RECIPE: STUFFED CHOCOLATE CHUNK COOKIES (VIDEO)

What’s better than a chocolate chip cookie? (…and no, that’s not a trick question.) A stuffed chocolate chip cookie, that’s what. Oh and scratch the chocolate chips, make them chocolate chunks. With a fudgy chocolate-hazelnut centre and melty chocolate chunks in every bite, this cookie WILL change your life. Watch the video to see how it’s done + get the recipe below:


INGREDIENTS

  • 1/2 cup butter
  • 1 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/3 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 tsp salt
  • 3/4 cup chocolate chunks (I make my own chocolate chunks by cutting up a chocolate bar. I usually pick one that’s around 40-50% dark chocolate, but feel free to pick whatever you like best.)
  • Chocolate hazelnut spread

ITEMS USED
Mixing Bowls, Spatula, Baking Sheet, Kate Spade Measuring Cups (obsessed!), Dish Towel, Cooling Rack, Plate


DIRECTIONS
1. Preheat oven to 375 degrees and line a couple of baking sheets with parchment paper. Set aside.

2. Prior to making the cookie dough, prepare the “cookie centres” by scooping 14 dollops of chocolate hazelnut spread (looney-sized) onto one of the prepared baking sheets (I use two spoons to help transfer the dollops onto the sheet).  Place the tray in the freezer to set.

3. In a medium bowl, combine butter and brown sugar using an electric or handheld mixer.
4. Add egg and vanilla.

5. Once combined, slowly add in flour, baking soda and salt.

6. Stir in chocolate chunks.
7. Once the dough is formed, let it chill in the fridge for at least half an hour.

8. Once the dough is chilled, remove the dough from the fridge and the chocolate hazelnut cookie centres from the freezer.

9. Using your hands, scoop out approximately 1-2 tablespoons of dough. Push the frozen chocolate hazelnut filling into the dough and hide it in the centre of the cookie by rolling the dough into a ball. Once filled and rolled, the cookie will be slightly larger than a golf ball. Transfer the cookie to the second prepared baking sheet, leaving approximated two inches in between the cookies (I usually only bake six per sheet). Top each cookie off with a few chocolate chunks.
10. Bake the cookies for about 10-12 minutes. They should be slightly golden.

11. Transfer the cookies to a cooling rack and let them cool.
12. Serve warm and enjoy.

Uncategorized May 12, 2020

author

Rhea Singer

Rhea is a communications professional and food blogger in Toronto, Ontario. She loves developing recipes as well as cooking up the classics. Check her out on Instagram for more food inspiration and delicious recipes: @sprinklesandseasoning.

View all articles by Rhea Singer