Go Back
–+ servings
Best Chocolate Filled Cookies

Best Chocolate Filled Cookies That Are Thick and Gooey

These Best Chocolate Filled Cookies feature a thick and gooey melted chocolate hazelnut center that is irresistible and perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 13 minutes
Cooling Time 15 minutes
Total Time 58 minutes
Servings: 8 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 8 tablespoons Chocolate Hazelnut Spread Can swap with any chocolate spread.
  • 1 cup Unsalted Butter Use margarine or plant-based butter as an alternative.
  • 1 cup Granulated Sugar Coconut sugar can be a substitute.
  • 1/2 cup Light Brown Sugar Dark brown sugar can work too.
  • 2 large Eggs Replace with a flax egg for a vegan option.
  • 2 cups All-Purpose Flour Gluten-free all-purpose flour is an alternative.
  • 1 teaspoon Baking Soda Adjust baking powder if baking soda is unavailable.
  • 1 teaspoon Baking Powder Useful only if out of baking soda.
  • 2 tablespoons Cornstarch Can be omitted.
  • 1/2 teaspoon Kosher Salt Regular salt can work.
For the Chocolate Chips
  • 1/2 cup White Chocolate Chips Can substitute with more semisweet chocolate.
  • 1/2 cup Semisweet Chocolate Chips Dark chocolate chips can add a richer flavor.
  • 1/2 cup Milk Chocolate Chips Omit or use dark chocolate for less sweetness.

Equipment

  • Mixing Bowl
  • Hand mixer
  • Oven
  • Baking sheets
  • Parchment paper
  • Spatula

Method
 

Step-by-Step Instructions
  1. Freeze the Chocolate Hazelnut Spread by scooping 8 tablespoons onto a lined tray and place it in the freezer for 20-30 minutes.
  2. Preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper.
  3. Cream the cold cubed unsalted butter, granulated sugar, and light brown sugar in a large mixing bowl for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and kosher salt, then mix into the wet ingredients.
  6. Fold in white, semisweet, and milk chocolate chips gently to avoid overmixing.
  7. Shape the dough into 8 large balls and chill them in the refrigerator for 20-30 minutes if sticky.
  8. Create a well in each dough ball, fill with a frozen chocolate hazelnut spoonful, and seal the filling.
  9. Bake the cookies for 11-13 minutes until the edges are golden brown and the center remains soft.
  10. Cool the cookies on the baking sheet for about 15 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Keep cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze baked cookies in an airtight container for up to 3 months.

Tried this recipe?

Let us know how it was!