Chocolate Filled Cookies (Printable Version)
Soft, chewy cookies with a molten chocolate center; makes 16 and bakes in 32 minutes.
# What You Need:
→ Cookie Dough
01 - 1/2 cup (115 g) unsalted butter, softened
02 - 1/2 cup (100 g) granulated sugar
03 - 1/2 cup (110 g) packed brown sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 1 1/2 cups (190 g) all-purpose flour
07 - 1/2 tsp baking soda
08 - 1/4 tsp salt
→ Chocolate Filling
09 - 3.5 oz (100 g) semi-sweet or dark chocolate bar, broken into 16 pieces
# Directions:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
03 - Beat in the egg and vanilla extract until well combined and smooth.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients and mix until just combined. Do not overmix.
05 - Divide the dough into 16 equal portions. Flatten each piece in the palm of your hand, place a piece of chocolate in the center, and fold the dough around it. Roll gently between your palms to seal completely.
06 - Place the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
07 - Bake for 10-12 minutes until the edges are golden but the centers still appear soft and slightly underbaked.
08 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The contrast between a chewy golden edge and that liquid chocolate middle will ruin plain cookies for you forever.
- They require zero special equipment and come together in about half an hour, which means you can satisfy a chocolate craving almost on impulse.
02 -
- If you overbake these by even two minutes the chocolate center will still be delicious but it will lose that dramatic ooze when you break them open.
- Seal the dough completely around each chocolate piece because any gaps will let the filling leak out and stick to the pan.
03 -
- Chill the stuffed dough balls for fifteen minutes in the fridge before baking if your kitchen is warm, because firm dough holds its shape better and produces thicker cookies.
- Use a good quality chocolate bar you would happily eat on its own since that center is the whole point of the cookie.