I was going through the blog the other day, contemplating redoing some old recipes, using photos that don’t make me cringe. I mean, really, I’m not going to set the world on fire even now with my mad photography skillz but at least now I don’t alternate between hysterical laughter and wanting to gouge my eyeballs out with a spork. Then though? Oh…my….gosh. I sucked.
When I was going through though the recipes though, something occurred to me. I do not have even ONE plain old chocolate chip cookie recipe in here.
Well, guess what? I STILL don’t have one plain old chocolate chip cookie recipe in here. I’m tellin’ you; it’s impossible for me to leave a recipe alone! And while I realize that 900 other bloggers have gone the stuffed cookie route, I’m still hanging onto that possibility that there are one or two of you out there who don’t visit many other blogs, but love me for my special type of charm. Plus, my cookies are different. Please don’t ask me why because I don’t have a valid reason. Just trust me on this. k? We’re cool?
As for a plain recipe for chocolate chip cookies, I’ll get to it. Someday. Maybe.
That title up there? It is not entirely accurate. At least not for me. I changed it up mid way through and stuffed some of mine with peanut butter filled Dove chocolates. Point being… these are easy to vary. Grab your favorite piece of filled chocolate and bury that sucker in dough.
The cookie part of this is based on Jacque Torres recipe for chocolate chip cookies. I changed it up to the point that the basic home baker who doesn’t have a large variety of flours and ingredients can do it. I also cut down on the amount of chocolate in the dough, as even were I not stuffing these, I would have found it too much. But, having tried the original, I can tell you honestly that I didn’t taste a difference. I think the main thing with his is the resting time and the usage of the 2 flours, which I still adhered to.
You know the drill… git to cookin’ 🙂
Salted Caramel Stuffed Chocolate Chip Cookies
- 1 3/4 cup all purpose flour (if you happen to have cake flour, use 2 cups minus 2 tablespoons of cake flour instead)
- 1 2/3 cup bread flour (no subs)
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/4 cup unsalted butter, room temp
- 1 1/4 cups light brown sugar (I used dark brown)
- 1 cup sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 16 ounces chopped dark chocolate
- a bag or container of your favorite chocolates (I used a mix of some sea salt caramels I bought at Costco a while back and two different varieties of Dove chocolate, the peanut butter and the salted caramel
- Â sea salt for sprinkling on top (optional)
- In a medium bowl, whisk together the flours, baking powder, baking soda and salt.
- Use a strong hand mixer on high or a stand mixer fitted with the paddle and cream together the butter and sugars.
- Add the eggs, one at a time, beating well after each addition. Add in the vanilla and beat well.
- Turn the mixer to low and add in the flour mixture just until combined.
- Use a heavy rubber spatula or wooden spoon and fold in the chopped chocolate.
- Cover the dough and refrigerate for at least 24 hours and up to 3 days.
- When ready to bake, preheat oven to 350 degrees. Line cookie sheets with either silicone mats or parchment paper to prevent sticking.
- Scoop out dough portions weighing about 2 to 3 ounces (that is big enough to totally enfold the chocolate so it doesn’t ooze out everywhere). Flatten the dough somewhat and press a chocolate piece into the middle, then close the dough over it. Roll it in your hands for a second to make sure it is sealed.
- Bake at 350 for 16 to 20 minutes (it will vary depending on the size of the dough ball and your oven) or until golden brown and mostly firm on top.
- Let cool on pan for a minute, then transfer to a rack to finish cooling. Sprinkle with sea salt if desired when still a little bit warm.
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