Imagine biting into a warm, buttery cookie with a surprise center of gooey chocolate. That’s the magic of eggless chocolate-filled butter cookies. They’re like a little piece of heaven on a plate. Just the smell of them baking in the oven makes my mouth water. It’s like a flavor explosion in your mouth! Whether I’m curled up on the couch with a cup of tea or sharing them with friends at a gathering, these cookies always bring smiles and happy moments.
So, if you’re looking for a simple pleasure to brighten your day, chocolate-filled butter cookies are the way to go. Trust me, once you try them, you’ll be hooked!
WHAT YOU’LL LOVE ABOUT THIS
- Gooey chocolatey centre
- Eggless
- Cookie dough can be easily made
- Hardly requires any equipment
INGREDIENTS USED IN MAKING CHOCOLATE FILLED BUTTER COOKIES
All purpose flour
This is the primary dry ingredient in the cookie dough. All-purpose flour contains a moderate amount of protein, which provides structure to the cookies while still keeping them tender. It serves as the base ingredient that holds everything together.
Icing sugar
Also known as powdered sugar, this finely ground sugar is used to sweeten the cookie dough. Its fine texture ensures smooth incorporation into the dough and helps create a soft, melt-in-your-mouth texture in the finished cookies. I have used this sugar in the recipe.
Butter
Cold butter is essential for creating a tender, crumbly texture in the cookies. When cold butter is incorporated into the dough and melts during baking, it creates steam, which helps leaven the cookies and gives them a delicate, flaky texture.
Milk
Milk adds moisture and richness to the cookie dough, enhancing its flavor and contributing to its tender texture. It helps bind the ingredients together and creates a smooth, cohesive dough that is easy to work with.
Dark chocolate
Dark chocolate is used to fill the center of the cookies, providing a rich, indulgent burst of flavor. Its intense cocoa flavor balances the sweetness of the cookie dough and adds depth to the overall taste experience. Dark chocolate is chosen for its superior flavor and melting properties, ensuring a satisfyingly gooey center in each cookie.
EQUIPMENTS USED IN MAKING CHOCOLATE FILLED BUTTER COOKIES
This recipe comes together quickly and hardly needs any equipment.
Measuring Cups and Measuring Spoons come in very useful while baking because its all about the precision here.
A spatula and a whisk help to bring in the batter together.
Basketweave nozzle to pipe the cookies.
A silicon mat or parchment paper is required to line the baking tray and then place the cookie over it before baking. This ensures even heating and the cookie to not stick to the baking tray.
OTHER RELATED RECIPES FROM THE BLOG
TIPS TO MAKE CHOCOLATE FILLED BUTTER COOKIES
- Chill the cookies once piped, this will ensure the cookies don’t spread while baking.
- Opt for high-quality butter and dark chocolate for the best flavor. Quality ingredients make a big difference in the taste and texture of your cookies.
- Be careful not to overfill the cookie with chocolate. A small amount is sufficient, as the chocolate will spread slightly as it melts during baking.
- Leave enough space between the dough balls on the baking sheet to allow for spreading during baking. This will prevent the cookies from merging into one another.
- Keep an eye on the cookies as they bake, especially towards the end of the baking time. They can go from golden brown to overdone quickly, so remove them from the oven as soon as the edges start to turn golden.
- Store the cooled cookies in an airtight container at room temperature for up to several days.
- 2 cups all purpose flour
- ¾ cup icing sugar
- ½ tsp baking powder
- ½ cup butter, cold
- ½ cup milk
- 1 tsp vanilla
- Dark chocolate
- Process-
- Preheat the oven at 180 degree celsius and line the baking tray with parchment paper.
- In a large bowl, combine all purpose flour, sugar and baking powder. Mix the dry ingredients well.
- Add cold butter to the dry ingredients. Using your fingers incorporate the butter into the mixture until it resembles a like coarse crumbs.
- Now add milk and vanilla extract and combine everything together.
- Transfer the prepared dough into a piping bag fitted with a basketweave nozzle, as shown in the video.
- Pipe equal length rows of dough onto the parchment paper. Place a cube of chocolate in the centre of the piped dough and use your fingers to carefully roll the dough around the chocolate, creating a small enclosed cookie.
- Refrigerate the cookies for 15-20 minutes.
- Bake the cookies for 20 minutes or until golden brown.
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