Chocolate Filled Cookies (Printable)
Soft, chewy cookies hiding a gooey chocolate center—ready in 32 minutes; yields 16.
# 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 teaspoon vanilla extract
06 - 1 1/2 cups (190 g) all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon 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 (180°C). Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, cream together the softened butter, granulated sugar, and packed brown sugar using an electric mixer until the mixture is light and fluffy, approximately 2–3 minutes.
03 - Beat in the egg and vanilla extract until fully 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, mixing until just combined. Avoid overmixing.
05 - Divide the dough into 16 equal portions. Flatten each portion in the palm of your hand, place one piece of chocolate in the center, and fold the dough around it. Gently roll between your palms to seal and form a smooth ball.
06 - Place the filled cookie balls on the prepared baking sheet, spacing them approximately 2 inches apart to allow for spreading.
07 - Bake for 10–12 minutes, until the edges are lightly golden but the centers still appear soft and slightly underdone.
08 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The contrast between a chewy golden cookie and a molten chocolate center is the kind of thing that makes people close their eyes when they take a bite.
- They require zero fancy equipment and come together in about half an hour which means you can satisfy a chocolate craving almost instantly.
02 -
- Make sure the dough completely seals around the chocolate piece because any gap will let the filling leak out during baking.
- Underbaking slightly is the trick to keeping that gooey center intact so pull them out when the edges are set but the middle still looks soft.
03 -
- Chill the stuffed dough balls in the fridge for 15 minutes before baking if your kitchen is warm because cold dough spreads less and holds the chocolate center more securely.
- Use a chocolate bar you would happily eat on its own since the filling is the star of this cookie and its quality makes all the difference.