This is our tried and true chocolate chip and chocolate core cookies that are so delicious it keeps on amazing us how simple they are to make.
Prep time: ~25 minutes
Bake time: ~10 minutes
Servings: ~35 cookies
Ingredients
2.25 cups of all purpose flour
225 grams of softened butter
0.75 cups of granulated sugar
0.75 cups of brown sugar
1 medium sized egg
1 tbsp of baking soda
1 tbsp of salt
1 tbsp of vanilla
0.75 cups of chocolate chips
0.75 cups of white chocolate chips
2 bars of dark chocolate broken into cubes
The Shortest Version
Mix everything together.
Roll the dough into balls with a chocolate piece in the middle.
Bake in 190c (375f) for 10 minutes.
The Short Version
steps:
Heat oven to 190c (375f)
In a medium sized bowl mix the flour, baking soda and salt
In a different large bowl mix the butter, sugar, egg and vanilla extract until well integrated. We recommend using a hand or stand mixer for about 5 minutes for the best results.
Add in the flour mixture and mix until blended
Add white and dark chocolate chips and mix by hand by folding the dough onto itself
break the chocolate bar into pieces about 1x1 cm (0.3x0.3 inches) in size
use the cookie dough to wrap the dark chocolate bar pieces in dough until fully covered and lightly roll to them into balls. Place onto an un-greased baking sheet spaced so there is at least 3cm (1 inch) between each cookie ball.
bake 10 minutes or until lightly brown, allow to cool for 2 minutes and then move to cooling rack until cool.
The cookies can be stored for a number of days in an airtight container
The Long Version
These chocolate chip cookies with a chocolate chip core are amazing for several reasons. They are extremely easy to make and the chocolate chip core provides a burst of rich, chocolatey flavor in every bite. The melted chocolate inside the cookie creates a gooey and decadent center that complements the crunchy exterior.
Overall, the addition of a chocolate chip core takes the already delicious chocolate chip cookie to a whole new level of deliciousness, making it a treat that is truly irresistible.
This chocolate chip cookie recipe is one of the simplest and most delicious there are. We have made in total more than five hundred cookies using this recipe resulting in success after success and friends asking for more time and time again.
To make sure the cookies come out smooth and airy we break the process into two ingredient families - ingredients that mix and incorporate easily such as butter and sugar and “dry” ingredients that absorb moisture such as flour.
Since flour is such a great moisture absorbent, we don’t want to create clumps of flour and butter/sugar mixture. These clumps will be more difficult to mix, break down and integrate into the dough and will cause dry or rough patches in the cookies and at times even an uneven batter with some cookies coming out too sweet and some coming out too bland.
Our goal is to mix the things that will not absorb moisture since they wont create chunks and will more easily form a smooth even light batter. Once we have that we can slowly add the moisture soaking portions in a way that will evenly mix them across the dough.
In the First Bowl
Mix together the softened butter, sugar (both types), vanilla extract and egg. We recommend mixing using a hand or stand mixer for at least five minutes on a medium to high speed to ensure your resulting mixture is smooth and all the ingredients are well incorporated.
This will be the base of the mixture and we will add more ingredients on it so make sure this bowl will be large enough to fit the everything else on the list or be ready to make some more dishes later!
In the Second Bowl
Mix together the flour, salt and baking soda. This can be done by hand and doesnt require the same effort as mixing the first bowl did. Mixing these ingredients together is very important because of the small amounts of baking soda and salt which need to reach all the dough evenly.
Combine the Bowls
Once both bowls are done we will turn our attention back to the first bowl. Turn on the mixer on a low to medium speed, we recommend changing between the speed depending on how much flour you are adding to ensure the mixer doesn't fling flour out of the bowl and make a mess. Add the flour mixture one spoonful at a time, pause every few spoonfuls to make sure the flour mixture has integrated into the dough. Once you have added all of the flower mixture you should get a nice smooth brown dough that is soft and light to the touch but consistent and firm enough that it doesn't deflate and puddle to the bottom of the bowl.
Add the chocolate chips
Mix in the cup of chocolate chips and lightly mix into the dough. The chocolate chips dough will be harder to mix than before - we still recommend using a mixer but if not then use a wooden spoon a spatula since using your hands will cause the butter in the dough to melt from your bodies heat.
Create the Cookies
Creating the cookies is very straight forward and simple though there are a few things you should know:
When baking the butter and sugar in the cookies dough will melt, flattening the shape of the cookie into a slightly puddle-like form. Unlike harder or grainier types of cookies such as sugar cookies, these cookies wont easily be shaped. The best and easiest shape to make them pre-bake is just a small round ball.
To make the cookies, take one of the dark chocolate pieces and wrap it in cookies dough. We love it when theres a rich large chocolatey center to the cookie so we make sure the cookies are not much large than required to fully wrap the dark chocolate piece.
When creating the cookies, try and minimize the amount of time you work with any piece of cookie dough. This is because your body heat will slowly melt the butter inside the cookie dough and the cookie dough will leave a residue on your hands. This butter and sugar residue will heat up the other cookies you make faster and stick to them, making it harder to shape and make the cookies. This wont affect the final cookies outcome and washing and drying your hands will help resolve this if it happens.
Bake
Our baking trays house 16 cookies nicely so that cookies don't touch and stick to one another when they bake. Depending on the size you make your cookies, you should leave at least 3 cm (1 inch) between cookies or more if you make them larger.
Pre heat the oven to 190c (375f) and bake for 10 minutes or until lightly golden.
The best time to take the cookies out is if you see the edge of the cookie beginning to very lightly crumb but before any part of the cookies becomes darker golden brown in color.
Let Cool
Once out of the over, let the cookies cool a number of minutes before moving them to a cookie wrack.
When the cookies leave the oven they are still very soft and will squish to the touch. It takes the cookies between 4 to 7 minutes before they are cool enough to move without deforming.
If you don’t have a cookie wrack, any metallic or wooden surface with a strong mesh can be used since the important part of the cooling is to let air naturally flow over the top and bottom of the cookie so it cools down evenly and slowly.
When making a number of batches of cookies, we normally have one tray in the oven, one tray cooling from the oven and any cookies that have cooled enough moved onto a cooking wrack. When the cookies in the oven are one or two minutes from being done we move the cookies cooling on the oven tray to the cooling wrack and place new uncooked cookies on that tray so we can quickly swap between it and the one in the oven.
Customization
This recipe is so easy to alter and change!
You can swap the dark chocolate for milk to make the cookies sweeter
You can mix white and milk chocolate chips or swap them out altogether for a different texture such as raisins
When (or instead) mixing the chocolate chips you can add two spoons of peanut butter to give some peanuty swirls or even better, change the coolies core to mini recess cups for peanut butter chocolate lovers
There are limitless sweet sweet delicious options to play with that will keep everyone on their toes and coming back for more!
super tasty!