Gooey White Chocolate Center Cookies
Ingredients
Dry
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet
- 1 cup unsalted butter, softened
- 1 cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Filling & Mix-ins
- 150–200 g white chocolate bar, cut into cubes (for the gooey center)
- 1 cup white chocolate chips or chunks (optional, for the dough)
Instructions
- Prep
- Preheat oven to 180°C (350°F)
- Line baking sheets with parchment paper.
- Mix dry ingredients
- In a bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
- Cream butter & sugars
- In another bowl, beat butter, brown sugar, and white sugar until light and fluffy (2–3 minutes).
- Add eggs & vanilla
- Beat in eggs one at a time, then add vanilla.
- Combine
- Gradually mix in dry ingredients until just combined.
- Fold in white chocolate chips if using.
- Fill the cookies
- Scoop about 2 tablespoons of dough.
- Flatten slightly, place one cube of white chocolate in the center, wrap dough around it, and seal well.
- Bake
- Place cookies 5 cm apart.
- Bake 10–12 minutes until edges are set but centers look soft.
- Cool
- Let rest on the tray for 5 minutes, then transfer to a rack.
Tips for Extra Gooey Centers
- Chill filled dough balls 15 minutes before baking
- Don’t overbake—cookies should look slightly underdone
- Use a white chocolate bar, not chips, for the best melt