Melting Mocha Fudge Stuffed Cookies

Ingredients

• Mocha fudge centers:
• 1/2 cup (85 g) dark or semisweet chocolate chips
• 1/4 cup (60 ml) heavy cream
• 1 tsp instant espresso powder
• Pinch of salt
• Cookie dough:
• 1/2 cup (113 g) unsalted butter, softened
• 1/2 cup (100 g) packed brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/4 cups (160 g) all-purpose flour
• 1/3 cup (30 g) unsweetened cocoa powder
• 2 tsp instant espresso powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup (85 g) dark chocolate, chopped into chunks

Method

1. Make the fudge centers: heat the cream and 1 tsp espresso powder until steaming, pour over the chocolate chips with a pinch of salt, wait 2 minutes, then stir until smooth and glossy.
2. Chill the ganache about 30 minutes until scoopable, roll it into 12 small balls (about 2 tsp each) on a parchment-lined plate, and freeze 30 minutes until firm.
3. Beat the butter, brown sugar and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla.
4. Whisk the flour, cocoa, 2 tsp espresso powder, baking soda and salt, then mix into the butter mixture just until no dry streaks remain. Fold in the chopped dark chocolate. If the dough is very soft, chill it while the fudge freezes.
5. Heat the oven to 350°F (175°C) and line two baking sheets with parchment.
6. Scoop about 2 tbsp of dough, flatten it in your palm, set a frozen fudge ball in the center, and wrap the dough up and around it so it's completely sealed. Roll smooth and set 2 inches apart on the sheet.
7. Bake 11-12 minutes, until the edges are set and the tops crack but the centers still look soft.
8. Let the cookies rest on the sheet a few minutes, then break one open while it's warm for the fudge stretch.