Homemade Fudge Rounds
User Reviews
4.9
Homemade Fudge Rounds
Description
Homemade Fudge Rounds combine cocoa powder and butter into a tender yet chewy cookie base, enhanced by light corn syrup which prevents sugar crystallization and helps maintain softness. The dough is prepared by creaming butter and sugar, then gradually mixing in dry cocoa and flour ingredients including cornstarch and baking soda for structure and texture. Baking briefly at 350°F results in cookies with soft centers and set edges. After cooling, a rich buttercream cocoa filling is sandwiched between pairs, and a milk chocolate drizzle is warmed with oil and drizzled over to add smooth sweetness and shine.
The cocoa buttercream filling uses butter, sifted cocoa powder, powdered sugar, warm water, and vanilla to create a creamy contrast to the chewy cookie. The milk chocolate drizzle, combined with vegetable oil, melts smoothly for decoration and subtle additional chocolate flavor. This layered treat balances fudgy, creamy, and sweet textures.
These cookies hold well for sharing or gifting, but are best enjoyed shortly after assembly to keep the fudgy texture intact.
To maintain the fudgy texture, the recipe suggests using corn syrup or golden syrup to avoid sugar recrystallization during cooling. This key step ensures the chewy, soft consistency distinguishes these from regular chocolate cookies.
Ingredients
For the cookies:
- 10 tablespoons unsalted butter at cool room temperature, 142 grams
- 3/4 cup granulated sugar 150 grams
- 1 egg at cool room temperature, large
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour 159 grams
- 6 tablespoons unsweetened natural cocoa powder 32 grams
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt fine
For the chocolate drizzle:
- 1/2 cup milk chocolate chips 85 grams
- 1 teaspoon vegetable oil
For the filling:
- 1 unsalted butter at cool room temperature, stick, 113 grams
- 2 tablespoons unsweetened natural cocoa powder sifted, 11 grams
- 1 1/2 cups powdered sugar sifted, 188 grams
- 2 tablespoons water warm, about 100°F
- 1/2 teaspoon vanilla
Instructions
Make the cookies:
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed, scraping down the sides of the bowl a couple times, until light and fluffy, about 2 to 3 minutes. Beat in the egg, corn syrup, and vanilla. Scrape down the bowl.
- In a medium bowl, whisk together the flour, cocoa, cornstarch, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients. Beat on low until combined. The dough will be soft and slightly sticky.
- Using a 1 ½-tablespoon spring-loaded scoop, drop balls of dough on baking sheets and bake until the cookies are slightly puffed up and the edges are set, about 8 to 9 minutes. Remove baking sheets to cooling racks and remove cookies after a few minutes to continue cooling. Cookies will flatten as they cool.
Decorate the cookies:
- For the chocolate drizzle, microwave milk chocolate chips and vegetable oil in a microwave-safe bowl, stirring every 15 seconds until smooth. Drizzle or pipe on top of each cookie. Refrigerate until chocolate is set, at least a half hour.
Make the filling:
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sifted cocoa powder and powdered sugar and beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add in the warm water and vanilla, and beat on medium-high speed for about 2 minutes or until light and fluffy.
- Pipe or spread filling on the flat side of half of the cookies. Gently press another cookie on top of the filling.
- Serve or store assembled Fudge Rounds in an airtight container at room temperature for up to 1 day, in the fridge for up to 5 days, or freeze for up to 1 month. The colder the Fudge Rounds are when serving, the more fudgy they’ll be!
Notes
- Corn syrup is important for keeping the cookie texture soft and fudgy by preventing sugar recrystallization; golden syrup can be substituted if needed.
User Reviews
Overall Rating
4.9
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