Ultimate Chocolate Chip Cookies
Indulge in the ultimate chocolate chip cookie experience! These incredible cookies feature a decadent, edible cookie dough filling encased in a classic, chewy chocolate chip cookie, making every bite a delightful surprise.
Equipment
- Stand Mixer
- Electric Hand Mixer
- Microwave-safe Bowl
- Instant-read thermometer
- #40 scoop
- Parchment-lined baking sheet
- Cookie Sheet
- Silicone Baking Mat
- #12 scoop
- Wire Rack
Ingredients
For the Edible Cookie Dough Filling
- 0.5 cup salted butter softened
- 0.5 cup brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour heat-treated
- 0.5 tsp salt
- 0.33 cup heavy cream
- 1 cup powdered sugar
- 0.5 cup mini chocolate chips
For the Chocolate Chip Cookie Dough
- 1.5 cups salted butter softened
- 1.5 cups brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 4.25 cups all-purpose flour
- 1 Tbsp corn starch
- 2 tsp baking soda
- 1 tsp salt
- 2 cups favorite chocolate chips (a mix of mini, chunks, semi-sweet, and milk works wonderfully!)
Instructions
- First, prepare the irresistible Cookie Dough Filling:
- 1. Heat-Treat the Flour: Place the all-purpose flour in a microwave-safe bowl. Microwave it for about 45 seconds, or until it reaches 160°F with an instant-read thermometer. This step makes it safe to eat! Set it aside to cool.
- 2. Cream the Butter & Sugar: In a stand mixer (with the whisk attachment) or with an electric hand mixer, combine the softened butter and brown sugar. Beat them together for at least 5 minutes until light and fluffy.
- 3. Add Vanilla: Scrape down the sides of the bowl, then mix in the vanilla extract until just combined.
- 4. Incorporate Dry Ingredients: Add the cooled, heat-treated flour and salt to the mixture. Mix until everything is well combined.
- 5. Mix in Heavy Cream (Part 1): Pour in half of the heavy cream and mix until it's fully distributed into the dough.
- 6. Add Powdered Sugar & Remaining Cream: Now, add the powdered sugar. As it starts mixing in, slowly add the rest of the heavy cream. Continue mixing until the filling is smooth and creamy.
- 7. Fold in Chocolate Chips: Gently stir in the mini chocolate chips until they're evenly spread throughout the filling.
- 8. Portion & Freeze: Scoop the filling using a #40 scoop (about 1 1/2 tablespoons) and slightly flatten each portion into a disk. Place these disks on a parchment-lined baking sheet and pop them into the freezer until they're firm.
- Next, make the luscious Chocolate Chip Cookie Dough:
- 1. Preheat Oven & Prep Pans: Preheat your oven to 350°F (180°C). Line another cookie sheet with parchment paper or a silicone baking mat. Set aside.
- 2. Cream Butter & Sugars: In a stand mixer or with an electric hand mixer, cream together the softened butter, brown sugar, and granulated sugar for about 2 minutes. Beat until the mixture is visibly lighter in color and wonderfully fluffy.
- 3. Add Wet Ingredients: Scrape down the sides of the bowl. Add the eggs and vanilla extract, mixing until fully incorporated.
- 4. Combine Dry Ingredients: Add the flour, corn starch, baking soda, and salt to the wet ingredients. Mix on low speed until a soft, uniform dough forms. Be careful not to overmix!
- 5. Fold in Chocolate Chips: Finally, gently stir in your favorite chocolate chips until they are just evenly distributed throughout the dough.
- Assemble and Bake Your Ultimate Cookies:
- 1. Portion Cookie Dough: Scoop the chocolate chip cookie dough into 1/3 cup portions (a #12 scoop works perfectly).
- 2. Fill the Cookies: Take a scoop of cookie dough and flatten it in your hand. Place a frozen disk of the cookie dough filling directly in the center. Carefully bring the edges of the cookie dough up and around the filling, sealing any cracks to completely enclose it. Lightly press down on the formed cookie.
- 3. Bake: Place the filled cookies on your prepared baking sheet, leaving some space between them. Bake for 10-12 minutes, or until the edges are lightly golden and the centers no longer look wet.
- 4. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- 5. Enjoy: Repeat with the remaining dough and filling. Serve warm and savor! Store any leftovers in an airtight container at room temperature.
Notes
This recipe makes 20 large, ultimate chocolate chip cookies. Store any leftovers in an airtight container at room temperature.
Nutrition Information (per serving):
- Calories: 432 kcal
- Total Carbs: 57g
- Net Carbs: 56g
- Fats: 22g
- Protein: 4g
