Maple fudge cookies

250 ml (1 cup) all-purpose flour
1 ml (1/4 teaspoon) baking soda
1 pinch salt
125 ml (1/2 cup) unsalted butter, softened
90 ml (3/8 cup) brown sugar
1 egg
1/8 cup chocolate chips
16 cubes (1.5-cm/1/2-inch) Maple Cream Fudge

With the rack in the middle position, preheat the oven to 200°C (400°F).
Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda and salt. Set aside.
In another bowl, cream the butter and brown sugar. Add the egg and beat until the mixture is smooth.
Using a wooden spoon, stir in the dry ingredients and chocolate chips.
For each cookie, with floured hands, shape 30 ml (2 tablespoons) of dough into a ball.
Push a cube of maple fudge into the centre and cover completely with dough.
Place 8 cookies on each sheet.
Bake 1 sheet at a time until the cookies begin turning gold at the edges, about 7 minutes.
The cookies will remain very soft in the centre.
On removing the cookies from the oven, use tongs to carefully slide the parchment paper from the baking sheet onto a cool surface.
Let the cookies cool to room temperature.
Repeat with the remaining dough.