Giant Chocolate Stuffed Cookies
Easy-to-make, giant chocolate stuffed cookies that are studded with chocolate chips and have a gooey chocolatey center.
Ingredients
- 1/2 cup butter softened, salted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3.5 ounces semi-sweet chocolate chips
- 1.8 ounces dark chocolate
Instructions
- In a large mixing bowl, cream together 1/2 cup butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy.1/2 cup butter, 1/2 cup brown sugar, 1/4 cup granulated sugar
- Add 1 tsp vanilla extract and 1 egg to the butter-sugar mixture. Mix well until fully incorporated.1 tsp vanilla extract, 1 egg
- Gradually add 2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/2 tsp baking soda to the wet ingredients, mixing until just combined. Be careful not to overmix.2 1/4 cups all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda
- Gently fold in 3.5 ounces semi-sweet chocolate chips until evenly distributed throughout the dough.3.5 ounces semi-sweet chocolate chips
- Make a 5 oz dough ball and flatten it in your hand. Place two pieces of the 1.8 ounces dark chocolate in the center and fold the dough around it, sealing it completely and shaping it into a round ball. Repeat this process for the remaining dough and chocolate pieces.1.8 ounces dark chocolate
- Place the stuffed dough balls on a baking sheet lined with parchment paper, leaving enough space between the giant cookies to allow for spreading during baking. Refrigerate the dough balls for 2 hours. Chilling the dough helps the cookies maintain their shape during baking.
- Preheat your oven to 350°F (180°C).
- Bake the chilled cookies in the preheated oven for approximately 15 minutes, or until the edges are golden brown.
- Remove the baking sheet from the oven and allow the cookies to cool for at least 15 minutes on the sheet before transferring them to a wire rack to cool completely.
- Enjoy these giant chocolate stuffed cookies warm with a gooey chocolate center. Store any leftover cookies in an airtight container at room temperature for up to 3-4 days and preheat them lightly for the center to melt again. Enjoy!
Notes
Don't overbeat the mixture: When combining the ingredients, mix until just combined. Overmixing can lead to tougher cookies, so it's best to stop mixing as soon as the ingredients are evenly incorporated.
Let them cool after baking: Allow these extra big cookies to cool on the baking sheet for at least 15 minutes before transferring them to a wire rack. This helps the cookies firm up and set, resulting in the desired texture.
Reheat lightly for a gooey center: If you prefer a gooey center in your cookies, you can reheat them lightly in a microwave or oven. This will warm the cookies and melt the chocolate slightly, giving you a deliciously gooey center. Be cautious not to overheat them to avoid drying them out.
Nutrition
Calories: 681kcalCarbohydrates: 90gProtein: 9gFat: 32gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 83mgSodium: 407mgPotassium: 294mgFiber: 4gSugar: 41gVitamin A: 630IUCalcium: 128mgIron: 6mg
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