Dangerously Gooey Fudge-Filled Cookies скачать в хорошем качестве

Dangerously Gooey Fudge-Filled Cookies

These rich and chewy fudge cookies are the ultimate indulgent treat! They're filled with a gooey fudge center and studded with chocolate chips for maximum chocolatey flavor. Recipe: https://sugarspunrun.com/fudge-cookies/ Ingredients Fudge Filling 1 cup semisweet chocolate chips (170g) ½ cup heavy cream (118ml) Cookie Dough 1 cup unsalted butter, softened (226g) 1 ¼ cup light brown sugar, firmly packed (250g) ½ cup granulated sugar (100g) 1 large egg + 1 large egg yolk, room temperature preferred 1 ½ teaspoons vanilla extract 2 ¼ cups all-purpose flour (265g) ½ cup natural cocoa powder (50g) 1 Tablespoon cornstarch 1 teaspoon baking powder ½ teaspoon baking soda ¾ teaspoon table salt 1 ½ cups semisweet chocolate chips (255g) Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below. Baking sheet (Affiliate Link): https://amzn.to/36AXRkO Mixing bowls (Affiliate Link): https://amzn.to/2C47vQx 1 ½ Tablespoon cookie scoop (Affiliate Link): https://amzn.to/2tPqpWI Instructions 00:00 Introduction Fudge Filling 00:19 Prepare the fudge filling first by placing chocolate chips in a heatproof bowl. Place cream in a small saucepan and heat until steaming, then immediately pour over chocolate chips. Cover and let sit for 5 minutes, then stir until chocolate is completely melted and mixture is smooth. 01:13 Place filling in refrigerator and allow to chill for 30 minutes. Meanwhile, begin preparing your cookie dough. Cookie Dough 01:21 In a large bowl use an electric mixer (or you may use a stand mixer with paddle attachment) to beat together butter and sugars until creamy and well-combined. 01:56 Add eggs and vanilla extract and stir well. 02:24 In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. 02:53 With mixer on low speed, gradually stir flour mixture into butter mixture until completely combined, then stir in chocolate chips. 03:54 Cover dough tightly with plastic wrap and place in refrigerator to chill. Assembly 04:05 Meanwhile, once ganache has mostly solidified, remove from refrigerator. Line a baking sheet with wax paper and drop ganache by 2 teaspoon-sized dollops onto prepared baking sheet. 04:43 Place baking sheet in freezer and allow ganache to freeze for at least 15 minutes. 04:52 Meanwhile, preheat oven to 350F (175C) and line a baking sheet with parchment paper. Set aside. 05:00 Once ganache has frozen enough to be manageable/easy to pick up, remove cookie dough from the fridge and scoop by heaping 1 ½ Tablespoon-sized scoop. Use your thumb to make an indent in the center then remove a ganache dollop from the freezer and insert it into the center of the cookie (you want the ganache to stay cold, so I work in batches and keep what I can in the freezer while I’m waiting for the first batch to cook). 05:23 Use your hands to cover the ganache dollop with the dough and roll the dough into a smooth ball. Place on baking sheet and repeat with remaining dough, spacing cookies at least 2” apart. 05:52 Transfer to 350F (175C) preheated oven and bake for 12-13 minutes. Allow cookies to cool completely on baking sheet before enjoying, keep in mind they will be fragile while warm and, before cooled completely, the fudge filling will be molten and could burn. Notes Cocoa powder You may substitute dutch-process cocoa for this recipe, but natural was my preference for the best flavor for the cookies. Storing Store cookies in an airtight container at room temperature for up to 5 days. Facebook:   / sugarspunrun   Instagram:   / sugarspun_sam   Pinterest:   / sugarspunrun   Email List: https://sugarspunrun.com/subscribe/