Stuffed Chocolate Chip Cookies
Decadent, delicious, rich, and chewy chocolate chip cookies with a creamy chocolate ganache center.
Ingredients
For The Ganache
- ⅔ cup Chocolate, Dark, 70%, Chopped
- ¼ cup Heavy cream
For The Cookies
- 1¾ cup All-purpose flour, Spooned and leveled
- ¾ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- ¾ cup Brown sugar, Packed
- ¼ cup Sugar
- ½ cup Butter
- 1 Egg, Room temperature
- 1 tablespoon Vanilla extract
- ½ cup Mini Chocolate chips
Instructions
How To Make The Ganache
- Using a microwave, bring the heavy cream to a soft boil around the edges. Add the chopped chocolate, and leave to rest for 5 minutes. Then stir until smooth and shiny. Cover with cling wrap and chill until it is firm enough to scoop.⅔ cup Chocolate, ¼ cup Heavy cream
- Use a ½ teaspoon measuring spoon and make small balls out of the ganache and freeze.
How To Make The Cookies
- Mix all the dry ingredients and set them aside.1¾ cup All-purpose flour, ¾ teaspoon Baking soda, ¼ teaspoon Salt, ¼ teaspoon Baking powder
- Melt the butter in the microwave, then using the paddle attachment, beat the butter with two sugars for 5 minutes.¾ cup Brown sugar, ½ cup Butter, ¼ cup Sugar
- Add the room temperature egg and the vanilla extract.1 tablespoon Vanilla extract, 1 Egg
- Add the dry ingredients and mix. DO NOT OVERMIX.
- Fold in the chocolate chips in. Cover and chill for two hours.½ cup Mini Chocolate chips
How To Assemble
- Preheat the oven to 350°F. Line the baking sheet with parchment paper or a silicon mat.
- Using an ice cream scoop, scoop the cookie dough into small balls. for each cookie, we need two balls. Press each ball into a 2-inch flat disk.
- Place one frozen chocolate ganache ball in the center. Place the second disk on top. Press the edges together to lock the ganache inside the cookie.
- It will be better if the cookie is not too flat and has a ½-inch thickness.
- Place them on the baking sheet, na d leave a 2-inch space between them. These cookies expand quite a bit.
- Bake for 10 minutes or until the surface is golden, and the edges are set.
- Let cool on the sheet for 5 minutes, then transfer to the cooling rack.
Nutrition
Calories: 325kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 42mgSodium: 224mgPotassium: 68mgFiber: 1gSugar: 30gVitamin A: 360IUVitamin C: 0.2mgCalcium: 51mgIron: 1mg
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