Chocolate Stuffed Chocolate Chip Cookies
Crispy on the Outside, Chewy on the Inside
I was never a huge sugar cookie fan until I created this recipe. They are not overly sweet, and the texture is chewy on the inside but slightly crunchy on the outside.
These cookies never disappoint, and nobody can ever tell they are vegan. They make the perfect recipe for any occasion when you need something quick and reliable. Everything is made in one bowl, so you don’t have to worry about a lot of dishes either.
Vegan butter: any vegan butter will work. You can also try liquid oil or normal butter if you aren’t vegan.
Nondairy milk: I always use unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.
Sugar: I used white sugar in this recipe to ensure the dough didn’t change a different color. You could use any granulated sugar of your choice.
Vanilla extract: the vanilla gives the cookies an extra burst of flavor. You can omit if you want or use almond extract.
All-purpose flour: I haven’t tested any other flours in this recipe.
Chocolate: Any chocolate will work in this recipe.
Ingredients:
Vegan butter
Nondairy milk
Sugar
Vanilla extract
Baking powder
All-purpose flour
Chocolate chips
Recipe:
Makes about 6 cookies (double for more)
3 tablespoons vegan butter
2 tablespoons nondairy milk
1/3 cup sugar
1-2 teaspoons vanilla extract
2 teaspoons baking powder
2/3 cup all-purpose flour
1/2 cup chocolate chips for the batter, another 1/3 cup for the filling
Directions:
Melt 1/3 cup chocolate. Use a spoon and scoop a small disc of the chocolate onto a flat surface. This should make about 6 discs. Place in the freezer to harden.
2. Preheat the oven to 350F. Line a cookie sheet with parchment paper or spray with cooking spray. Set aside.
3. In a medium sized bowl, melt the butter. Add in the nondairy milk, sugar, and vanilla extract. Stir to combine.
4. Add in the baking powder and all-purpose flour. Stir until a dough is formed.
5. Fold in the chocolate chips. Use a cookie scoop to scoop the dough. Stuff each ball of dough with the chocolate disc. Press flat onto the cookie sheet. Repeat until all dough is used.
6. Bake for 9-12 minutes. Allow to completely cool before eating. Optional: top with salt after baking.
Be sure to store the cookies in an airtight container in the refrigerator. They should last up to 1 week. You can store them in the freezer to last longer.
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