Chocolate Filled Cookies

5 from 1 vote

These Chocolate Filled Cookies are soft and chewy cookies, stuffed with chocolate and loaded with chocolate chips! No mixer is used to make these and with only 30 minutes of chilling, these cookies could not be more simple to make! Best yet, they're gluten free, nut free, eggless and can easily be made vegan!

Prep Time20

Cook Time16

Freeze Time30

Total Time1 6

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: large cookies

Calories: 373kcal

Author: Lee

Ingredients

For the Chocolate Chip Cookies

1 ¾ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
1 teaspoon baking soda
½ teaspoon kosher salt
2 rounded tablespoons cornstarch mixed with 3 tablespoons water
½ cup unsalted butter or vegan baking stick, melted and cooled
1 ¼ cups light brown sugar , packed
1 teaspoon pure vanilla extract
¼ cup milk
1 ¾ cups semi-sweet chocolate chips

For the Filling

¾ cup semi-sweet chocolate chips , melted

US Customary - Metric

Instructions

Place ¾ cup chocolate chips in a heat safe bowl.
Heat them in the microwave in 10-15 second increments, stirring after each time until the chocolate chips are fully melted.
Use a teaspoon to create 16 dollops of the liquid chocolate on a parchment lined small sheet pan and pop in the freezer.
Place the ½ cup unsalted butter or vegan baking stick in a heat safe bowl. Place a paper towel on top of the bowl so the butter doesn't splatter. Microwave in 11 second increments until just melted. Do not let it bubble or brown. Set aside to cool.
Do not microwave it too much. Microwave it until there is just a little bit of butter left unmelted and then whisk it and the residual heat melts the rest of the butter.
In a medium bowl, whisk together the 1 ¾ cups gluten free flour, 1 teaspoon baking soda and ½ teaspoon kosher salt. Set aside.
In a small bowl, using a spoon, mix together the 2 rounded tablespoons of cornstarch and the 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
Into the cooled melted butter, combine the 1 ¼ cups light brown sugar, the cornstarch water and the 1 teaspoon pure vanilla extract. Whisk until it is all fully emulsified and blended. It may appear slightly chunky. That's normal.
Starting and ending with the flour mixture, whisk half the flour into the melted butter mixture. Then add the ¼ cup milk and whisk to combine.
Add in the second half of the flour gently with a spatula. Do not over mix or the dough will become shiny and too sticky.
Still using the spatula, scrape down the sides of the bowl and fold in 1 ¼ cups of chocolate chips. Gently fold until everything is just combined and you don't see any more flour. Again, make sure not to over mix.
The dough will be very sticky. Add it to a freezer safe bowl, cover the top with plastic wrap and pop the entire bowl of dough in the freezer for 30 min.
When the dough is almost done chilling, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Do not grease.
Take the dough out of the freezer. Using an ice cream scoop or large cookie scoop (I use a 2 ounce cookie scoop), scoop the dough out into 16 scoops.
If the dough is sticking to the cookie scoop, wash the scoop half way through to get off any stuck on dough.
Take one of the dough balls and press your thumb into the center to make a well.
Shove one of the frozen chocolates into the hole and then cover it up with the dough that’s been pressed to the side.
The dough should be shaped like a thick disc.
Pour the additional ½ cup chocolate chips into a small bowl. Press the tops of the dough discs into the chocolate chips. With your hand, gently press down on the chips so they stick to the dough.
Place the dough discs about 3-4 inches apart on the parchment lined baking sheet. Bake the cookies at 350 degrees Fahrenheit for 16 minutes.
I only bake 6-8 at a time. Pop the rest of the dough discs in the freezer while the first batch is baking.
Immediately reshape the cookies when they come out of the oven. Use a spatula to push them into a circle.

Video

Notes

Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks, a non-dairy milk and vegan chocolate chips.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¾ cup packed cups of flour (294 grams) and 2 tablespoons of milk. Still chill the dough.

Storing: Keep extra cookies in an airtight container at room temperature for up to 3 days. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.

Freezing: To freeze already baked cookies, place cookies (not stacked) on a parchment lined baking sheet and pop in the freezer uncovered. Freeze for 10-15 minutes or until the cookies are completely frozen. Once frozen, you can store them stacked in a freezer safe airtight container or zip top bag in the freezer for up to 1 month. To defrost, take the container out and leave at room temperature until soft. Warm in microwave a few seconds before serving if you want them warm and gooey. Be careful not to burn your mouth.

Nutrition