Fudgy Chocolate Cookies stuffed with Safe-to-Eat Cookie Dough. The best way to get your cookie fix.
I have been waiting on pins and needles for this Monday morning. Because I can never wait to talk about cookies and have a new (to me) cookie creation to share with all of you. Starting off the week with a double cookie wonderfulness is the best way to head into Monday. I hope you like super chocolaty cookies and are a cookie dough fan. Today you don’t have to choose between the two – you can satisfy all your cookie cravings with one amazing cookie. Does it get much better than that?
When I dreamed about this cookie recipe, I didn’t have the slightest idea if my vision could become reality. I mean, enveloping cookie dough with more cookie dough? Wouldn’t it just bake like a regular cookie? I was going for actual cookie dough in the inside of the baked chocolate cookie. I figured that either way I couldn’t lose though. If it worked, I’d probably have one of the best cookies I’ve ever made on my hands, and if it didn’t work out, I’d still be left with a fabulous “black and white” cookie.
So I took a cookie chance and was totally rewarded.
I was nervous, excited and giddy all at the same time once the cookies came out of the oven. Looking innocently and not giving anything away. I couldn’t wait to break into my first cookie and see the results. When perfect cookie dough greeted me, I almost couldn’t believe that it hard worked. Adam, who was a skeptic when I told him what I was up to, was just as impressed and thrilled. When it comes to cookies, there’s only one who possibly loves them more than I do, and he was grinning from ear to ear.
The dough for the chocolate cookies has plenty of melted chocolate, chocolate chips and cocoa powder – the magic 3. It comes together quickly and would certainly satisfy completely on its own.
Since I had high hopes for these cookies, I wanted to make sure that the cookie dough inside was going to be safe to eat. So I went for an egg-free chocolate chip cookie dough. I could have eaten the dough all by itself and you might have a hard time not to either. But exercising self-control is well worth it. You could even make a double batch and use one half for the cookies and the other half to enjoy later with a spoon. Just saying ;).
Definitely one of the best cookies I’ve ever made and devoured.
Hope your Monday is filled with cookies!
- 1 stick unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/8 teaspoon salt
- 1/3 cup chocolate chips
- 4 ounces semisweet chocolate, chopped
- 4 tablespoons unsalted butter
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1. Start by preparing the chocolate chip cookie dough. In a medium bowl, cream together butter and sugars. Add milk and vanilla extract and stir until incorporated. Add flour and salt and mix until smooth. Fold in chocolate chips. Roll cookie dough into 14 equal balls (about 1 tablespoon of dough each) and place on a cookie sheet or plate. You might have additional cookie dough leftover, which you can keep for later. Place cookie balls into the freezer while you prepare the chocolate cookie dough.
- 2. Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- Combine semisweet chocolate and butter in a heatproof bowl. Melt in the microwave and stir to combine. Let sit for 5 minutes. Mix in eggs, brown sugar, and vanilla and stir until incorporated. Add flour, cocoa powder, baking powder and salt. Stir until a smooth dough forms. Fold in chocolate chips.
- 3. Remove cookie dough balls from the freezer and envelope each ball with the chocolate cookie dough, about 2-3 tablespoons per cookie. Place on the cookie sheet. Repeat with remaining dough. Place in the oven and bake for 12-15 minutes or until cookies appear to be set. Remove from the oven and let sit for 5 minutes before transferring cookies to wire racks to cool completely. Enjoy!
- *Eggless cookie dough adapted from mrsschwartzkitchen.com