sauce needs some time in the freezer, so freeze for thirty minutes, until firm. Once firm, roll the fudge sauce into balls and freeze another thirty minutes or until you’re ready to bake the cookies. The fudge balls need to be frozen. There’s no dancing around this step. I know it’s a little annoying to have to plan out your cookie making, but I’m highly recommending you start the fudge sauce process the day before. Or at least the morning you plan to bake the cookies. It’s a very EASY process, but chilling requires time. Just try and plan for that best you can.
Onto the cookies. Gather your ingredients. You’ll need the basics…butter, sugar, flour, etc. Simple, nothing fancy, but all good. Next, in a stand mixer, beat, mix, stir, bake, wack that pan on the counter, bake again, wack again, eat warm…ENJOY! That was the quick version, here are the nitty, gritty details… The dough needs to be rolled into big two tablespoon-size balls, then add that frozen fudge ball to the center. Then add another tablespoon size cookie dough ball over top. So yes, two tablespoons of cookie dough, plus one tablespoon of fudge sauce, plus one more tablespoon of cookie dough. G.I.A.N.T C.O.O.K.I.E.S.
Final step…
A sprinkle of espresso salt, better known as flaky sea salt mixed with instant espresso (or coffee) powder. This might sound odd, but please trust me, this is one of the keys to creating the very best cookie. The coffee highlights the flavors within the chocolate. You don’t realize it’s even there, but it’s what makes the cookie extra special. And the salt? Well, that just seals the deal and creates a cookie that’s almost impossible to stop eating. That and the hot fudge sauce melting out of each cookie. Oh, that fudge sauce, it’s just so good. So delicious. So perfect.
The key to success…
…make sure to seal the fudge sauce inside the cookie dough before baking. It’s easy to do, but make sure there are no cracks or some of the fudge sauce may leak out. …tap that baking sheet on your counter midway through baking, then return to the oven. When the cookies have completely finished baking, remove them from the oven and tap the baking sheet once more. You guys, this step is KEY. It will ensure you have the least cakey chocolate chip cookie. Instead, you’ll get a cookie with crisp edges and a gooey center. Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out. I used this same method for my pumpkin cookies. And I now do it every time I bake any cookies…because it works. I learned this tip from the New York Times and you need it too. So with that, let’s all agree that this weekend’s baking project should be giant salted espresso hot fudge cookies. Nothing not to love about these sweet, flaky, hot fudge cookies. Enjoy them warm…with a side of ice cream…maybe add a cherry and make a little sundae situation. Or let them cool a little on a cooling rack and make an ice cream sandwich. Or…simply eat them hot, right out of the oven, with a little extra espresso salt on top. The Best! Enjoy everyone and see you tomorrow for a very fun Cocktail Saturday.
Looking for other cookie ideas? Here are some summertime favorites… Crinkle Top Chocolate Peanut Butter Skillet Blondies Brown Sugar Oatmeal Cookie, Cookie Dough Ice Cream Sandwiches Salted Pretzel Nutella Cookie Ice Cream Sandwiches Lastly, if you make giant salted espresso hot fudge cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
