Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 18 small chocolate truffles or frozen ganache balls (for stuffing)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 2 to 3 minutes. Add the egg and vanilla extract, beating again until fully combined and smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet butter mixture, mixing on low speed just until a dark, rich dough forms. Do not overmix, as this can make the cookies tough. Fold in the chocolate chips by hand using a spatula to ensure they are evenly distributed.
- Scoop about two tablespoons of dough and flatten it into a disc in your palm. Place one chocolate truffle or frozen ganache ball in the center. Carefully fold the edges of the dough over the chocolate center and roll it into a smooth ball. Ensure the stuffing is completely covered so it doesn’t leak during the bake. Place the balls on the prepared baking sheets, spaced 2 inches apart.
- Bake the cookies for 9 to 11 minutes. The edges should look set, but the centers will still appear slightly soft and underbaked. This is the secret to a chewy, soft texture. Remove the pans from the oven and let the cookies cool on the sheet for 5 minutes. Transfer them to a wire rack to cool completely. The residual heat will finish the cooking process perfectly.
- Cook Time: 30 minutes