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Fudgy chocolate sandwich cookies with gooey filling on a cooling rack, lightly dusted with powdered sugar.

Irresistible Chocolate-Filled Cookies: A Chocoholic's Dream!

Dive into a chocoholic's dream with these decadent cookies, boasting a rich, fudgy exterior and a molten, gooey chocolate center that melts in your mouth with every bite. The ultimate treat for chocolate lovers!
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder Dutch-processed recommended
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup unsalted butter 2 sticks, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
For the Filling
  • 6 oz good quality semi-sweet or dark chocolate chopped into 1/2-inch pieces, or large chocolate chunks

Equipment

  • Large Mixing Bowl
  • Electric Mixer (stand or hand)
  • Whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment Paper
  • Small ice cream scoop or spoon
  • Wire Rack

Method
 

Prepare the Dough
  1. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  2. In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy (about 2-3 minutes).
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be thick.
  5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps prevent spreading and makes the dough easier to handle.
Assemble and Bake
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Scoop about 1 tablespoon of cookie dough into your hand and flatten it slightly into a disc. Place a piece (or a few small pieces) of chopped chocolate in the center of the disc.
  3. Carefully gather the edges of the dough around the chocolate, fully enclosing it and rolling it into a smooth ball. Ensure no chocolate is exposed.
  4. Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets.
  5. Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Do not overbake for a chewier texture.
  6. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.

Notes

For an extra melty center, use high-quality chocolate chips or a chopped chocolate bar. If you prefer a flatter cookie, reduce the chilling time slightly. For best results, serve warm to enjoy the irresistible gooey chocolate filling. Store leftover cookies in an airtight container at room temperature for up to 3-4 days.