Ingredients
Scale
- 1/2 cup all-purpose flour (heat-treated)
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/4 cup mini semi-sweet chocolate chips
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, cold
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Instructions
- Start by heat-treating your flour for the filling to ensure it is safe to eat. Microwave the flour in 30-second intervals until it reaches 160°F. In a small bowl, cream together the softened butter and brown sugar. Add the milk and vanilla, mixing until smooth. Stir in the heat-treated flour and mini chocolate chips. Roll the mixture into 12 small balls (about 1 tablespoon each) and place them on a tray in the freezer for at least 15 minutes.
- Preheat your oven to 375°F (190°C). In a large bowl, cream the cold cubed butter with the brown and granulated sugars until the mixture is grainy but combined. Add the egg and vanilla extract, beating until just incorporated. Sift in the flour, baking soda, and salt. Mix until no streaks of flour remain, then fold in the larger chocolate chips. Do not overmix, as cold butter is the secret to a thick bakery-style cookie.
- Divide the outer cookie dough into 12 equal portions. Take one portion and flatten it into a disc in your palm. Retrieve the frozen cookie dough balls from the freezer. Place one frozen ball in the center of the dough disc. Gently wrap the outer dough around the filling, pinching the seams to ensure the “stuffing” is completely enclosed. Roll it into a smooth ball.
- Place the stuffed dough balls onto a parchment-lined baking sheet, spacing them at least 3 inches apart. Bake for 10 to 12 minutes. The edges should be lightly golden, but the centers should still look slightly soft and underbaked. This ensures the inside stays “doughy” while the outside sets.
- Remove the cookies from the oven and let them sit on the hot baking sheet for at least 10 minutes. This “carry-over” cooking time is essential for the structure of a stuffed cookie. Transfer them to a wire rack to cool completely, or enjoy them while slightly warm for a gooey center.
- Cook Time: 37 minutes