Q: What's better than a warm chocolate chip cookie?
A: A warm chocolate chip cookie with a Newman-O inside!
I was flipping through a magazine called Where Women Cook and stopped in my tracks when I saw this recipe. But not because I was thinking of how I could make it healthier (my usual train of thought)...it's guilty pleasure time! Every once in a while, I just crave fatty buttery goodness. In moderation, of course! These bad boys are RICH, and the recipe makes a ton of cookies - luckily, you can halve it if you'd like.
I made some adjustments to the original recipe. Here's my spin...
Stuffed Chocolate Chip Cookies Adapted from Where Women Cook
--> 2 sticks softened unsalted butter*
--> 3/4 C packed light brown sugar
--> 1 C granulated sugar
--> 2 large eggs (free-range & local if you can swing it!)*
--> 1 Tbsp. vanilla
--> 1/2 tsp. almond extract
--> 2 C unbleached all-purpose flour
--> 1.5 C cake flour (I use Swans Down)
--> 1 tsp. salt
--> 1 tsp. baking soda
--> 1/2 bag mini chocolate chips (about 8 oz.)
--> Original Newman-O cookies
*You could easily make this recipe vegan by replacing butter with Earth Balance and the eggs with the Ener-G egg replacer powder. And buying the vegan cream-filled sandwich cookies — there are a handful of brands out there, though I've never tried 'em, I'm sure they'd be fine for this!
1.) Preheat the oven to 350 degrees. Cream the sugars, butter, extracts, and eggs together until just mixed (using an electric mixer or stand mixer).
2.) In a separate bowl, sift together all dry ingredients. Add in chocolate chips. Slowly add into wet mixture until well-incorporated.
3.) Place a heaping spoonful of cookie dough into your palm, add a Newman-O cookie, then add another heaping spoonful of dough on top. Seal edges together until the cookie is totally concealed. Repeat for all dough.
4.) Place onto parchment-lined cookie sheets and bake for about 9 minutes. I like my cookies kind of gooey though, so if you want them TOTALLY cooked I'd leave them in for about 10-11 minutes, depending on your oven. Transfer to cooling rack and let cool for about 5 mins.
If you're anything like Matt and I, you'll want to enjoy these tasty treats with a cappuccino...