Cookies are a classic treat, and when they’re infused with rich chocolate and topped with a luscious drizzle, they elevate to something truly indulgent. These chocolaty American fudge cookies with Choclairs drizzle offer an irresistible combination of fudgy, chewy cookie texture with the extra touch of caramelized sweetness from the Choclairs drizzle. So whether you're baking for a special occasion or just to satisfy a sweet craving, this step-by-step guide will help you create the perfect cookies.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar (packed)
- ½ cup white sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
- ½ cup chopped chocolate (or Choclairs, for extra flavor)
For the Choclairs drizzle:
- 5 Choclairs candies (chopped into small pieces)
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
Method:
- Before you begin, it’s important to ensure your ingredients are at room temperature, especially the butter and eggs. This helps them mix evenly and creates a smooth dough. If they are cold, let them sit out at room temperature for 20 minutes before you begin the process.
- Preheat your oven to 350°F or 175 °C.
- Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a large mixing bowl, use a handheld mixer or stand mixer to beat the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This process helps incorporate air into the dough, making the cookies chewy and tender. Make sure the mixture is smooth, and no lumps of sugar remain.
- Once the butter and sugar are creamed together, add the eggs, one at a time, beating well after each addition. This ensures the eggs are well incorporated, which helps with the structure of the cookie. Add in the vanilla extract and continue mixing until smooth.
- In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. The cocoa powder is what gives these cookies their deep, chocolatey flavor.
- Gradually add the dry ingredients to the wet mixture, a little at a time, mixing until just combined. Be careful not to overmix, as this can result in dense cookies.
- Fold in the chocolate chips and Choclairs pieces by hand using a spatula. The Choclairs will melt slightly in the dough, adding gooey pockets of chocolate caramel throughout each bite. Don’t be afraid if some of the Choclairs pieces begin to soften as you mix, they’ll provide a delightful gooey texture once baked.
- Use a cookie scoop or a tablespoon to portion out the dough onto your prepared baking sheet. Space the dough balls about 2 inches apart, as the cookies will spread slightly while baking. If you prefer larger cookies, you can make the dough balls bigger, but you may need to add a minute or two to the baking time.
- Place the cookie sheet in the preheated oven and bake for about 10 minutes, or until the edges are set and the centers are still slightly soft. The cookies will continue to cook on the baking sheet once removed from the oven, so don’t worry if they look a little underbaked in the center. For chewier cookies, aim for a slightly lower baking time.
- After baking, allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cookies are cooling, it’s time to make the Choclairs drizzle that will take these cookies to the next level. In a small saucepan over low heat, combine the chopped Choclairs with the unsalted butter and heavy cream. Stir the mixture constantly until the candies are completely melted and smooth, forming a glossy, caramelized sauce. The result should be thick and pourable. If you find the drizzle too thick, you can add a little more cream to reach your desired consistency.
- Once the cookies have cooled completely, use a spoon or a piping bag to drizzle the Choclairs sauce over each cookie. The warm, gooey caramel chocolate drizzle will harden slightly as it cools, giving the cookies a deliciously indulgent finish.
- For an extra touch, you can top each cookie with a few small pieces of chopped Choclairs or even sprinkle with a little sea salt to contrast the sweetness of the caramel.
- Let the drizzle set for a few minutes before serving the cookies. These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to 5 days. If you'd like to store them for longer, they freeze beautifully. Simply freeze the undrizzled cookies in a sealed bag or container and drizzle the Choclairs sauce just before serving.