Salted & Stuffed Chocolate Chip Cookies

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This past weekend I had some good, solid time to do some baking so I went on Pinterest for a bit of inspiration. I narrowed it down to a few recipes, however chocolate seemed to be the dominating theme. I baked with chocolate chips, chocolate chunks, chocolate powder, chocolate almond butter… I think it’s about that time of the month. I can’t wait to share the next chocolate-themed dessert with you very soon!

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So when I bookmarked this recipe several months ago to keep in the arsenal, I knew the day would come when I would be craving something like that. Since I’m (finally) a workin’ girl again, I needed to make some treats that could fit in my lunch bag, and as I’m sure you’re well aware, cookies fit the bill for that perfectly.

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I modified the original recipe in several ways.

1. I didn’t melt the butter. I just softened it at room temperature to save time in several ways. I didn’t want to wait to let it cool, nor did I want to refrigerate the dough. When I want freshly baked chocolate chip cookies, I want them IMMEDIATELY, dammit. I can be an impatient baker sometimes, I’ll admit. Plus, I’ve made this classic chocolate chip recipe several times and am experienced in just mixing the brown sugar with room temp butter and the results are always outstanding.

2. I’ve never purchased Nutella (I’m afraid of getting too addicted to the stuff) before, and didn’t want to splurge on it this time around. Instead, I used a jar of the Cocoa Almond Butter from Trader Joe’s to stuff the insides of the cookies instead. I also didn’t chill it in the fridge.

3. Instead of using three types of chocolate chips, I just used a cup of semi-sweet. You can never go wrong with straight up semi-sweet chips in cookies. NEVER.

4. I didn’t have any greek yogurt, so I used fat-free sour cream instead.

These really are insanely delicious. The cocoa almond butter adds a bit more soft, gooey chocolate goodness, a little unexpected surprise when you bite into them. The fleur de sel adds a bit of crunchiness and surprisingly punch of saltiness that demands you wash them down with a glass of milk. Don’t even bother eating one without some milk nearby. You’ll be parched for life. However, if you’ve got some in the fridge, look no further for thee (yes, thee) perfect chocolate chip cookie–it’s right here (and here).

 

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 Salted & Stuffed Chocolate Chip Cookies

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