two kinds of double chocolate cookies

chocolate cookies filled with chocolate frosting

Double Chocolate Savarin Cookies

chocolate cookies on a white plate

Chocolate cookies, who can resist. Coupled with a glass of milk just makes that long hard day totally worth it. These Double Chocolate Savarin Cookies will not disappoint. Chocolatey and moist is what they bring to the table and with a chocolate center that will leave any chocolate lover one happy camper.

Chocolate Cookies

double chocolate cookies on a plate

This chocolate cookie recipe goes back years and me and my kids have been baking it for sometime. It is one of our favorite recipes. I think you will like it too. Actually, this recipe is perfect being not too soft or firm to bake in a silicon mold. Additionally, super easy to work with I might add.

They are called Savarin cookies due to the type of mold that is used here, which is a mini savarin mold. Traditionally, Savarin is a cake that is baked in a round ring mold ( like a doughnut, so to speak), then soaked in a rum syrup. Funny, it also reminds me of a great Tupperware jello mold I had for years.

What sets these cookies apart compared to a regular cookie is the baking mold they are baked in. Silicone is great for baking and super easy cleanup too. This particular savarin mold is square shaped and gives a unique shape to cookies as well.

chocolate savarin cookies on a plate

When working in catering, I was tasked to make the cookies that would go out to customers each day on the cookie and brownie platters. Classic cookies were part of the platter like chocolate chip, blueberry white chocolate, along with brownies of different varieties. However, along with the classics, we made fancier type cookies to really step up the cookie and brownie platters to set them a bit apart from the traditional.

One of the cookies we made were very similar to these Double Chocolate Savarin Cookies. They were made in a similar mold, much larger, and filled with chocolate ganache. Not only were they super cool to make but delicious!!!

I can remember when I first tasted one (I couldn’t wait) wow!!! So incredibly delicious. It’s time to bring this incredible cookie back to life!

Silicone Mold

Looking for this silicone mold, I happen to find one that was a mini version of the savarin mold. You can find them online, even Amazon has them for a reasonable price about $20.

mini chocolate savarin mold

What is so neat about this particular mold is that when it is baked, it allows a small indentation in the center that you can fill with something yummy. As well as, perfect cookie size to munch on.


Possible fillings for the cookie centers could include:

  • Melted Chocolate Candy Melts
  • Chocolate Ganache
  • Caramel
  • Jam

Whatever you decide, it would be equally delicious. Here for this Double Chocolate Savarin Cookie I used chocolate almond bark since I would be traveling with these little guys and needed something more stable. The bark allows it to harden a bit for a nice soft crunch.

chocolate savarin cookies

My kids are going to love these and I hope you do as well.

Love cookies? Check out some of my other favorites:

Want to bake amazing and great cookies? ‘Check out Project Cookie



Double Chocolate Savarin Cookies

two kinds of double chocolate cookies

Chocolate cookies baked in a silicone mold that is filled with a chocolate center.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 57 minutes
  • Yield: 21 cookies 1x


Units Scale
  • 10 TBS unsalted butter (softened)
  • 1 cup sugar
  • 2 large egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/4 + 1/8 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup candy melts or chocolate bark (chopped)


Preheat oven to 350 degrees.

Cream the butter and sugar till light and fluffy in a mixing bowl with a paddle attachment.
Add in the egg and mix well, add in the vanilla.
Add in all the dry ingredients and mix till a combined dough is formed.

Take a mini silicone savarin mold and place on a sheet pan.

Use a medium scoop, place a scoop of cookie dough into each mold, should fill the mold about 3/4 full.

Press down to smooth and level out.
Bake 12 minutes.

Remove and cool completely.
Flip out of the mold and place on a wire rack.

Place candy melts in a disposable pastry bag with the top clipped with a chip clip so it does not leak.

Place in the microwave and microwave in 30 second intervals till all the chocolate is melted. Squeeze the mixture till smooth and melted fully.
Snip the end and fill each center with the chocolate mixture.

Add in some mini chocolate chips if desired. Allow to cool and harden.

Drizzle with melted white chocolate bark if desired.

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