Description
These chocolate filled cookies feature a chocolate chip cookie base with a gooey center that stays melty for days. Each bite delivers crisp edges, a soft middle, and a rich chocolate surprise that will hit the spot when cravings strike.
Ingredients
Scale
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon cornstarch
- 1 cup chocolate chips (semi-sweet or dark)
- ⅓ cup chocolate hazelnut spread (like Nutella)
- 2 tablespoons honey
- ¼ teaspoon espresso powder
Instructions
- First, scoop teaspoon-sized amounts of chocolate hazelnut spread onto a parchment-lined plate and place it in the freezer for 30 minutes. This prevents the filling from melting too quickly during baking and helps maintain that gooey center everyone loves in chocolate filled cookies. If you want to enhance the gooeyness, add a tiny bit of honey to each chocolate scoop before freezing—the honey keeps the center soft even after cooling.
- While the chocolate filling is freezing, preheat your oven to 350°F and line two baking sheets with parchment paper. This will make for easier cleanup and prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cornstarch, and espresso powder until well combined. The cornstarch is critical for creating a tender texture, while the espresso powder intensifies the chocolate flavor without adding any coffee notes.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2-3 minutes should do it. The butter adds richness to the dough and the sugars contribute to a chewy texture.
- With the mixer running, add the eggs one at a time, ensuring everything is well mixed. Then incorporate the vanilla extract and honey. Continue to beat for another minute until combined.
- Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. It’s crucial not to overmix at this stage, as this can affect the texture.
- Gently fold in the chocolate chips until they are evenly distributed throughout the dough. This ensures that every cookie has that chocolatey goodness.
- Remove the frozen chocolate hazelnut scoops from the freezer. To assemble, take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place a frozen chocolate scoop in the center. Add another tablespoon of dough on top and seal the edges completely around the filling. Roll it gently between your palms to create a ball, ensuring the filling is sealed inside to prevent leaks.
- Place the stuffed cookie balls at least 3 inches apart on the prepared baking sheets. Bake in your preheated oven for 11-13 minutes, or until the edges are set and lightly golden while the centers look slightly underdone. Carefully tap the baking sheet on the counter immediately after removing them from the oven to create an attractive crackled top.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This step helps achieve the perfect texture.
Notes
- To refresh the gooey centers after day two, microwave for 8-10 seconds before eating.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Baked cookies can be frozen for up to 3 months; thaw at room temperature before serving or microwave for 15-20 seconds.
- Unbaked stuffed dough balls can be frozen for up to 2 months. You can bake them directly from the freezer by adding 2-3 minutes to the baking time.
- For bakery-style cookies, consider sprinkling a tiny pinch of flaky sea salt on top before baking.
- Let the butter soften at room temperature for the best texture; avoid softening in the microwave.
- The dough can be prepared ahead of time and stored in the refrigerator for up to 24 hours to intensify the flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg