Inside Out Chocolate Chip Cookies

So, I have this cute little cookie book called, "The Essential Chocolate Chip Cookbook" by Elinor Klivans. It is filled with the cutest photos and recipes, all featuring the always popular...chocolate chip! Genius, right!?! I am such a sucker for meltaway cookies. So I decided to try the chocolate-chip filled melting moments recipe. They were so good, I had to share the recipe with you! And of course I had to share some cookies with Kellie!

1/2 cup unbleached all-purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter at room temp
3/4 cup powdered sugar
1 teaspoon vanilla extract

1/4 cup unsalted butter and room temp
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 cup mini chocolate chips

Position rack in the middle of the oven. Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper.

Sift both flours, cornstarch, baking powder and salt into a bowl and set aside.

In a large bowl, using an electric mixer, beat butter and powdered sugar until smooth and lightened slightly in color, about 1 minute. Scrap sides of bowl. Add vanilla. On low speed add the flour mixture, just mix until incorporated and a smooth dough ball forms.

Roll a level tablespoon of dough between palms to form a smooth ball. Place cookies on a prepared baking sheet, space 2 inches apart. Use a fork to flatten the cookies leaving an impression. (I rolled the dough and used a cookie cutter and pricked the cookies with a fork)Bake the cookies oven sheet at a time until the tops are firm and the cookie bottoms are just slightly browned, about 30 minutes. The tops of the cookies should not color. Cool cookies on baking sheet for 10 minutes, then use a wide metal spatula to transfer cookies to a wire rack to cool.

In medium bowl use a wooden spoon to stir the butter, powdered sugar and vanilla together. Add chocolate chips and stir.

Turn half of the cooled cookies bottom side up and use a thin metal spatula to spread a rounded teaspoon and filling evenly over each one. Place remaining cookies right side up on the filling and press gently.

*Cookies can be stored in an airtight container at room temp for up to 5 days*

These would be so cute turned into heart cookies for Valentine's Day...wouldn't they!


Genevieve Le Bel said...

Holy Yummy Superchick!!! Looks like we were both baking today!
Genevieve =)

Lisa said...

These sound so neat. I like the idea. I have a linky party on my blog every week called "Sweets for a Saturday" and I'd like to invite you to stop by this weekend and link this up.

Ceilidh Smith said...

Mmm...those look so tasty!

P.S. I love the new formatting of your designs on Etsy :)

Amanda said...

This is great! I featured it today on Today's Top 20! I'd love for you to stop by!


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