Ingredients
Scale
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup semi-sweet chocolate chips
- 12 small pieces of stuffing (caramels, peanut butter cups, or white chocolate truffles)
- Optional: Flaky sea salt for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. Melting the butter ensures a chewy texture, so melt it in a large microwave-safe bowl and let it sit for two minutes before starting.
- Add the brown sugar and granulated sugar to the melted butter. Whisk vigorously by hand for about one minute until the mixture looks smooth and glossy. Crack in the egg and add the vanilla extract, whisking again until fully combined and lightened in color.
- Place a fine-mesh sieve over the bowl and sift in the flour, cocoa powder, baking soda, and salt. Use a sturdy spatula to fold the dry ingredients into the wet mixture. Stop mixing as soon as no streaks of flour remain to keep the cookies tender. Fold in the chocolate chips.
- Scoop about two tablespoons of dough and flatten it in the palm of your hand. Place your chosen “stuffing” piece in the center (a caramel square or a chocolate truffle works wonders). Fold the edges of the dough over the center and roll it into a smooth ball. Place the balls on the prepared baking sheet, spacing them two inches apart.
- Bake for 10 to 12 minutes. The edges should look set, but the centers will still appear slightly soft. Do not overbake, or you will lose the chewy texture. Remove from the oven and sprinkle with flaky sea salt if desired. Let them cool on the pan for at least 5 minutes before moving them to a wire rack.
- Cook Time: 22 minutes