Ingredients
Equipment
Method
- Cream together the softened butter, granulated sugar, and brown sugar until light, fluffy, and almost pale, about 3 minutes with an electric mixer.
- Add the egg and vanilla extract. Mix for another minute, until smooth, glossy, and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Fold the dry ingredients into the wet ingredients and mix just until the dough comes together. Do not overmix.
- Refrigerate the dough for at least 30 minutes so it is easier to handle and seal around the chocolate filling.
- Divide the chilled dough into 24 equal portions, using a cookie scoop or tablespoon measure if helpful.
- Flatten one dough portion in your palm until it is about 1/8-inch thick. Place about 1/2 teaspoon of chopped chocolate in the center.
- Gently fold the dough around the chocolate, sealing the edges completely. Roll between your palms to create a smooth ball with no visible cracks.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Place the filled dough balls on the prepared baking sheets and slightly flatten each one until about 1 inch thick.
- Bake for 11 to 13 minutes, until the edges are light golden and the centers are still pale.
- Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.
Notes
Chill the dough for at least 30 minutes before shaping so it is easier to seal around the chocolate. Use room-temperature butter, not melted butter, for the best creaming texture. Seal each cookie completely to prevent chocolate from leaking during baking. Let the cookies cool on the baking sheet for 2 minutes before moving them. Store in an airtight container at room temperature for about 4 days, or freeze for up to 2 months. To refresh, warm slightly stale cookies in a 300°F oven for 3–4 minutes.