Blackened Salmon with Cheesy Polenta and Spicy Peach + Chard Corn Salsa
These cookies owned me. They whooped my little butt.
They beat me down till I just could not make another batch.
This is the third batch you are looking at. Yes, I made three full batches of these cookies in less than twenty-four hours.
And no, it was not because I ate them all, then ate them all again. I have some self-control, geez.You would think it was to perfect the recipe, but for once the recipe was pretty darn amazing the first time. Which honestly amazed me since I was one, putting frozen ice cream in cookies and baking them and two, putting homemade hot fudge “chocolate chips” in them. I mean that alone sounds like a recipe for disaster, but all three times it worked and all three times I was still amazed.
These are probably the best cookies I have ever had and I am not exaggerating.
I honestly think I am going to start putting ice cream in all the cookies I bake. You know how some people swear by putting pudding mix in their cookies or adding cornstarch? Yeah, well ice cream is my cornstarch.
These are the softest, doughiest, melt in you mouth, cookies you will ever eat.
They literally melt in your mouth. Just like ice cream, it’s weird.
Oh and okay, then there is the hot fudge part to the sundae.
Yeah, I made homemade fudge sauce, chilled if for 20 minutes, scooped out small pretty large balls and then froze them for and hour. Then I stuffed them in and all around the cookie dough.
The first batch that went in the oven I was SO scared to go and check on, fearful that I would open the oven to a giant blob of chocolate and sprinkles. Trust me it has happened many times before. Just the other day it was an egg that I never did manage to get all up and continued to remind me of my mistake by reeking up the oven for days.
The egg, but to my surprise, NOT the cookies.
I have no idea why or how, but the cookies worked. The only thing you have to do is keep the hot fudge “chips” frozen. When you go to add the hot fudge “chips” you have to work quickly and only take a few out of the freezer at a time. If you take too many out at a time, they will end up softening, which makes it harder to push them into the cookie dough balls.
Oh and you have two options for adding the fudge “chips” to the dough balls. One, you can just stuff the dough with the fudge and it will be a stuffed cookie or option two, you can stuff the cookie and place some around the outsides of the dough. I obviously went with option two for most of my cookies. But if you go with option two you have to be careful and try to only place the chips on the top of the dough and then push them in far enough so they are just peeking out of the dough. If you leave them fully exposed, they will melt all over your pretty cookie. They still taste awesome, but you don’t get that gooey hot fudge bite.
Trust me, you want that bite!
Okay, so why did I make them three times?
Because they were the hardest cookies to photograph. Every photo I took looked absolutely awful and I was just too excited about these cookies to give you bad photos. My perfectionist self had to make them again… and again.
I have no idea what was going on, but these cookies, they may taste and look amazing up close and personal, but they are NOT photogenic. Finally, the third batch got a little prettier and I called it quits. No joking around here, they whipped my butt.
I still do not even really like these photos all that much, but then again I never like any of the photos I post. Sometimes it’s just me being crazy, sometimes not.
Trust me, when my mom reads this she’ll be calling me saying “I can not believe you made those cookies three times. One, I can guarantee the frist set of photos you took where awesome and two, you made dozens of the best cookies you have ever made and I did not get even one.”
Ah – sorry.
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Now, someone please come eat some cookies with me!
Super Cute recipe and Delicious to eat!
I have a question about how you get your cookies to spread. Mine a holding their structure and sit higher than how yours were. Do you think humidity is a factor? Or potentially I put a smidge too much flour in?
What are your thoughts?
Thanks so much for making this recipe! Have you tried banging the baking sheet on the counter while the cookies are baking? This really helps me to achieve a flatter cookie. I hope this helps for next time! xTieghan
I was nervous to make these for fear of not staying together / turning out but they looked amazing and came together well but they were too cakey! What did I do wrong? Is 4 cups flour too much?
Hi Kristen, did you do anything differently when making/baking the cookies? Any details you can give would be really helpful in problem solving. Please let me know if you have any other questions. Thank you! xTieghan
Can you tell us more about this? I’d want to find out some additional
What would be the difference in making the hot fudge chips (which sound completely amazing, btw) and using store bought chocolate chips?
Hi Meredith, The hot chocolate chips REALLY ooze, so it a difference, but regular chocolate chips will be fine too. Let me know if you have questions. Thanks!
Hello, these look amazing!! I was thinking of attempting for my daugthers first birthday party. I was hoping to make them in advance. Do you know how long they will store for? or if you can freeze them?
So excited to try them. 🙂
These can be made a day ahead of time and left covered in a single layer (like on a baking sheet) at room temp. until ready to serve. I have never tried freezing them, but I am not sure the texture would be the same once they defrosted. With that said, they are truly best hot right out of the oven, but let them sit 5 or 10 minutes to set up a bit. Either way though they are delicious!! Hope this helps and I hope you love them!