Instructions

• If you haven’t already, chill the jar of hot fudge sundae topping in the refrigerator for easier scooping.
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together 3/4 cup (1 1/2 sticks) unsalted butter (softened), 1 cup light brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes.
• Add 2 large eggs, one at a time, beating briefly after each addition. Add 1 teaspoon vanilla extract and beat just until combined.
• In a separate bowl, whisk together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon salt.
• Gradually add the dry ingredients to the butter mixture and mix on low speed (or stir by hand) until just combined. Do not overmix. If the dough is excessively sticky, add additional all-purpose flour as needed so the dough is manageable (see ingredient note).
• Flatten the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for 2 hours.
• When the dough has finished chilling, preheat the oven to 350°F. Line baking sheets with parchment paper.
• Prepare a small bowl with additional granulated sugar for rolling (use enough to coat the cookie dough balls).
• Remove the chilled dough. Using a spoon or cookie scoop, portion about 2 tablespoons of dough for each cookie. Flatten each portion into a small disk with your fingers.
• Place about 1 teaspoon of the chilled hot fudge topping in the center of each dough disk. Fold the dough up and around the filling, pinching and smoothing the seams to form a tight ball so the filling is fully enclosed.
• Roll each filled dough ball in the prepared granulated sugar to coat, then place the balls on the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven for 10–11 minutes, until the edges are set. The centers may still look slightly soft — that is normal for a molten center.
• Let the cookies cool on the baking sheet until they are firm enough to transfer to a cooling rack. If served immediately, the centers will be very gooey; they will firm up a bit as they cool.