Chocolate Chip Stuffed Cookies

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• 2 cups unbleached all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups brown sugar, packed
• 2 large eggs, cold
• 2 teaspoons vanilla extract
• 3 cups semi-sweet chocolate chips

Recipe

• 1 position a rack in the middle of the oven.
• 2 preheat the oven to 350*.line two baking sheets with parchment paper.
• 3 sift the flour, baking soda, and salt into a medium bowl and set aside.
• 4 in a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended -- about 1 minute.
• 5 stop the mixer and scrape down the sides and bottom of bow. as needed during mixing.
• 6 add the eggs and vanilla and mix until blended.about 1 minute.
• 7 the mixture may look slightly curdled.
• 8 on low speed, add the flour mixture, mixing just until incorporated.
• 9 mix in 2 cups of the chocolate chips.
• 10 roll 2 tbls of dough between the palms of your hands into a ball -- flatten it slightly to make a 2" disc.and place on one of the prepared baking sheets.
• 11 repeat to make a total of 16 discs, placing 8 on one cookie sheet and spacing them 4" apart.
• 12 leaving a 1/4" plain edge, lightly press 1 tbls of the remaining chocolate chips onto each disc.
• 13 bake the cookies, one sheet at a time until the edges are lightly browned, but the centers are still pale golden -- about 15 minutes.
• 14 cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool.
• 15 serve warm (the filling will be soft and melted) or at room temperature.
• 16 the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
• 17 to serve these cookies for a party -- use a large sharp knife to cut the cookies into quarters and dip the pointed ends in chocolate coating -- let the chocolate coating firm up before serving them -- .