Indulge in the ultimate chocolate lover's dream with my Giant Chocolate
Stuffed Chocolate Chip Cookies! These oversized delights are packed with
indulgent milk chocolate, taking classic chocolate chip cookies to a whole
new level of decadence. Picture this: a rich and buttery chocolate chip
cookie dough, studded with mini chocolate chips for extra richness and
texture. But I don't stop there. I take these already delicious cookies
and stuff them with a generous amount of milk chocolate, ensuring every
bite is a symphony of chocolatey goodness. Despite their over-the-top
indulgence, these cookies are surprisingly simple to make. With just a few
basic ingredients and a bit of baking magic, you will have a batch of
Giant Chocolate Chip Stuffed Cookies ready to devour in no time. Whether
you are craving a sweet treat to share with friends or simply want to
indulge in a moment of pure chocolatey bliss, these cookies are sure to be
a hit. Get ready to go crazy for these over-the-top desserts that are
guaranteed to satisfy even the most insatiable chocolate craving.
INGREDIENTS
340.5 g butter softened, salted
330 g brown sugar
150 g granulated sugar
3 tsp vanilla extract
3 egg
843.75 g all purpose flour
4.5 tsp baking powder
1.5 tsp baking soda
297.66 g semi-sweet chocolate chips
153.09 g milk chocolate
INSTRUCTIONS
In a large mixing bowl, cream together 340.5 g butter, 330 g brown
sugar, and 150 g granulated sugar until light and fluffy.
Add 3 tsp vanilla extract and 3 egg to the butter-sugar mixture. Mix
well until fully incorporated.
Gradually add 843.75 g all-purpose flour, 4.5 tsp baking powder, and 1.5
tsp baking soda to the wet ingredients, mixing until just combined. Be
careful not to overmix.
Gently fold in 297.66 g semi-sweet chocolate chips until evenly
distributed throughout the dough.
Make a dough ball and flatten it in your hand. Place two pieces of the
153.09 g milk 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.
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 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!
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