Tue, 18 March 2025
Patrick Ryan from Firehouse Bakery's Chunky Chocolate Chip Stuffed Cookies!
Ingredients:
200g unsalted butter (room temperature)
80g caster sugar
180g soft brown sugar
1 egg
250g self raising flour
200g plain flour
Pinch of sea salt
300g milk chocolate chip
Top Tips
· The most important part of this recipe is not to over mix the cookie dough. This recipe uses two different sugars, the caster sugar brings sweetness and crunch while the brown sugar is what will help create the soft chewy texture.
· The recipe also using two different flours, self-raising which will help the cookie rise and plain flour which will give that nice crumbly texture to the cookie.
· These cookies are amazing as just chocolate chip but to take them to another level I am going to stuff the centre of them and the possibilities are endless. Nutella, Biscoff, Caramel, not to mention any range of chocolate ganache’s.
Method
· Using a mixer and paddle attachment mix the butter, caster sugar and soft brown sugar. Remember don’t over mix the butter and sugars.
· Add the egg and mix in.
· Scrape down the sides of the mixing bowl and add the flours, sea salt and milk chocolate chips. Mix just till everything is combined. Do not over mix the dough.
· Portion each cookie to 125g and roll into round balls. This recipe will produce 10 cookies. If you want just chocolate chip cookies then your work is done.
· If you want to stuff the cookie make an indention into the centre of the cookie dough ball. Shape the dough out till it is almost like a cup. Add your desired filling. Nutella is a great option and kids love it.
· Pinch together the cookie dough to seal in the filling.
· The cookies need to be chilled for at least one hour before baking. The cookies can also be frozen and will keep for several months. Remove from the freezer one hour before baking.
· Preheat the oven to 170c and bake for 18 minute
