Delicious Chocolate-Filled Cookies for a Perfect Morning Treat

Chocolate spread is often enjoyed on toast, in candies, or straight from the jar. But why not take a creative turn and use it as a luscious filling inside cookies? This recipe results in a delightful treat resembling a blend of cookies and brownies, with a soft, fudgy center similar to fondant, yet much easier and faster to prepare. Plus, these cookies can be conveniently stored in the freezer for later enjoyment.

Begin by portioning spoonfuls of chocolate spread onto parchment paper and freezing them while you prepare the dough.

The dough preparation is similar to making a sponge cake batter. Start by sifting and whisking together flour, baking soda, cornstarch, and a pinch of salt. In a separate bowl, beat softened butter with white and brown sugar at high speed for about two minutes until you achieve a light, fluffy cream.

Next, add cocoa powder and an egg to the butter mixture, and beat again until smooth. Combine this creamy mixture with the dry ingredients to form a sticky dough. To make shaping easier, lightly coat your hands with vegetable oil.

Measure out dough portions roughly equal to a quarter cup. Roll each portion into a ball and place them on parchment paper about 2 inches apart. Press a frozen spoonful of chocolate spread into the center of each dough ball, then carefully fold the dough edges over the filling to seal it inside. Sprinkle a pinch of coarse salt on top for a flavor contrast.

Here’s what makes this recipe ideal for busy mornings: freeze the prepared cookies on a baking sheet for at least one hour or overnight. When ready to bake, preheat your oven to 350°F (180°C) and bake the cookies for 15 to 18 minutes.

Allow the cookies to cool for 10 to 15 minutes before indulging in this heavenly treat.

Ingredients:

• 1 ½ cups (180 g) all-purpose flour
• 1 ½ teaspoons (5 g) cornstarch
• ½ teaspoon (3.5 g) baking soda
• ¼ cup (50 g) granulated sugar
• ⅛ cup (25 g) brown sugar
• ½ cup (60 g) cocoa powder
• 1 large egg
• 110 g unsalted butter, softened
• Pinch of salt
• 6 dessert spoons of chocolate spread

Instructions:

1. Place spoonfuls of chocolate spread on parchment paper and freeze until firm.
2. Sift and combine flour, baking soda, cornstarch, and salt.
3. Beat softened butter with white and brown sugars until light and fluffy (about 2 minutes).
4. Add the egg and cocoa powder to the butter mixture and beat until smooth.
5. Mix the dry ingredients into the butter mixture to form a sticky dough.
6. Divide dough into quarter-cup portions, roll into balls with oiled hands, and arrange on parchment paper. Press a frozen chocolate spread portion into the center and seal the dough around it.
7. Sprinkle coarse salt over each cookie and freeze for at least one hour or overnight.
8. Bake in a preheated oven at 350°F (180°C) for 15–18 minutes. Let cool before serving.

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