Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup granulated white sugar
- 3/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 2/3 cup high-quality unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- 24 small chocolate truffles or caramel squares (for stuffing)
- Flaky sea salt (optional, for topping)
Instructions
- Step 1: Cream the Butter and Sugars
In a large mixing bowl or the bowl of a stand mixer, combine the softened butter, white sugar, and brown sugar. Beat on medium-high speed for about 3 minutes until the mixture looks light, fluffy, and pale. This step incorporates air, which helps create the perfect texture. - Step 2: Add Wet Ingredients
Lower the mixer speed and add the egg and vanilla extract. Mix until just combined. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated. - Step 3: Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Gradually add the dry ingredients to the wet mixture while the mixer is on low. Mix until no streaks of flour remain, but do not overwork the dough. - Step 4: Fold and Stuff
Gently fold in the chocolate chips by hand. Take about 1.5 tablespoons of dough and flatten it in your palm. Place your chosen stuffing (like a truffle or caramel) in the center, then wrap the dough around it, rolling it into a smooth ball. Repeat for all 24 cookies. - Step 5: Chill and Bake
Preheat your oven to 350Ā°F (175Ā°C). Place the dough balls on a baking sheet lined with parchment paper, leaving at least 2 inches between each cookie as they will spread. Bake for 10 to 12 minutes. The edges should look set, but the centers will still appear slightly soft. - Step 6: Cool and Serve
Remove the baking sheet from the oven and sprinkle the cookies with a pinch of flaky sea salt while they are still warm. Let them cool on the pan for 5 minutes before transferring them to a wire rack. This allows the centers to set properly while keeping the edges crunchy.
- Cook Time: 32 minutes