Chocolate Filled Cookies (Print Page)
Soft cookies with irresistible gooey chocolate centers
# What You Need:
→ Cookie Dough
01 - 1/2 cup (1 stick) unsalted butter, softened to room temperature
02 - 1/2 cup granulated sugar
03 - 1/2 cup packed brown sugar
04 - 1 large egg, at room temperature
05 - 1 teaspoon pure vanilla extract
06 - 1 1/2 cups all-purpose flour
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon kosher salt
→ Chocolate Filling
09 - 3.5 oz semi-sweet or dark chocolate bar, broken into 16 equal pieces
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until pale, light, and fluffy, about 2 to 3 minutes.
03 - Add the egg and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated and the mixture appears smooth.
04 - In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
06 - 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 form a smooth ball, ensuring the chocolate is completely sealed inside.
07 - Place the filled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are set and lightly golden while the centers still appear soft and slightly underbaked.
09 - Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm for an extra gooey center.
# Expert Tips:
01 -
- The contrast between a soft chewy cookie and that warm gooey chocolate center will ruin regular cookies for you forever.
- They look incredibly impressive but require zero fancy techniques or equipment.
- You probably have every single ingredient in your kitchen right now.
02 -
- Overbaking is the enemy here because the cookies continue cooking on the hot sheet after you pull them out.
- Using a chocolate bar instead of chips was a game changer I discovered by accident when I ran out of chocolate chips.
03 -
- Chill the dough for thirty minutes before stuffing if your kitchen is warm, because soft dough is harder to seal around the chocolate.
- The secret to that bakery style crackled top is gently pressing each dough ball with your thumb right before baking.