Choco Stuffed Cookies
Ingredients
- Filling:
- Chocolate cream or nuts (each filling ball weighs 20 grams.)
- Dough:
- 3/4 cup (170g) butter, at room temperature
- 1 cup (220g) brown sugar
- 1/4 cup (60g) white sugar
- 1 egg
- 1 egg yolk
- 1/2 tablespoon (15g) vanilla extract
- 2 1/2 cups (320g) all-purpose flour (this recipe uses a little more flour than the traditional cookie recipe to accommodate the soft filling)
- 1 teaspoon baking soda
- 45g cornstarch (this recipe uses a little more cornstarch to prevent spreading in the oven and leaking of the filling)
- 1 teaspoon salt
- 1 cup (150g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the filling by rolling chocolate cream or nuts into balls, each weighing about 20 grams. Set aside.
- In a large mixing bowl, cream together the butter, brown sugar, and white sugar until smooth and creamy.
- Beat in the egg, egg yolk, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop out a tablespoon of dough and flatten it in your palm. Place a filling ball in the center, then wrap the dough around it, rolling it into a ball.
- Place the stuffed cookie balls onto the prepared baking sheet, spacing them a few inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious stuffed cookies!
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