Truffled Chocolate Chip Cookies

5 from 1 vote

I’m putting a particularly decadent spin on my cookies this time by upping the ante on traditional chocolate chips and sandwiching a full truffle in the middle of the cookie that melts down and helps create the best cookie imaginable.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings: cookies

Author: Gaby Dalkin

Ingredients

8 ½ ounces cake flour
8 ½ ounces bread flour
1 ¼ teaspoon baking soda
1 ½ teaspoon baking powder
1 ½ teaspoon coarse salt
10 ounces unsalted butter softened
12 ounces dark brown sugar
6 ounces white sugar
2 large eggs
3 teaspoons vanilla extract
2 cups chocolate chips
16 chocolate truffles

Instructions

Combine the cake flour, bread flour, baking soda, baking powder and coarse salt in a large bowl. Stir to combine and set aside.
In a large mixer add the butter and sugars and mix for 5 minutes until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between. Add the vanilla and combine.
Add the dry ingredients a little at a time and mix until just combined. Fold in the chocolate chips.
Cover the dough and refrigerate dough for up to 72 hours.
When ready to bake, preheat oven to 350 degrees F. Scoop ¼ cup sized cookie dough balls onto a parchment lined baking sheet and tuck a truffle in each cookie, making sure to seal it up with cookie dough, 6 cookies per sheet.
Bake the cookies for 16-20 minutes until golden brown.
Remove from oven and set aside to cool. Repeat with remaining dough

Notes

Chill the dough at least 30 minutes before baking, and up to 72 hours. This helps them keep their shape around the truffle and not spread too thin.

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