Homemade Fudge Rounds

Name: Homemade Fudge Rounds
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 15
Ingredients: 10 Tablespoons unsalted butter (melted); ⅔ cup natural cocoa powder; 1 ⅔ cup sugar; 2 eggs + 1 egg yolk (room temperature); 1 teaspoon vanilla extract; 1 ⅓ cup all-purpose four; 2 teaspoons cornstarch; ½ teaspoon baking powder; ½ teaspoon baking soda; ¾ teaspoon salt; ½ cup salted butter (softened (if you only have unsalted butter, add a pinch of salt/to taste to the frosting)); 2 cups powdered sugar (divided); 3 Tablespoons natural cocoa powder; ¼ cup heavy cream; ½ teaspoon vanilla extract; ½ cup milk chocolate chips; ½ teaspoon shortening or coconut oil

Prep 25 min Cook 12 min Serves 15 Source

Ingredients

10 Tablespoons unsalted butter (melted)
⅔ cup natural cocoa powder
1 ⅔ cup sugar
2 eggs + 1 egg yolk (room temperature)
1 teaspoon vanilla extract
1 ⅓ cup all-purpose four
2 teaspoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
½ cup salted butter (softened (if you only have unsalted butter, add a pinch of salt/to taste to the frosting))
2 cups powdered sugar (divided)
3 Tablespoons natural cocoa powder
¼ cup heavy cream
½ teaspoon vanilla extract
½ cup milk chocolate chips
½ teaspoon shortening or coconut oil

Steps

1
Preheat oven to 350F (177C) and line a cookie sheet with parchment paper. Set aside.
2
Cut butter into Tablespoon-sized pieces and place in a large microwave-safe bowl.
3
Microwave in 15-second increments (stirring between) until butter is completely melted.
4
Stir in cocoa powder until completely combined. Make sure the butter/cocoa is no longer warm to the touch before proceeding with the recipe.
5
Add sugar and stir well.
6
Add eggs and vanilla extract and stir well.
7
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
8
Gradually add dry ingredients to wet, stirring until completely combined.
9
Scoop cookie dough by 1 ½ Tbsp-sized scoops and drop by rounded spoonful onto prepared cookie sheet, placing cookie dough scoops at least 2" apart.
10
Bake on 350F for 8-10 minutes. Allow cookies to cool completely on cookie sheet before filling.
11
In a stand mixer, beat butter until well-creamed.
12
Gradually stir in about half of the powdered sugar and the cocoa powder. Stir until combined.
13
Drizzle in about half of the heavy cream, stir well.
14
Gradually stir in remaining powdered sugar, cream, and vanilla extract.
15
Pair off your cooled cookies into sandwich pairs, and then generously spread or pipe about 1 ½ Tablespoons of frosting onto the bottom of one cookie (I just use a clean 1 1/2 Tablespoon cookie scoop), sandwiching with the bottom of another, until all cookie pairs are filled.
16
Combine chocolate chips and shortening and melt in 15-second increments, stirring well in-between, until chocolate is completely melted.
17
Pour chocolate into small Ziploc bag and snip a small piece out of the corner.
18
Pipe melted chocolate over cookies. Allow chocolate to harden before serving (melting wafers chocolate will harden much faster than chocolate chip/shortening chocolate).