Baking is one of my stress relievers and I recently made a big change in my life. Don’t worry, everything is OK and I know the next big thing is just on the horizon. I’ve been able to reduce a huge amount of stress from my life and it has given me the opportunity to re-prioritize what is important in my life. So, while I’m not as stressed, I felt the need to get into the kitchen and bake something.
After checking out what was in my pantry and going through some recipes, I decided it would be fun to make a giant stuffed chocolate chip cookie. And … I’m so GLAD I did. This recipe is simple and easy to make. I stuffed my cookie with hazelnut spread, but want to try it with peanut butter next time. The cookie is chewy and so good. If you were making a stuffed cookie, what would you stuff it with?
1/2 stick unsalted butter, softened at room temperature
1/2 cup packed light brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup flour
3/4 cup semi-sweet chocolate chips
2/3 cup hazelnut spread (or other filling)
Preheat your oven to 350 degrees. Lightly spray a 8 inch baking pan with baking spray or grease and lightly flour. In a bowl, add the butter and sugars. Cream together with a hand mixer and then add in the eggs and vanilla. Mix until combined. Stir in the baking soda, salt and flour until mixed together. Fold in the chocolate chips.
Divide the batter in half and press into the bottom of the prepared baking pan. Add your filling and spread to 1/4 of the edge of the pan. With the remaining cookie dough, cover the top of the filling. I found it easiest to flatten the dough using my hand before placing it on the filling.
Place in the oven and bake for 20-25 minutes or until the cookie has started to turn light golden brown. Remove from the oven and allow to cook for 10-15 minutes. Slice into pieces while still warm to enjoy. Any remaining should be stored in an airtight container.
Source: Eats Delightful
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