Description
Dive into the rich, tantalizing world of Chocolate Fudge Lamington Cookies, where each bite offers a blissful blend of smooth chocolate fudge nestled between tender, cocoa-rich cookie layers. Topped off with a glossy chocolate syrup and a generous sprinkle of crunchy coconut, these cookies are not just treats but a festive delight that turns any gathering into a celebration.
Ingredients
Chocolate Cookie Dough:
1/2 cup Hot fudge topping
12 tbsp unsalted butter, cool room temperature
1 cup Domino® Light Brown Sugar, packed
1/4 cup Domino® Granulated Sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
2/3 cup unsweetened Dutch cocoa powder
1 teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder
Chocolate Syrup:
1/8 cup unsweetened Dutch cocoa powder
4 tbsp water
3 tbsp Domino® Granulated Sugar
1 tsp vanilla extract
1/4 tsp sea salt
3/4 cup Desiccated coconut, for sprinkling
Instructions
Freeze the fudge filling by scooping 25 teaspoons of hot fudge onto a parchment-lined baking tray. Freeze until firm.
Cream the butter and sugars until light and fluffy, about 3 minutes.
Mix in the egg, egg yolk, and vanilla.
Gradually add the flour, cocoa powder, salt, baking soda, and baking powder. Chill the dough for 30 minutes.
Form dough into 1 tbsp balls and flatten into discs. Place a frozen fudge round between two discs and seal.
Chill the stuffed dough for 60 minutes.
Make the chocolate syrup by whisking together the cocoa powder, sugar, water, vanilla, and salt. Simmer until thickened.
Preheat the oven to 350°F. Bake cookies for 10-12 minutes.
Dip cookies in chocolate syrup, then sprinkle with coconut. Let set before serving.
- Prep Time: 1 hour 40 minutes
- Cook Time: 12 minutes