Description
Rich and fudgy brownie cookies with a decadent molten chocolate and raspberry filling, delivering the perfect balance of crisp edges and a gooey center. A chocolate lover’s dream come true!
Ingredients
Scale
For the Cookies:
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Filling:
- 1/2 cup dark chocolate, melted
- 1/3 cup raspberry jam
Instructions
-
Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
-
Melt the Chocolate & Butter:
- In a saucepan, melt butter and chocolate chips over low heat, stirring until smooth.
- Let cool slightly.
-
Prepare the Dough:
- In a bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla extract until light and fluffy.
- Pour in the melted chocolate mixture and stir until combined.
- Sift in flour, cocoa powder, baking powder, and salt.
- Fold gently until a thick dough forms.
- Chill the dough for 15 minutes to firm up.
-
Stuff the Cookies:
- Scoop 1 tablespoon of dough, flatten slightly.
- Add 1 teaspoon of melted dark chocolate and raspberry jam in the center.
- Top with another scoop of dough and seal the edges.
-
Bake the Cookies:
- Place cookies on the baking sheet, leaving space between them.
- Bake for 10-12 minutes, until the edges are set but the centers remain soft.
-
Cool & Serve:
- Let cookies cool slightly before enjoying the gooey, molten center.
Notes
- For an extra fudgy texture, slightly underbake the cookies.
- Swap raspberry jam for strawberry or caramel for a different flavor twist.
- Best enjoyed warm to experience the ultimate molten filling!
