RITIKA NARULA

Healthier Choco Fills Cookie

If i have to talk about one of my guilty pleasures , I would pick Chocolate ! Its not like I cannot live without it. But i have absolute no control over my 10 pm cravings. I would eat healthy the whole day but when the clock struck 10 in the evening, I would crave Chocolate like anything. In order to control my indulgence , I stopped buying my favourite brands of Chocolate sometime back .

When it comes to chocolate based desserts – lava cake , the chocolate chunk cookies and oozing chocolate filled cookies are the ultimate bliss for me.  Today I am sharing with you a recipe for my perfect textured chocolate filled cookies – quite close to what you get in the market by the name of Choco fills/ Dark Fantasy . But these Cookies are healthier – with the goodness of whole wheat flour and unrefined bura shakkar.

My first try for the chocolate filled cookie was in June last year.  I had leftovers from my basic choco chip cookie then which I used with leftover chocolate ganache.  The taste of the cookie was good but the texture was not perfect from outside.

First Attempt in June, 2020
Second Attempt

In between, I tried many other cookies but not the choco fills. But day before yesterday my 10pm chocolate craving hit me hard. I had to had a chocolate and that too the oozy melty one. So I decided to make a small batch, quick , choco filled cookies for myself.  I used milk chocolate chunks to fill the inside and just threw my ingredients in a bowl without following any recipe in particular. Then I made a dough using short crust method . This cookie had perfect crisp texture outside but the chocolate was not oozing out especially once it was cooled. Also, it was chunky inside. Having said that, it was still liked by everyone in the house and it was gone in no time.

This attempt ringed a bell inside me. I knew what I had to try for my next attempt.  Some additional fat with chocolate to fill the inside of the cookie could result in success. Also, this motivated me to try once more.

So yesterday I tried the cookie again , doubling the quantity this time. The chocolate was melted and mixed with coconut oil. I used a combination of Amul dark and milk chocolate as I did not have enough quantity of either.

And I got lucky the third time. The texture , the flavour was bang on! Crisp around the edges and from the bottom. And middle filled with chocolate which oozed out even after cooling.  I was left with nothing an hour later and there was demand for more !  

AuthorRitika NarulaCategory, , DifficultyBeginner

Chocolate Filled Healthier Cookies with whole grains and unrefined sugar

Yields9 Servings
Prep Time40 minsCook Time24 minsTotal Time1 hr 4 mins

For Chocolate balls/ stuffing
 70 grams dark or milk chocolate or both ( I used both- amul brand)
 30 ml or 2 tbsp oil ( coconut oil)
For Cookie Dough
 110 grams whole wheat flour
 10 grams Cornflour
 55 grams butter-cold and diced
 1/4 tsp plus 1/8 tsp or 2 pinches of baking powder
 60 grams or 1/4 cup plus 3 tbsp bura sugar or unrefined sugar ( see notes)
 5 tbsp cold milk

For Chocolate Balls/ Stuffing-
1

Melt chocolate in microwave at 15 seconds interval till fully melted. Stir after every 15 second. Do not overheat the chocolate. ( see notes)

2

Add in coconut oil and stir to mix well. We want it to have a flowing consistency .

3

Place it in a freezer for 10 to 15 minutes, till it is set but not too hard ( like pic)

4

Line a tray or plate with parchment paper and keep aside .
Take the set chocolate out of the freezer and form small balls using measuring spoon . Place the chocolate balls on parchment paper lined tray. Repeat till all chocolate is finished .Keep this tray in freezer till further use/ assembly.

For the Cookie Dough-
5

Take whole wheat flour, Cornflour, baking powder in a bowl and mix well.

6

Add Bura Shakar or Sweetner of choice and mix everything well. If using unsalted butter , then add a pinch of salt as well.

7

Now add cold diced butter to the flour mixture. Using fingers , rub the butter into flour till it resembles coarse sand.

8

Add in vanilla extract.

9

Pour milk gradually - one tbsp a time. Bring the dough together without kneading. Keep adding till you get a smooth dough. I had to add 5 tbsp of milk to form a smooth dough. You might have to add less or more depending upon the quality of the flour used.

10

Form small balls of the dough (around 10 grams each). Place in a plate.

11

Now flatten the ball and make disc by pressing in your palms.( We want it like a small puri or chapati without rolling).

12

Repeat steps of forming small balls and flattening to form small disc till dough is finished.

Assembling the Cookie-
13

Preheat Oven at 180 Degree Celsius for 10 minutes in convection mode or toast mode.

14

Take one flattened disc in your hand .Place chocolate ball ( which must have set by now) in the centre.

15

Place the other disc on top of this. Cover it from all sides. Seal the upper disc with the lower from the bottom .

16

Turn this cookie upside down so seal comes at the bottom.

17

Now roll this ball smooth using your hands. Here soothen this out just like you make peda or rasgulla balls but with gentle pressure. Try to make it crack free or with minimal cracks.

18

Slightly flatten the cookie .

19

Prick it with skewer from below. Just one hole using skewer at the bottom is enough for passage of air.

20

Place on a slightly greased or parchment paper lined baking tray. Put the side which you pricked as the bottom of the cookie.

21

Repeat the steps for making other cookies using two discs per cookie with chocolate balls, flattening them and pricking with the skewer.

22

Bake at 180 degree Celsius for 20 to 30 minutes till the edges and bottom is brown.

23

Remove from oven and Let it sit on the tray for 15 minutes.

24

The bottom side will look like this once done.

25

Enjoy the oozing chocolate from the cookie

Notes:-
26

(1) I would recommend to use Amul or Bournville for this and not dairy milk style chocolate.
(2)I used salted Amul butter for the recipe so i skipped salt in the dough.
(3) I used edible coconut oil of Patanjali and highly recommend that here. Substitute any neutral flavour oil if not having coconut oil.
(4) The chocolate inside is perfect in the sense it doesn't make the cookie soft and soggy and it still gives the melty feel to the cookie.
(5) All the cookies were finished the day it was made so i am not sure about how well they can be stored. I will update on this by attempting this again sometime soon.

Ingredients

For Chocolate balls/ stuffing
 70 grams dark or milk chocolate or both ( I used both- amul brand)
 30 ml or 2 tbsp oil ( coconut oil)
For Cookie Dough
 110 grams whole wheat flour
 10 grams Cornflour
 55 grams butter-cold and diced
 1/4 tsp plus 1/8 tsp or 2 pinches of baking powder
 60 grams or 1/4 cup plus 3 tbsp bura sugar or unrefined sugar ( see notes)
 5 tbsp cold milk

Directions

For Chocolate Balls/ Stuffing-
1

Melt chocolate in microwave at 15 seconds interval till fully melted. Stir after every 15 second. Do not overheat the chocolate. ( see notes)

2

Add in coconut oil and stir to mix well. We want it to have a flowing consistency .

3

Place it in a freezer for 10 to 15 minutes, till it is set but not too hard ( like pic)

4

Line a tray or plate with parchment paper and keep aside .
Take the set chocolate out of the freezer and form small balls using measuring spoon . Place the chocolate balls on parchment paper lined tray. Repeat till all chocolate is finished .Keep this tray in freezer till further use/ assembly.

For the Cookie Dough-
5

Take whole wheat flour, Cornflour, baking powder in a bowl and mix well.

6

Add Bura Shakar or Sweetner of choice and mix everything well. If using unsalted butter , then add a pinch of salt as well.

7

Now add cold diced butter to the flour mixture. Using fingers , rub the butter into flour till it resembles coarse sand.

8

Add in vanilla extract.

9

Pour milk gradually - one tbsp a time. Bring the dough together without kneading. Keep adding till you get a smooth dough. I had to add 5 tbsp of milk to form a smooth dough. You might have to add less or more depending upon the quality of the flour used.

10

Form small balls of the dough (around 10 grams each). Place in a plate.

11

Now flatten the ball and make disc by pressing in your palms.( We want it like a small puri or chapati without rolling).

12

Repeat steps of forming small balls and flattening to form small disc till dough is finished.

Assembling the Cookie-
13

Preheat Oven at 180 Degree Celsius for 10 minutes in convection mode or toast mode.

14

Take one flattened disc in your hand .Place chocolate ball ( which must have set by now) in the centre.

15

Place the other disc on top of this. Cover it from all sides. Seal the upper disc with the lower from the bottom .

16

Turn this cookie upside down so seal comes at the bottom.

17

Now roll this ball smooth using your hands. Here soothen this out just like you make peda or rasgulla balls but with gentle pressure. Try to make it crack free or with minimal cracks.

18

Slightly flatten the cookie .

19

Prick it with skewer from below. Just one hole using skewer at the bottom is enough for passage of air.

20

Place on a slightly greased or parchment paper lined baking tray. Put the side which you pricked as the bottom of the cookie.

21

Repeat the steps for making other cookies using two discs per cookie with chocolate balls, flattening them and pricking with the skewer.

22

Bake at 180 degree Celsius for 20 to 30 minutes till the edges and bottom is brown.

23

Remove from oven and Let it sit on the tray for 15 minutes.

24

The bottom side will look like this once done.

25

Enjoy the oozing chocolate from the cookie

Notes:-
26

(1) I would recommend to use Amul or Bournville for this and not dairy milk style chocolate.
(2)I used salted Amul butter for the recipe so i skipped salt in the dough.
(3) I used edible coconut oil of Patanjali and highly recommend that here. Substitute any neutral flavour oil if not having coconut oil.
(4) The chocolate inside is perfect in the sense it doesn't make the cookie soft and soggy and it still gives the melty feel to the cookie.
(5) All the cookies were finished the day it was made so i am not sure about how well they can be stored. I will update on this by attempting this again sometime soon.

Healthier Choco Fills Cookie

8 thoughts on “Healthier Choco Fills Cookie”

    1. Hi Bhavna, I would not recommend morde chocolate for the recipe. Please use Amul dark or milk or Bournville Dark Chocolate or any other dark chocolate available locally. Thanks for writing in

  1. Hi Ritika,

    I made these but the centre didn’t ooze..it was more like your second attempt pics. Where would have gone wrong? I replaced coconut oil with butter, could that be the reason?

    1. Hi Rewati, I feel two possible reasons for the same – one is replacement of oil with butter as both have different properties and i feel for this liquid form of fat is required. Another could be baking for longer period of time . As every oven is different baking times vary.

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