Chocolate Filled Cookies (Print version)

Soft, chewy cookies with a molten chocolate core - ready in about 30 minutes; serve warm.

# What goes in:

→ 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

# Cooking steps:

01 - Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
02 - In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
03 - Beat in the egg and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
05 - Divide the dough into 16 equal pieces. Flatten each piece in your palm, place a piece of chocolate in the center, and fold the dough around it. Roll gently to seal.
06 - Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart.
07 - Bake for 10-12 minutes, until edges are golden but centers still look soft.
08 - Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Tips from flavorandfeast:

01 -
  • That molten chocolate center is the kind of surprise that makes people close their eyes when they take a bite.
  • They come together in about half an hour, which means you can satisfy a chocolate craving almost on impulse.
  • The dough is forgiving and easy to work with, even if you are not a confident baker.
02 -
  • If you overbake these, even by a minute or two, the chocolate center loses that glorious molten quality and turns into regular chocolate chip cookie territory. Still good, but not the same magic.
  • Seal the dough completely around each chocolate piece, because any gaps will let the melted chocolate leak out during baking and you will get flat, sticky patches on your pan.
03 -
  • Chop the chocolate bar into pieces slightly larger than you think you need, because a more generous filling creates that dramatic molten burst when you break the cookie open.
  • A light sprinkle of flaky sea salt on top of each cookie right before baking turns something already delicious into something genuinely memorable.

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