Stuffed Choc Chip Cookies
Warm, soft & gooey; a comfort food staple.
Cookies are a great example of how you can manipulate the science of food to achieve your desired result.
One of my favourite Nicola Lamb substack newsletters from over the years was when she wrote about different quantities of butter/sugar/flour (amongst other variables) to achieve chewy/crisp/soft cookies.
Generally, cookies are pretty straightforward to get some form of yummy outcome, but those outcomes can vary so much in texture.
These cookies are designed to be structurally sound to house a liquid filling; a soft, almost cakey, cookie surrounding a blonde chocolate spread filling. If you don’t know about blonde chocolate, it’s caramelised white chocolate, and it’s utterly heavenly. You could also use nutella, peanut butter & maybe a blob of jam.
So let’s get into it!
FULL RECIPE
Ingredients (makes 6-8 big cookies)
6 teaspoon sized blobs of chocolate spread
200g butter
200g soft brown sugar
1 egg
2 egg yolks
350g plain flour
50g cornflour
1 tsp baking powder
1/2 tap salt
50g dark chocolate chips
50g white chocolate chips
Method
Spoon the chocolate spread into little balls onto a small tray and place in the freezer to completely harden. I did this the day before.
For the cookies, mix the melted butter & sugar together, whisk in the egg then sift in the flours, salt & baking powder.
Stir together - it should form quite a stiff dough. Roll into 6-8 balls (depending on how big you want each one) then place in the fridge to chill for an hour.
When cool, take each dough ball and push each frozen ball of spread into the centre whilst manipulating the dough around it so that it’s completely encased. You can now freeze the dough balls as they are, ready to bake. Or chill for a further couple of hours in the fridge.
Preheat the oven to 160C fan. Arrange each dough ball onto a baking tray so that they’re well spaced out.
Bake for 12-15 mins. Leave to set & cool slightly. Serve warm or cold with a nice cup of tea. Enjoy!