Chocolate-stuffed cookies combine a simple homemade cookie dough with a chocolate and cream filling, creating two cookies joined by a generous chocolate centre. The dough is made with butter, sugar, eggs, flour and cornstarch, while dark chocolate and cream handle the filling. They are especially good for afternoon tea, lunchboxes, or bake sales.
What Are Chocolate-Stuffed Cookies?
Chocolate-stuffed cookies are cookies made with a chocolate filling tucked between two baked pieces. Instead of mixing chocolate chips throughout the dough, this recipe keeps the chocolate in the centre, giving each finished cookie a distinct filling.
The idea of combining cookies with chocolate is hardly new. Filled and sandwiched biscuits have appeared in many forms across European and American baking traditions, from jam-filled biscuits to chocolate sandwich cookies. The exact style varies enormously, but the basic principle is delightfully simple: take two baked pieces and put something delicious between them.
Pro Tips for the Best Chocolate-Stuffed Cookies
- Use softened butter, not melted butter, because they blend more easily with the sugar and helps create the intended dough consistency. Also, melted butter can make the mixture much looser.
- Too much flour can produce a dry, heavy dough, and if possible, use a kitchen scale for the most reliable results.
- Whisking the flour, cornstarch, salt, and baking powder together first helps distribute the baking powder and salt throughout the flour.
- A colander can create a charming textured surface, but press gently enough that you do not flatten the dough completely.
- Let the chocolate filling cool before piping. The filling should be smooth and thick enough to sit neatly in the centre. If it is too warm, it may spread toward the edges.
Frequently Asked Questions
Why Does This Recipe Use Cornstarch?
Cornstarch helps create a more delicate texture in the finished cookies. Because it contains no gluten-forming proteins, replacing part of the flour with cornstarch reduces the overall gluten development in the dough. This can help prevent the cookies from becoming overly firm or chewy.
Why Are My Cookies Too Hard?
Overbaking is one possible reason, especially if the cookies are left in the oven well beyond the recommended 20 minutes. Also, too much flour can make the dough dry and result in firmer cookies.
Can I Use a Different Tool to Make the Pattern?
Yes, the colander is simply a clever way to create a textured surface. You can use another clean kitchen utensil with a suitable pattern, provided it does not press too deeply into the dough. A fork can create lines, while the base of certain patterned kitchen tools can create other designs.
How to Store Any Leftovers
Because the filling contains cream, store the finished cookies in the refrigerator. Let refrigerated cookies sit briefly before serving so the filling is not excessively firm.
Ingredients
How to Make Chocolate-Stuffed Cookies
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Start by preheating your oven to 170°C/340°F and lining a baking tray with parchment paper. Place the softened butter, sugar, and vanilla extract in a bowl, and beat them together. Add the vegetable oil, mix again, then stir in two eggs.
Start by preheating your oven to 170°C/340°F and lining a baking tray with parchment paper. Place the softened butter, sugar, and vanilla extract in a bowl, and beat them together. Add the vegetable oil, mix again, then stir in two eggs.
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In a separate bowl, mix flour, cornstarch, salt, and baking powder.
In a separate bowl, mix flour, cornstarch, salt, and baking powder.
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Add the dry mixture to the bowl containing the wet ingredients and mix.
Add the dry mixture to the bowl containing the wet ingredients and mix.
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Divide the dough into 22 equal portions and roll each portion into a ball. Press each dough ball with a clean colander to create a pattern on the surface.
Divide the dough into 22 equal portions and roll each portion into a ball. Press each dough ball with a clean colander to create a pattern on the surface.
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Transfer to the baking tray and bake for 20 minutes.
Transfer to the baking tray and bake for 20 minutes.
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Melt dark chocolate and cream in a microwave.
Melt dark chocolate and cream in a microwave.
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Transfer the cooled chocolate mixture into a piping bag and pipe some chocolate into the centre of 11 cookies. Then, top each chocolate-filled cookie with another cookie. Enjoy!
Transfer the cooled chocolate mixture into a piping bag and pipe some chocolate into the centre of 11 cookies. Then, top each chocolate-filled cookie with another cookie. Enjoy!
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