Chocolate Fudge Lamington Cookies
A twist on a classic Australian dessert- these chocolate fudge lamington cookies are rich and chewy chocolate cookies stuffed with hot fudge, dipped in chocolate syrup, and covered in coconut.
Ingredients
Chocolate Cookie Dough
- 1/2 cup Hot fudge topping
- 12 tbsp unsalted butter cool room temperature
- 1 cup Domino® Light Brown Sugar packed
- 1/4 cup Domino® Granulated Sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cup all-purpose flour *See notes below for measuring*
- 2/3 cup unsweetened Dutch cocoa powder
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
Chocolate Syrup
- 1/8 cup unsweetened Dutch cocoa powder
- 4 tbsp water
- 3 tbsp Domino® Granulated Sugar
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 3/4 cup Desiccated coconut for sprinkling
Instructions
- Freeze the fudge filling. Scoop 25 teaspoons of hot fudge onto a parchment-lined baking tray. Freeze until firm before using.
- Cream the butter and sugars. Cream the butter, brown sugar, and granulated sugar until light and fluffy, 3 minutes.
- Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract.
- Mix in the dry ingredients. Mix in the flour, cocoa powder, salt, baking soda, and baking powder until just combined. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- Scoop the cookie dough. Portion the dough into 1 tbsp cookie dough balls (you should have about 50 dough balls!) and flatten each of them into discs.
- Stuff the cookie dough. Place one of the frozen fudge rounds onto one of the dough balls and sandwich it with another piece of dough. Roll the cookie dough balls between your palms then place them on the baking tray. Keep a damp paper towel nearby to wipe your hands if needed, the fudge won’t freeze completely so it can be messy to work with!
- Chill the cookie dough balls. Cover the tray with plastic wrap and chill in the fridge for another 60 minutes.
- Make the chocolate syrup. Whisk together the cocoa powder, sugar, water, vanilla extract, and salt in a pot. Bring to a boil over medium heat. Once boiling, reduce the heat and simmer for 3 minutes, stirring constantly, until the syrup has thickened. Transfer it to a bowl, cover it loosely with plastic wrap, and set it aside until ready to use.
- Bake the cookies! After chilling, preheat the oven to 350 F/180 C. Bake the cookies spaced 2-3 inches apart until the cookies are set around the edges, about 10-12 minutes. Let the tray of cookies cool completely on a wire rack before removing and decorating.
- Dip the cookies in chocolate syrup. Once completely cool, dip half or the top of the cookies in the chocolate sauce then place them on a wire cooling rack. Let the syrup set for 5 minutes, then sprinkle with desiccated coconut. Enjoy!
- Store leftover cookies in an airtight container for 3-4 days at room temperature. Keep a piece of parchment or wax paper in between stacks of cookies to keep them from sticking together. You can store the rolled and filled cookie dough balls in the fridge overnight and bake them the next day!
Video
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Use cool room-temperature butter. Butter should be around 65-68F; this is the perfect temperature for cookies!
