Chocolate Filled Cookies

I don’t know about you, but in my book chocolate filled stuff > > > other stuff. When the stuff is a crunchy, light, delicious cookie, we enter heavenly territory.

I’m not gonna lie, I didn’t even think such cookies could exist. It seemed like a far away dream that pastry just could not achieve. That filling that is gooey, chocolatey, perfect, encased in the lightest crisp shell. But then, I tried it and I was hooked

Right before the pandemic there was this amazing girl in Lausanne who would deliver hand made cookies and treats to your door. Her name is Fabiana and she is one of the best bakers I’ve ever had the fortune to meet. Fabi lived pretty much across the street from me. Needless to say, I was a repeating customer.

With the pandemic I got to try all her delicacies and was absolutely hooked. These cookies though, remained my absolute favourite and once or twice she made them specially for me, outside of her usual offerings.

However then Fabi started collaborating in a local bakery and didn’t have time anymore to make special orders. I myself moved to Zürich and needless to say, that is quite the commute to make for a cookie.

Recently, I decided I needed to find out how to make those damned cookies. I knew the filling was a riff on brigadeiro, a Brazilian sweet made with condensed milk and rolled into balls. The “cookie” itself is almost like a shortcrust: Copious amounts of butter and egg just to bind it. They aren’t too sweet, which is perfect, as the filling would be too much otherwise.

I am therefore proud to present my own version of these cookies. I really, really hope you make them as they are probably one of the best things to have come out of my kitchen. Let me know if you do and how you liked them!

CHOCOLATE FILLED COOKIES

Ingredients (makes about 10 large - 90 grams - cookies)

For the cookies:

• 250g all purpose flour

• 200g butter, cold, cubed

• 120g light brown sugar

• 2 eggs

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp vanilla extract

For the filling

• 1 can - 397 g - condensed milk

• 30g cocoa powder

• 50g dark chocolate, chopped/

• 1 tbsp butter

• 50 ml heavy cream

• pinch of salt

Start by making the filling. In a medium pan set over low heat combine condensed milk, butter, cream, cocoa and salt. Increase the heat to medium and start mixing very well. The mixture will start coming together soon and become glossy and deep brown. Add the chocolate.

Continue stirring until it all comes together and starts pulling away from the walls of the pan. Remove from heat.

Chill for a few hours until set.

Make the cookie batter. In a food processor add butter and sugar. Process briefly. In a bowl combine flour, baking soda and salt. Add the dry ingredients over butter and sugar and process for a few seconds until the mixture starts resembling breadcrumbs.

Add the beaten eggs and vanilla extract, process another few seconds until just combined.

Tip into a bowl and let rest in the fridge about 30 minutes.

Bring the chocolate mixture out. With a spoon take small, walnut sized, bits of filling and roll them into balls. Place on a tray and chill another 10 minutes.

When ready to assemble, preheat oven/air fryer at 200 degrees.

Line a baking sheet with non stick paper.

Take a golf ball sized amount of dough in your hand, flatten it and add a ball of filling to it. Bring the dough around it and seal. Roll it a bit in your hands until it becomes nice and round. Place on prepared baking sheet.

When all cookies are formed you can sprinkle with almond flakes on top.

Bake for about 10 minutes until golden brown.

Let cool on a baking rack.

Enjoy! xx