melting chocolate middle

Hidden Chocolate Cookies

It’s not hard to develop a penchant for a particular item; for me cookies are an all time favourite, I almost think of myself as the Cookie Monster. I often use chocolate chips in baking but the brand of chocolate that I’m using for making chocolates is packaged in enormous buttons, so I thought why not snaffle some chocolate into the middle of a cookie? So lets have a go and see if it works!


The basic cookie dough recipe was found on BBC Good Food’s site but I have made a few adjustments to it – what else would you expect?

Print Recipe
Hidden Chocolate Cookies
hidden chocolate cookies finished
Course Snack, Tea Time
Cuisine American, British
Prep Time 10 Mins
Cook Time 10 Mins
Passive Time 15 Mins
Servings
Cookies
Ingredients
Course Snack, Tea Time
Cuisine American, British
Prep Time 10 Mins
Cook Time 10 Mins
Passive Time 15 Mins
Servings
Cookies
Ingredients
hidden chocolate cookies finished
Instructions
Make the dough
  1. Tip the Soft Brown Sugar and the Golden Caster Sugar into a bowl and add the soft butter. Cream together, that means whisk until the mixture turns a lighter shade. Scrape down the sides of the bowl to make sure there are no lumps of butter lurking.
    cream together the butter and sugar
  2. In a little bowl crack open your Egg and add the Vanilla Essence and whisk, just to combine. Then whisk the egg into the butter mixture.
  3. Add the salt to the flour and combine then tip the flour onto the butter mix and combine. Take care not to over-work the mixture as that will result in a heavy finished cookie. At this stage you have a finished dough, ideal for adding to cookie-dough ice-cream, try to keep it away from your mouth, difficult... trust me I know!
Asseemble your cookies
  1. Here I am using a 3-layer sandwich of giant chocolate buttons, Dark Chocolate, White chocolate and then for good measure another piece of Dark Chocolate. This gives a great taste but also a stripy melting middle. If you cannot get giant buttons then squares broken from a block will do just as well. I’m planning to make a baker’s dozen from my mix (that’s 13 cookies).
  2. Simply layer up your chocolate and surround it with cookie dough and place onto a lined baking tray and gently press the dough to flatten it a little.
    cover the chocolate with dough
  3. Bake at 180Fan/200C/400F/Gas 5 for 10 mins, we are just looking for a gentle bit of browning, that way you will have a soft chewy finished product.
  4. Leave to cool (if you can resist!), but serve warm and the centre will be a mass of molten chocolaty loveliness.
    melting chocolate middle
Recipe Notes

These will keep for quite some time in an airtight box. But trust me they will not be around for very long.

Share this Recipe

6 Comments

  • Nancy 2nd July 2017 at 2:55 am

    This dough is very similar to the American Toll House cookie. It happens that I have a batch of it on my counter right now. Chocolate chip cookies for the 4th of July! Once the family gets here, they won’t last long. This cookie sounds wonderful. Thanks for another great idea!

    Reply
    • Mark 6th July 2017 at 4:50 pm

      Mumm, yours sound wonderful!

      Reply
  • Tottie from Tooting 2nd July 2017 at 11:25 pm

    Ooooh! Squidge!

    Reply
    • Mark 6th July 2017 at 4:49 pm

      Oooooh squidge… exactly!

      Reply
  • Bruce 3rd July 2017 at 11:19 am

    Absolutely splendid.
    Make more and then some more.
    Dad

    Reply
    • Mark 6th July 2017 at 4:49 pm

      Will try to make some more, but if I do you will only eat more. Hang on wait a mo that’s the point!

      Reply

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Hidden Chocolate Cookies

 

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Print Recipe
Hidden Chocolate Cookies
hidden chocolate cookies finished
Course Snack, Tea Time
Cuisine American, British
Prep Time 10 Mins
Cook Time 10 Mins
Passive Time 15 Mins
Servings
Cookies
Ingredients
Course Snack, Tea Time
Cuisine American, British
Prep Time 10 Mins
Cook Time 10 Mins
Passive Time 15 Mins
Servings
Cookies
Ingredients
hidden chocolate cookies finished
Instructions
Make the dough
  1. Tip the Soft Brown Sugar and the Golden Caster Sugar into a bowl and add the soft butter. Cream together, that means whisk until the mixture turns a lighter shade. Scrape down the sides of the bowl to make sure there are no lumps of butter lurking.
    cream together the butter and sugar
  2. In a little bowl crack open your Egg and add the Vanilla Essence and whisk, just to combine. Then whisk the egg into the butter mixture.
  3. Add the salt to the flour and combine then tip the flour onto the butter mix and combine. Take care not to over-work the mixture as that will result in a heavy finished cookie. At this stage you have a finished dough, ideal for adding to cookie-dough ice-cream, try to keep it away from your mouth, difficult... trust me I know!
Asseemble your cookies
  1. Here I am using a 3-layer sandwich of giant chocolate buttons, Dark Chocolate, White chocolate and then for good measure another piece of Dark Chocolate. This gives a great taste but also a stripy melting middle. If you cannot get giant buttons then squares broken from a block will do just as well. I’m planning to make a baker’s dozen from my mix (that’s 13 cookies).
  2. Simply layer up your chocolate and surround it with cookie dough and place onto a lined baking tray and gently press the dough to flatten it a little.
    cover the chocolate with dough
  3. Bake at 180Fan/200C/400F/Gas 5 for 10 mins, we are just looking for a gentle bit of browning, that way you will have a soft chewy finished product.
  4. Leave to cool (if you can resist!), but serve warm and the centre will be a mass of molten chocolaty loveliness.
    melting chocolate middle
Recipe Notes

These will keep for quite some time in an airtight box. But trust me they will not be around for very long.

Share this Recipe

No Comments

Leave a Comment