Instructions
Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add the eggs and vanilla extract, mixing until fully combined.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.
Step 6: Fold in the semi-sweet chocolate chips.
Step 7: Scoop large portions of dough onto the prepared baking sheet and gently press a small indentation into the center of each cookie.
Step 8: Bake for 10 to 12 minutes until the edges are set but the centers remain soft.
Step 9: While the cookies cool, heat the heavy cream and butter in a small saucepan until warm.
Step 10: Remove from heat and stir in the white chocolate chips until smooth and creamy.
Step 11: Spoon the white chocolate filling into the center of each cooled cookie.
Step 12: Garnish with chocolate shavings and allow the filling to set slightly before serving.
Storage and Reheating Tips
Store the cookies in an airtight container at room temperature for up to 4 days.
Refrigerate the cookies if your kitchen is warm to help keep the creamy filling firm.
For a warm and gooey texture, microwave a cookie for 8 to 10 seconds before serving.
Freeze unfilled cookies for up to 2 months and prepare the cream filling fresh when ready to serve.
Continue on the next page