COOKIES on the DR. OETKER website

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Melting Middle Chocolate Chunk Cookies

Melting Middle Cookies are destined to delight family and friends as the chocolate oozes out of the centre!

28 Portions

Medium 60 Minutes



For the recipe  Melting Middle Chocolate Chunk Cookies

For the cookies:

100 g Unsalted Butter (3 1/2 oz), softened
75 g Light Muscovado Sugar (3 oz)
1 Egg Yolk
5 g Dr. Oetker Madagascan Vanilla Paste (1 tsp)
125 g Plain Flour (4 1/2 oz)
1 Dr. Oetker Baking Powder Sachet x1 (1 tsp)
100 g Dr. Oetker Milk Chocolate Chunks (3 1/2 oz)
100 g Milk chocolate hazelnut spread (3 1/2 oz)




Line 3 baking trays with baking parchment. In a mixing bowl, beat together the butter and sugar until creamy and well blended. Beat in the egg yolk and Vanilla Paste.


Sift the flour and Baking Powder on top and add the Chocolate Chunks. Mix together to form a firmish dough. Cut the dough into 28 pieces and form each into a ball.


Put the chocolate hazelnut spread in a small uncut piping bag and snip off about 1cm (1/2inch) from the end.


Working on one cookie dough ball at a time, push your thumb into the centre to make a deep hollow, and then pipe a small blob of chocolate spread into the hollow. Carefully mould the dough over the filling, making sure it is well sealed, and then gently roll back into a ball.


Arrange the filled cookie dough balls on the prepared baking trays spaced a little apart, then chill for about 30 minutes until firm.


Ten minutes before baking, preheat the oven to 190˚C (170˚C fan oven, 375˚F, gas 5). Bake the cookies for 10 minutes until lightly golden. Cool on the trays for 5 minutes before transferring to a wire rack. These cookies are best served warm to enjoy the melting middle.

1 cookie = 19g

Nutritional Information for the recipe Melting Middle Chocolate Chunk Cookies

Per Serving Per 100 g / ml
Energy 406 kJ
97 kcal
2131 kJ
509 kcal
Fat 5.58 g 29.36 g
Carbohydrate 10.48 g 55.14 g
Protein 1.03 g 5.43 g