Monday, January 5, 2009

Stuffed Chocolate Chip Cookies

One weekend while passing through the Sur la Table here in the Twincities, my mom and I happened upon the cookbook bigfatcookies. My mom picked it up in an instant, buying it on sale. If there is one thing she can't resist, its baking cookies. As we looked through it we were hooked. There are so many delicious looking cookie recipes in that book, they all must be made:)

So when my mom suggested I take the book back to our house in MN, I jumped at the chance. The first recipe I chose was for Chocolate Chip-Stuffed Cookies. Basically you make a pretty simple chocolate chip cookie dough, make balls, squash them, fill with chips, and then top with another flattened disk. Bake and eat. These are so gooey in the inside, bursting with chocolaty goodness. So YUM!!
I can't wait to try out some more from the book. These did not disappoint.
Chocolate Chip-Stuffed Cookies (adapted from bigfatcookies by Elinor Klivans)

2 cups unbleached all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup or 2 sticks unsalted butter, slightly softened for about 30 minutes
1 ½ cups packed light brown sugar
2 large cold eggs
2 teaspoons vanilla extract
3 cups semisweet chocolate chips

Position a rack in the middle of the oven. Preheat the oven to 175ºC/350ºF. Line two baking sheets with parchment paper.

Sift the flour, baking soda and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the eggs and vanilla and mix until blended, about 1 minute. The mixture may look slightly curdled.

On low speed, add the flour mixture, mixing just until incorporated. Mix in 2 cups (336g) of the chocolate chips.

Roll 2 tablespoons of dough between the palms of your hands into a ball, flatten it slightly to make a 2-inch (5cm) disk and place on one of the prepared baking sheets. Repeat to make a total of 16 disks, placing 8 on each baking sheet and spacing them 4 inches (10cm) apart. Leaving a ¼-inch (6mm) plain edge, lightly press 1 tablespoon* of the remaining chocolate chips onto each disk. Using the remaining dough, make 16 more disks, placing one on top of each chocolate-chip-topped disk. Press the dough disks gently to cover any of the chocolate chip filling that shows around the edges.

Bake the cookies one sheet at a time until the edges are lightly browned but the centers are still pale golden, about 15 minutes. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer them to a wire rack to cool. Serve warm (the filling will be soft and melted) or at room temperature.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

1 comment:

SABA KHAN said...
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