Irresistible Chocolate Fudge Lamington Cookies: Your Ultimate Guide to a Decadent Australian-Inspired Treat
Prepare for a delightful re-imagining of a beloved classic! These chocolate fudge lamington cookies take the essence of the iconic Australian dessert and transform it into a chewy, incredibly rich, and utterly satisfying cookie experience. Imagine sinking your teeth into a perfectly baked chocolate cookie, revealing a luscious, gooey hot fudge center. Each cookie is then lovingly dipped in a homemade chocolate syrup, ensuring unparalleled moisture and deep flavor, before being generously coated in shredded coconut, mirroring the signature lamington finish.
This post is proudly sponsored by Domino® Sugar. All opinions expressed are genuinely my own. Your continued support for the brands that help make Cambrea Bakes possible is deeply appreciated!
The Inspiration: A Classic Australian Dessert Reimagined
For me, chocolate lamington cakes hold a special place in my heart, evoking warm childhood memories from my grandfather’s bakery. These cakes were a true indulgence: a wonderfully moist chocolate sponge, generously soaked in rich chocolate syrup, and then elegantly covered in delicate coconut flakes. The combination of textures and deep chocolate flavor, brightened by the tropical hint of coconut, was simply unforgettable. It’s this cherished memory that inspired the creation of these unique lamington cookies.
With this recipe, we’ve meticulously combined all of those same iconic flavors and textures, but in a much more accessible and delightful cookie format! These aren’t just any cookies; they’re a family-favorite Christmas treat made even easier, perfect for sharing the joy. They shine as a festive addition to your Christmas cookie boxes, make a stunning appearance at holiday parties, or even as a special plate left out for Santa himself. The convenience of a cookie, coupled with the sophisticated taste of a classic lamington, makes these a must-bake for any occasion.
Table of Contents
Why These Chocolate Lamington Cookies Are a Must-Bake
These chocolate lamington cookies aren’t just a dessert; they’re an experience. Here’s why they’ll quickly become a cherished part of your baking repertoire:
- Unbelievably Rich Chocolate Cookies: We start with our highly acclaimed double chocolate cookie base, known for its deep, intense chocolate flavor and wonderfully soft, chewy texture. Every bite delivers a profound cocoa punch that true chocolate lovers will adore.
- A Luscious, Gooey Hot Fudge Center: What truly sets these cookies apart is the surprise inside. Each cookie is filled with a generous dollop of hot fudge that bakes into an irresistibly gooey, molten center. This unexpected burst of warmth and decadent fudge elevates the cookie from simple to extraordinary.
- Dipped in Silky Homemade Chocolate Syrup: After baking, each cookie is dipped in a special homemade chocolate syrup. This isn’t just for flavor; the syrup gently soaks into the cookie, infusing it with additional moisture and keeping it wonderfully soft and fresh for days. It’s the secret to their lasting tenderness.
- Coated in Chewy Desiccated Coconut: To complete the lamington transformation, the syrup-dipped cookies are rolled in finely shredded, chewy desiccated coconut. This adds a fantastic textural contrast and a subtle, sweet coconut flavor that perfectly complements the rich chocolate, creating that authentic lamington taste and feel.
- Versatile for Every Occasion: While they are absolutely perfect for the holidays, adorning Christmas cookie platters or delightful Valentine’s Day treats, their sheer deliciousness makes them suitable for any gathering. Imagine them at potlucks, birthday parties, or simply as an indulgent weekend bake. They’re impressive enough for special events, yet comforting enough for a cozy night in.
Essential Ingredients and Smart Substitutions for Lamington Cookies
Using the right ingredients is key to achieving the perfect texture and flavor for your chocolate fudge lamington cookies. Here’s a closer look at what you’ll need and why:
Desiccated Coconut: This is a crucial component for the authentic lamington texture. Desiccated coconut is a finely shredded, unsweetened coconut that provides a distinct chewy texture and a subtle, natural coconut flavor. It’s important to note that I don’t recommend substituting it with sweetened shredded coconut. Sweetened coconut has a different moisture content and a much sweeter, often overpowering flavor and a coarser texture that won’t give you the delicate chewiness of a true lamington.
Unsweetened Dutch Cocoa Powder: For that rich, dark, and intense chocolate flavor that defines these cookies, unsweetened Dutch-processed cocoa powder is absolutely essential. Dutch cocoa is treated with an alkali, which neutralizes its acidity, resulting in a darker color and a smoother, less bitter chocolate taste. We use this specific type in all our premium chocolate cookie recipes, like our chocolate thumbprint cookies, because it yields superior results. Using regular (natural) cocoa powder will react differently with the leavening agents in the recipe (baking soda and baking powder) and will not provide the same rich color or balanced flavor. It is not a recommended substitute for this particular recipe.
Domino® Granulated Sugar: This white sugar provides the foundational sweetness to the cookie dough, expertly balancing the natural bitterness of the Dutch cocoa powder. It also contributes to the crispness of the cookie edges, a delightful contrast to the chewy interior.
Domino® Light Brown Sugar: This isn’t just for sweetness; light brown sugar is a baking powerhouse. Its dense texture and distinct molasses flavor are key to yielding a super soft, incredibly chewy, and moist cookie. The molasses also adds a subtle depth of flavor that complements the chocolate beautifully.
Chocolate Fudge (for filling): We highly recommend using a good quality, shelf-stable hot fudge topping for the cookie filling. This type of fudge melts perfectly during baking, creating that irresistible super gooey center we’re after. If you find yourself without hot fudge, Nutella can be a suitable substitute for the filling, though it will impart a hazelnut flavor and a slightly different texture to the center.
Unsalted Butter: Using unsalted butter allows you to control the total salt content in your cookies. Ensure it’s at a cool room temperature (around 65-68°F), which is ideal for creaming with sugar to incorporate air, leading to a tender cookie. Too soft, and your cookies will spread excessively; too cold, and they won’t cream properly.
Large Egg & Egg Yolk: The whole egg adds structure and moisture, while the extra egg yolk contributes richness, tenderness, and a lovely chewy texture without making the cookie tough. Make sure they are at room temperature for better emulsification with the other wet ingredients.
Vanilla Extract: A good quality vanilla extract enhances all the other flavors, particularly the chocolate. Don’t skip it!
All-Purpose Flour, Baking Soda, Baking Powder, Fine Sea Salt: These are your standard baking essentials. Ensure your flour is measured correctly (see tips below), and your leavening agents (baking soda and powder) are fresh for optimal lift and spread. Fine sea salt helps to balance and enhance the sweetness and chocolate flavor.
You’ll find the complete list of ingredients, precise measurements, and detailed instructions conveniently located in the recipe card further down this page!
Step-by-Step Guide to Baking Your Lamington Cookies
Creating these delightful chocolate fudge lamington cookies is a rewarding process. Follow these detailed steps for baking success:
Step 1: Prepare and Freeze the Hot Fudge Filling. This crucial first step ensures a perfectly gooey center that won’t melt too quickly into your dough. Scoop small, even dollops of cold hot fudge onto a parchment-lined plate or baking sheet. Aim for portions about the size of a rounded teaspoon. Freeze these fudge dollops until they are completely solid. This usually takes at least 1-2 hours, so plan ahead!
Step 2: Cream the Butter and Sugars. In the bowl of a stand mixer fitted with the paddle attachment, or with a reliable hand mixer, combine the cool room-temperature butter, Domino® Light Brown Sugar, and Domino® Granulated Sugar. Beat them together on medium-high speed until the mixture is noticeably light, fluffy, and pale in color. This typically takes about 3 minutes, ensuring air is incorporated for a tender crumb.
Step 3: Mix in the Wet Ingredients. With the mixer still running on low speed, carefully add the large egg, egg yolk, and vanilla extract. Beat until they are fully incorporated into the butter mixture, ensuring no streaks remain. Take a moment to scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly combined.
Step 4: Incorporate the Dry Ingredients and Chill. In a separate bowl, whisk together the all-purpose flour, Dutch cocoa powder, fine sea salt, baking soda, and baking powder. Gradually add these dry ingredients to the wet mixture, mixing on low speed until they are *just* combined. Be careful not to overmix, as this can lead to tough cookies. Once a cohesive dough forms, cover the bowl tightly with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. This initial chill helps firm up the dough and prevents excessive spreading during baking.
Step 5: Assemble and Chill the Stuffed Cookies. Once the dough has chilled, scoop it into small, uniform portions (about 1 tablespoon each). Flatten each portion into a disc. Carefully place one of your frozen fudge rounds in the center of a dough disc. Take another flattened dough disc and place it on top, gently sealing the edges around the fudge to completely encase it. Roll the stuffed dough ball between your palms to smooth it into a perfect sphere. Repeat with the remaining dough and fudge. Place the formed cookie dough balls onto a baking tray lined with parchment paper. Chill these stuffed cookie dough balls in the fridge for an additional 1 hour. This longer chill is essential to prevent the fudge from melting out during baking and ensures a beautifully chewy cookie.
Step 6: Bake and Decorate the Cookies! Preheat your oven to 350°F (180°C). Arrange the chilled cookie dough balls 2-3 inches apart on the prepared baking sheets. Bake for approximately 10-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft. This ensures a wonderfully chewy and moist interior. Once baked, let the cookies cool completely on the hot baking tray for 5-10 minutes before transferring them to a wire rack to finish cooling. Once completely cool, gently dip either half or the entire cookie into your prepared chocolate syrup. Allow any excess syrup to drip off before immediately rolling or sprinkling generously with desiccated coconut. Enjoy your freshly made chocolate fudge lamington cookies!
Pro Tips for Perfectly Fudgy and Chewy Lamington Cookies
Achieving bakery-quality lamington cookies consistently is easier with a few expert tips:
- Embrace the Kitchen Scale for Precision Baking: This is unequivocally my number one baking tip for consistent results. Measuring ingredients by weight using a kitchen scale is significantly more accurate than relying on volumetric cup measurements, especially for flour. Over-measuring flour is a common culprit for dry, crumbly cookies that don’t spread properly. To convert this recipe to metric, simply click the “metric” button next to the ingredients title on the recipe card below. If you don’t have a scale, remember to fluff your flour with a spoon first, then lightly spoon it into your measuring cup and level it off with a straight edge, rather than scooping directly from the bag.
- The Golden Rule: Don’t Overbake! For that coveted super soft and chewy interior, resist the urge to overbake. Keep a close eye on your cookies. They are ready when the edges appear set and slightly firm, but the centers still look a little soft and underbaked. Once you see these signs, pull the tray from the oven. The residual heat from the baking sheet will continue to cook the cookies gently as they cool, resulting in the perfect fudgy texture. Overbaking will lead to a dry, hard cookie.
- Master the Butter Temperature: Use Cool Room-Temperature Butter. Butter temperature is paramount for cookie success. Your butter should be around 65-68°F (18-20°C) – slightly firm but pliable, leaving a slight indent when pressed, but not oily or greasy. This is the optimal temperature for creaming with sugars, allowing for proper aeration and emulsification, which directly impacts the cookie’s texture and spread. If your butter is too warm, your cookies will spread too much; if it’s too cold, it won’t cream correctly, leading to a dense dough.
- Chill Your Dough (Twice!): Don’t skip the chilling steps! The initial 30-minute chill after mixing the dough helps firm it up, making it easier to handle and preventing excessive spreading in the oven. The second, longer chill (1 hour) after stuffing the cookies is critical. It ensures the fudge filling stays intact and melts slowly, creating that wonderfully gooey center, while also developing deeper flavors in the dough and further minimizing spread.
- Choose the Right Cocoa Powder: As mentioned in the ingredients, Dutch-processed cocoa powder is key here. Its less acidic nature and darker color contribute to the rich chocolate flavor and deep hue of these lamington cookies. Using natural cocoa powder will yield a different flavor and color profile.
- Don’t Rush the Cooling Process: Allow the cookies to cool completely on a wire rack before attempting to dip them in the chocolate syrup. Warm cookies will absorb the syrup unevenly and can fall apart. Patience here ensures a beautiful and structurally sound finished cookie.
Frequently Asked Questions About Lamington Cookies
While hot fudge topping is highly recommended for its perfect melt, you can absolutely use Nutella as a delicious alternative! Be aware that Nutella will impart a distinct hazelnut chocolate flavor, which is wonderful but different from pure fudge. The texture might also be slightly thicker and less “gooey” than hot fudge, but still incredibly satisfying. Other thick chocolate spreads could also work.
Several factors can prevent cookies from spreading. The most common reasons include: 1) Too much flour: If flour is measured by volume (cups) rather than weight (grams), it’s easy to accidentally add too much, leading to a dry, stiff dough. 2) Cold butter: If your butter was too cold when creamed, it won’t incorporate enough air, affecting spread. 3) Expired leavening agents: Baking soda and baking powder lose their potency over time; always check their freshness. 4) Insufficient chilling: While chilling helps prevent excessive spread, if the dough is *too* cold or dense, it can sometimes hinder initial spreading. Ensure your oven is also preheated correctly and maintaining temperature.
Yes, chilling the cookie dough is absolutely mandatory for this recipe! Without chilling, the dough will be too sticky and difficult to handle when trying to enclose the fudge filling. More importantly, chilling the dough prevents the cookies from spreading too much in the oven, ensuring they maintain their shape and that delicious gooey fudge center stays put. It also allows the flavors to meld and deepen, resulting in a more delicious and complex cookie.
Absolutely! This recipe is fantastic for making ahead. I recommend forming and filling the cookie dough balls as per the instructions, then placing them on a parchment-lined tray, covering tightly with plastic wrap, and keeping them in the fridge overnight (up to 2-3 days). You can then bake them directly from the fridge the next day, simply adding a couple of minutes to the baking time if needed.
To maintain their freshness and chewiness, store leftover chocolate fudge lamington cookies in an airtight container at room temperature for 3-4 days. If stacking the cookies, place a piece of parchment paper or wax paper between layers to prevent them from sticking together due to the chocolate syrup and coconut coating.
Yes, the prepared and stuffed cookie dough balls can be frozen! Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container for up to 2-3 months. When you’re ready to bake, thaw the frozen dough balls in the fridge overnight before baking as directed from chilled.
For the best results with this recipe, Dutch-processed cocoa powder is strongly recommended. It has a less acidic pH, which reacts differently with the baking soda and baking powder, influencing both the texture and the deep, rich color of the cookies. Natural cocoa powder will result in a lighter color and a different flavor profile, and the leavening might not be as effective, potentially altering the cookie’s rise and chewiness.
While the coconut is a defining feature of a lamington, if you’re not a fan, you can certainly omit it. The cookies will still be wonderfully rich chocolate fudge cookies with a chocolate syrup glaze. However, they won’t truly be “lamington cookies” without that signature coconut coating. Alternatively, you could try rolling them in chocolate sprinkles or finely chopped nuts for a different twist.
Chocolate Fudge Lamington Cookies Recipe
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
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Freeze the fudge filling. Scoop approximately 25 teaspoons of cold hot fudge onto a parchment-lined baking tray. Place this tray in the freezer and allow the fudge to freeze until completely firm, which will take at least 1-2 hours. This step is crucial for easy handling during assembly.1/2 cup Hot fudge topping
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Cream the butter and sugars. In a large mixing bowl, using a stand mixer or hand mixer, cream together the cool room-temperature unsalted butter, Domino® Light Brown Sugar, and Domino® Granulated Sugar. Beat on medium-high speed for about 3 minutes, until the mixture is light, fluffy, and significantly paler in color.12 tbsp (168 g) unsalted butter, 1 cup (200 g) Domino® Light Brown Sugar, 1/4 cup (50 g) Domino® Granulated Sugar
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Mix in the wet ingredients. Reduce mixer speed to low. Add the large egg, large egg yolk, and vanilla extract. Mix until just combined, scraping down the sides of the bowl with a rubber spatula as needed to ensure everything is fully incorporated.1 (50 g) large egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla extract
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Mix in the dry ingredients and chill the dough. In a separate bowl, whisk together the all-purpose flour, unsweetened Dutch cocoa powder, fine sea salt, baking soda, and baking powder. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Cover the bowl with plastic wrap and chill the cookie dough in the fridge for 30 minutes. This initial chill helps to firm the dough.1 1/2 cup (190 g) all-purpose flour, 2/3 cup (66 g) unsweetened Dutch cocoa powder, 1 teaspoon fine sea salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder
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Scoop and flatten the cookie dough. Once chilled, portion the cookie dough into 1 tablespoon-sized balls using a cookie scoop or your hands. You should yield about 50 dough balls. Flatten each of these dough balls into a uniform disc shape.
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Stuff the cookie dough with fudge. Retrieve your frozen fudge rounds. Place one frozen fudge round onto the center of a flattened dough disc. Carefully place another dough disc on top and gently press the edges together to completely seal the fudge inside, forming a perfect sphere. Roll the cookie dough balls between your palms to ensure a smooth, round shape. Place the stuffed cookie dough balls on a parchment-lined baking tray. Keep a slightly damp paper towel nearby to wipe your hands if the fudge becomes a bit messy to work with, as it won’t freeze completely solid.
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Chill the stuffed cookie dough balls. Cover the tray of stuffed cookie dough balls with plastic wrap and chill them in the fridge for another 60 minutes. This second chill is crucial for preventing the fudge from oozing out during baking and for promoting an ideal chewy texture.
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Prepare the chocolate syrup. While the cookies are chilling, combine the unsweetened Dutch cocoa powder, Domino® Granulated Sugar, water, vanilla extract, and sea salt in a small saucepan. Whisk until smooth. Bring the mixture to a boil over medium heat, stirring constantly to prevent scorching. Once boiling, reduce the heat to low and simmer for 3 minutes, continuing to stir, until the syrup has thickened to a desirable consistency. Transfer the syrup to a shallow bowl, cover it loosely with plastic wrap to prevent a skin from forming, and set it aside to cool slightly until ready to use.4 tbsp water, 3 tbsp (45 g) Domino® Granulated Sugar, 1/8 cup (14 g) unsweetened Dutch cocoa powder, 1 tsp vanilla extract, 1/4 tsp sea salt
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Bake the cookies. After the final chilling period, preheat your oven to 350°F (180°C). Arrange the chilled cookie dough balls on prepared baking sheets, ensuring they are spaced 2-3 inches apart. Bake for approximately 10-12 minutes, or until the edges are just set and appear slightly firm, but the centers still look soft and slightly gooey. This will ensure a moist and chewy cookie. Let the cookies cool on the hot baking tray for 5-10 minutes before carefully transferring them to a wire rack to cool completely.
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Dip in chocolate syrup and decorate. Once the cookies are completely cool, dip either half or the top surface of each cookie into the prepared chocolate syrup. Allow any excess syrup to drip off momentarily. Immediately, generously sprinkle the wet surface with desiccated coconut. Place the decorated cookies back on the wire cooling rack to allow the syrup to set slightly, about 5 minutes. Then, they are ready to enjoy!3/4 cup Desiccated coconut
Notes
Use cool room-temperature butter. Butter should be around 65-68°F (18-20°C); this is the perfect temperature for creaming with sugar and ensures your cookies have the ideal texture!
Nutritional Information (Estimated)
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Storage and Make-Ahead Tips
These chocolate fudge lamington cookies are so delicious, you’ll want to enjoy them for as long as possible! Here’s how to store them effectively and even prepare them in advance:
- Storing Baked Cookies: Once completely cooled and decorated, store your leftover lamington cookies in an airtight container at room temperature for up to 3-4 days. To prevent them from sticking together due to the chocolate syrup and coconut, it’s best to place a piece of parchment paper or wax paper between layers if stacking.
- Make-Ahead Dough (Refrigeration): This recipe is perfect for prepping ahead! You can complete steps 1 through 6 (making the dough, stuffing with fudge, and forming the balls) and then store the unbaked, stuffed cookie dough balls in the refrigerator. Simply place them on a parchment-lined tray, cover tightly with plastic wrap, and they’ll keep well for 2-3 days. When you’re ready to bake, just pull them from the fridge and bake as directed. You might need to add an extra minute or two to the baking time since they’ll be colder.
- Freezing Cookie Dough: For longer storage, you can freeze the unbaked, stuffed cookie dough balls. After forming them in Step 6, arrange them on a baking sheet and freeze until they are completely solid (about 2-3 hours). Once frozen, transfer the solid dough balls to a freezer-safe zip-top bag or an airtight container. They can be stored in the freezer for up to 2-3 months. When you’re ready for freshly baked cookies, remove the desired number of dough balls from the freezer and thaw them in the refrigerator overnight. Bake them from chilled as per the recipe instructions. Baking directly from frozen is generally not recommended as it can affect the spread and fudge center.
- Storing Chocolate Syrup: If you have any leftover chocolate syrup, store it in an airtight container in the refrigerator for up to a week. You may need to gently reheat it in the microwave or on the stovetop over low heat to make it pourable again.
Serving Suggestions
These chocolate fudge lamington cookies are a showstopper on their own, but here are some ideas to elevate your serving experience:
- Classic Pairings: Serve them with a tall glass of cold milk, a warm cup of coffee, or a rich espresso. The bitterness of coffee beautifully complements the sweet chocolate.
- With Ice Cream: For an ultimate dessert, serve a warm cookie alongside a scoop of vanilla bean ice cream or a complementary flavor like coconut or coffee ice cream. The contrast of warm cookie and cold ice cream is heavenly.
- As Gifts: Package them beautifully in cookie boxes or cellophane bags tied with festive ribbons for a thoughtful homemade gift during the holidays or for a hostess.
- Dessert Platter Star: Arrange them on a dessert platter with other treats for parties. Their unique appearance and decadent flavor are sure to impress.
- After-Dinner Treat: Enjoy them as a sophisticated after-dinner indulgence, perhaps with a digestif.
If you tried this or any other recipe on my website, please let me know how it went in the comments below. I love hearing from you! Also, please take a moment to leave a star rating while you’re there to help other bakers. You can also tag me on Instagram or Facebook so I can see your wonderful creations!