Ingredients
Scale
- ¾ cup white chocolate chips or chopped chocolate
- ¾ cup milk chocolate chips or chopped chocolate
- 1 cup mini chocolate chips or chopped chocolate
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ¼ cup granulated sugar
- ¼ teaspoon sea salt
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
- 2 ¼ cups all-purpose flour (270g)
- ¼ cup cocoa powder (Dutch processed)
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 8 creme eggs (regular sized)
Instructions
- Combine chocolate chips in a medium bowl and mix well together to combine. Set aside.
- Line a baking sheet with parchment paper.
- In a large bowl or stand mixer, combine butter, sugars, and salt. Beat until light and creamy, scraping down the bowl halfway.
- Add the egg, egg yolk, and vanilla. Beat until light and fluffy, for a few minutes.
- Sift flour, cocoa powder, cornstarch, baking powder, and baking soda into the bowl. Fold until combined.
- Add half of the mixed chocolate chips and fold to combine.
- Scoop the cookie dough into 4 oz balls, flatten, and place an unwrapped creme egg into the middle. Close up the cookie dough around the egg.
- Roll the top into the remaining chocolate chips and place onto the lined sheet.
- Chill cookie dough for 6 hours (or overnight) or freeze for 3 hours.
- Preheat the oven to 375°F (190°C). Bake two cookies on a lined baking sheet for 10-13 minutes until puffed.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
Serve warm for a gooey filling. Can store in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg