Hello, welcome to our recipe blog site. Below you can get a guide on how to make really tasty Stuffed Chocolate Chip Cookies dishes. The production procedure is very easy, you simply need to follow the techniques that we have created on this page. The complying with are the phases of exactly how to cook Stuffed Chocolate Chip Cookies. Please comply with the directions well.
Ingredients
for 8 large cookies
DOUGH BASE
- 1 cup unsalted butter, 2 sticks (230 g)
- ½ cup granulated sugar (100 g)
- 1 ½ cups dark brown sugar (330 g)
- 2 teaspoons vanilla extract
- 1 tablespoon greek yogurt
- 1 large egg
- 1 large egg yolk
- 2 ½ cups all-purpose flour (310 g)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk chocolate chips (130 g)
- ½ cup mini chocolate chips (85 g)
STUFFINGS
- 1 tablespoon caramel, per cooking
- 1 tablespoon cookie butter, per cookie
- 1 tablespoon chocolate hazelnut spread, per cookie
- 1 tablespoon peanut butter, per cookie
TOPPINGS
- ¼ cup mini marshmallows (10 g)
- ¼ cup chocolate caramel candy, chopped (40 g)
- ¼ cup chocolate chips (45 g)
- ¼ cup chocolate sandwich cookie, crushed (25 g)
- ¼ cup white chocolate chip (45 g)
- ¾ cup rainbow sprinkles (130 g)
- ¼ cup pretzel, crushed (40 g)
- ¼ cup potato chip, crushed (25 g)
Preparation
- In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
- To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
- Add the egg and egg yolk and beat again until fluffy and well-combined.
- In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
- Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they’re easier to work with later.
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For full instructions please see : tasty.co/recipe
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