1/2cupgranulated sugar, (you will need more for rolling later)
2large eggs
1teaspoonvanilla, extract
2cupsall-purpose flour, plus more as needed ((see note))
1/2cupunsweetened cocoa powder
1teaspoonbaking soda
1/2teaspoonbaking powder
1teaspoonsalt
112 ounce jar hot fudge sundae topping ((chill in the fridge for easier scooping))
Instructions
Using a stand mixer with the paddle attachment (or large bowl with hand mixer), cream the butter, brown sugar, and 1/2 cup of the granulated sugar, eggs, and vanilla. Beat until creamy.
In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Mix well. Gradually add to the butter mixture and mix until just combined. Flatten dough into a disk, wrap in plastic wrap, and chill in the fridge for 2 hours.
Preheat oven to 350 degrees and line baking sheets with parchment paper.
Remove chilled dough. Scoop out 2 tablespoons of dough and flatten into a disk using your fingers. Place about 1 teaspoon of hot fudge topping in the center and wrap the dough tightly around it forming a ball. Repeat with remaining dough.
Pour granulated sugar (about 1 cup) into a small bowl and roll balls in the sugar. Place 2-inches apart on prepared baking sheet (they will spread). Bake for 10-11 minutes or until cookies center is cooked through. Let cookies cool on baking sheet. If you serve right away the centers will be gooey but will harden up a bit when cooled.
Notes
Start with 2 cups of flour and add 2 tablespoons at a time if the dough is too soft. The dough will need to be sturdy enough to be handled. Source: Cookie Remix by Pip and Ebby (Megan Porta), Page Street Publishing Co. 2018; printed with permission from the author