Chocolate filled Chocolate Chip Cookies

14 mins
Serves 10
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Directions

  1. 1Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  2. 2Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  3. 3Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  4. 4Spoon chocolate spread on parchment paper and freeze for at least 30 minutes.
  5. 5Spoon chocolate spread on parchment paper and freeze for at least 30 minutes.
  6. 6Spoon chocolate spread on parchment paper and freeze for at least 30 minutes.
  7. 7Mix melted butter, brown sugar, and granulated sugar in a bowl.
  8. 8Mix melted butter, brown sugar, and granulated sugar in a bowl.
  9. 9Mix melted butter, brown sugar, and granulated sugar in a bowl.
  10. 10Whisk for 1-2 minutes until it turns into a paste.
  11. 11Whisk for 1-2 minutes until it turns into a paste.
  12. 12Whisk for 1-2 minutes until it turns into a paste.
  13. 13Crack in the egg and vanilla and mix until combined.
  14. 14Crack in the egg and vanilla and mix until combined.
  15. 15Crack in the egg and vanilla and mix until combined.
  16. 16Combine dry ingredients into the wet batter and gently fold until just combined.
  17. 17Combine dry ingredients into the wet batter and gently fold until just combined.
  18. 18Combine dry ingredients into the wet batter and gently fold until just combined.
  19. 19Add chocolate chips and mix with a spatula, do not overmix.
  20. 20Add chocolate chips and mix with a spatula, do not overmix.
  21. 21Add chocolate chips and mix with a spatula, do not overmix.
  22. 22Scoop out portions of dough and flatten each into a disk.
  23. 23Scoop out portions of dough and flatten each into a disk.
  24. 24Scoop out portions of dough and flatten each into a disk.
  25. 25Place a frozen tablespoon of chocolate spread in the center of each disk.
  26. 26Place a frozen tablespoon of chocolate spread in the center of each disk.
  27. 27Place a frozen tablespoon of chocolate spread in the center of each disk.
  28. 28Fold the dough over the chocolate and seal the edges.
  29. 29Fold the dough over the chocolate and seal the edges.
  30. 30Fold the dough over the chocolate and seal the edges.
  31. 31Place the stuffed cookies on the prepared baking sheet, leaving space for spreading.
  32. 32Place the stuffed cookies on the prepared baking sheet, leaving space for spreading.
  33. 33Place the stuffed cookies on the prepared baking sheet, leaving space for spreading.
  34. 34Bake for 12-14 minutes or until golden and crispy on edges and gooey in the center. Let cool slightly before serving.
  35. 35Bake for 12-14 minutes or until golden and crispy on edges and gooey in the center. Let cool slightly before serving.
  36. 36Bake for 12-14 minutes or until golden and crispy on edges and gooey in the center. Let cool slightly before serving.

Ingredients

  • 0.5 cup salted butter, melted and cooled
  • 0.5 cup salted butter, melted and cooled
  • 0.5 cup salted butter, melted and cooled
  • 115 g salted butter, melted and cooled
  • 115 g salted butter, melted and cooled
  • 115 g salted butter, melted and cooled
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 100 g light brown sugar
  • 100 g light brown sugar
  • 100 g light brown sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 67 g granulated sugar
  • 67 g granulated sugar
  • 67 g granulated sugar
  • 1 large egg, room temperature
  • 1 large egg, room temperature
  • 1 large egg, room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 1 tablespoon vanilla extract
  • 1.25 cups all-purpose flour, spooned and leveled
  • 1.25 cups all-purpose flour, spooned and leveled
  • 1.25 cups all-purpose flour, spooned and leveled
  • 185 g all-purpose flour, spooned and leveled
  • 185 g all-purpose flour, spooned and leveled
  • 185 g all-purpose flour, spooned and leveled
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 1 cup semi-sweet chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 9 tablespoons chocolate spread frozen
  • 9 tablespoons chocolate spread frozen
  • 9 tablespoons chocolate spread frozen

Equipment

baking sheetparchment paperbowlwhiskspatulacookie scoop

Tips

  • Freeze chocolate spread for at least 30 minutes to make it easier to handle.
  • Don’t overbake, as the cookies will continue to cook slightly after removal from the oven.
  • Enjoy the gooey chocolate center!