Easy Double Chocolate Filled Cookies 

These double chocolate-filled cookies are rich, fudgy, and filled with chocolate chips and a smooth chocolate ganache center. If that wasn't enough, these cookies are also generously rolled in sugar before baking for a sweet, shimmery finish.

You can't go wrong with these chocolate-filled cookies. Bring them to birthday parties, family events, holiday parties, or even enjoy them on a regular Tuesday just because!

I personally love these the most in the wintertime and will be enjoying them as Thanksgiving and Christmas cookies!

Ingredients

The star of the show in this recipe is, of course, CHOCOLATE! We are going to use chocolate powder and chocolate chips in two ways (for the dough and ganache). Other than that you are just going to need some pantry staples like sugar, flour, vanilla, etc. Check out my list below!

• Unsalted butter
• Cane sugar
• Brown sugar
• Vanilla extract
• Egg
• All-purpose flour
• Baking soda
• Salt
• Cocoa Powder
• Espresso powder (optional)
• Semi-sweet chocolate chips (I use regular for the ganache and mini for the dough)
• Heavy cream

See recipe card for quantities.

Instructions

1. Step 1: Make the ganache with hot heavy cream and chocolate chips. Place in the freezer for 30 minutes to an hour.

2. Step 2: Make the cookie dough by creaming butter and sugar until light and fluffy and then add the remaining ingredients. The dough will be thick and easy to handle.

3. Step 3: Flatten cookie dough in your hand or on a flat surface. Add frozen ganache to the center and fold the dough around it. Roll the dough into a smooth ball.

4. Step 4: Roll the dough ball in sugar, place 2 inches apart on a prepared baking sheet and bake at 350F for 13-15 minutes. (14 minutes is my sweet spot). Enjoy!

Hint: You will know that the cookies are done when they are no longer shiny on top! Make sure you let them cool on the pan for a few minutes before moving them to the cooling rack so that the bottom can set to support the gooey ganache center!

Substitutions

If some of these ingredients don't work for you, that's okay! Here are some of my tried and true baking substitutions:

• Butter:  Use a non-dairy butter like Country Crock's plant butter. A neutral oil (like coconut oil) would work well here too!
• Heavy cream: in place of heavy cream, you can use a non-dairy heavy cream or non-dairy milk. If you choose to use milk instead, Use high-fat non-dairy milk if you don't want to use dairy! I highly recommend  Oatly oat milk (full fat or regular would be ideal).

Variations

• Festive: Try rolling the cookies in festive sprinkles. Christmas sprinkles, Halloween sprinkles, or rainbow sprinkles are some that come to mind!
• Cardamom: Add ½ a teaspoon of cardamom to your rolling sugar for a very subtle flavor that will enhance the chocolatey flavor!
• White chocolate: Use white chocolate in place of regular chocolate chips for a white chocolate ganache.
• Caramel: Use caramel in the center of the cookies instead of ganache! Store-bought or homemade work great.
• Sourdough: Use my sourdough chocolate peanut butter cookie recipe in place of the regular cookie dough. Leave out the peanut butter or leave it in!

Equipment

• Kitchen scale
• Stand mixer
• Baking sheets
• Parchment paper

Storage

Store at room temperature for up to 7 days. You can freeze these double chocolate-filled cookies for up to 6 months; just be sure to thaw them in the fridge to prevent them from getting soggy from condensation.

FAQ

Related

Looking for more cookie recipes? Try these:

Double Chocolate Filled Cookies

Audrey

These double chocolate-filled cookies are rich, fudgy and filled with chocolate chips and a smooth chocolate ganache center.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 30 Cookies

Calories 159 kcal

Equipment

• Stand Mixer
• small bowl for ganache
• Baking sheet
• Parchment Paper
• Cooling rack

Ingredients

  

For the double chocolate cookies

• 2 ½ cups all-purpose flour 300g
• ½ cup cocoa powder 50g
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup unsalted butter room temperature, 227g
• 1 cup brown sugar 213g
• ½ cup granulated sugar 100g
• 1 egg
• 1 teaspoon vanilla extract
• 1 ½ teaspoon espresso powder optional
• 1 cup mini chocolate chip cookies

For the ganache

• ⅔ cup chocolate chips 100g
• ¼ cup heavy cream 60g

For the sugar roll

• ⅓ cup cane sugar
• ½ teaspoon cardamom optional

Instructions

 

Make the ganache

• Heat heavy cream in a small saucepan until it just begins to bubble. Stir constantly as it will heat quickly and could easily burn!

  Pour the hot cream over the chocolate and stir until it has melted and is fully incorporated.

  Cover the bowl with cling wrap and store it in the freezer until it is solid (roughly 30 mins). Leave in the freezer until you’re ready to make the cookies.

Make the double chocolate cookies

• In the bowl of a stand mixer (or large mixing bowl with a hand mixer) beat the butter, sugar, and brown sugar until light and fluffy.
• Stir down the sides of the bowl and then add in the vanilla extract and the egg. Mix until just combined.
• Stir down the sides of the bowl again and add in the dry ingredients. Mix until combined. Stir in the chocolate chips.

Shape the cookies

• Preheat the oven to 350F and prepare a baking sheet.
• Use a 2-tablespoon cookie scoop to scoop out a ball of dough. In your hand, flatten the ball and place ½ a teaspoon of chilled ganache in the center. Fold the dough over the ganache and roll it into a ball.

  Roll the dough ball in the sugar mixture then place it on a prepared baking sheet 2 inches apart.
• Bake at 350F for 13-15 minutes (14 is my sweet spot in my oven!). Put the ganache back in the freezer between batches. Allow them to cool on the baking sheet for 5 minutes before moving to a cooling rack.

Notes

• Weigh your ingredients! I can't recommend this enough. Kitchen scales are easy to find, affordable, and beneficial to your baking journey. It is the best way to make sure your recipes turn out as accurate as possible. See my "equipment" section above for links to scales I recommend.
• Tip: You will know that the cookies are done when they are no longer shiny on top! Make sure you let them cool on the pan for a few minutes before moving them to the cooling rack so that the bottom can set to support the gooey ganache center!
• Storage: Store at room temperature for up to 7 days. You can freeze these double chocolate-filled cookies for up to 6 months; just be sure to thaw them in the fridge to prevent them from getting soggy from condensation.

Keyword chocolate, cookies

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