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The very BEST Giant Salted Espresso Hot Fudge Cookies for your summer weekend baking. Easy homemade chocolate fudge sauce stuffed into the best buttery cookies. YES, it’s true, and they are SO VERY GOOD! Each cookie dough ball is hand stuffed with a ball of frozen fudge and sprinkled with espresso salt before baking them to perfection. There’s nothing not to love about these sweet chocolate fudge cookies. Each bite is slightly crisp on the edges with a warm center full of gooey melted fudge sauce. These are truly the very best cookie you will eat…maybe ever. You can even add a scoop of vanilla ice cream with a cherry on top.
Happiest Friday you guys. Today is a great day because – we have chocolate cookies! Potentially the very best cookies I will ever share with you. And I promise, this is not an exaggeration. I actually surprised myself at how great they turned out. So I of course, have many, many words to say about them.
Jumping right into the inspiration…
Look, there’s a lot happening in the world right now. It’s challenging for just about everyone. And It’s not that cookies can solve all the problems of the world, but they can make things feel better. Ah, the power of a delicious cookie! So my goal today is to share a recipe that will make you all smile.
Enter these cookies. I drew inspiration from a cookie I shared way, way back during the very first year of HBH. They’re called hot fudge ice cream sundae cookies. Honestly? I’m not sure how well that recipe actually works…so maybe don’t try to bake them. But I took the idea of hot fudge on a cookie and applied it to these cookies you see here. And you guys? They are heaven.
Here is the thing, recipe testing…it can take time.
These cookies? They took some serious time, but you know? I got them just right and I’ve never been so excited to share a cookie with you guys. The recipe changed over the course of three days of testing. But I was able to use my creativity, and make these cookies truly worthy of the title “the best”.
Am I being slightly dramatic, sure, but these really aren’t your ordinary cookies, they really are The Best.
And an added bonus was that in the process, I found the perfect Father’s Day dessert that I know my dad will love.
Here are all the details you need to know.
Start with the chocolate fudge sauce. This is a simple mix of cocoa powder, sugar, milk, and semisweet chocolate chips. Melt everything together on the stove or in the microwave. Once melted, add a touch of butter for richness, and a splash of vanilla for the best flavor.
Simple, but so darn good. This sauce is rich, creamy, and perfectly sweet.
The sauce needs some time in the freezer, so freeze for thirty minutes, until firm. Once firm, roll the fudge sauce into balls and freeze another thirty minutes or until you’re ready to bake the cookies. The fudge balls need to be frozen. There’s no dancing around this step. I know it’s a little annoying to have to plan out your cookie making, but I’m highly recommending you start the fudge sauce process the day before. Or at least the morning you plan to bake the cookies. It’s a very EASY process, but chilling requires time. Just try and plan for that best you can.
Onto the cookies. Gather your ingredients. You’ll need the basics…butter, sugar, flour, etc. Simple, nothing fancy, but all good.
Next, in a stand mixer, beat, mix, stir, bake, wack that pan on the counter, bake again, wack again, eat warm…ENJOY!
That was the quick version, here are the nitty, gritty details…
The dough needs to be rolled into big two tablespoon-size balls, then add that frozen fudge ball to the center. Then add another tablespoon size cookie dough ball over top. So yes, two tablespoons of cookie dough, plus one tablespoon of fudge sauce, plus one more tablespoon of cookie dough.
G.I.A.N.T C.O.O.K.I.E.S.
Final step…
A sprinkle of espresso salt, better known as flaky sea salt mixed with instant espresso (or coffee) powder.
This might sound odd, but please trust me, this is one of the keys to creating the very best cookie. The coffee highlights the flavors within the chocolate. You don’t realize it’s even there, but it’s what makes the cookie extra special.
And the salt? Well, that just seals the deal and creates a cookie that’s almost impossible to stop eating. That and the hot fudge sauce melting out of each cookie. Oh, that fudge sauce, it’s just so good. So delicious. So perfect.
The key to success…
…make sure to seal the fudge sauce inside the cookie dough before baking. It’s easy to do, but make sure there are no cracks or some of the fudge sauce may leak out.
…tap that baking sheet on your counter midway through baking, then return to the oven. When the cookies have completely finished baking, remove them from the oven and tap the baking sheet once more. You guys, this step is KEY. It will ensure you have the least cakey chocolate chip cookie. Instead, you’ll get a cookie with crisp edges and a gooey center. Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out. I used this same method for my pumpkin cookies. And I now do it every time I bake any cookies…because it works. I learned this tip from the New York Times and you need it too.
So with that, let’s all agree that this weekend’s baking project should be giant salted espresso hot fudge cookies.
Nothing not to love about these sweet, flaky, hot fudge cookies. Enjoy them warm…with a side of ice cream…maybe add a cherry and make a little sundae situation. Or let them cool a little on a cooling rack and make an ice cream sandwich. Or…simply eat them hot, right out of the oven, with a little extra espresso salt on top.
The Best! Enjoy everyone and see you tomorrow for a very fun Cocktail Saturday.
Looking for other cookie ideas? Here are some summertime favorites…
Crinkle Top Chocolate Peanut Butter Skillet Blondies
Brown Sugar Oatmeal Cookie, Cookie Dough Ice Cream Sandwiches
Salted Pretzel Nutella Cookie Ice Cream Sandwiches
Lastly, if you make giant salted espresso hot fudge cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Giant Salted Hot Fudge Cookies with Coffee Salt
Servings: 12 cookies
Calories Per Serving: 485 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Fudge Sauce
- 1/4 cup unsweetened cocoa powder
- 2/3 cup whole milk
- 3/4 cups semi-sweet chocolate chips
- 5 ounces chopped dark chocolate or 3/4 cup additional chocolate chips (I use 70% dark)
- 2 tablespoons salted butter, cubed
- 1 teaspoon vanilla extract
Cookies
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar (use 1/2 cup for a sweeter cookie)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour (+2 tablespoons, if needed, see note)
- 1 teaspoon baking soda
- 1 tablespoon flaky sea salt
- 1 tablespoon instant coffee powder (optional)
Instructions
- 1. To make the chocolate fudge filling. In a medium bowl, melt together cocoa powder, milk, chocolate chips, dark chocolate, and butter in the microwave for 1-2 minutes, until smooth. Stir in the vanilla. Transfer to a glass container. Freeze 30 minutes, until firm. 2. Roll the fudge sauce into scant tablespoon-size balls and place on a parchment lined baking sheet. Freeze until firm, at least 30 minutes or overnight. 3. To make the cookies. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Beat in the eggs, one at a time, until combined. Add the vanilla, beating until creamy. Add the flour and baking soda. Remove 2 of the frozen fudge balls and cut into 4 pieces. Fold chunks of fudge into dough, leaving streaks of fudge throughout. 4. Roll the cookie dough into 2 tablespoon-size balls. Place 1 frozen fudge ball in the center of the dough, pushing down gently into the dough. Add 1 additional tablespoon size cookie dough ball on top, sealing the dough around the fudge. Place the balls 3 inches apart on the prepared baking sheet (don't bake more than 4 cookies per baking sheet). 5. Mix the flaky salt and coffee. Sprinkle the salt mix over each cookie. Transfer to the oven and bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 3 times to flatten them down. Return to the oven and bake another 4-5 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 2-3 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt mix.6. Eat warm (with ice cream...highly recommended) or let cool and store in an airtight container for up to 4 days.
Notes
Sticky Dough: I use 2 1/4 cups flour when baking these cookies, but some find that the dough works better for them with an additional 2 tablespoons flour. If your cookie dough feels too sticky/wet to roll, add 2-3 tablespoons additional flour.
Freezing: cookies can be frozen for up to 3 months. Thaw, then add salt mix as directed.
This may be a stupid question, but since the fudge balls in the center are made with milk, is it safe to leave them at room temperature after cooking? Does cooking the mixture make it safe at room temperature? I have a paranoia about food borne illness so I want to make sure. Unrelatedly, the cookies are delicious and the inside fudge is so delectable. I used 60% chocolate chips for the whole amount of chocolate and it was perfect!
Hey Mandy,
Not dumb at all and thanks so much for trying this recipe! These are great to store at room temp in an airtight container:) Have a great Sunday! xT
I plan on making these for a group larger than 12, is it possible to make these smaller? Advice for doing so?
Hey Hannah,
You would just have to make everything smaller and possibly reduce the bake time. Let me know if you give these cookies a try, I hope you love them! xx
Can these be made ahead of time up to the point of baking? Can’t they be left in the fridge for a day or two then baked?
Wondering bc I’d like to make them for thanksgiving but I want them fresh out of the oven!
Hey Kim,
Sure, that would be just fine for you to do:) Please let me know if you give this recipe a try, I hope it turns out amazing! xT
Were they messy to make? Yes. Time consuming? Yes. Were they the most delicious cookies I’ve ever made? 1000% yes! Trust me. It’s worth the time and mess to make these bad boys.
Hey Lauren,
Thanks so much for giving the recipe a try and sharing your feedback! I love to hear that it was a hit! xTieghan
Just made these and dropped them off to neighbors. Delicious!! ( a little messy to make but soooo worth it!)
Hey Amy,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
So I just made these for the 2nd time because they’re so amazingly delicious and unusual. So many different flavors in each bite! The first time, I experienced a lot of the messiness that some people mention. This time, I made some changes. I let the hot fudge filling freeze for longer than 30 minutes. Probably more like 60. I kept checking that it was still pliable. After about a half hour, I scraped it out of the bowl and onto a plate to continue freezing, spreading out a little. I wore disposable food prep gloves which I had sprayed with coconut oil and it was so easy to quickly roll the balls out! I also used the extra 2 tablespoons of flour in the dough and let the dough chill for about 20 mins in the fridge. To assemble the cookies, I divided it into 12 portions onto my lined trays and then picked each portion up, again with the gloves and working quickly. It was so easy to pull 1/3 off each portion, push the fudge ball into the bigger piece and press the smaller piece on top, sealing. Quick, light roll in my hands and back on the tray. DELICIOUS! As always, thank you Tieghan!
Thank you so much for this recipe! Huge huge hit with the entire fam! Your recipes are the absolute best so easy to follow and so far everything has been unbelievably delicious! Can’t wait to try more!
Thank you again!!
Hey Antoinette,
Happy Labor Day!?? Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
Loved this recipe! For anyone wondering if you can veganize this… yes you can!
The end texture of the cookie was different but still absolutely delicious
I used almond milk in lieu of whole milk and plant based butter instead of regular butter. I then proceeded to use egg substitutes instead of the eggs. I believe that the egg substitutes made my cookies a little denser. They didn’t spread much and they were definitely cakier, but that is a typical when using egg substitutes in cookies I have noticed. I definitely recommend trying this recipe!!
Thank you for the amazing recipes, I love everything I try from you, Tieghan!
Hey Stephanie,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) Thanks for sharing what worked well for you. xTieghan