Melting Middle Chocolate Chunk Cookies

Melting Middle Cookies are destined to delight family and friends as the chocolate oozes out of the centre!

8 pieces

Easy 30 Minutes



For the recipe  Melting Middle Chocolate Chunk Cookies

For the cookies:

100 g Unsalted butter (softened)
75 g Light Brown Sugar
1 Egg Yolk
1 tsp Taylor & Colledge Vanilla Bean Paste
125 g Plain Flour
5 g Dr. Oetker Baking Powder (1 tsp)
100 g Dr. Oetker Milk Chocolate Chunks
100 g Milk chocolate hazelnut spread




Line 2 baking trays with baking parchment. In a mixing bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Vanilla Bean Paste.


Sift the flour and Baking Powder on top and add the Chocolate Chunks. Mix together to form a firmish dough. Split the dough into 8 equal pieces and roll in a ball. 


Put the chocolate hazelnut spread in a small uncut piping bag and snip off about 1cm (1/2inch) from the end. Working on one cookie dough ball at a time, push your thumb into the centre to make a deep hollow, and then pipe a small blob of chocolate spread into the hollow. Carefully mould the dough over the filling, making sure it is well sealed, and then gently roll back into a ball. 


Arrange the filled cookie dough balls on the prepared baking trays spaced a little apart, then chill for about 30 minutes until firm.


Ten minutes before baking, preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Bake the cookies for 12 - 15 minutes until lightly golden. Cool on the trays for 5 minutes before transferring to a wire rack. These cookies are best served warm to enjoy the melting middle!

Nutritional Information for the recipe Melting Middle Chocolate Chunk Cookies

Per Serving Per 100 g / ml
Energy 1382 kJ
330 kcal
2127 kJ
508 kcal
Fat 19.12 g 29.42 g
Carbohydrate 35.54 g 54.68 g
Protein 3.54 g 5.44 g
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