Description
Grandma’s secret chocolate cookies merge rich cocoa with nostalgic family memories. Crisp edges and gooey centers invite warm connections between generations sharing sweet moments together.
Ingredients
Scale
- 12 tbsps (170 grams) unsalted butter, at cool room temperature
- 1 ½ cups all-purpose flour
- ⅔ cup unsweetened Dutch cocoa powder
- 1 cup Domino® Light Brown Sugar, packed
- ¼ cup Domino® Granulated Sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsps vanilla extract
- ½ cup hot fudge topping
- 1 tsp fine sea salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1/8 cup unsweetened Dutch cocoa powder
- 4 tbsps water
- 3 tbsps Domino® Granulated Sugar
- 1 tsp vanilla extract
- ¼ tsp sea salt
- ¾ cup desiccated coconut, for sprinkling
Instructions
- Fudge Preparation: Create small dollops of hot fudge on a parchment-lined tray, then freeze until completely solid.
- Dough Mixing: Cream unsalted butter with light brown and granulated sugars until light and fluffy, developing a smooth foundational mixture.
- Wet Ingredient Integration: Blend egg, additional egg yolk, and vanilla extract thoroughly into the sugar-butter base, ensuring complete incorporation.
- Dry Ingredient Fusion: Gently fold in all-purpose flour, cocoa powder, sea salt, baking soda, and baking powder, mixing minimally to maintain dough integrity.
- Dough Conditioning: Chill the dough for 30 minutes, allowing flavors to meld and texture to stabilize.
- Cookie Formation: Roll chilled dough into uniform spheres, flattening each into thin discs with strategic precision.
- Filling and Sealing: Position frozen fudge rounds between dough discs, meticulously sealing edges to create fully enclosed pockets.
- Syrup Creation: Whisk cocoa powder, granulated sugar, water, vanilla extract, and sea salt in a saucepan, simmering until the mixture transforms into a glossy, thickened chocolate syrup.
- Baking Preparation: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Baking Process: Arrange chilled, filled dough balls with adequate spacing, then bake for 10-12 minutes until edges set and surface develops a delicate crackle.
- Final Embellishment: Immerse slightly cooled cookies into prepared chocolate syrup, ensuring complete coverage, then generously dust with desiccated coconut.
Notes
- Freeze Fudge Precisely: Ensure hot fudge dollops are completely solid before using to prevent leakage during cookie assembly.
- Blend Butter Strategically: Whip butter and sugars until ultra-light and pale for optimal cookie texture and consistent crumb structure.
- Chill Dough Effectively: Refrigeration helps ingredients meld, prevents excessive spreading, and enhances flavor complexity during baking.
- Handle Syrup Carefully: Simmer chocolate syrup until glossy and thick, stirring constantly to prevent burning and achieve perfect coating consistency.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 150
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg