Ultimate Chocolate Chip Cookie

5 from 1 vote

I do not give the name “Ultimate Chocolate Chip Cookie” lightly. This is an ultra soft, vanilla-forward cookie base that is packed with all of the chocolate types you love. But the real coup de grace? An edible cookie dough filling that gives the cookie gooey, underbaked cookie vibes without being underbaked.

Prep Time30

Cook Time12

Course: Dessert

Keyword: bite-sized chocolate chip cookies

Servings: Large cookies

Author: Karli Bitner

Ingredients

Cookie Dough Filling

1/2 cup salted butter, softened
1/2 cup brown sugar
1 tsp vanilla
1 cup all-purpose flour, heat-treated
1/2 tsp salt
1/3 cup heavy cream
1 cup powdered sugar
1/2 cup mini chocolate chips

Chocolate Chip Cookie Dough

1 1/2 cups salted butter, softened
1 1/2 cups brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp vanilla extract
4 1/4 cups all-purpose flour
1 Tbsp corn starch
2 tsp baking soda
1 tsp salt
2 cups favorite chocolate chips I used a mix of everything: mini, chunks, semi sweet and milk.

Instructions

Start by making the cookie dough filling. Heat-treat the flour by adding it to a microwave safe bowl and microwave for 45 seconds or until the flour reaches 160° F on an instant read thermometer. Set aside.
1 cup all-purpose flour, heat-treated
In the bowl of a stand mixer (using the whisk attachment) or with an electric hand mixer, combine the butter and brown sugar, mixing for at least 5 minutes.
1/2 cup salted butter, softened, 1/2 cup brown sugar
Scrape the sides of the bowl and mix in the vanilla until combined.
1 tsp vanilla
Add in flour and salt, mixing until well combined.
1/2 tsp salt
Add in half of the heavy cream, mixing until evenly distributed.
1/3 cup heavy cream
Add the powdered sugar and as the powdered sugar is mixing in, add the remaining heavy cream. Mix until smooth.
1 cup powdered sugar
Next, add in the mini chocolate chips and mix until just spread throughout the filling.
1/2 cup mini chocolate chips
Portion out the filling using a #40 scoop (1 1/2 Tbsp), and flatten each scoop slightly. Place on a parchment lined baking sheet and store in the freezer until needed.
Preheat the oven to 350° F (180°C). Line another cookie sheet with either parchment paper or a silicone baking mat. Set aside.
Make the cookie dough by creaming together the butter, brown sugar and granulated sugar using either a stand mixer or an electric hand mixer. You will want to mix for about 2 minutes, until it is light in color and fluffy.
1 1/2 cups salted butter, softened, 1 1/2 cups brown sugar, 1/2 cup granulated sugar
Scrape the sides of the bowl and add in the eggs, and vanilla extract.
2 eggs, 1 Tbsp vanilla extract
Once incorporated, add in the flour, corn starch, baking soda and salt. Mix until a soft dough forms.
4 1/4 cups all-purpose flour, 1 Tbsp corn starch, 2 tsp baking soda, 1 tsp salt
Finally, add in the chocolate chips and mix gently until just spread throughout.
2 cups favorite chocolate chips
Portion out the dough into 1/3 of a cup portions (a #12 scoop is perfect). Working in batches of 6, flatten each scoop of dough and place a frozen disk of filling in the center.
Bring the edges of the cookie dough up around the filling and seal off any cracks. Press down slightly and place on the prepared pan.
Bake at 350° F (180°C) for 10-12 minutes or until the cookies no longer look wet and just start to brown.
Allow the cookies to cool on the pan.
Repeat the same steps until all cookies are baked.
Serve and enjoy! Store at room temperature in an airtight container.

Nutrition