I am stoked right now. Absolutely, totally, 100% over the moon because today we are talking chocolate chip cookies. And not just any chocolate chip cookies – these are my absolute favorite chocolate chip cookies (my “perfect chocolate chip cookie recipe”) and they are stuffed with hot fudge sauce. Here, let me help you pick your jaw up off the floor. Also, a little something different today, I’m going to walk you through the process of making these insane cookies. Insane in the sense that they will blow your mind they are so tasty. Not insane in the labor intensive department because honest to goodness they are sooo easy guys. Promise. As you can see from my pretty little collage here, There is a four-step process that happens between making the dough and actually putting the cookies in the oven. Well, five actually but that’s only because it’s really important to chill the dough for at least an hour before you roll the cookies. If that sounds crazy to you and you’re tempted not to skip it, DON’T. The chilling is important and SO WORTH IT. Can’t emphasize that enough. So you make the dough – seriously about 8 minutes, the recipe is so simple – and then you stick the dough (covered tightly!) in the fridge, and you make yourself some hot fudge drops and stick those in the freezer. The making of the hot fudge drops literally involves using a greased teaspoon to scoop some hot fudge out of a jar you bought at the store for $2. Or if you’re a super-person, it might even be your own homemade hot fudge sauce, in which case youaremyhero. the end. But after that hour of dough chilling that just flew by because you did a load of laundry in the meantime (oh my gosh laundry, I really kind of hate you ps.) you’re going to take your dough out of the fridge (and uncover it of course) and roll the dough into large balls. About 14 of them actually. They are big cookies – more to love. Next, use your sticky little fingers to break a dough ball in half, place a frozen fudge drop in the middle of one half, top it with the second half, and roll the whole thing back into a ball so the fudge gets trapped in the middle. Ta-da! Repeat with remaining cookie dough, then bake. And aren’t they just gorgeous?? I just can’t say no to a perfectly soft, chewy, hot fudge stuffed chocolate chip cookie. I just can’t.
What people are saying about these Hot Fudge Chocolate Chip Cookies
“OMG!! These are dangerously delicious! I shared with some friends, and they said, “OMG!”, too! Thank you so much for sharing this recipe!” – Nicci “Made these for a party, and they were gone within seconds. One friend even commented, “This is the kind of cookie that changes a man.” Couldn’t quit laughing at that comment. I did just a few things differently- I couldn’t get the hang of just halfing the ball of dough, putting the hot fudge between it, and sealing the edges like pictured above. Instead, I halfed the balls of dough, flattened them out a little bit into a small pancake, put the hot fudge in, and sealed the edges that way. My cookies also weren’t as flat and gorgeous as the ones pictured, but it did not matter to those eating them all up apparently! The recipe only made about 12 cookies for me, but they were pretty big. Very rich and delicious cookie- have a cup of milk handy!” – Hannah “OMG, Tiffany. My 12-year-old niece picked this recipe as 1 of 2 from my Pinterest boards she wanted to bake with me for her birthday baking day (what she wanted instead of a gift) from auntie. We put a few personal touches on them by using a coconut flavored hot fudge and using coconut cream pudding mix instead of vanilla, and they are UNBELIEVABLE – the best cookies I’ve ever made, and I’m no novice. Thanks for the recipe & inspiration! <3” – Stephanie “I tried these today for my latest care package to my daughter in law who is on a military deployment. Oh my, they’re wonderful! Hope they travel well. Just a word of warning…don’t try this with caramel sauce. I thought it would be delicious if it worked. They turned into a big pan of gooey mess in the oven. It was a delicious mess, but not something you could actually serve to someone else. My feelings are not hurt about having to eat my mistake.” – Tammi Recipe adapted from Averie Cooks
