Choco Filled Chocolate Chip Cookie Recipe

Make chocolate ganache filling

Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, bring the heavy cream just to a simmer (do not boil). Pour the hot cream over the chopped chocolate and let sit for 1 minute to soften. Stir gently from the center outward until smooth and glossy. Stir in the 1 tablespoon room-temperature butter and the corn syrup (if using) until fully incorporated. Cover and chill in the refrigerator until firm enough to scoop—about 1 to 1.5 hours. If the ganache is very firm, let sit at room temperature 10–15 minutes before scooping.

Portion the chilled ganache into 1-tablespoon (about 15 g) rounds using a small scoop or spoon onto a parchment-lined tray. Freeze the ganache portions on the tray until solid, about 30–60 minutes. Keep frozen until ready to assemble.

Prepare dough

In a large bowl or stand mixer fitted with the paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 2–3 minutes. Scrape the bowl as needed.

Add the eggs one at a time, beating until incorporated after each addition. Add the vanilla and mix until combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, sea salt, and cornstarch. Gradually add the dry ingredients to the butter-sugar mixture on low speed, mixing just until combined and no streaks of flour remain.

Fold the semi-sweet chocolate chips into the dough by hand with a spatula, reserving a few tablespoons of chips for topping if desired. The dough will be slightly soft but scoopable. If the dough feels too soft, chill for 20–30 minutes to firm slightly.

Portion and fill cookies

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Lightly flour your hands or work surface. Portion about 2 tablespoons (approximately 28–30 g) of cookie dough per cookie. Flatten each dough portion into a 2.5-inch disc in your palm, place one frozen ganache ball in the center, then fold the dough around the filling, sealing edges and rolling gently into a smooth ball. Make sure the ganache is fully enclosed with no thin spots. Repeat, spacing balls about 2 inches apart on the prepared baking sheets. Optionally press a few reserved chocolate chips onto the top of each ball.

Optional egg wash: lightly brush tops with the beaten egg wash for a shinier finish. Sprinkle each cookie with a small pinch of flaky sea salt (about a generous pinch divided among cookies).

Bake one sheet at a time in the center of the preheated oven for 11–14 minutes, until edges are set and tops are golden but centers still look slightly soft. Do not overbake; this preserves a gooey filling and soft cookie. Rotate the pan back-to-front halfway through baking for even color.

Remove from oven and let cookies cool on the baking sheet for 5–7 minutes (this helps them set and prevents the ganache from bursting). Transfer cookies to a wire rack to cool completely. The center will firm as it cools but remain chocolatey.

Serve warm or at room temperature. If you prefer the filling runnier, warm a baked cookie in the microwave 8–10 seconds before eating.

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies (layered with parchment) for up to 1 month, or freeze unbaked filled dough balls on a tray then transfer to a bag for up to 2 months; bake from frozen, adding 2–3 minutes to baking time.