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!
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.
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).
Salted & Stuffed Chocolate Chip Cookies
- 2 1/4 cup all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/4 teaspoon of fleur de sel
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 1/4 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon fat-free sour cream
- 1 cup semi-sweet chocolate chips
- 1 jar of Cocoa Almond Butter
- Fleur de sel, for sprinkling
- Whisk together the flour, baking soda, and salt in a bowl and set aside.
- With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and sour cream until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
- Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place 1 teaspoon of cocoa almond butter in the middle and fold dough around it; gently roll into a ball. Make sure that the butter is not seeping out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, about 2 inches apart.
- Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely.