Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup white chocolate chips
- 12 white chocolate truffles or large chunks (for stuffing)
Instructions
- Preheat your oven to 350°F (175°C) and 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 until well combined. Set this dry mixture aside. Ensure your butter is soft enough that a finger leaves an indentation but does not slide through it.
- In a large mixing bowl, beat the softened butter with the brown sugar and granulated sugar using a hand mixer or stand mixer. Cream the mixture for about 2 to 3 minutes until it looks pale and fluffy. Add the egg and vanilla extract, beating again until just incorporated. Gradually pour the dry ingredients into the wet mixture, mixing on low speed. Stop as soon as the flour streaks disappear. Fold in the white chocolate chips by hand with a spatula.
- Scoop about 2 tablespoons of dough and flatten it in your palm. Place a white chocolate truffle or a large white chocolate chunk in the center. Wrap the dough around the chocolate, rolling it into a smooth ball to ensure the filling is completely sealed. Place the balls on the prepared baking sheets, spaced 3 inches apart. Bake for 10 to 12 minutes, or until the edges turn a light golden brown while the centers still look slightly soft. Remove from the oven and let them cool on the pan for 5 minutes before transferring to a wire rack.
- Cook Time: 25 minutes