Elinor Klivans' Chocolate Chip Stuffed Cookies
Makes 16 cookies
Cookie making 25 minutes
Cookie baking 350 degrees, two baking sheets at about 15 minutes each
2 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, slightly softened for about 30 minutes
1 1/2 cups packed light brown sugar
2 large cold eggs
2 teaspoons vanilla extract
3 cups (18 ounces) semisweet chocolate chips, divided
Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Into a medium bowl, sift the flour, baking soda, and salt and set aside.
In a large bowl and using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during the mixing. Add the eggs and vanilla and mix until blended, 1 minute. The mixture may look slightly curdled. On low speed, add the flour mixture, mixing just until it is incorporated. Mix in 2 cups of the chocolate chips to distribute them evenly.
Roll 2 tablespoons of dough between the palms of your hands into a ball and flatten it slightly to make a two-inch disk. Repeat to make 16 disks, placing them on the prepared baking sheets and spacing them 4 inches apart. Leaving a 1/4-inch plain edge, lightly press 1 tablespoon of the remaining chocolate chips on each disk. Using the remaining dough, roll 16 more disks, placing one on top of each chocolate chip filled cookie dough. Press the dough disks gently to cover any of the chocolate chip filling that shows, especially around the edges.
Bake the cookies one sheet at a time until the edges are lightly browned, but the centers are pale golden, about 15 minutes. Cool the cookies on the baking sheets for 10 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely. Serve warm (the filling will be soft and melted) or at room temperature. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.