Cookie Dough Stuffed Chocolate Cookies

• All-purpose flour – 1 cup (120g)
• Cocoa powder – ½ cup (42g)
• Baking powder – ½ teaspoon (2g)
• Baking soda – ½ teaspoon (2g)
• Salt – 1 teaspoon (4g)
• Unsalted butter, softened – ½ cup (113g)
• Brown sugar – ¾ cup (150g)
• Vanilla extract – 1 teaspoon (5g)
• Large egg – 1 (50g)

• Unsalted butter, softened – ½ cup (113g)
• Brown sugar – ¼ cup (50g)
• Granulated sugar – ¼ cup (50g)
• Heavy cream – 1 teaspoon (5g)
• Vanilla extract – 1 teaspoon (5g)
• All-purpose flour – ¾ cup (90g)

• Semisweet chocolate chips – ½ cup (85g)

Make the Filling: In a mixing bowl, combine all the cookie dough filling ingredients and mix until smooth. Use a cookie scoop to portion out 3-ounce rounds of filling and place them on a tray. Freeze for 20 minutes to firm up.

Make the Cookie Dough: In a stand mixer or large bowl, cream together the softened butter, brown sugar, egg, and vanilla extract. Once smooth, add in the flour, cocoa powder, baking powder, baking soda, and salt. Mix until fully combined.

Assemble the Cookies: Scoop 3 ounces of chocolate cookie dough and flatten it slightly. Place a frozen cookie dough filling ball on top, then add another 3-ounce scoop of chocolate cookie dough on top. Seal the edges completely so no filling is exposed. Repeat for all cookies.

Chill & Bake: Chill the assembled cookie balls for 20 minutes. Then bake at 350°F (175°C) for 13–15 minutes. Let cool for 20–30 minutes before serving.

Tips & Notes:

Make sure the cookie dough filling is well sealed inside to avoid leaks during baking.