Sometimes you don’t need a large batch of cookies, or you simply want to have a quick after-dinner treat

These are perfect for such occasions. The whole batch yields just two big, soft, brownie-like cookies, with a smooth and rich fudge filling

 One important thing to know is that although they do spread, they will not flatten completely on their own

So if you want a thinner cookie, make sure you flatten them to your liking before baking

I used my homemade chocolate fudge sauce, but you can use store-bought, it will be fine


50 grams butter, softened

60 grams icing sugar

2 tablespoons oil

1 teaspoon vanilla

60 grams flour

2 tablespoons cocoa powder

⅓ teaspoon baking powder

3 tablespoons fudge sauce


Before you begin, place the fudge in the refrigerator so it can firm up. You can do this step up to 3-4 hours ahead

 To make the cookies, beat the softened butter and icing sugar, on high, for about 2 minutes, until light and fluffy

 Add the oil and vanilla and beat really well, for about 2 more minutes. The batter should be smooth and creamy

 Sift in the cocoa powder, and beat until completely smooth

 Sift in the flour and the baking powder and blend completely with a mixer on medium

Using a cookie scoop, scoop the batter and place it in four equal circles on a cookie sheet lined with baking paper

Space them at least 5 cm (2″) apart, because they spread quite a bit. Gently flatten the top of each cookie, and bake them in a preheated oven, at 180˚C (350˚F), for about 10-12 minutes

 They will be very soft when you take them out of the oven, so make sure you let them sit on the baking sheet, undisturbed, for 5 minutes, to firm up

 Once the have firmed up, spread the chilled fudge sauce between two cookies and serve immediately

 Yields 2 large sandwich cookie

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