Chocolate Filled Chocolate Chip Cookies

Okay, let’s be real. You’re scrolling, you’re hungry, and a regular chocolate chip cookie just isn’t cutting it anymore. You want *more*. You want a surprise party in your mouth, a warm hug for your taste buds, and maybe, just maybe, an excuse to eat chocolate for dinner. Sound familiar? Good, because today we’re diving headfirst into the glorious world of **Chocolate Filled Chocolate Chip Cookies!** Get ready to have your mind (and your stomach) blown.

Why This Recipe is Awesome

Because it’s basically two desserts in one, but you only have to make one batch of dough. It’s like magic, but with butter and sugar. Plus, it’s so **ridiculously easy**, even your pet hamster could probably follow the instructions (if it had opposable thumbs and a sweet tooth, that is). And the best part? That moment when you bite into it and the warm, gooey chocolate just *oozes* out like a lava flow of pure joy. Pure bliss, no fancy chef hat required. Seriously, if I can do it without burning down the kitchen, so can you!

Ingredients You’ll Need

Gather ’round, pantry warriors! Here’s your arsenal for cookie domination:

• **1/2 cup (1 stick) Unsalted Butter, softened:** The good stuff. Don’t even *think* about margarine unless you want to start a fight.
• **1/2 cup Granulated Sugar:** The classic sweet stuff.
• **1/4 cup Packed Light Brown Sugar:** For that lovely chewiness and depth of flavor.
• **1 Large Egg:** Our binding agent, holding all the deliciousness together.
• **1 teaspoon Vanilla Extract:** Because everything is better with vanilla, duh.
• **1 1/4 cups All-Purpose Flour:** The foundation of our cookie empire.
• **1/2 teaspoon Baking Soda:** For that perfect puff and spread. Don’t skip it!
• **1/4 teaspoon Salt:** Because even sweet things need a little something-something to shine and balance.
• **1 cup Chocolate Chips (your favorite kind!):** The OG heroes of the cookie. Milk, dark, semi-sweet – your call!
• **6-8 Squares or Chunks of Chocolate (for filling):** The secret weapon! Think Hershey’s Kisses, chocolate bar squares (like Ghirardelli or Lindt), or even leftover Halloween candy bars cut into chunks. Go wild!

Step-by-Step Instructions

Alright, apron on (or not, I’m not judging), let’s get baking!

1. **Get Creamy.** In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. Use an electric mixer if you have one; your arm will thank you.
2. **Egg-cellent Addition.** Beat in the egg until fully combined, then stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything gets acquainted.
3. **Dry Times.** In a separate, smaller bowl, whisk together the flour, baking soda, and salt. Then, gradually add the dry ingredients to the wet mixture, mixing until *just* combined. **Don’t overmix!** Nobody likes a tough cookie.
4. **Chip It Up!** Fold in your chocolate chips. The more, the merrier, IMO.
5. **The Big Reveal (aka The Filling Part).** Grab a spoonful of dough (about 1.5-2 tablespoons). Flatten it slightly in your palm, place one of your chocolate filling pieces in the center, and then carefully wrap the dough around it, sealing completely. Make sure there are absolutely no cracks for that glorious chocolate to escape! This is the **key step** to gooey success.
6. **Bake Time!** Preheat your oven to 375°F (190°C). Place your dough balls on a baking sheet lined with parchment paper, spaced a couple of inches apart. Bake for 9-12 minutes, or until the edges are golden brown and the centers look set but still slightly soft. **Resist the urge to overbake!**
7. **Cool Down (if you can wait).** Let them cool on the baking sheet for a few minutes before transferring to a wire rack. Or, if you’re like me, eat one hot and burn your tongue. Totally worth it for that warm, melty center.

Common Mistakes to Avoid

We all make ’em, so let’s laugh at them together and learn!

• **Overmixing the Dough:** This isn’t a competition to see who can mix the longest. Overmixing develops the gluten too much, giving you hockey pucks instead of soft, chewy cookies. Mix *just* until combined.
• **Ignoring Oven Temperature:** Thinking you don’t need to preheat? Rookie mistake! An un-preheated oven means inconsistent baking and sad, unevenly cooked cookies. **Always preheat!**
• **Not Sealing the Dough Properly:** This is a biggie! If your chocolate filling isn’t fully encased, it’ll escape during baking, creating a messy (but still tasty) situation on your baking sheet. Take your time sealing those edges!
• **Using Cold Butter (or Melted!):** Softened butter is key. If it’s too cold, it won’t cream properly. If it’s melted, your cookies will spread too much and be flat. Goldilocks butter: just right.

Alternatives & Substitutions

Feeling adventurous? Let’s spice things up (or swap things out!).

• **Chocolate Type:** For the filling, go wild! Dark chocolate for a sophisticated vibe, milk chocolate for extra sweetness, or even white chocolate for a creamy surprise. FYI, I’m partial to a good quality dark chocolate square for the gooey center – it just hits different.
• **Flour Power:** Need gluten-free? A 1:1 gluten-free flour blend usually works wonders here, but always check the specific brand’s recommendations.
• **Add-ins:** Before baking, sprinkle a little flaky sea salt on top for a delightful salty-sweet combo. Or, add a pinch of cinnamon or a dash of espresso powder to the dough for a cozy, complex flavor.
• **Vegan Swap:** You can absolutely use a good quality vegan butter alternative and a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 mins) to make these plant-based. The texture might vary slightly, but they’ll still be delicious!

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual) answers!

• **Can I make these ahead of time?** Absolutely! You can make the dough, form the filled balls, and then freeze them on a baking sheet. Once solid, transfer to a freezer bag for up to a month. Bake from frozen, adding a couple of minutes to the bake time.
• **My chocolate filling melted out! What went wrong?** Oh no! This usually means the dough wasn’t sealed properly around the chocolate, or the filling piece was a bit too large for the amount of dough. Make sure that chocolate is snug and fully covered!
• **Do I need to chill the dough?** While not mandatory for this particular recipe, chilling for 30 minutes can definitely help prevent spreading, especially if your kitchen is warm. It often results in a chewier, thicker cookie, too!
• **Can I use any kind of chocolate for the filling?** Yep! Hershey’s Kisses, chocolate bar chunks, Lindt squares, even mini Reese’s peanut butter cups if you’re feeling wild. Just make sure it’s something that melts nicely.
• **My cookies are flat. Help!** Could be several things: your butter was too warm when you started creaming, not enough flour, overmixing, or your baking soda has lost its fizz (check the expiry date!). Make sure your butter is softened, not melted.
• **How long do these stay fresh?** If they last that long (doubtful, let’s be real!), store them in an airtight container at room temperature for 3-4 days. They’re best warm, fresh out of the oven, IMO, but a quick zap in the microwave will bring back the gooey center.

Final Thoughts

See? I told you it was easy! Now you’ve got a batch of these glorious, gooey, chocolate-filled masterpieces cooling (or being devoured immediately, no judgment). Go ahead, take a bow. You’ve earned it. Share them (maybe), or hoard them all to yourself (again, no judgment). You’re a cookie champion, and your taste buds are singing! Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!