Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon cornstarch (for that extra chew)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 12 teaspoons of filling (Nutella, peanut butter, or caramel sauce chilled into discs)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar. Beat on medium-high speed for about 2-3 minutes until the mixture is pale and fluffy. Add the egg and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl to ensure everything is evenly blended.
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix just until the flour streaks disappear—do not overmix, or the cookies will become tough. Gently fold in the chocolate chips by hand using a spatula, ensuring they are evenly distributed throughout the dough.
- Scoop about 2 tablespoons of dough and flatten it in your palm. Place your chilled filling (like a frozen teaspoon of Nutella or a caramel square) in the center. Scoop another tablespoon of dough and place it on top. Pinch the edges to seal the filling completely inside, then roll it into a smooth ball. Place the balls on the prepared baking sheet, leaving at least 2 inches of space between them as they will spread.
- Bake for 10 to 12 minutes. You want the edges to be a light golden brown while the centers still look slightly soft and underbaked. Remove the sheets from the oven and let the cookies sit on the hot pan for at least 5 to 10 minutes. This carry-over cooking ensures a chewy center and a crispy exterior. Move them to a wire rack to cool completely, or enjoy one warm for that maximum molten effect.
- Cook Time: 32 minutes