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Chocolate Filled Cookies Recipe
Ben Carraoli

Chocolate Filled Cookies Recipe

I couldn’t resist making these cookies the moment I saw all that chocolate peeking out of the dough. After trying this recipe myself, I can confidently say these cookies are pure joy in every bite — a chewy exterior with warm, melty chocolate inside that feels like a hug from the oven!
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Total Time 52 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ sticks 170 g unsalted butter, softened — Unsalted butter gives you full control of salt levels in your dough; salted butter can make the cookies too salty.
  • 1 cup 198 g granulated sugar — This sweetens and helps create a slight chew.
  • 1 cup 213 g packed light brown sugar — Brown sugar keeps cookies soft and adds a rich, caramel‑like flavor.
  • 2 large eggs 100 g — Room‑temperature eggs mix more smoothly, giving a consistent batter.
  • 2 teaspoons vanilla extract — True vanilla extract deepens flavor better than imitation extract.
  • 3 cups 360 g all‑purpose flour — The base of your cookie dough; spoon into your measuring cup instead of scooping to avoid dense cookies.
  • 1 teaspoon baking soda — Helps cookies rise.
  • 1 teaspoon baking powder — Also aids lift and texture.
  • 1 teaspoon salt — Balances sweetness and enhances overall flavor.
  • 1 cup 170 g chocolate, chopped or chips — Semi‑sweet chocolate works best, but use your favorite.
  • Extra chocolate squares for filling — These make the gooey heart of the cookie!

Method
 

  1. Start by beating the softened butter with both sugars until the mixture is light and fluffy. This step incorporates air, giving the cookies a tender texture with slight crisp edges.
  2. Mix the eggs in one at a time, combining thoroughly before adding the next. Stir in the vanilla next to spread rich flavor throughout your batter.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This helps ensure your rising agents and flour are evenly distributed.
  4. Gently add the dry mix into the butter sugar blend. Stir until just combined — over‑mixing can make cookies tough.
  5. Now it’s time for chocolate! Mix in your chosen chocolate chips or chunks evenly throughout the dough.
  6. Cover the dough and chill it in the fridge for about 30 minutes. This helps prevent cookies from spreading too much and improves flavor.
  7. Preheat your oven to 350°F (175°C). Scoop dough portions and flatten them slightly, then place one or two chocolate squares in the center before sealing the dough around them.
  8. Place cookie balls at least 3 inches apart on lined baking sheets. Bake them for 10–12 minutes until the edges are lightly golden.
  9. Let cookies cool briefly on the baking sheet so they set properly. Then transfer to a rack and dig in!

Notes

  • Always chill the dough — don’t skip it! It keeps cookies thick and chewy instead of flat and greasy.
  • Use room‑temperature ingredients. Cold butter or eggs don’t combine well and can ruin your texture.
  • Weigh your flour. I find it helps avoid dry or dense cookies.
  • Use an oven thermometer. My oven runs hot, so this ensures perfect baking