Fudgies
Chocolate sandwich cookies? A childhood dream come true! The Burry's cookie company used to make a delicious chocolate sandwich cookie called Fudgetowns; this is as close a clone as we could create. Enjoy!
Read our blog about these cookies, with additional photos, at Bakers' Banter.
Filling
- 2 cups semisweet chocolate chips
- 1 1/2 tablespoons light corn syrup
- 3/4 cup heavy or whipping cream
- 1 teaspoon vanilla
- 1 1/2 cups confectioners' sugar, sifted
Cookies
- 2 teaspoons vanilla extract
- 1/2 teaspoon baker's ammonia or 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter
- 1 1/4 cups sugar
- 1 teaspoon espresso powder
- 1/2 cup Dutch-process cocoa
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
Directions
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1) Make the filling first. Place the chocolate chips, corn syrup, and cream into a large microwave-safe bowl, or into a large saucepan. |
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2) Heat the mixture till it's very hot; the cream will start to form bubbles. Remove from the heat, and stir until smooth. |
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4) Preheat the oven to 300°F. Lightly grease (or line with parchment) two baking sheets. |
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5) Combine the vanilla, baker's ammonia, and salt in a very small bowl. Stir to dissolve the ammonia; the salt won't fully dissolve. |
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11) Bake the cookies for 20 minutes; they'll feel soft, but set. |
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13) Allow the cookies to cool completely. When they're totally cool, spread with the filling. |
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17) Allow the chocolate to set completely before moving the cookies. |
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Yield: about 2 dozen 2 3/8" sandwich cookies. |
Recipe summary
- Hands-on time:
- 20 mins. to 25 mins.
- Baking time:
- 20 mins. to 20 mins.
- Total time:
- 60 mins. to 1 hrs 5 mins.
- Yield:
- 22 to 24 sandwich cookies
- Recipe comments (10) »
Tips from our bakers
- These cookies will gradually soften over time. To keep them crisp, store uncovered, or only lightly covered, e.g., on a plate with a sheet of waxed paper on top. Another way to keep them crunchy longer is to make sure the filling to completely cool before applying to the cookies.
Reviews
05/15/2009
Very good! I left out the espresso and baker's ammonia, and used Hershey's cocoa, and they still turned out great. But beware--they're very rich!
05/15/2009
Awesome recipe. All gone!
04/30/2009
I used the baker's amonium version, and it was tender/crisp around the edges and a little chewier in the center. If I had cut the hole in the middle there wouldn't be much chewey bit left.
What I really want to know is, if I press them with the same food processor pusher, why do your circles disappear and mine don't? I don't mind, but sometimes the design is off-center and if I did punch out the holes my obsessive/compulsive son-in-law wouldn't be able to eat them! I'm going to stick with a glass bottom for now!
There could be a couple of reasons for circles vs no circles. How much pressure, different pushers, etc. If it's an issue with someone's enjoyment of the cookies, I'd leave it out too. :) ~ MaryJane
04/22/2009
I went with the baking powder version, and i didn't cut the holes out since....well, I like self-contained sandwich cookies. The cookie texture was fair, a little grainy, possibly from the espresso powder. The filling was mighty rich and even though i used less then the recommended amount, the cookies were still a bit too heavy for my taste. They are a little like brownies, but with the fudgeness and chewyness separated into two parts. Cant say I'd make these again. But if i did, I'd make them about 1/2 their current size.
04/22/2009
Really good recipe. I found it easier to cut holes in only half of the cookies, and use the whole cookies for the bottoms.
04/21/2009
The flavor of the cookie was fair. the texture was gummy, and the edges were not smooth. I didn't even take time to make the filling. I used the baking powder version and measured the ingredients by volume. The picture looks delicious, a dark chocolate crunchy cookie with yummy fudge filling. Darn, I will keep looking.
04/21/2009
Sounds yummy. Is there a substitute for espresso powder?
If you don't have or care to use the espresso powder, you can just leave it out of the recipe. MJR @ KAF
04/20/2009
Very yummy, but since I am 73 and on a 1,500 a day diet (I've dropped ten pounds with 10 to go--and no more blood pressure pills!)...Whatever happened to "the size of a walnut"? I am a chocolate lover who takes no Rx drugs at all, but the local Taters Cafe cinnamon rolls were doing me in, so I went to a nutritionist since I believe you can't really find a cure in a bottle! Luckily, now I do not have to. I do use unsaltled butter, and how about developing some recipes with canola oil?-- My Norwegian grandmother is now rolling over in her grave. :- )
Sue - 3 cheers for you for taking care of your health. I am glad you enjoyed this recipe. I will pass the canola oil suggestion to our test kitchen. EFB @ KAF
04/19/2009
I had a question. In the ingredients for the filling, it doesn't mention any baking chocolate, only semisweet. In the directions it mentions both. Where's the mistake?
Loraine - Dutch process cocoa is in the cookie and just semi sweet chips are in the filling. I am sorry, but I did not see any mnention of baking chocolate. Call our Bakers' Hotline for more assistance, 1-802-649-3717. EFB @ KAF
04/19/2009
I'm going to try this recipe - but I have a question. How big is a shelled chestnut? Maybe we didn't have chestnuts where I grew up - but for whatever reason, I have never seen a chestnut (in person) in my whole life. A measurement like teaspoon sized or in inches would be more helpful.
Sunne - I can see your point. It is about 1" to an 1 1/4". EFB @ KAF
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