Place the butter, brown sugar, 1/2 cup of granulated sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a had mixer). Beat on medium speed until creamy.

Combine the 2 cups of flour, cocoa powder, baking soda, baking power, and salt in a separate mixing bowl. Gradually mix this into the butter mixture and mix until just combined. If dough is too soft to handle, add more flour 2 tablespoons at a time to make it stiffer. (My dough needed 2 extra tablespoons.) Form the dough into a disk and wrap in plastic wrap; refrigerate for 2 hours.

Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.

Remove dough from the fridge. Scoop out 2 tablespoons of dough and use your fingers to flatten into a 2 1/2-inch disk. Place 1/2 teaspoon of hot fudge into the center of the disk and wrap the dough tightly around it to form a ball. (See photos in post for a visual aide.) Smooth out the creases in the ball. Repeat with remaining dough and hot fudge. If the dough gets too soft while you’re working with it, pop it back in the fridge for a bit.

Place the remaining cup of granulated sugar in a small bowl and roll the balls in the sugar to coat completely. Arrange 2 inches apart on the prepared baking sheets and bake 10 to 11 minutes. Remove from the oven and immediately sprinkle with the shaved chocolate. Serve and enjoy.