Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
- 12 tablespoons of your choice of filling (Nutella, peanut butter, or Biscoff spread), pre-frozen into small dollops
Instructions
- Start by lining a small tray with parchment paper. Scoop 12 tablespoon-sized dollops of your chosen filling (like Nutella or peanut butter) onto the tray and place it in the freezer for at least 30 minutes until firm. While the filling freezes, preheat your oven to 350°F (175°C). In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in the chocolate chips.
- Scoop about 3 tablespoons of dough and flatten it into a disc in the palm of your hand. Place one frozen filling dollop in the center of the disc. Carefully fold the edges of the dough over the filling, pinching the seams to ensure the center is completely sealed. Roll it into a smooth ball and place it on a parchment-lined baking sheet, spacing them 3 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers still look slightly soft. Do not overbake, as they will continue to firm up on the pan.
- Remove the cookies from the oven and let them rest on the baking sheet for at least 10 minutes. This cooling period is crucial to allow the structure to set so the filling doesn’t leak out when you pick them up. Transfer the cookies to a wire rack or serve them warm on a platter. For an extra touch of indulgence, sprinkle a tiny pinch of sea salt over the tops while they are still warm to balance the sweetness of the chocolate.
- Cook Time: 32 minutes