Chewy, Stuffed Chocolate Chip Cookies with Sea Salt.
Extremely delicious and a perfect holiday cookie recipe! This cookie recipe also freezes well (minus the caramel). This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeMagicMoments #CollectiveBias
Whenever I go food shopping my daughter thinks automatically that it’s cookie shopping. She loves to get a chocolate chip cookie each time we go to the supermarket. We only go once maybe twice a week, but I really rather just make her cookies at home, especially since she can help me in the kitchen!
She loves to cook and she’s almost always involved with the cooking process. It’s extremely important that we have a few essentials when we’re baking cookies and Reynolds Cookie Baking Sheets are a hit! I’m always at Target and found these while shopping.
I have always had to trim and keep cutting parchment paper in the past to fit my cookie sheet cut to the right size for your pan (12” x 16” and lay flat). It was so much easier this year, now that we’re using these baking sheets. They’re non-stick and the cookies literally slide right off! I like to take the parchment sheet off the cookie tray and play onto the cooling rack. The best part about our Stuffed Chocolate Chip Cookies with Sea Salt, you can stuff them with whatever you want! We like to use caramel candies or even large chunks of chocolate as a filling.
When you’re making filled cookies it’s even more important that you protect your cookie sheet. These cookies are so simple to make and you’ll most likely have most of the ingredients in your kitchen already. We’re always baking so I have all of the ingredients on hand. You’ll also see that I mention vanilla sugar, it’s so simple to make! Never toss your empty vanilla beans, simply place into your sugar and viola, vanilla sugar!
I remember making chocolate chip cookies with my mother, it was typically the recipe right off the back of the chocolate chips. Since then I have been known to bring cookies and cupcakes to all of the family each Christmas, so I of course like to make my own recipe. This recipe uses pastry flour and cornstarch which helps soften up the cookies! I like to sprinkle the cookies at the end with sea salt flakes. I love the combination of salty and sweet!
If you were to make the cookies on a cookie sheet without the parchment they may stick due to the filling. Make sure you keep your pans safe and your cookies whole. When using parchment you can easily slide them off with a spatula! The parchment is also great if you wanted to drizzle some chocolate on your cookies. We use parchment when we’re making chocolate covered fruit too!
So many ways to use your Reynolds Cookie Baking Sheets! They can be used up to 420°F – they’re tested to safely withstand that high of an oven temperature.
Stuffed Chocolate Chip Cookies with Sea Salt
- 1 3/4 cups pastry flour
- 1 teaspoon cornstarch (optional, add this if you like a softer cookie)
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup unsalted butter , room temperature
- 1/3 cup vanilla sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 3/4-1 cup chocolate of choice (optional)
- Caramels (optional)
- Preheat oven to 350 degrees.
- Sift together the flour, cornstarch, baking soda and salt, set aside.
- In large bowl beat the butter for about a minute, then add in the vanilla sugar, brown sugar and egg.
- Slowly mix and add the flour into the butter/sugar mixture.
- Once fully combined fold in the chocolate chips.
- Roll cookies into balls and stuff with caramels or even large chocolate chunks.
- Place cookies on a parchment paper lined cookie sheet and bake for 12-15 minutes.
- Once removed sprinkle with a little sea salt if you desire.
- Cool and enjoy.
We hope you enjoyed our Stuffed Chocolate Chip Cookies with Sea Salt! Let us know if you try them by tagging us with a picture using #courtneyssweetsrecipes