Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate
Delicious, reliable chocolate chip cookies--made even more chocolaty by being stuffed with extra chocolate. Since these are stuffed, they are large cookies, a real treat! Can't find the Ghirardelli Wafers? Use a pinch of chocolate chips, chunked chocolate, or a candy like Hershey's Kisses or Reese's Peanut Butter Cups.
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, cookies
Author: Beth Cato
Equipment
tablespoon scoop
cookie sheet
Ingredients
1cupunsalted butter (2 sticks) room temperature
1 1/2cupsbrown sugar packed
1/2cupwhite sugar
2large eggs room temperature
1teaspoonvanilla extract
3cupsall-purpose flour
4teaspoonscornstarch
2teaspoonsbaking soda
1teaspoonkosher salt
2cupschocolate chips
10-ouncesGhirardelli Dark Melting Wafers
flaked salt or coarse sugar to sprinkle on top, optional
Instructions
Cream butter and sugars together until light and fluffy, which takes several minutes in a mixer. Add eggs and vanilla. Mix in flour, cornstarch, baking soda, and salt. Fold in the chocolate chips.
The cookies can be made right away, but texture is thicker if the dough is chilled for several hours or overnight. Cover with plastic wrap if it will be in for a while.
When it's time to bake, preheat oven at 350-degrees. Use a tablespoon scoop to form a ball of dough. Make a deep imprint and shove a chocolate wafer inside. Fold and press the dough to completely encase. Repeat, spacing them out to allow for spread on the pan. If desired, sprinkle some flaked salt or coarse sugar atop each to provide extra texture and flavor.
Bake for 11 to 13 minutes, until the cookies look golden and set. Let them continue to rest on pan for 5 to 10 minutes before moving them to a cooling rack.
Store in a sealed container at room temperature. These cookies can keep for weeks.