Stuffed Chocolate Chip Cookies
By Chef Mary
Makes approximately 1 dozen Stuffed cookies
- 8 ounces unsalted butter, softened
- 1 1/2 Cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 ounces granulated sugar
- 8 ounces light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 tablespoons whole milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
- The Stuffing: 6 ounces of your favorite candy, caramel, or sprinkle to place inside your Stuffed cookies. About 1/2 ounce or 1 1/2 Tablespoons per cookie. Use more if adding to the outside of cookie as well.
- Sift together the flour, salt and baking soda onto a paper plate.
- Combine the softened butter into your stand mixer’s work bowl. Add the sugars and beat with the paddle attachment on medium speed for 2 minutes.
- Meanwhile in a separate bowl, whisk together the whole egg, egg yolk, milk and vanilla extract.
- Slow the mixer to “stir” and slowly work the egg mixture into the butter and sugar. Mix until thoroughly combined, about 30 seconds
- Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the side of the bowl with a rubber spatula
- Once the flour is worked in, drop the speed to “stir” and add the chocolate chips.
- Chill the dough for at least 15 minutes.
- Heat the oven to 375 degrees F and place the racks in the top third and bottom third of the oven.
- Divide the dough into 12 even pieces approximately 3-ounce portions
- Gently pat into 1/2” thick discs and place stuffing in the middle. Wrap and roll the dough into a ball around the stuffing. Place on parchment paper-line half sheet pans, 6 cookies per sheet.
- Chill or freeze for an additional 15 minutes.
- Bake two sheets at a time for 15 minutes, rotating the pans halfway through.
- Remove from the oven, slide the parchment with the cookies onto a cooling rack, and wait at least 5 minutes before devouring.
*I don’t recommend half or double batches. Instead, make a whole batch, bake what you want, portion and freeze the rest.
*Also, if filling cookies with soft fillings like Nutella or Peanut butter, pre-scopp the 1-2 Tbsp filling on a parchment lined cookie sheet and freeze while you are making the dough so it is firmer when ready to use.