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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.
Watch the How-To Reel
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 post was originally published on June 12, 2020
Made these tonight and they were delicious! One question about freezing – do I freeze the dough or the baked cookies? And if I freeze the dough, do I need to roll them into cookies first or no? Thanks!
Hi Summer,
You are just freezing the fudge while you make the dough for the cookies. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I make a LOT of cookies. A LOT. Haha, I like to try and new recipe at least once a week and these were hands down the best chocolate cookie I’ve ever had/made. I do have a question though! If I wanted to ramp up the espresso flavor, do you have a recommendation on how to do that?
Hi Ellaine,
So glad you have enjoyed this recipe and thanks for giving it a try! I would add a tablespoon of instant coffee powder directly into the cookie batter. I hope this helps! xTieghan
The dough tasted AMAZING! I was so excited to have them. Aaaaaand then they turned into a giant cookie cake that burnt on the edges. I put 6 cookies on a sheet, but am now reading in the comments she only put 4 on a sheet. They REALLY spread out. One of my cookie sheets was uneven and they all slid to one side. Hoping they still taste ok! I’ve been following half baked harvest for years and have loved every recipe I tried. Maybe this was just some user error with a few unclear specifications in the recipe.
Hi Stacie! I am so sorry about that! Yes, you can only put four cookies per sheet because of this. Please let me know if there is anything I can help you with! xTieghan
I made this recipe tonight and similar to someone else who commented, the cookies were disappointing. They came out cakey and not sweet enough. It was labor intensive but unfortunately not with it.
Hi Emily! I am sorry to hear that. Is there anything that could have gone wrong wile making them? I would love to help! xTieghan
Way too salty and not sweet at all like a cookie should be. I think I’d do unsalted butter next time. Fudge isn’t sweet, dough isn’t sweet, and too much salt on top. Also came out cakey despite vigorous tapping ? so sad because I thought these would be amazing
Hi Yelena! I am really sorry to hear that! Is there anything I can help you with? xTieghan
Hi Tieghan, these look amazing!! Do you think I could use soy milk instead of whole milk in fudge sauce?
Hi Anita,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you have a cookbook, loving all these recipes
Hi Chanda!! Yes, I actually have two! I will leave links to them both below!! xTieghan
https://www.amazon.com/Half-Baked-Harvest-Cookbook-Mountains/dp/0553496395/ref=asc_df_0553496395/?tag=hyprod-20&linkCode=df0&hvadid=312281022958&hvpos=&hvnetw=g&hvrand=6780248208066293592&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9061107&hvtargid=pla-351092337278&psc=1
https://www.amazon.com/Half-Baked-Harvest-Super-Simple/dp/0525577076/ref=sr_1_1?crid=2WTNIR41H1WMQ&dchild=1&keywords=half+baked+harvest+super+simple+cookbook&qid=1592269673&s=books&sprefix=half+baked%2Cstripbooks%2C210&sr=1-1
Wowww, definitely making these. Call me a monster, but I want to take two of these and turn them into an ice cream sandwich. Any tips or ideas for success?
Hi Sarah,
Sounds like a great idea! I would just go for it! I hope you love the recipe, please let me know if you have any other questions! xTieghan
These look so delicious. I can’t stop staring at the pictures. Any idea if I could make them gluten free? Btw, I’m new to cooking and love your recipes!
Hi Sapna,
I would recommend using an equal amount of your favorite gf flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these cookies and they turned out great! Not too sweet, super rich and fluffy. I opted to make them regular size (instead of giant) so I ended up with wayy too many extra fudge balls, but I’m not complaining cause they taste pretty great on their own!
Thank you so much Samantha! I am really glad this turned out so well! xTieghan
Hi Tieghan – could I use regular espresso or do I need the coarser grind of instant coffee? Can’t wait to make these!
Hi Gina,
Espresso powder will work as well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made them today! Absolutely delicious, they are a new family favorite!!
Thank you Kathy! That is so amazing! xTieghan
These look amazing! Definitely going to make soon. One note though, you may want to look at how you calculate your nutrition facts because there is absolutely no way these are 219 calories when one of your usual chocolate chip cookies are around 250-300.
Thank you so much Amy! xTieghan
I seriously save many of your recipes and have only occasionally get to make them
You are adorable and these look ridiculous!!!
One day one day one day is what I tell myself lol!!!
Keep up your great work 🙂
Thank you so much Rose! You are so kind! I hope you love these if you get a chance to try them! xTieghan
These look amazing! Can I make them smaller? My family (except for me) has amazing self-control & they won’t eat a whole cookie if it is too big. (I know, what is WRONG with them?!) If I keep the proportions the same, that should work, right?
Hi Jacki,
Lol too funny! Yes you could do this with a teaspoon sized scoops. I hope you love the recipe, please let me know if you have any other questions! xTieghan