I have spent just under the last 24 hours in Connecticut. We really need to stop meeting like this, home state.
See, all of my doctors are still down here, so whenever something needs some attention, a small trip must be planned, because I really don’t want to drive over 4 hours in one day if I don’t have to. So I stayed over at my mom’s house for a night and am heading back up to Massachusetts this morning.
But not before posting about another fantastic stuffed cookie. If you thought the last one was good, well, you’re aweseome, and you’ll probably think this one is even better.
It’s a chocolate cookie with a little ball of chocolate chip cookie dough in the middle. A really simple idea, but such an amazing result. I almost didn’t share them. I almost decided to tell Luke they blew up in the oven and I don’t know what happened, but there are no cookies.
And since I shared with him, I only felt it was fair to share with my chocoholic father, who also loved them. How could you not love this cookie?!?!
I mean look at that! And that amazing hand model! But in all seriousness, these are pretty easy to make, and will surely impress your summer visitors.
- FOR THE CHOCOLATE COOKIE:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp espresso powder
- ½ cup granulated sugar
- ½ cup brown sugar
- 8 Tbsp (1 stick) unsalted butter, softened
- 1 tsp vanilla extract
- 1 large egg
- ½ cup mini semi-sweet chocolate chips
- FOR THE COOKIE DOUGH FILLING:
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking soda
- ¼ cup (half stick) butter, softened
- ¼ cup sugar
- ¼ cup packed brown sugar
- ½ tsp vanilla
- 1 ½ Tbsp milk
- ¼ cup mini semi-sweet chocolate chips
- Preheat the oven to 375° F. Grease/line two baking sheets with parchment paper or silicone mats; set aside.
- First make the cookie dough filling. Beat the butter, sugars, and vanilla in a small bowl until creamy. Add the milk and beat well. Add in the salt, baking soda, and flour and slowly mix until combined. Stir in chocolate chips. Form the dough into balls roughly an inch across, place on a plate, and put dough in the refrigerator to firm up while you make the chocolate cookies.
- In a medium bowl, whisk together the flour, cocoa, baking soda, salt, and espresso powder; set aside. In a large bowl, cream together the butter and sugars until light and fluffy. Add the egg and vanilla and beat until combined. Add the dry ingredients and mix until combined. Fold in the chocolate chips.
- Remove filling from the fridge. Scoop out about 2 Tbsp of chocolate dough, make an indentation in the center of the dough with a finger and place one of the cookie dough balls in the indentation. Bring the cookie dough up and over the filling, pressing the edges together to cover the center. Roll the cookie in the palm of your hands to smooth it out. Repeat with the remaining dough and filling.
- Using the bottom of a drinking glass, flatten each cookie to about ½-inch thick. Bake for 7-9 minutes, or until they have set (and you can smell chocolate). Remove from the oven and transfer to a wire rack to cool and enjoy.
Cookie Adapted from Galley Gourmet
Cookie Dough from this recipe