Stuffed Chocolate Chip Cookies

INGREDIENTS:

 

• 2 cups minus 2 tablespoons cake flour

• 1 2/3 cups bread flour

• 1 1/4 teaspoons baking soda

• 1 1/2 teaspoons baking powder

• 1 1/2 teaspoons coarse salt

• 2 1/2 sticks unsalted butter

• 1 1/4 cups light brown sugar

• 1 cup plus 2 tablespoons granulated sugar

• 2 large eggs

• 2 teaspoons natural vanilla extract

• 1 1/4 pounds semi-sweet chocolate chips

• Oreos

DIRECTIONS:

Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside. In your palm, take a big enough piece of cookie dough to lay on oreo on.  Place the oreo in the center of the cookie dough and fold the cookie dough over the Oreo, completely covering the cookie.  Place on a baking sheet, 2 inches apart. Let rest in the refrigerator for 30 minutes. Bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.

Leave a Comment