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

Ingredients

Ingredients

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

preparation

Preparation

1

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.

2

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. 

3

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. 

4

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

5

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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