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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.TÂ 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.Â
…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…Â
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.Â
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.Â
Freezing:Â cookies can be frozen for up to 3 months. Thaw, then add salt mix as directed.Â
These cookies are amazing. I did something (probably a lot of things) wrong so my first try the cookies spread and fudge was everywhere. BUT I just put them in ramekins and made mini Lava cake cookie things and they were still delicious. I’ll definitely try again and make tweaks to what I probably did wrong the first time. Love it!
Thank you so much Kenna! xTieghan
Hello! In my first batch of cookies, the fudge did not spread out and was still cold. I had them frozen over night so for the next batch I let the 4 fudge balls defrost on the counter but this still didn’t help. Any advice? I’m thinking of cutting each one up into smaller pieces
Hey Jeanette,
So sorry you had issues with the fudge. Two things I think might be the issue: 1 is your fudge was frozen for too long usually 30 minutes will do the trick and then the other is the brand of chocolate that you used. Unfortunately, not all chocolate melts the same, I like to use Chocolove. I hope this helps for next time! xTieghan
So excited to make these! I am hosting dinner party- how far in advance can i assemble the cookie dough with the fudge in the middle before baking them?
Hey Robin,
You could assemble up to a day in advance, just be sure to keep them in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I liked the recipe but could we please start getting the baking recipe measurements in weights? So much easier!
Hi Ivana! I can definitely try! It is hard because I am very used to creating recipes with cups, tbsp, etc. xTieghan
Hi, can you please let me know the quantity of the butter in grams?
Thank you.
Hey Rutvi,
Each stick of butter is 113 grams. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Teighan
regarding the butter in your recipe…1 Cup /4 sticks) is that correct as I thought a stick of butter was 4oz or 1/2 Cup…sorry if you answered earlier – I didn’t see it..
thank you
terrie
Hey Terrie,
For the cookies, you are going to use 2 sticks (1 cup) of butter. For the fudge you are using 2 tablespoons of butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these cookies but you could taste the baking soda. I’ve made chocolate chip cookies many times and this has never happened. I’m not sure if this is normal or if it only happened to me.
Hey Rachel,
I am so sorry I am not sure why this would have happened and I haven’t received this feedback from any other followers. Again so sorry about this! xTieghan
Hi Tieghan!
First off, gotta say, THANK YOU for all of your amazing recipes. My fiance and I have probably cooked 40+ recipes from your blog and we’re always impressed by your culinary and photography skills.
When removing the cookies, I noticed mine were a bit doughy still (not surprising I guess given the sheer size of these). Do you make any adjustments for the elevation? We live in CO as well and were curious if there was anything different we should be doing.
They were still great, just baked em a little longer. Thanks again!
Hey Jake,
Thanks so much for your kind message and trying so many recipes! I don’t adjust anything for elevation but all ovens are slightly different so next time I would just add 5 minutes to your baking time. I hope this helps! xTieghan
Just made these- they look amazing, and I can’t wait to taste them! A couple questions though! Mine only made 8 cookies, and I have way too much fudge leftover. What did I do wrong?Also the fudge never really got cold enough- I left them in for almost an hour, and the dough was very sticky. So making the cookies was really difficult! Any other tips?? Thanks!
Hey Rachel! It sounds like you maybe just made you cookies on the larger side?
As for the fudge, you should have leftover fudge so I don’t think you did anything wrong. To get it firmer, try leaving it in the fridge overnight to set. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Absolutely LOVE! Not overly sweet, and sooo fudgey.
Wish I could get mine to spread as much as yours though…
I am really glad you loved these Ivy! Thank you! xTieghan
I have found so many great recipes from HBH, but this one needed a bit of tweaking.
Firstly, the fudge in the cookie is great if you get a bite with lots of fudge in it. When a bite doesn’t have the fudge in it, it’s a bit bland (yes, I added the one ball of fudge throughout the cookie dough along with the ball in the middle). I’m planning on adding a tad of chocolate chips to the dough next time to make the cookie a bit more chocolate-y.
Also, this cookie was super salty! I used all of the espresso salt (2 tablespoons total, comprised of 1 T salt and 1T espresso powder) and salted the cookies before baking and after as instructed. Some bites were so salty I couldn’t eat it. I think next time I’ll only salt them once after baking!
While I think these need a bit of tweaking, they were super fun to make and definitely look impressive! These were the size of my face!
Thank you so much Miranda! I am glad these still turned out well for you! I hope you continue to love the recipes on my blog! xTieghan
These are killer!! Add some lard and deep fry ’em, and you’re ready for the county fair! Loved these cookies!
Thank you Trish! I am so happy you tried these! xTieghan
Oh my goodness this is chocolate heaven! After freezing the chocolate, I was a few short because my bf couldn’t stop eating them! But oh wow does this ever taste delicious straight out of the oven! One tip: have some napkins around – it gets deliciously messy
Thank you so much Sabina!! I am so glad these cookies turned out so wonderful for you! xTieghan
Can I use unsalted butter if I don’t have salted butter? And can I use light brown sugar if I don’t have dark brown sugar?
Hi! 2 questions: Can I use unsalted butter (I don’t have salted butter)? And can I use light brown sugar instead of dark brown sugar?
Hi Chloe,
Yes unsalted butter is fine, I would add 1/2 teaspoon of salt and light brown sugar works too. I hope you love the recipe, please let me know if you have any other questions! xTieghan