Effortless Fudge Rounds Better (Print Version)

# Ingredients:

→ Cookie Dough

01 - 1/4 teaspoon fine salt
02 - 1/2 teaspoon baking soda
03 - 1 teaspoon cornstarch
04 - 32 grams unsweetened natural cocoa powder
05 - 159 grams all-purpose flour
06 - 1 teaspoon vanilla extract
07 - 1 tablespoon light corn syrup
08 - 1 large egg, cool but not cold
09 - 150 grams sugar, granulated
10 - 142 grams unsalted butter, left out until just a little soft

→ Chocolate Drizzle

11 - 1 teaspoon vegetable oil
12 - 85 grams milk chocolate chips

→ Filling

13 - 1/2 teaspoon vanilla extract
14 - 2 tablespoons warm water (around 38°C)
15 - 188 grams sifted powdered sugar
16 - 11 grams sifted natural cocoa powder, unsweetened
17 - 113 grams unsalted butter, slightly cool

# Instructions:

01 - Dig in right away, or if you're saving them, pop the treats into a container that seals tight. They'll keep fine for a day out, five days in the fridge, or freeze and stash for a month. Want them even fudgier? Eat them cold.
02 - Spread or pipe a layer of filling onto the flat side of half your cookies. Squish another cookie on top so you get a sandwich.
03 - Wipe out the mixer bowl, then whip butter on medium until super creamy. Toss in powdered sugar and cocoa that you've already sifted, then keep mixing for about 3 minutes—scraping as you go—till it’s fluffy. Pour in the warm water and some vanilla, then crank up the speed for 2 minutes until it looks light and airy.
04 - Drop chocolate chips and a little vegetable oil into a bowl that can go in the microwave. Zap it for 15 seconds at a time, stirring every round, until you get a silky, smooth texture. Splash or pipe chocolate over each cookie, then chill them in the fridge for at least half an hour till the chocolate firms up.
05 - Slide your baking sheet onto a cooling rack. After they’ve rested a bit, move those cookies right onto the rack alone. They'll go flat as they get cool.
06 - Scoop dough in 22 mL blobs (1½ tablespoon size) with a springy scoop onto your lined sheets. Bake in the oven for about 8 or 9 minutes, just until the cookies puff slightly and the edges feel set.
07 - Gently blend the dry stuff into the wet ingredients with your mixer set to low. Keep it up until everything's barely combined and you get a soft, sticky blob of dough.
08 - Use a different bowl and mix together flour, cocoa powder, cornstarch, baking soda, and salt till it looks even.
09 - Pop your butter and sugar into your mixer with the paddle tool on medium-high. Let it whip till the mix looks light and fluffy, scraping here and there—should take about 2 to 3 minutes. Throw in the egg, pour in corn syrup and vanilla, and mix again until it's mixed in.
10 - Crank the oven up to 175°C. Put parchment paper on two baking sheets so nothing sticks.

# Notes:

01 - Light corn syrup keeps the cookies from turning grainy and helps them stay chewy. No corn syrup handy? Golden syrup will do the trick too.

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