Chocolate Filled Cookies
These Chocolate Filled Cookies are the perfect combination of crispy edges and a soft, chewy center. This recipe takes a classic chocolate chip cookie and fills it with a rich and creamy ganache filling. Bread flour is used in place of all-purpose flour to give the cookies a better texture.
Servings 24 cookies
Calories 150kcal
Equipment
Ingredients
For the Chocolate Ganache
- 2 ounces semi-sweet baking chocolate chopped
- ¼ cup heavy cream
For the Chocolate Filled Cookies
- 1 cup + 2 tablespoons (135 grams) bread flour
- ½ teaspoon baking soda
- 1 teaspoon cornstarch
- ¼ teaspoon salt
- 1 stick unsalted butter softened
- ⅓ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoons vanilla extract
- ½ cup semi-sweet chocolate chips
Instructions
For the Chocolate Ganache
- Add the chopped chocolate to a heat-proof mixing bowl. Bring the heavy cream to a gentle simmer in a small saucepan over medium-low heat, stirring occasionally to prevent scorching. Remove it from the heat as soon as you notice it beginning to simmer (do not let it come to a boil). Pour the heavy cream over the chocolate and allow it to sit for 2-3 minutes. Then, carefully stir the chocolate and cream together until a smooth, homogenous mixture forms. Set the ganache aside for 1-2 hours to thicken at room temperature.2 ounces semi-sweet baking chocolate, ¼ cup heavy cream
- Once the ganache has thickened, spoon 12 teaspoon-sized scoops onto a parchment-lined baking sheet or plate and place in the freezer for 30 minutes to harden.
For the Chocolate Cookies
- Whisk together the flour, cornstarch, baking soda, and salt in a small mixing bowl. In a separate large mixing bowl, cream together the butter, granulated sugar, and light brown sugar. Add the eggs and vanilla extract and beat until smooth. Gradually beat in the dry ingredients. Then, fold in the chocolate chips and place the cookie dough in the freezer for about 10 minutes to firm up.1 cup + 2 tablespoons (135 grams) bread flour, ½ teaspoon baking soda, 1 teaspoon cornstarch, ¼ teaspoon salt, 1 stick unsalted butter, ⅓ cup light brown sugar, ⅓ cup granulated sugar, 1 large egg, 1 teaspoons vanilla extract, ½ cup semi-sweet chocolate chips
- While the cookie dough is chilling, preheat the oven to 350°F and line two rimmed baking sheets with parchment paper. Remove the cookie dough from the freezer and use about half of it to make 24 small cookie dough balls. Press an indent into the center of each cookie dough ball with your thumb.
- Remove the chocolate ganache from the freezer and cut each piece in half to make 24 small pieces. Place a piece of frozen ganache into each indent you made in the cookie dough balls. Cover the ganache-filled cookie dough with a little more cookie dough and press to seal (see images in post).
- Bake the cookies for 10-12 minutes or until the edges are just beginning to brown. Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a wire cooling rack to finish cooling.
Notes
For Best Results: Work quickly when filling the cookie dough with frozen ganache. If the cookie dough and ganache get too warm, they may spread too much in the oven.
Make Ahead: Since the chocolate ganache needs a few hours to cool before it can be scooped, I recommend making it a day or two before you plan to make the cookies.
Storage: Store baked cookies in an airtight container at room temperature for up to 3 weeks or in the freezer for 8-12 months.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 1.5g | Cholesterol: 21mg | Sodium: 81mg | Potassium: 16mg | Fiber: 1g | Sugar: 12g | Calcium: 6mg | Iron: 0.3mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.