Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 cups semi-sweet chocolate chips
- 12–24 pieces of stuffing (caramel squares, chocolate truffles, or nut butter chilled into balls)
- Optional: Seasonal sprinkles or sea salt flakes for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk together the all-purpose flour, baking soda, and sea salt. In a separate large mixing bowl, cream the softened butter with the granulated sugar and brown sugar using a hand mixer or stand mixer. Beat for about 2-3 minutes until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chocolate chips by hand. To stuff the cookies, take about two tablespoons of dough and flatten it in your palm. Place your chosen stuffing (like a caramel or chocolate piece) in the center, then wrap the dough around it, rolling it into a smooth ball. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft. Do not overbake.
- Remove the baking sheets from the oven and let the cookies rest on the hot pan for 5 minutes. This allows the centers to set while keeping them soft and chewy. If desired, sprinkle a few extra chocolate chips or sea salt flakes on top while they are still warm to make them look extra beautiful. Transfer the cookies to a wire cooling rack to cool completely. Serve them warm for a gooey, stuffed center experience or at room temperature for the perfect classic texture.
- Cook Time: 32 minutes