Melts in Your Mouth: The Ultimate Chocolate Cookie With a Dreamy Cream Filling

We’re all used to the thought that the most delicious desserts are the ones that require careful measuring and not less careful preparation. But what if you can make the best chocolate cookie of your life in roughly half an hour?

If that’s what you always considered impossible, just read further — this recipe might soon become the headliner of your kitchen book.

Here’s what you need: chocolate spread (like Nutella), 115 g of butter, 140 g of sugar, 1 egg, 140 g of flour, 5 g of baking powder, 40 g of alkalized cocoa.

Start by freezing the filling so that it doesn't cause any problems later on. To do this, place some cling film on a board and spoon out 12 small portions of nut paste. Each portion should be about a teaspoon with a small amount extra. Place the portions in the freezer for at least half an hour.

Beat the softened butter (115 g) and sugar (140 g) in a bowl. Add one egg. Next, add the flour (140 g), baking powder (5 g), and alkalized cocoa (40 g). Mix the dough and check its consistency: it should be easy to work with, meaning it can be rolled into balls like play dough. If this isn't the case, add a little milk or flour.

Divide the dough into 12 pieces. Roll each piece into a ball and place on a board. Remove the filling from the freezer. Cut each ball in half, flatten the halves into medallions, and seal the filling between them.

Roll the dough with the filling into a ball again. Place them on a baking sheet 2-4 cm apart. If you want the cookies to be flat, flatten the balls slightly on the baking sheet.

Bake in an oven preheated to 180°C, top and bottom heat, for about 10 minutes. To check whether your cookies are ready, press them with your finger; they should be slightly soft. Remember that they will harden as they cool, so don't let them dry out in the oven.

Before serving, you can warm them up slightly in the microwave or oven to make the filling more creamy.