Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup white granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1.5 cups semi-sweet chocolate chips
- Stuffing options: Nutella, peanut butter balls, or soft caramel squares
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and sea salt until well combined. If you are using a liquid stuffing like Nutella or peanut butter, scoop small teaspoons onto a tray and freeze them for 15 minutes before you begin mixing the dough. This makes the stuffing process much cleaner and easier.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat for about 2-3 minutes until the mixture is pale and fluffy. Add the eggs one at a time, followed by the vanilla extract, beating well after each addition. Gradually stir in the dry ingredient mixture until just combined, taking care not to overmix. Fold in the chocolate chips. Take about two tablespoons of dough, flatten it, place your chilled stuffing in the center, and wrap the dough around it to form a ball. Place the balls on the prepared baking sheets, spaced 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden but the centers still look slightly underbaked.
- Remove the baking sheets from the oven and let the cookies rest on the hot pan for at least 5 minutes. This allows the centers to set while the bottoms stay crispy. Move the cookies to a wire cooling rack to finish cooling. For a beautiful presentation, sprinkle a tiny pinch of flaky sea salt over the top while they are still warm. Arrange them on a seasonal platter or in a gift box to share your “love language” bake with friends and family.
- Cook Time: 30 minutes