Fudge Filled Chocolate Chip Cookies Recipes

CHOCOLATE FUDGE COOKIES

Steps:

• Mix together flour and baking powder and set aside.
• Bring a pan of water to a boil and remove from heat. Combine chocolate and butter in a heat proof bowl and set over pan of water, stirring occasionally until melted.
• In a large bowl, whisk eggs with salt , then whisk in both sugars. Whisk in chocolate mixture, then rum.
• Stir in flour to form a soft dough. Scrape dough onto a piece of plastic wrap and wrap tightly. Chill 2 hours.
• Set racks in upper and lower thirds of the oven and preheat to 350 degrees. Flour your hands and rool the chilled dough into 2-teaspoon balls. They don't have to be too neat. Roll each ball in confectioners' sugar. Arrange well apart on prepared pans and bake about 12 minutes. cool pans on a rack before removing cookies from pan

CHOCOLATE FUDGE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, granulated sugar and brown sugar until fully combined. Add the eggs and mix to combine. Add the flour, cocoa powder, baking soda and salt and mix. Add the pecans and both chocolate chips; mix until just combined.
• Drop heaping tablespoons of dough onto the baking sheets. Bake, rotating the sheets once halfway through, until the cookies are set, about 12 minutes. Transfer to a rack to cool. Repeat with the remaining dough.

FUDGE-STUFFED CHOCOLATE CHIP COOKIES

Steps:

• Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
• Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
• Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
• Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
• Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
• Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
• Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

CHOCOLATE FUDGE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, stir together the cake mix, eggs and oil until well blended. Fold in the chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart on the cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

CHOCOLATE FUDGE FILLING

Steps:

• Place chocolate chips, sugar, and salt in a medium bowl; set aside. Heat evaporated milk in a small saucepan over medium-high heat until it just comes to a simmer. Remove from heat and pour over chocolate mixture; let stand until chocolate melts, about 5 minutes. Add vanilla, whisk until filling is smooth and well combined.
• Transfer chocolate filling to refrigerator; let chill until slightly firm, but still spreadable, about 2 hours.