What’s better than a perfect chocolate chip cookie?
A stuffed chocolate chip cookie!
Things I love to stuff my cookies with: caramels, mini candy bars, peanut butter, Nutella, mini Oreos, Hershey kisses and Lindt truffles.
You can use this recipe and choose whatever you want to stuff your cookies with. For this version, I used Nutella — a very good choice!
Now, these cookies invlove a few extra steps since you have to stuff the dough. For the record, I don’t like making cookies with a bunch of extra steps, but trust me these babies are worth it. I’ve made them three or four times now and I prefer making the dough one day and stuffing and baking them the next. It gives the dough a chance to chill and intensify in flavor, plus it breaks up the work.
These cookies are bakery-worthy. They are gorgeous to look at and one of the best cookies I’ve ever tasted. Make them.
Looking for more Sweets and Eats for the Whole Family? Find Lindsay at Sugar Mama.
Bakery Style Stuffed Chocolate Chip Cookies
2 1/4 cup all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon of salt
2 sticks (1 cup) unsalted butter
1 1/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 1/2 teaspoons vanilla extract
1 tablespoon plain greek yogurt or sour cream
3/4 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup dark chocolate chips
Stuffing options:
1 cup of Nutella or Peanut Butter, chilled in refrigerator
caramels
bite-size candy bars
mini Oreos
Hershey kisses
Lindt truffles.
Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt and brown butter in a saucepan over medium heat, whisking frequently until brown and aromatic. Transfer the butter to another bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
Chill your dough for at least 2 hours in the refrigerator, up to overnight.
Preheat the oven to 350 degrees F. Once dough is chilled measure 1 level tablespoon and flatten the dough thinly into the palm of your hand. Place 1 teaspoon of chilled Nutella (or whatever you want to use to stuff) in the middle of the dough.
Take 1 more level tablespoon of dough, flatten, and place on top of the Nutella. Seal edges.
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
Makes about 24 cookies.
