Chocolate Filled Chocolate Cookies


  • 2 1/2 sticks unsalted butter, at room temperature
  • 2 cups sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3/4 cup cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Chocolate callets or chopped chocolate for stuffing the cookies
For the syrup
  • 300g water
  • 600g sugar
  • 1 orange, cut in half
  • 180g honey


  • In a large bowl, add the butter and sugar and cream together with a hand mixer.
  • Add the eggs and vanilla extract to the creamed mixture and mix until combined.
  • In a medium bowl, mix the cocoa powder, flour, baking soda, and salt.
  • Slowly add the dry ingredients and continue mixing until incorporated.
  • Roll the dough into 2 logs that are about 2-inches high and 1-foot long.
  • Wrap them in waxed paper and place in the refrigerator for 2 hours.
  • Preheat oven to 180°C
  • Cut the cookies to 1 cm thick, place the chocolate (as much as you can fit) and gather together the sides to enclose the chocolate.
  • Place on the cookie sheet and bake for 9-11 minutes.
  • Remove on a cooling rack
  • In a pot add all the ingredients for the syrup, except the honey and bring to the boil.
  • Boil for 3-4 minutes, until the sugar has dissolved and remove from the stove.
  • Stir in the honey and set aside to cool completely.
  • When the cookies come out of the oven, place them in the cold syrup, flipping them with a slotted spoon to absorb the syrup for approx. 10-20 seconds, depending on how syrupy you like them. (When syrupying the cookies it’s best do so in 2-3 batches).
  • Remove the cookies using a slotted spoon and place on a platter.

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