Scrumptiously Stuffed Cookies

Everyone knows that dessert is the best course of any meal, so I wanted to share this amazing cookie recipe with you! I have been making this recipe for a while and it has instantly become a favourite in our household! Where these really shine over other cookies is the gooey chocolate spread in the centre of the soft cookie. I’ll also teach you the secret to a perfectly soft cookie!

Ingredients

• 150g soft butter
• 80g caster sugar (Superfine Sugar)
• 120g light brown sugar
• 2 egg yolks
• 225g plain flour
• 1/2 tsp baking powder
• 1/4 tsp bicarbonate of soda
• 200g chocolate chips/chunks
• A jar of your favourite spread for the gooey centre!

Equipment

• Mixing Bowl
• An Oven
• Spatulas / Spoons
• Scales
• Baking Trays
• Greaseproof Paper

Before we begin making the cookies themselves, we need to prepare the gooey centre filling. The filling is made from chocolate spread (I like Nutella and Biscoff spreads, but you can use any you like!) and needs to be chilled before we can put it into the cookies.

Using two teaspoons, make 18 balls of spread on a sheet of greaseproof paper. You want them to be about 2 cm diameter and spaced out, so they don’t touch.

Once you have a full tray of spread, we’re going to put them into the freezer for about 30 mins. This should be enough time to work through the next steps and get our batter ready!

Let’s also go ahead and turn the oven on now to 180C fan or gas 4 so that its ready for us.

To begin the batter, measure out 150g of soft butter, 120g of light brown sugar, and 80g of caster sugar. We want to cream these by mixing at high speed. I used an upright mixer to do this but don’t worry if you don’t have one, you can also do it with a hand whisk or even a fork! You want to whisk the mixture until it is light and fluffily.

Now we are going to add in our two eggs, but we only want the yolks, so we need to separate them. There are a couple of good methods to do this, but the easiest method is to juggle the yolk between two eggshells until all the white has fallen into a jug.

Keep the whites for another project like making meringues - there are loads of great recipes!

Once we have our yolks mix them into the mixture until they’re fully combined.

Add the 225g of plain flour, 1/2 tsp baking powder and 1/4 tsp bicarbonate of soda into the mixture and continue mixing until it’s combined. Finally, add in the chocolate chips and fold into the mix.

Now we need to make our batter into cookies! We don’t actually need to make a round cookie shaped disk as gravity and heat will do that for us. Instead we are going to make balls, but we are going to make them around the frozen blob of spread.

Retrieve your spread from the freezer and check that it is hard enough to handle. If not, put them back in the freezer for a bit longer.

Scoop some mixture into your hand and roll into a ball roughly the size of a walnut. Flatten it out into a disk and the wrap it around a frozen ball of spread. You will need to work quickly to save the spread from melting! Once the ball is The cookies will need about 10 minutes in the oven, but I have found leaving them for slightly less will give them the perfect chewiness. You want them to be slightly golden but not crispy! It may take some experimentation with your oven to find the perfect settings.

Now here’s the secret to getting perfect cookies: As you remove the cookies from the oven drop the tray (from a couple of cm) onto a cooling rack. The shock of the cookies hitting the surface will cause them to collapse and flatten them out giving them the perfect chewiness and shape while stopping them from being cakey! sealed place it on some greaseproof paper on a baking tray.

Repeat until all mixture is used and on the tray. You will need to make sure they’re spread out as they grow quite big in the oven!

The cookies will need about 10 minutes in the oven, but I have found leaving them for slightly less will give them the perfect chewiness. You want them to be slightly golden but not crispy! It may take some experimentation with your oven to find the perfect settings.

Now here’s the secret to getting perfect cookies: As you remove the cookies from the oven drop the tray (from a couple of cm) onto a cooling rack. The shock of the cookies hitting the surface will cause them to collapse and flatten them out giving them the perfect chewiness and shape while stopping them from being cakey!

I’ve come up with 3 great ways to serve these cookies:

Cold: Ideal for a quick snack anywhere

Warm: Zapping the cookies for microwave for about 20 seconds is enough to turn the centre runny and the cookie soft!

Or our favourite option: As a cookie Sundae! Combine with ice cream, chocolate spread, whipped cream and a selection of sauces for an amazing ice cream Sundae!

I hope you enjoyed this Instructable and give the recipe a go. They really are the best cookies out there!