Giant Chocolate Stuffed Cookies
Calling all chocolate lovers! These easy-to-make giant chocolate stuffed cookies with a decadent, gooey center are a must-try. A thick and soft chocolate chip cookie that’s filled to the max with a melted chocolate. Yum!
Why you’ll love my giant chocolate stuffed cookie recipe
Meal-prep friendly: The dough can easily be meal-prepped by freezing the giant dough balls. Bake them on demand for extra convenience and to be serve them warm.
Giant size: 5 oz dough balls create extra large cookies. Perfect for sharing – or not!
Wow factor: The gooey chocolate center creates excitement amongst fellow chocolate lovers. Check out my top 10 chocolate desserts for more ideas.
Ingredients
- Butter – Softened lightly salted butter works best for this recipe. If you add unsalted butter, simply add a pinch of salt to the dough.
- Sugar – Brown sugar and granulated white sugar add sweetness to the cookies.
- Egg – The egg provides binding, structure, moisture, leavening, and contributes to the texture and richness of these huge cookies.
- Vanilla – Vanilla essence, extract or pure vanilla beans offer a depth of flavor.
- Flour – All-purpose flour works best for this recipe but you can also use white spelt flour.
- Leavening agents – Baking powder and soda help the cookies rise and give them a soft and chewy texture.
- Chocolate – Semi-sweet chocolate chips and two pieces of dark chocolate (70%+) are needed for this recipe. You can use milk chocolate if you prefer a sweeter and less bitter flavor.
Variations
The following stuffed cookie variations offer a delightful variety of flavors and textures:
- Nutella stuffed cookies: Place a small spoonful of Nutella in the center, and seal the dough around it.
- Go nuts Add a small dollop of crunchy or smooth peanut butter in the center of the cookies.
- S’mores filled cookies: Add a marshmallow to the center of the cookies and wrap it up with the dough.
- Giant Oreo cookies: Press an Oreo cookie into the center of the dough and bake as directed.
Step by step
- Combine the wet ingredients.
- Slowly add the dry ingredients until you have a smooth dough. Fold in the chocolate chips.
- Portion out 5 oz dough balls and stuff them with 2 pieces of dark chocolate.
- Create round dough balls and chill the dough for in the fridge for 2 hrs.
FAQ
The shelf life of filled cookies varies depending on the filling and storage conditions. Generally, they can last for 3 to 5 days at room temperature in an airtight container.
Yes, filled cookies can be frozen for up to 3 months by allowing them to cool and transfer to an airtight container. Thaw the cookies at room temperature or warm them in the oven before enjoying them.
Related recipes
For more delicious cookies, check out the following recipes:
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Giant Chocolate Stuffed Cookies
Ingredients
- 1/2 cup butter softened, salted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3.5 ounces semi-sweet chocolate chips
- 1.8 ounces dark chocolate
Instructions
- In a large mixing bowl, cream together 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy.1/2 cup butter, 1/2 cup brown sugar, 1/4 cup granulated sugar
- Add 1 tsp vanilla extract and 1 egg to the butter-sugar mixture. Mix well until fully incorporated.1 tsp vanilla extract, 1 egg
- Gradually add 2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp baking soda to the wet ingredients, mixing until just combined. Be careful not to overmix.2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda
- Gently fold in 3.5 ounces semi-sweet chocolate chips until evenly distributed throughout the dough.3.5 ounces semi-sweet chocolate chips
- Make a 5 oz dough ball and flatten it in your hand. Place two pieces of the 1.8 ounces dark chocolate in the center and fold the dough around it, sealing it completely and shaping it into a round ball. Repeat this process for the remaining dough and chocolate pieces.1.8 ounces dark chocolate
- Place the stuffed dough balls on a baking sheet lined with parchment paper, leaving enough space between the giant cookies to allow for spreading during baking. Refrigerate the dough balls for 2 hours. Chilling the dough helps the cookies maintain their shape during baking.
- Preheat your oven to 350°F (180°C).
- Bake the chilled cookies in the preheated oven for approximately 15 minutes, or until the edges are golden brown.
- Remove the baking sheet from the oven and allow the cookies to cool for at least 15 minutes on the sheet before transferring them to a wire rack to cool completely.
- Enjoy these giant chocolate stuffed cookies warm with a gooey chocolate center. Store any leftover cookies in an airtight container at room temperature for up to 3-4 days and preheat them lightly for the center to melt again. Enjoy!
