Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- 12 seasonal chocolates or caramels (for stuffing)
Instructions
- Start by preheating your oven to 350°F (175°C) and lining two large baking sheets with parchment paper. In a large microwave-safe bowl, melt the butter. Use a whisk to combine the melted butter with the granulated sugar and brown sugar until the mixture is smooth and no lumps remain. Stir in the egg and vanilla extract, whisking vigorously for about one minute. This step ensures the sugars begin to dissolve, which creates that beautiful crackly top and chewy texture without needing to chill the dough.
- Switch to a spatula and fold in the flour, baking soda, and salt until just combined. Be careful not to overmix, as this can make the cookies tough. Fold in the chocolate chips. Scoop about two tablespoons of dough and flatten it in your palm. Place your seasonal stuffing—like a truffle or a piece of chocolate—in the center. Wrap the dough around the filling to seal it completely. Place the dough balls on the prepared baking sheets, spaced two inches apart. Bake for 10 to 12 minutes or until the edges are golden brown but the centers still look slightly soft.
- Remove the baking sheets from the oven and let the cookies rest on the hot pan for at least 5 to 10 minutes. This carry-over cooking time is essential for setting the “stuffed” center and ensuring the bottom is perfectly crispy. Once firm enough to move, transfer them to a wire rack or serve them immediately while the center is still gooey. For a professional touch, sprinkle a tiny pinch of flaky sea salt over the top while they are still warm to enhance the chocolate flavor.
- Cook Time: 27 minutes