Directions
- 1Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- 2Spoon chocolate spread on parchment paper and freeze for at least 30 minutes.
- 3Mix melted butter, brown sugar, and granulated sugar in a bowl.
- 4Whisk for 1-2 minutes until it turns into a paste.
- 5Crack in the egg and vanilla and mix until combined.
- 6Combine dry ingredients into the wet batter and gently fold until just combined.
- 7Add chocolate chips and mix with a spatula, do not overmix.
- 8Scoop out portions of dough and flatten each into a disk.
- 9Place a frozen tablespoon of chocolate spread in the center of each disk.
- 10Fold the dough over the chocolate and seal the edges.
- 11Place the stuffed cookies on the prepared baking sheet, leaving space for spreading.
- 12Bake for 12-14 minutes or until golden and crispy on edges and gooey in the center. Let cool slightly before serving.
Ingredients
- 0.5 cup salted butter, melted and cooled
- 115 g salted butter, melted and cooled
- 0.5 cup light brown sugar
- 100 g light brown sugar
- 0.33 cup granulated sugar
- 67 g granulated sugar
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1.25 cups all-purpose flour, spooned and leveled
- 185 g all-purpose flour, spooned and leveled
- 0.5 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 9 tablespoons chocolate spread frozen
Equipment
baking sheetparchment paperbowlwhiskspatulacookie scoop
Tips
- Freeze chocolate spread for at least 30 minutes to make it easier to handle.
- Don’t overbake, as the cookies will continue to cook slightly after removal from the oven.
- Enjoy the gooey chocolate center!
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