Decadent Chocolate-Filled Cookies (Print version)
Soft brown sugar cookies filled with rich chocolate ganache and finished with flaky salt for a gooey bakery-style treat.
# Ingredients:
For the ganache filling
01 -
4 oz (115 g) semi-sweet chocolate, finely chopped
02 -
1/3 cup (80 ml) heavy cream
03 -
Pinch of fine salt
For the cookie dough
04 -
1/2 cup (113 g) unsalted butter, softened
05 -
1/2 cup (100 g) packed light brown sugar
06 -
1/4 cup (50 g) granulated sugar
07 -
1 large egg, room temperature
08 -
1 teaspoon vanilla extract
09 -
1 1/2 cups (190 g) all-purpose flour
10 -
1/2 teaspoon baking soda
11 -
1/4 teaspoon baking powder
12 -
1/2 teaspoon fine salt
13 -
1/2 cup (85 g) mini chocolate chips
14 -
Flaky salt, for topping
# Instructions:
01 -
Place the chopped chocolate, cream, and a pinch of salt in a heatproof bowl. Warm over barely simmering water or microwave in short bursts, stirring until smooth.
02 -
Refrigerate the ganache for 25-30 minutes, stirring once or twice, until thick. Scoop 16 small mounds onto parchment and freeze for 20 minutes.
03 -
Beat the butter, brown sugar, and granulated sugar until creamy. Beat in the egg and vanilla, then fold in the flour, baking soda, baking powder, salt, and mini chocolate chips.
04 -
Divide the dough into 16 pieces. Flatten each piece, place one frozen ganache mound in the center, and seal the dough fully around it. Roll smooth.
05 -
Place the stuffed dough balls on a lined baking sheet and refrigerate for 15 minutes. Heat the oven to 350°F (180°C).
06 -
Space the cookies 2 inches apart and sprinkle with flaky salt. Bake for 10-12 minutes, until puffed with lightly set edges.
07 -
Let the cookies cool on the baking sheet for 8-10 minutes, then transfer to a rack. Serve warm for the gooey center.
# Good to know:
01 -
Prep time includes chilling the ganache and stuffed dough.
02 -
Best served slightly warm while the ganache center is soft.
03 -
Stuffed dough balls can be frozen and baked later.