Double Chocolate Filled Cookies
These double chocolate-filled cookies are rich, fudgy and filled with chocolate chips and a smooth chocolate ganache center.
Equipment
- Stand Mixer
- small bowl for ganache
- Baking sheet
- Parchment Paper
- Cooling rack
Ingredients
For the double chocolate cookies:
- 300 g all-purpose flour 2½ cups
- 50 g cocoa powder ½ cup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 227 g unsalted butter room temperature (1 cup)
- 213 g brown sugar 1 cup
- 100 g granulated sugar ½ cup
- 1 egg
- 1 teaspoon vanilla extract
- 1½ teaspoon espresso powder optional
- 1 –1½ cups mini chocolate chips 170–255g
For the ganache:
- 100 g semi-sweet chocolate chips ⅔ cup
- 60 g heavy cream ¼ cup
For the sugar roll:
- ⅓ cup granulated sugar ~67g
- ½ teaspoon cardamom optional
Instructions
- Ganache: Heat the heavy cream until it just begins to bubble, stirring constantly. Pour over the chocolate chips and stir until smooth. Cover and freeze until solid, about 30 minutes. Keep frozen until ready to use.60 g heavy cream, 100 g semi-sweet chocolate chips
- Cream the butter, brown sugar, and granulated sugar until light and fluffy.227 g unsalted butter, 213 g brown sugar, 100 g granulated sugar
- In a separate bowl, mix the dry ingredients.300 g all-purpose flour, 50 g cocoa powder, 1 tsp salt, 1 tsp baking soda, 1½ tsp espresso powder
- Mix in the vanilla and egg until just combined. Add the dry ingredients and mix, then stir in the mini chocolate chips. The dough will be thick.1 egg, 1 tsp vanilla extract, 1 –1½ cups mini chocolate chips
- Preheat the oven to 350°F. Scoop a 2-tablespoon ball of dough, flatten it, place ½ teaspoon frozen ganache in the center, fold the dough around it, and roll into a smooth ball.
- Roll each ball in the sugar (and cardamom, if using) and place 2 inches apart on a lined sheet.⅓ cup granulated sugar, ½ tsp cardamom
- Bake 13–15 minutes (14 is the sweet spot), keeping the ganache frozen between batches. Cool on the pan 5 minutes before transferring.
Notes
- The cookies are done when the tops are no longer shiny — don't overbake.
- Let them cool on the pan a few minutes so the bottoms set and support the gooey ganache center.
- Use 1–1½ cups mini chocolate chips in the dough (a 12-oz bag is ~1½ cups).
- Store at room temperature for up to 7 days, or freeze for up to 6 months (thaw in the fridge).
Nutrition
Calories: 201kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 120mgPotassium: 62mgFiber: 1gSugar: 18gVitamin A: 226IUVitamin C: 0.02mgCalcium: 17mgIron: 1mg
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