How do you make Chocolate Chip Cookies better? More chocolate, of course–in this case, a chocolate disc inside these Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate makes them extra delicious.
Fun fact up front: this is a modification of my most reliable, most-baked cookie recipe. The differences: add another cup of chocolate chips, and remove the chocolate discs. These Soft Batch-esque cookies are the ones I make whenever I go home to California. I usually have a round or two frozen in case of urgent cookie needs at home, too.
This new take on my old favorite adds a luscious chocolate layer right in the middle. If you can’t find the Ghirardelli version of these discs, seek out another one, or even use a pinch of chocolate chips! A Hershey’s Kiss or Reese’s Peanut Butter Cup would work, too, though you might need to add some extra dough to seal them inside.
Even better, these cookies will keep for weeks, if you have the fortitude to make them last. That makes these great for gift-giving, cookie exchanges, and mailing (if you’re not someplace hellishly hot).
Bready or Not: Soft Batch-Style Chocolate Chip Cookies Stuffed with Chocolate
Equipment
- tablespoon scoop
- cookie sheet
Ingredients
- 1 cup unsalted butter (2 sticks) room temperature
- 1 1/2 cups brown sugar packed
- 1/2 cup white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 4 teaspoons cornstarch
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups chocolate chips
- 10- ounces Ghirardelli 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.
