Ingredients:
For the cookies:
200 g (7 oz) dark chocolate, chopped
100 g (7 tbsp) unsalted butter
150 g (¾ cup) granulated sugar
2 large eggs
1 tsp vanilla extract
100 g (¾ cup) all-purpose flour
2 tbsp cocoa powder
½ tsp baking powder
Pinch of salt
100 g (½ cup) chocolate chips
For the filling (ganache):
100 g (3.5 oz) dark or milk chocolate, chopped
80 ml (⅓ cup) heavy cream
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Instructions:
1. Prepare the ganache (filling):
Heat the cream until hot (not boiling).
Pour over the chopped chocolate and let sit for 2 minutes.
Stir until smooth and creamy.
Chill in the fridge until slightly thickened but still soft.
2. Make the cookie batter:
Melt the dark chocolate and butter together in a heatproof bowl over simmering water (or in the microwave in short intervals). Let it cool slightly.
In another bowl, whisk together sugar, eggs, and vanilla until fluffy.
Add the melted chocolate mixture and mix well.
Sift in flour, cocoa powder, baking powder, and salt. Fold gently until just combined.
Stir in half of the chocolate chips.
3. Shape and bake:
Preheat oven to 180°C (350°F).
Line a baking tray with parchment paper.
Scoop portions of dough (about 2 tbsp each) and place on the tray, leaving space between them.
Bake for 8–10 minutes, until the edges are set but the centers are still soft.
While still warm, press the center of each cookie with a spoon to create a small well.
4. Assemble:
Fill the wells with the prepared ganache.
Add extra chocolate chips around the filling for decoration.
Let the cookies cool until the ganache sets slightly.
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✅ You’ll get soft, fudgy brownie cookies with a gooey chocolate center — just like in your picture!
