Ingredients:

  • 115g fudge sauce
  • 30g semi-sweet chocolate chips
  • 225g unsalted butter, softened
  • 150g dark brown sugar, packed
  • 150g granulated sugar
  • 2 large eggs
  • 5ml vanilla extract
  • 375g all-purpose flour
  • 16g cornstarch
  • 5g baking soda
  • 3g salt
  • 170g semi-sweet chocolate chunks
  • 60g toasted pecans, chopped
  • 60g white chocolate chips
  • flaky sea salt

Instructions:

  1. Mix the fudge sauce and chocolate chips in a small bowl.
  2. Drop 8 small teaspoons of the fudge mixture onto a parchment-lined tray and freeze for 15 minutes until firm.
  3. Beat softened butter, dark brown sugar, and granulated sugar on medium-high until pale and fluffy (approximately 3 minutes).
  4. Add eggs one at a time, beating well after each, then stir in the vanilla extract.
  5. Sift together flour, cornstarch, baking soda, and salt, then gradually mix into the wet ingredients on low speed until just combined.
  6. Fold in the semi-sweet chocolate chunks, toasted pecans, and white chocolate chips by hand.
  7. Using a 3 oz scoop, shape dough into balls, flatten slightly, and press a frozen fudge core into the center, sealing the dough around it.
  8. Place cookies on a parchment-lined baking sheet and bake for 14 minutes.
  9. Remove from oven and immediately garnish with flaky sea salt.