Instructions

• Chill the jar of hot fudge sundae topping in the refrigerator so it is easier to scoop.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), cream the unsalted butter, light brown sugar, and 1/2 cup of the granulated sugar until light and creamy.
• Add the eggs and vanilla extract to the butter mixture and beat until fully combined and smooth.
• In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt until evenly mixed.
• With the mixer on low, gradually add the dry ingredients to the butter mixture and mix just until combined. If the dough seems too wet or sticky, add a little more all-purpose flour as needed.
• Flatten the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for 2 hours.
• When the dough has chilled, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Pour additional granulated sugar into a small bowl for rolling (see ingredient note; about 1 cup).
• Working with one portion at a time, scoop about 2 tablespoons of chilled dough and flatten it into a disk in your hand. Place about 1 teaspoon of the chilled hot fudge topping in the center of the disk.
• Wrap the dough tightly around the fudge, sealing the seams and forming a smooth ball so the filling is fully enclosed. Repeat with the remaining dough and filling.
• Roll each dough ball in the reserved granulated sugar to coat, then place the balls on the prepared baking sheets about 2 inches apart.
• Bake the cookies at 350°F for 10–11 minutes, until the edges are set and the centers are still soft.
• Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer to a cooling rack. If served immediately the centers will be very gooey; they will firm up a bit as the cookies cool.