Stuffed Chocolate Chip Cookies

These stuffed chocolate chip cookies are seriously stuffed with goodness!! Yes, I mean chocolate goodness. Their center is filled with soft and creamy chocolate ganache. How about that? The chocolate chip cookie recipe also makes very rich, decadent, and delicious cookies.

About These Cookies

• This stuffed chocolate chip cookie recipe calls for a very simple ingredient list. No fancy item on this list!
• This recipe uses brown sugar which adds more moisture and rich flavor to the cookies.
• The center is filled with chocolate ganache that again is made of simple ingredients, just chocolate, and cream. The ganache can be made in advance and for this particular recipe, we need to freeze the ganache before stuffing the cookies.
• I have some other chocolate cookies on the blog, Triple Chocolate Cookies, and Chocolate Oreo Cookies, however, these cookies start with melting the butter which gives them a more chewy texture, and toasty flavor.
• If you would prefer not to stuff the cookies, that will be fine. This chocolate chip cookie recipe is amazing on its own.
• This recipe starts with melting the butter, and this results in loser cookie dough. We need to chill the dough for a couple of hours.

How To Make These Cookies

• Make the ganache first. Heat the cream to a soft boil, then add the chocolate chips. Let the chocolates sit in the hot cream for a few minutes, then stir the mixture to reach a smooth and silky mixture. Cover the ganache with cling wrap and leave it in the fridge to chill. Using a ½ teaspoon measuring spoon, make small balls of the chilled ganache, and freeze until you prepare the cookie dough.

• Mix all the dry ingredients, and set aside.
• Using a microwave, melt the butter first. Cube the butter to avoid having a messy microwave 🙂
• Using the paddle attachment, beat the melted butter with both sugars for about 5 minutes, until the mixture looks smooth.
• Add the room temperature egg, and the vanilla extract, and mix well.
• Using a spatula, add the dry ingredients. Do not overmix.
• Fold in the chocolate chips. Cover the dough with cling wrap and chill it for 2 hours.
• Using a cookie scoop, make small balls of the dough, the size of a golf ball.
• Using the warmth of your hands, soften each ball into a small round 2-inch disk. We need two disks for each cookie. Place the ganache ball in the center, and cover it with the second disk. Press the edge of the two disks together to lock the ganache inside the cookie. I recommend leaving ½ inch thickness for each cookie.
• Bake for 10 minutes.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

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📖 Recipe