Chocolate Cookiolis

I recently made an interesting cookie. I was experimenting with various ideas and, on a whim, decided to make something I’ve been thinking about for quite a while. The delicious end result is what I like to call a cookioli.

What is a cookioli? Well, they may not look like much from the outside, but these pretty chocolate cookies are hiding a secret…

…a filling, like ravioli. Instead of pasta, though, this is a cookie…and the filling is another cookie. I mean, whaddaya call a sweet chocolate cookie stuffed with a classic chocolate chip cookie?? A cookioli, of course!! I loved the idea of a simple looking chocolate cookie hiding a yummy chocolate chip cookie inside. It has intrigued me for a few months now, and although I’ve seen chocolate chip cookies wrapped around brownies, I haven’t seen the chocolate chip cookie as the filling yet, so I tried it…and loved it!These don’t have to be chocolate filled with chocolate chip, though…want your cookioli to be classic on the outside and chocolate on the inside? Easy! Just double the vanilla cookie dough recipe, halve the chocolate cookie dough recipe, and make as directed…except…opposite! 😉 I would recommend using mini chocolate chips if you make them like with the vanilla on the outside, though. I learned from experience that the dough is easier to shape when it has the smaller chips. But if you make them with the chocolate on the outside, then you can use any sized chips inside that you like.

Both cookie doughs require the same ingredients, except that the chocolate dough has cocoa powder added, and no chocolate chips. You’ll need unsalted butter (at room temperature), eggs, vanilla extract, baking soda, salt, sugar, brown sugar, all-purpose flour, cocoa powder, and chocolate chips.

Make the chocolate dough first by whisking together the flour, cocoa powder, baking soda, and salt in a small bowl; set aside.

In a large bowl, or the bowl of a standing mixer, combine the butter and sugars until thoroughly combined. Beat in the eggs and vanilla until combined. Add the flour mixture and beat until just mixed. Transfer the mixture to a different bowl (if using a stand mixer), cover, and set aside.

Next, make the vanilla dough by again whisking together the flour, baking soda, and salt in a small bowl; set aside.

Ina large bowl, or the bowl of a standing mixer, beat the butter and sugars together until thoroughly combined. Beat in the eggs and vanilla until combined. Add the flour mixture and beat until just combined. Stir in the chocolate chips.

A 1 tablespoon scoop is perfect for making these, because you easily get the exact same amount each time, but if you don’t have one, use a tablespoon to measure out equal amounts.

Scoop out one tablespoon of chocolate dough and flatten it into a round disk. Flatten the dough with your hands rather than directly on the sheet, as it may stick slightly to the sheet. Scoop one tablespoon of the vanilla dough and roll into a ball. Place the vanilla ball on top of the chocolate disk, wrapping the chocolate dough halfway up the sides of the vanilla dough ball. Scoop another tablespoon of chocolate dough and make another disk. Use the second patty to enclose the vanilla dough ball in chocolate dough. Repeat with the remaining dough. Place the cookies on baking sheets lined with Silpat mats or parchment paper, about 2-inches apart (I only put six cookies on each sheet because these get quite big). Bake at 325 degrees for 18-20 minutes, until the edges are starting to harden and the centers are puffy.

Allow the cookies to sit on the sheets for two minutes before transferring them to a wire cooling rack. Cool completely before serving.

These cookies made my day! I was hoping they’d be good, and they didn’t disappoint! They’re chocolatey, but it isn’t overpowering, and they’re great, big cookies, which is always a good thing. They’re wonderful the first day, but I love them the second day after baking, after they’ve softened up a bit more. They are fantastic warmed up a tiny bit in the microwave!! All the chocolate chips inside get gooey and wonderful…now I want one.

They probably seem pretty labor intensive and time consuming, but these fun, tasty cookiolis only took about 15 minutes of prep time! Plus the cookie doughs can be made ahead of time and chilled, covered int he refrigerator until you’re ready to use them. In fact, you can even go ahead and shape the cookies and chill them until ready to bake. Just allow them to warm up for 15 minutes before baking.

Make these for your friends and family, and wait for them to be surprised by them…it’s totally fun! Enjoy!

Chocolate Chocolate Chip Cookiolis
Makes about 18 very large cookies
Ingredients

FOR THE CHOCOLATE DOUGH
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups (1 1/2 sticks) unsalted butter, at room temperature
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract

FOR THE VANILLA DOUGH
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, at room temperature
1/2 cup packed brown sugar
1/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 to 3/4 cup semi-sweet chocolate chips

To make the chocolate dough: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, cream the butter and sugars until thoroughly combined. Beat in the eggs and vanilla until combined. Add the flour mixture and beat until just combined. Transfer the mixture to a different bowl (if using a stand mixer), cover, and set aside.

To make the vanilla dough: In a small bowl, whisk together the flour, baking soda, and salt; set aside.

Ina large bowl, or the bowl of a standing mixer, cream the butter and sugars together until thoroughly combined. Beat in the eggs and vanilla until combined. Add the flour mixture and beat until just combined. Stir in the chocolate chips.

Preheat oven to 350 degrees. Line baking sheets with Silpat mats or parchment paper.

Using a 1 tablespoon scoop or spoon, scoop out 1 tablespoon of chocolate dough and shape it into a round patty. Scoop one tablespoon of the vanilla dough and roll into a ball. Place the vanilla ball on top of the chocolate patty, wrapping the chocolate dough halfway up the sides of the vanilla dough ball. Scoop another tablespoon of chocolate dough and make another patty. Use the second patty to enclose the vanilla dough ball in chocolate dough. Repeat with the remaining dough. Place the cookies on the prepared baking sheets, about 2-inches apart. Bake for 18-20 minutes, until the edges are starting to harden and the centers are puffy. Allow to cool on the sheets for 2 minutes. Transfer to a wire cooling rack and cool completely before serving.

Recipe by Darla