Chocolate Stuffed Chocolate Chip Cookies

These chocolate-stuffed chocolate chip cookies may just be the best batch of cookies I have ever made! They're indulgent and certainly a chocolate lover's dream! You could even make the cookies chocolate-flavoured by adding some cocoa, and they would be amazing.

It's essential to freeze the chocolate spread (once you have scooped it onto the baking trays) as it is easier to handle and roll into the centre of the cookie without creating too much of a mess, and keeping a gooey centre.

There are plenty of dairy-free chocolate spread alternatives around, but my favourites are from Nature's Store or Rhythm 108!

I use a flax egg as the egg replacement in this recipe, but aquafaba (chickpea brine) also works perfectly in this too. I always use one or the other with all of my bakes, and they turn out great every time!

This recipe is of course dairy-free, egg-free and vegan-friendly. Just make sure to purchase a dairy-free chocolate spread! 

- CHOCOLATE STUFFED CHOCOLATE CHIP COOKIES -

Makes: 8 

You will need:

- 8 heaped tsp “Nutella” dairy-free chocolate spread
- 115g dairy-free butter
- 100g caster sugar
- 75g brown sugar
- 1 tsp vanilla extract
- 1 flax egg (1tbsp flaxseeds + 3 tbsp water)
- 200g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 150g df chocolate chips

Method:

1. Line a baking tray with parchment paper and scoop 8 heaped tsp of “Nutella” onto the tray, spacing them out. Freeze for 45 minutes.
2. In a large mixing bowl, combine the butter, caster sugar, brown sugar, flax egg and vanilla extract.
3. Add the flour, baking powder and bicarbonate of soda, mixing until a smooth cookie dough forms.
4. Fold the chocolate chips into the mixture (leaving a small handful for topping).
5. Scoop the cookie dough onto two lined baking trays and place in the freezer for 45 minutes. This should make 8 cookies.
6. Preheat the oven to 180C.
7. The cookie dough will now be firm enough to roll into a ball. Break each cookie dough ball in half and place the chocolate inside. Mould the cookie back together and place it on the baking tray. Ensure there is sufficient space between each cookie as they expand.
8. Bake in the oven for 15 minutes.

The cookies are best served warm as the centre is nice and gooey! You can heat them up in the microwave for 20 seconds.

Enjoy!