Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups semi-sweet chocolate chips
- 12 tablespoons hazelnut spread or chocolate ganache (for the filling)
- Flaky sea salt for garnish (optional)
Instructions
- Start by preparing the molten centers. Line a small tray with parchment paper and scoop 12 individual tablespoons of hazelnut spread or chocolate ganache onto the tray. Place this in the freezer for at least 30 minutes until solid. While the centers freeze, cream together the softened butter, brown sugar, and white sugar in a large bowl until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually fold the dry ingredients into the wet mixture. Stir in the chocolate chips. Cover the dough and let it rest in the fridge for 20 minutes to prevent spreading.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Take a palm-sized amount of cookie dough (about 3 tablespoons) and flatten it into a disc. Remove the frozen filling centers from the freezer. Place one frozen disc in the center of the dough and fold the edges over it, sealing it completely so no filling escapes. Repeat for all 12 cookies. Space them at least 3 inches apart on the baking sheets. Bake for 10 to 12 minutes, or until the edges are just starting to turn golden brown. Do not overbake; the centers need to remain molten.
- Remove the baking sheets from the oven and let the cookies sit on the hot pan for 5 minutes. This allows the structure to set while keeping the center liquid. If desired, sprinkle a pinch of flaky sea salt over the tops to balance the sweetness. Transfer the cookies to a wire rack or serve them immediately while warm for the best molten effect. Arrange them on a wooden board or a white ceramic plate to show off the golden texture, and encourage guests to pull them apart to see the viral center.
- Cook Time: 67 minutes