Chocolate Filled Cookies (Printable Version)
Soft, chewy cookies with a molten chocolate center; buttery dough envelops chocolate for warm, gooey bites.
# What You'll 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, about 2-3 minutes.
03 - Beat in the egg and vanilla extract until well combined and the mixture is 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 hands to seal and form a ball.
06 - Place the cookie 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. Avoid overbaking for the best chewy texture.
08 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Hints:
01 -
- The contrast between a golden chewy exterior and a flowing river of melted chocolate is genuinely unfair in the best way possible.
- They require zero fancy equipment or chilling time, so you can satisfy a craving start to finish in about half an hour.
02 -
- Overbaking is the enemy here, because the magic depends on that molten center which disappears if you leave them even two minutes too long.
- Seal the chocolate completely inside the dough before baking, otherwise the filling leaks out and burns on the pan instead of staying inside where it belongs.
03 -
- Use a chocolate bar instead of chocolate chips because chips contain stabilizers that prevent them from melting into that beautiful gooey pool you are after.
- Wet your hands slightly when rolling the dough balls so the surface stays smooth and the chocolate stays sealed inside during baking.