Signs that DH and I are eating too well:
Me: Taste this, it’s a truffle stuffed chocolate chip cookie.
DH: I don’t taste the truffle.
Me: What? How is that possible? You can even see it. There’s a melted truffle all throughout the middle section of the cookie.
DH: (Taking a bigger bite) Nope, nothing.
Me: You don’t taste the Lindor truffle? Do you taste the extra chocolate?
DH: Ohh, you meant a Lindor truffle. I thought you meant black or white mushroom truffles.
?!?!?! I really am baffled by how his mind works sometimes. Why would a savory truffle be in a chocolate chip cookie. And when did we have enough money to start stuffing cookies with expensive truffle?
Anyhow, back to these cookies, which are stuffed with chocolate truffles. Is it safe to post this yet? Is everyone still sticking to New Year’s resolutions to get healthy and avoid sweets?
I’ve been trying to be good. But after a few tries at lightening up recipes, this weekend I really just wanted something fattening and sugary. So I went all out with these chocolate chip cookies.
Not only are they your regular full-fat chocolate chip cookies, but they each have a Lindor truffle stuffed inside. The Lindor truffle completely melted of course, but it ends up being a rich chocolate layer inside the cookie.
It makes these cookies super sweet. I definitely needed a glass of milk. But they were delicious.
Truffle Stuffed Chocolate Chip Cookies
3/4 cup unsalted butter
2/3 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoons vanilla extract
1/2 teaspoon salt
1/4 teaspoon baking soda
1 3/4 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
16 Lindor truffles
1. Preheat oven to 350F. Cream butter and sugars until fluffy with stand mixer. Add in egg and vanilla extract and mix. In a separate bowl, combine salt, flour and baking soda. Whisk flour mixture. Add into wet mixture and mix on low speed until dough is formed. Stir in the chocolate chips until combined.
2. Take about 3 tsbp of dough and wrap around truffle. You want to make sure the layer of dough around the truffle is thick enough so that when the truffle melts, it will still stay contained within the dough. If the dough layer is too thin, the chocolate will leak out. Your dough ball should be about 2 inches in diameter, or slightly bigger. Place on baking sheet lined with silpat mat. Repeat with remaining dough, spreading dough balls two inches apart. Bake for 11-12 minutes until edges turn golden brown and cookies are set. Let cookies cool on baking sheet before removing.