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Soft Cookies Stuffed with Strawberry Jam

Ingredients

  • 150g Butter
  • 200g Chocolate (chopped to your desired size)
  • 250g All-purpose flour
  • 1 teaspoon Cornstarch
  • A pinch of salt
  • A pinch of baking soda
  • 120g Brown sugar
  • 45g Crystal sugar
  • 1 Egg
  • 1 Egg yolk
  • Strawberry jam (homemade is best!)

Dough Preparation

  1. Melt the Butter: Melt the butter and set it aside to cool.
  2. Prepare the Chocolate: Chop your chocolate bars into pieces as large or small as you like.
  3. Mix Dry Ingredients:
    • In a medium bowl, whisk together:
      • Flour
      • Cornstarch
      • A pinch of salt
      • A pinch of baking soda
        Note: Sifting is not necessary.
  4. Mix Wet Ingredients:
    • In a large bowl, whisk together the brown sugar and crystal sugar.
    • Add the melted butter and whisk until combined.
    • Add the egg and egg yolk, whisking until the mixture is homogeneous.
  5. Combine Wet and Dry Ingredients:
    • Gradually add the dry ingredients from the medium bowl into the large bowl in small portions, whisking.
    • As the dough becomes stiff, switch to a wooden spoon or spatula to mix thoroughly.
  6. Add Chocolate: Once the mixture is homogeneous, fold in the chopped chocolate.
  1. Chill the Dough: Refrigerate the dough for about 30 minutes. This step is essential for molding the cookies.
  2. Portion the Dough:
    • Divide the dough into portions of 70–100 grams each.
    • Take half of a portion and shape it into a small bowl.
    • Fill the center with strawberry jam. I usually put one (generous) teaspoon.
    • Cover the filling with the other half of the portion and shape it into a sphere.
  3. Freeze the Cookies:
    • Place each stuffed cookie sphere in a container lined with plastic wrap to prevent sticking.
    • Work quickly, especially on hot days, to avoid the dough becoming too soft. When one dough is done, put it on the freezer.
    • After shaping all the cookies, freeze them for about 15 minutes to help them hold their shape.
    • Transfer the cookies to a zip-lock bag and freeze overnight if possible.

Baking the Cookies

  • Preheat Your Oven: Preheat to 220°C for about 20 minutes. The longer the better, as the cookies will cook faster on the outside, hold their shape better, and maintain a soft inside.
  • Bake from Frozen: The colder the cookie, the better it will hold its shape while baking.
  • Baking Time: Bake directly from frozen until the edges are brown and the top is soft-ish. In my oven, this took about 25 minutes, but it will vary depending on your oven.

Additional Tips:

  • Spacing: Leave enough space between the cookies to prevent them from sticking together.
  • Parchment Paper: Use parchment paper to line your baking pan. There’s no need to grease it, as the cookies have plenty of butter and likely won’t stick.
    • The parchment paper is optional, but without it the cookies might cook more on the bottom and remain a bit undercooked on the top.
  • Jam Stickiness: While the dough usually won’t stick, jam spilling onto the pan may cause slight sticking.

Extra observations:

I tried filling with doce de leite, jabuticaba jam and caramel, but I couldn’t make it work, there is probably a way tho. You can also add nuts in the dough with the chocolate chips if you like it.

Enjoy your soft, jam-filled cookies!