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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
Hi Tieghan!! I’ve made these twice & they tasted delicious! However when i break them apart, the chocolate does not ooze out with a shiny gloss, instead it looked a little muddy and thick. Is there a way to solve this? Thank you! 🙂
Hi Nadia,
Thanks so much for trying the recipe! I would recommend trying a different chocolate brand. All chocolates melt differently so that could be the issue. I like to use Lindt or Chocolove, both of which you should be able to find at your local grocery store. I hope this helps! xTieghan
Hi there,
How much g is 1 sticks or one cup of butter?
Hi Lucie,
One stick of butter is equal to 113 grams. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I was hesitant to try it but your directions and Instagram Story make it look as easy and straightforward as it actually is.
Decided to make a gluten free version by using 1:1 gluten free flour, coconut sugar instead of regular + brown, and cashew milk instead of regular milk and wow, they turn out just as you recipe says! I did add a few more tbsps of flour to thicken the dough and it worked out so well. You’re a genius and they were absolutely devoured. Not to mention that fudge that smells heavenly especially as you scoop it out to from cookie shaped balls. Thank you!
PS: the combination of the one pan 3 cheese lasagna and this as dessert is perfect. Highly recommend as the lasagna is very light!
I am so glad these turned out so well for you, Kira!! Thank you so much for trying them! xTieghan
Have these babies in the oven as I am typing. Just some helpful tricks for those in the previous comments. These will not be cakey if you rap them on the counter property and at 4 different intervals during the bake time. I froze the fudge balls, and left the dough in the fridge for 4 hours to firm up – do not add the extra recommended flour if you have time for your dough to rest and relax the gluten. By chilling it, it will be easier to work with. It will be less cakey and more tender/crisp if you let the gluten relax. I tend to make my dough 3-4 days ahead of time so my cookies will stay more tender. A little different than recommended – After scooping the dough, if your kitchen is cool flatten it out and put the fudge ball in and fold the dough over it. That is me pinching calories as I don’t want to eat a 3-cookie cookie in one cookie. 🙂 For those that say the dough is not sweet enough – add the extra recommended sugar and then sprinkle some turbinado along with the espresso salt. This is great Half Baked Harvest! I hope I didn’t reign too much on your blog with the extra tricks. I love me some cookies!
Thank you so much for this Taylor! I am really glad this turned out so well for you! xTieghan
Oh gosh girl, these were delectably decadent + delicious!! Would 10 outta 10 recommend + make again!
Love that! Thank you so much for trying these! xTieghan
Halved your recipe as we have a small family but the cookies turned out (almost) as good as yours! I followed your detailed instructions and believe that’s what helped lead to my success! (I’ve never been able to bake anything filled in the past.) This was a great way to spend a rainy Saturday. Thank you for creating and perfecting these!
Thank you so much Thy! I am really glad this turned out so well for you! xTieghan
I made these tonight and they are delish!
The salt sprinkled on top makes the chocolate POP!
Thanks for sharing your recipes!
Thank you Jen!! I am so glad this recipe turned out so well for you! xTieghan
Hi! The taste of these were great, but they came put very cakey even with aggressive tray tapping (lol). Do you think I added too much dough to each cookie? Or dough was too warm?
Hi Sarah,
Thanks for trying the recipe, sorry they didn’t flatten for you. As long as you used the recommended amounts then that shouldn’t be the issue. Next time I would recommend the tapping method earlier in the baking process and then again towards the end. I hope this helps! xTieghan
So yummy, mine didn’t turn out like the photos at all but they still tasted nice.
They are a bit cakey, notyourusual cookie ?
No one resists cake though…
The espresso salt is gonna happen again and again… With any cookie! ?
Thank you so much Chanelle! I am really glad you enjoyed these cookies! xTieghan
The last few cookies are currently finishing up in the oven. So far, the finished cookies look pretty cakey (even though I vigorously tapped the tray multiple times in the middle & at the end of baking) but I’m hoping they’ll taste delicious!
Question – I put 4 cookies on a sheet, but I still have quite a few fudge balls left over. Any tips on what to do with the leftover fudge balls?
Hi Meredith,
I hope you love the cookies! You can use the extra fudge for ice cream!! xTieghan
I prepared the fudge balls last night and they are currently in the freezer. I could not get the butter to incorporate into the sauce at all…left a film and when frozen a butter layer formed on top. I pretty much just discarded it when forming the balls. Thoughts?
Hi Jo, this is really, really odd. What ingredients have you used for the fudge sauce? Anything different than I used? What brand chocolate? What brand butter? Any details you can provide will be able to better help me problem solve and figure out what may be happening for you. Thank you!! xTieghan
Hi there ?? Just wondering, my cookies keep turning out cake like ?? what am I doing wrong???? Although the finished product is still enjoyed cos your recipes are AMAZING, I still don’t know what I’m doing wrong. The flavour of a crispy cookies is soo different to a cake like texture. I just want a crispy cookie!!!!!!
Hey Lorena! So sorry you are having some trouble. Can you give me some details about how you are baking the cookies? Have you changed anything within the recipe? How much flour are you using? What color cookie sheet are you using? Any details you can provide will be able to better help me problem solve and figure out what may be happening for you. Again, so so sorry for any trouble, but hope I can help! Thank you!! xTieghan
Was excited about these cookies but contrary to what they looked like, they fell flat. Even with the tapping in the middle of baking, it puffed up too much and were very cakey/fluffy – no cookie chew you’d want. Looked nothing like the way they turned out for her, and I’ve done my fair share of baking. And like other reviews, not sweet enough. Second pastry/baked item I made from HBH that fell flat which makes me wonder if it’s due to the difference in elevation and having to adjust the recipe for that? I know she’s in the mountains and I’m at sea level.
Hi there, I am sorry you are having some trouble with these cookies. Can you give me some details about how you are baking the cookies? Have you changed anything within the recipe? What color cookie sheet are you using? Any details you can provide will be able to better help me problem solve and figure out what may be happening for you. Again, so so sorry for any trouble, but hope I can help! Thank you!! xTieghan
Can I use oat milk instead of whole milk for the fudge balls?
Hi Pam,
Yes oat milk will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
These are delicious! Definitely a keeper!
Thank you so much Melinda! xTieghan