Friday, April 24, 2015


Sometimes you don't need a large batch of cookies, or you simply want to have a quick after-dinner treat. These are perfect for such occasions. The whole batch yields just two big, soft, brownie-like cookies, with a smooth and rich fudge filling. One important thing to know is that although they do spread, they will not flatten completely on their own. So if you want a thinner cookie, make sure you flatten them to your liking before baking. I used my homemade chocolate fudge sauce, but you can use store-bought, it will be fine.

50 grams butter, softened
60 grams icing sugar
2 tablespoons oil
1 teaspoon vanilla
60 grams flour
2 tablespoons cocoa powder
⅓ teaspoon baking powder
3 tablespoons fudge sauce

Before you begin, place the fudge in the refrigerator so it can firm up. You can do this step up to 3-4 hours ahead. To make the cookies, beat the softened butter and icing sugar, on high, for about 2 minutes, until light and fluffy. Add the oil and vanilla and beat really well, for about 2 more minutes. The batter should be smooth and creamy. Sift in the cocoa powder, and beat until completely smooth. Sift in the flour and the baking powder and blend completely with a mixer on medium. Using a cookie scoop, scoop the batter and place it in four equal circles on a cookie sheet lined with baking paper.
Space them at least 5 cm apart, because they spread whilst baking. Gently flatten the top of each cookie, and bake them in a preheated oven, at 180˚C (350˚F), for about 10-12 minutes. They will be very soft when you take them out of the oven, so make sure you let them sit on the baking sheet, undisturbed, for 5 minutes, to firm up. Once the have firmed up, spread the chilled fudge sauce between two cookies and serve immediately. Yields 2 large sandwich cookies.