Chocolate Stuffed Chocolate Chip
Cookies
Stuffed
Chocolate Chip Cookies - my favorite chocolate chip cookie recipe stuffed with
a cup of peanut butter! So easy to do!
INGREDIENTS
FOR THE
TRUFFLES:
- 4 ounces heavy cream (1/2 cup)
- 1 tbsp butter softened to room temperature
- 5 ounces finely chopped semi-sweet or bittersweet chocolate
FOR THE
COOKIES:
- 1/2 tsp salt
- 1 egg room temperature
- 1 egg yolk room temperature
- 1/2 tsp baking soda
- 7 ounces brown sugar (1 packed cup)
- 1 tbsp vanilla extract
- 8 ounces chocolate chips (1 1/3 cup)
- 6 ounces butter melted, not hot
- 11.8 oz all-purpose flour (2 1/4 cup)
- 3 1/2 ounces granulated sugar (1/2 cup)
INSTRUCTIONSTO
MAKE THE
TRUFFLES:
First, place
the chopped chocolate in a medium bowl. Pour the heavy cream into a small
saucepan and place it over medium heat. Heat the cream until it simmers and
bubbles form on the sides of the pan. Pour the hot cream over the chocolate and
let sit and soften the chocolate for one minute. Gently whip the cream and
chocolate until your ganache is shiny and smooth. Add the butter at room
temperature and whisk to incorporate.
Then, press
a layer of cling film on top of the ganache and refrigerate until it is firm
enough to dig, about 60 to 90 minutes. It should be difficult enough to roll
into a ball, but not too firm so that you cannot easily remove it. While you
wait for the truffles to harden, make the cookie dough (instructions below).
Use a small
1 inch candy spoon or a teaspoon to form twenty small ganache balls. Roll them
between your palms to round them and, if necessary, sprinkle your palms with
cocoa powder to prevent them from sticking. Refrigerate the truffles until they
are very firm and you are ready to bake your cookies. Truffles can be prepared
in advance and stored in an airtight container in the refrigerator for up to
two weeks.
TO DO
COOKIES:
First, preheat
the oven to 325 degrees Fahrenheit (162 C). Whisk together the flour, baking
soda and salt in a small bowl and set aside for now.
Then, in the
large bowl of a stand mixer, mix the melted butter and the two sugars, and mix
them at medium speed with a paddle until the sugars are moist. Add the egg and
mix until well incorporated, then add the yolk and mix well again. Add the
vanilla extract. Finally, with the mixer at low temperature, add the dry
ingredients and mix until they are almost completely incorporated and only a
few streaks of flour remain. Add the chocolate chips and stir by hand, scraping
the bottom and sides of the bowl with a spatula until everything is well
combined. For best results, cool the dough for 45 minutes, until it is firmer
but can still be rolled into balls. If it is too hard directly from the
refrigerator, let it warm up on the counter for a few minutes once you are
ready to use it.
To form the
cookies, use a cookie spoon or a large tablespoon to form a 1.5-inch ball of
dough. Press your thumb in the center to create an indentation and spread the
cookie a little. Place a chilled truffle in the center of the biscuit, then
place a little more dough - the size of a quarter or so - on the truffle. Pinch
the bottom and top of the cookie dough together, then roll it between your
palms to make it round. Place the cookie on an ungreased parchment-covered
sheet and repeat until the sheet is filled, leaving 2-3 inches between cookies.
Bake the
cookies at 325 F for 12-13 minutes, turning halfway. They are finished when the
cookies have spread, have a touch of color along the outer edge and the raw
shine is in the center. They must always be soft in the middle.
Let the
cookies cool on the baking sheet until they are just hot, then gently transfer
them with a spatula. It is best to enjoy these slightly hot cookies, so if you
don't have a chance to eat them fresh from the oven, I recommend that you heat
them in the microwave for 10 to 15 seconds to melt the centers. Happy Cooking
Time.
