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Double Chocolate Filled Cookies Recipe

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4.1 from 15 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 30 servings

Description

Indulge in these rich and decadent Double Chocolate Filled Cookies, featuring a luscious chocolate ganache center encased in a soft, chocolaty cookie dough. Perfectly balanced with hints of espresso and cardamom, these cookies bake to a chewy, fudgy perfection with a delightful sugar-crusted exterior. Ideal for chocolate lovers looking for a homemade treat with an impressive surprise inside.

Ingredients

Dry Ingredients

  • 2 1/2 cups all-purpose flour (300g)
  • 1/2 cup cocoa powder (50g)
  • 1 tsp salt
  • 1 tsp baking soda

Cookie Dough

  • 1 cup unsalted butter, room temperature (227g)
  • 1 cup brown sugar (213g)
  • 1/2 cup granulated sugar (100g)
  • 1 egg
  • 1 tsp vanilla extract
  • 1 1/2 tsp espresso powder (optional)
  • 2/3 cup chocolate chips (100g)

Filling and Coating

  • 1 cup mini chocolate chips (for ganache, recipe uses chocolate chips)
  • 1/4 cup heavy cream (60g)
  • 1/3 cup cane sugar
  • 1/2 tsp cardamom (optional)

Instructions

  1. Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to bubble, stirring constantly to avoid burning. Once hot, pour cream over the chocolate chips in a bowl and stir until the chocolate melts completely and the mixture is smooth. Cover with cling wrap and place in the freezer until solid, approximately 30 minutes. Keep in the freezer until ready to use.
  2. Prepare the Cookie Dough: In a stand mixer bowl (or a large bowl with a hand mixer), beat the room temperature butter, brown sugar, and granulated sugar together until light and fluffy. Scrape down the sides of the bowl, then add the vanilla extract and egg. Mix until just combined.
  3. Add Dry Ingredients: Scrape the sides of the bowl again, then add the flour, cocoa powder, salt, baking soda, and espresso powder if using. Mix until combined and the dough is uniform. Stir in the chocolate chips by hand.
  4. Shape the Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a 2-tablespoon cookie scoop, portion out dough balls. Flatten each ball in your palm, place about 1/2 teaspoon of the chilled ganache in the center, then fold the dough over the ganache and roll into a smooth ball.
  5. Coat and Bake: Mix the cane sugar with the cardamom if using. Roll each dough ball in this sugar mixture to coat evenly. Place the coated balls about 2 inches apart on the prepared baking sheet. Bake at 350°F for 13-15 minutes, with 14 minutes being ideal for a chewy center. Return remaining ganache to the freezer between batches to keep it solid.
  6. Cool: Remove cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Optional espresso powder adds depth to the chocolate flavor without tasting like coffee.
  • Chilling the ganache ensures it holds its shape inside the cookie during baking.
  • Cardamom in the sugar coating adds a subtle aromatic twist, but can be omitted.
  • For best texture, do not overbake; cookies should be soft in the center.
  • Store leftovers in an airtight container for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/double-chocolate-filled-cookies-recipe/