Molten Chocolate Center Shortbread Cookies Step-by-step instructions

Before you start

Before starting, ensure the butter is softened to room temperature for easy creaming. Measure all ingredients accurately, especially the flour, as too much can make the dough dry.

Line a baking sheet with parchment paper and preheat the oven to 320°F (160°C) when ready to bake. Have the hazelnut cocoa spread at room temperature so it is easy to spoon and pipe. Prepare a clean work surface for shaping the dough.

Instructions

Making the Dough

1. 1Cream the butter and sugar
   In a large bowl, cream the softened butter, vegetable oil, and powdered sugar together until light and fluffy. Add the cornstarch and baking powder, and mix until well combined. Gradually add the flour, mixing until a soft, velvety dough forms. The dough should be pliable but not sticky.
   Look for The dough pulls away from the sides of the bowl and feels smooth and soft.
   Tip Use room-temperature butter for the easiest creaming and a smooth dough.
2. 2Shape the dough into balls
   Roll the dough into walnut-sized balls, about 1 inch in diameter. Place them on a clean wooden board or a work surface. Use your thumb or the back of a citrus press to make an indentation in the center of each ball, creating a small cup shape. The indentation should be deep enough to hold the filling without breaking through the bottom.
   Look for Each ball is smooth and has a neat, deep well in the center.
   Tip If the dough cracks when shaping, press it back together gently with your fingers.

The dough should be soft, smooth, and slightly pliable, with no dry spots. It should hold together when pressed and not stick to your hands. The balls should be uniform in size, and the indentations should be clean and deep enough to hold the filling without breaking through. The dough should not be sticky or too crumbly.

Filling and Baking

3. 3Fill with chocolate spread
   Spoon or pipe the hazelnut cocoa spread into each indentation. Use about 1 teaspoon of filling per cookie, or enough to fill the well. Be careful not to overfill, as the filling may leak during baking. Gently pull the edges of the dough over the filling and seal the dough completely, forming a smooth, round ball. Make sure the filling is fully enclosed.
   Look for The filling is hidden inside a smooth, sealed dough ball.
   Tip If the dough sticks to your hands, lightly flour your palms.
4. 4Arrange on baking sheet
   Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper. Place the filled cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for slight spreading. The cookies will not spread much, but leaving space ensures even baking.
   Look for The cookies are evenly spaced on the parchment-lined sheet.
   Tip Use a cookie scoop for consistent sizing if preferred.
5. 5Bake until pale and set
   Bake in the preheated oven for 15 minutes, or until the cookies are set and pale golden on the edges. The tops should not brown. The cookies will be soft when they come out of the oven but will firm up as they cool. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
   Look for The cookies are pale, slightly firm to the touch, and the bottoms are lightly golden.
   Tip Do not overbake; the cookies should remain tender and pale.

The cookies should be sealed completely, with no chocolate visible on the outside. They should be evenly spaced on the baking sheet.

During baking, the cookies will spread slightly and become pale. The edges may just begin to turn golden, but the tops should remain pale. The cookies should feel set but soft when gently pressed.

Cooling and Serving

6. 6Cool and serve warm
   Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. Serve warm so the chocolate center is molten. To enjoy the full effect, break a cookie in half and watch the chocolate ooze out. The cookies are best enjoyed fresh out of the oven or reheated briefly.
   Look for The cookie breaks apart to reveal a glossy, molten chocolate center.
   Tip If the cookies have cooled, reheat in the microwave for 10-15 seconds to restore the molten center.

The cookies should be slightly warm when served. When broken, the center should be glossy and molten, flowing slowly. The shortbread should crumble tenderly. If the chocolate is too runny, allow the cookies to cool a bit longer; if it is set, reheat briefly. The cookies should be served warm for the best texture.

Common mistakes

One common mistake is overfilling the cookies, which causes the chocolate to leak during baking. Use about a teaspoon of filling per cookie and seal the dough completely.

Another issue is overbaking, which makes the cookies dry and the chocolate set. Watch the cookies carefully and remove them as soon as they are set. Also, be gentle when shaping the dough; overworking it can make the cookies tough.

How to tell it’s done

The cookies are done when they are set and pale, with no browning on the edges or tops. They will feel slightly firm to the touch but still soft. The bottoms may be lightly golden.

To check, gently press the side of a cookie; it should feel firm but not hard. The chocolate center should be molten, so do not overbake. If the cookies are baked too long, the center may set and become less gooey.