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Homemade Fudge Rounds

Homemade Fudge Rounds - Decadent Chocolatey Bliss Await!

These Homemade Fudge Rounds offer a nostalgic and healthier chocolate indulgence with a chewy texture and rich flavor.
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Prep Time 30 minutes
Cook Time 9 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 10 tablespoons Unsalted Butter Ensure it’s at cool room temperature for easy mixing.
  • 3/4 cup Granulated Sugar Sweetens the cookies while contributing to their chewy texture.
  • 1 large Egg Use at cool room temperature for best results.
  • 1 tablespoon Light Corn Syrup Prevents sugar crystallization.
  • 1 teaspoon Vanilla Extract Provides a warm, aromatic flavor.
  • 1 1/4 cups All-Purpose Flour Main structure-building ingredient.
  • 6 tablespoons Unsweetened Natural Cocoa Powder Adds the deep, rich chocolate flavor.
  • 1 teaspoon Cornstarch Softens texture, making the cookies tender.
  • 1/2 teaspoon Baking Soda Helps the cookies rise.
  • 1/4 teaspoon Fine Sea Salt Balances sweetness and enhances flavor.
For the Filling
  • 1/2 cup Milk Chocolate Chips Provides a sweet chocolate surprise.
  • 1 teaspoon Vegetable Oil Adds moisture to the filling.

Equipment

  • Oven
  • Mixing bowls
  • Baking sheets
  • Parchment Paper
  • Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together the butter and sugar until light and fluffy, about 2-3 minutes.
  3. Add the egg, corn syrup, and vanilla extract; mix until fully combined.
  4. Whisk together the flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Fold in the milk chocolate chips gently until evenly distributed.
  7. Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing 2 inches apart.
  8. Bake for 8 to 9 minutes until the edges are set.
  9. Allow cookies to cool on baking sheets for about 5 minutes before transferring to wire racks.
  10. Beat the remaining butter with cocoa powder and powdered sugar until fluffy, adding warm water as needed for consistency.
  11. Spread a layer of chocolate filling on the flat side of one cookie, then top with another cookie.
  12. Serve at room temperature or refrigerate for a fudgy treat.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 85mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 15mgIron: 0.5mg

Notes

Refrigerate the dough for 30 minutes before baking for better thickness.

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