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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 hot fudge stuffed 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 vanilla ice cream with a cherry on top.
Happiest Friday you guys. Today is a great day because – we have 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 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, 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 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.
Loved. Made for my bf and probably the best cookies I’ve ever made. Went without espresso salt because didn’t have the powder…and also just sprinkled regular iodized salt (a tad) over the cookies instead because didn’t have coarse sea salt. Turned out amazing. It’s definitely not cake if you whack enough. What I’ve noticed though is that most of the time when you whack the tray against the countertop, it really only affects half the tray. I always turn it around and whack the other half.
Amazing!! I am so glad this recipe turned out so well for you, Nicole!! xTieghan
Flaky sea salt…..??? Hmmm…example please…can I use Himalayan sea salt?
Kosher salt?
Coarse Morton’s salt???
Mortons flaky sea salt is what I use!! I hope you love this Trish! xTieghan
These giant salted espresso hot fudge cookies are so yummy!! Worth the work!
Thank you so much Jessica!! I love to hear that! xTieghan
These look just delightful! I happen to have instant coffee crystals from another recipe… do you think they would work ok in this application or is ground instant coffee best?
Can’t wait to try! 🙂
Hi Andrea,
The instant coffee crystals will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These cookies were SO GOOD! I honestly forgot to add the espresso and salt on top but it was still good. Love these!
Thank you so much!! xTieghan
They look beautiful, but not sweet enough at all. Going to try again with the suggestion for more sugar. Overall disappointing especially for the amount of work.
Hi Elise! I hope you love these more with more sugar! Please let me know if there are any questions I can help with! xTieghan
Hello!
About to give these a whirl. Just want to confirm that there is no sugar in the fudge sauce? Your story doesn’t show it yet the paragraph above that explains that you start with fudge sauce and then you list the few ingredients, lists sugar as one of the fudge ingredients. Can you confirm, pretty please!?! And instant coffee grounds can be used with salt to top them, correct? Looking forward to these!
Hi Kerry! There is no sugar in the fudge sauce. And yes, that is correct in regards to the coffee. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I just made these today, amazing!! I made the hot fudge balls last week, they have been in the freezer. These cookies are massive! The batch made 8 giant cookies for me. Neighbors are sharing smoked ribs today, so am sharing some potato salad and these gorgeous cookies! Your recipes are all perfection, EVERY TIME! THANK YOU!
Thank you so much for trying these, Meagan!! I am so glad they turned out so amazing for you!! xTieghan
Sorry I meant *8 total cookies (not tablespoon sized, but did use a tablespoon as in the video to measure the 3 dough balls per cookie)
Hi Tieghan! Noooo idea what happened here – watched the video and carefully followed the recipe and ran into so many issues!
-Made the fudge as instructed and it produced only 12 tablespoon-sized balls
-Made the cookie dough, which only produced only about 8 tablespoon-sized cookies total (rather than 12 servings the recipe should yield)
-Baked exactly as instructed, plus about 5 minutes more, and even after letting them set and cool they were completely undercooked
What the heck happened?! I’d love to try to make these again, but want to troubleshoot first!
Hey Ashely, so sorry for the trouble. Are you sure there was not anything you changed? I am really not sure why your proportions sound completely off. Was it possible something was left out while you where making these?
The chocolate settled to the bottom on my cookie when they baked and after the cooked/cooked on the cookie sheet they started to fall apart when transferring to the cooling rack. They smell good though, just wish my cookie was in one piece
I am really glad this turned out so well for you, Tahnee! Thank you so much for trying this recipe! xTieghan
These are DELISH! Roommate said they are her new favorite cookie, and I make a lot of cookies! Mine didn’t turn out as flat, think mine are a little smaller so maybe should’ve banged the pan before 8 minutes, they might have been too set. I also had to refrigerate the dough for about 45 minutes because I wanted to wait to cook them right until they were ready, this also could’ve led to the thicker cookie. Good news is, delicious either way!
I am so happy you loved these Ashley!! Thank you so much for trying it! xTieghan
Since I live alone and can only eat a few cookie at a time, is it better to bake them all and freeze the extras? Or can I freeze the dough balls and bake one or two as needed?
Hi Seth,
I would freeze the dough balls and bake them as you go. Just bring them back to room temp before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These were great. Two questions:
1. The blog mentions to add the butter after you melt the chocolate but the recipe calls for adding it all together for the microwave.
2. On day one they were crunchy on the outside, gooey on the inside. After storing they became soft and more cake like (even after reheating in the oven). Any advice for storing or bringing them back to life?
Hi Marie,
Thanks for trying the recipe, you can add the butter with the chocolate. I would not recommend reheating these in the oven, simply pop them in the microwave for a few seconds. I hope this helps, please let me know if you have any other questions! xTieghan
Hi I’ve been trying to make the giant espresso cookies. My fudge just won’t freeze. I can’t get it to make the scoops.
Do you think I could put scoops in to the cookie batter and then freeze it?
Or do you think my fudge sauce has some issue.
Hi Shanza,
So sorry you are having issues with the fudge. Are you transferring to a cold baking dish? That will help with the freezing process. I also would recommend trying out a different chocolate brand, I love Chocolove and Lindt. I hope you love the recipe, please let me know if you have any other questions! xTieghan