This is NOT your traditional chocolate chip cookie! A super spin on the great OG cookie, this one has brown butter and a chocolate creamy fudge filling that will make people keep wanting for more!
Ingredients
- ¾ cup unsalted butter 170g
- ½ cup light brown sugar 106g
- ¼ cup granulated sugar 50g
- 3 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour 360g
- 1 tablespoon cornstarch 8g
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk chocolate chips 85g
- ½ cup semi-sweet chocolate chips 85g
For the Fudge:
- 1 can sweetened condensed milk 395g
- 1 cup heavy cream 200g
- 1 tablespoon unsalted butter 15g
- ⅔ cup semi-sweet chocolate chips 100g
For topping:
- pinch of Maldon salt
- Squares of Hersheys milk chocolate
Instructions
For the fudge:
- In a medium saucepan, add all the ingredients.
- Cook over medium heat until the butter and chocolate chips are melted, then reduce to medium-low heat.
- Keep cooking the mixture, mixing non-stop until the fudge has thickened and you can see the bottom of the pan for 2-3 seconds when you run a spatula through the fudge.
- Remove the fudge to a small clean bowl, cover and let it cool completely before using.
For the cookies:
- In a medium saucepan, melt the butter over medium-high heat. Continue cooking until it foams and golden-brown bits form on the bottom, about 10–12 minutes. This is your brown butter. Set aside to cool for 20–25 minutes.
- Once cooled, measure ½ cup (113g) of brown butter and transfer to the bowl of a stand mixer fitted with the paddle attachment. Add the sugar and mix on medium speed until well combined.
- Add the eggs and vanilla extract. Beat until the mixture is light and fluffy.
- Add the flour, cornstarch, baking powder, baking soda, and salt. Mix on low speed until just combined, making sure to not overmix. The dough is ready when no dry flour remains.
- Mix in the chocolate chips until evenly distributed.
- Divide the dough with 3 oz (85 g) per portion, adding about 2 teaspoon of creamy fudge per cookie.
- Cover and chill the portioned cookies in the refrigerator for at least 1 hour, preferably overnight.
- Preheat the oven to 400°F (205°C). Place four cookies on each lined sheet, leaving plenty of space between them.
- Bake for 10–12 minutes, or until the tops are set and no longer shiny. Sprinkle Maldon salt and add a milk chocolate square right after the cookies come out of the oven.
- Allow the cookies to cool and rest for at least 1 hour before serving.
