Description
Indulgent chocolate cookies from Italian grandmothers bring rich cocoa magic to your kitchen. Crisp edges and tender centers promise delightful moments of pure chocolate pleasure you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 ½ cups all-purpose flour
- ⅔ cup unsweetened Dutch cocoa powder
- 12 tablespoons (170 grams) unsalted butter, at cool room temperature
- 1 cup Domino® Light Brown Sugar, packed
- ¼ cup Domino® Granulated Sugar
Eggs and Flavoring:
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
- ½ cup hot fudge topping
Leavening and Seasoning:
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Chocolate Syrup:
- 1/8 cup unsweetened Dutch cocoa powder
- 4 tablespoons water
- 3 tablespoons Domino® Granulated Sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Topping:
- ¾ cup desiccated coconut, for sprinkling
Instructions
- Prepare the fudge filling by carefully spooning dollops of hot fudge onto a parchment-lined tray, then transfer to the freezer to solidify completely.
- In a spacious mixing vessel, whip unsalted butter with light brown and granulated sugars until the mixture becomes airy and pale, creating a smooth base.
- Incorporate the egg, additional egg yolk, and vanilla extract, blending thoroughly to ensure a uniform consistency.
- Gradually fold in the dry ingredients – all-purpose flour, cocoa powder, sea salt, baking soda, and baking powder – mixing until just incorporated without overmixing.
- Refrigerate the dough for half an hour to allow the ingredients to meld and the mixture to firm up.
- After chilling, gently roll the dough into small, uniform spheres and delicately flatten each into a thin disc.
- Extract the frozen fudge rounds and place one centrally between two dough discs, carefully sealing the edges to create a completely enclosed pocket.
- Return the filled dough balls to the refrigerator for an additional hour to enhance structural integrity.
- Craft a rich chocolate syrup by whisking cocoa powder, granulated sugar, water, vanilla extract, and sea salt in a small saucepan, simmering until the mixture thickens and develops a glossy texture.
- Heat the oven to 350°F (175°C), preparing a parchment-lined baking sheet.
- Arrange the chilled, stuffed dough balls with ample spacing to prevent merging during baking.
- Bake for 10-12 minutes, watching for set edges and a slightly crackled surface.
- Once slightly cooled, immerse each cookie into the prepared chocolate syrup, ensuring complete coverage.
- Sprinkle desiccated coconut over the syrup-coated cookies, allowing them to set and develop a delightful texture before serving.
Notes
- Freezing the fudge helps create a molten center that stays perfectly gooey inside each cookie.
- Chilling the dough twice ensures maximum flavor development and prevents spreading during baking.
- Dipping warm cookies in rich chocolate syrup adds an extra layer of decadent indulgence that makes these treats absolutely irresistible.
- Prep Time: 1 hour 30 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 170
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg