Chocolate Cookies with Soft Chocolate Centres (Jamie Oliver)

I knew immediately that my son will love these when I first saw this biscuit recipe at Baby Sumo's blog, Eat your heart out. She came across this recipe through Jamie Oliver.com. True enough, this recipe is brilliant and my son loves these cookies very much!

Without a second thought, both my husband and son grabbed a few of cookies in their hands when these were freshly baked. After having the first bite of these cookies, my son was very happy seeing the chocolate filling!

"Look! Mummy. There is chocolate inside these cookies! Who taught you this?"

"Jamie Oliver!" I replied with a big smile in my face.

Totally agreed with Jamie Oliver that this is a great recipe to bake for kids. Although the cookie mixture looked quite dry and ugly when it was first made, it worked very well after resting for a while in the fridge.

Unlike Jamie's descriptions, my nicely shaped cookies didn't look too cracked and rustic. LOL! Being in the oven for just 10 min, the chocolate melt centres are not runny as described and they are slightly gooey only when they were warmed or freshly baked. When the cookies cooled down well in our wintery weather, the chocolate centres harden again and the cookies were not as good as they were with their gooey centres. So, remember to warm up these cookies before consumption...

My son loves these...

shaping the cookies

check out these freshly baked cookies... Yum!

Here's the recipe from Jamie Oliver.com (with my modification in blue)

Makes 30 biscuits/cookies

140g butter
140g caster sugar (I used raw caster sugar)

2 egg yolks
255g self-raising flour
(replace with all-purpose flour with baking powder)

30g cocoa powder (I used Dutch cocoa powder)
30 squares of chocolate (milk, white or plain)  
(I used milk chocolate melts assuming they melt much more easily...)

You’ll need two cutters to shape these cookies, one about 4cm/1½ inches and the other about 5cm/2 inches. (I used 4.8 cm fluted round cutter and 5.8 cm plain round cutter.)

Grease a large baking sheet. Cream the butter and sugar together until pale. Beat in the egg yolks, then add the flour and cocoa powder to make a dough. Turn out and knead, then pop it into the fridge for a while. Preheat the oven to 190ºC/375ºF/gas 5.

On a lightly floured surface, roll about a third of the dough out thinly, then cut out about 30 circles with the smaller cutter (you can do fewer if you want the biscuits bigger). Spread them out on the baking sheet and put a square of chocolate in the middle of each one – make sure you use all the chocolate however many you do. Then roll the rest of the dough out. Cut out the same number of circles with the larger cutter and pop them on top of the chocolate, pressing gently all the way round to seal the edge and keep all the chocolate in. (Please refer to my note for my shaping method)

Cook in the preheated oven for 10 min, and eat them hot or cold.

Note: 

I have baked 15 cookies using half amount of this recipe. 

For this amount, I have used 130g of all-purpose flour plus 1 tsp baking powder. 

I have rolled my dough in between two sheets of baking papers. Instead of above shaping method, I have cut all circles with a 5.8 cm plain round cutter, sandwiched every two circles with a milk chocolate melt and trimmed the edges with a 4.8 cm fluted round cutter. My cookies were baked at 180ºC fan forced for 10 min.

Happy Baking

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