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Inspired by bakingamoment.com

Ingredients

for 6 servings

  • 8 tablespoons
    unsalted butter, 1 stick, softened
  • 1 teaspoon
    vanilla extract
  • 1 tablespoon
    canola oil
  • ½ cup
    granulated sugar (100 g)
  • 1 pinch kosher salt
  • 1 large egg
  • ¼ cup
    cornstarch (30 g)
  • 1 ½ cups
    all-purpose flour (190 g)
  • 1 cup
    semi-sweet chocolate chips (175 g)
  • 6 chocolate truffles
    Calories 550
    Fat 37g
    Carbs 54g
    Fiber 2g
    Sugar 27g
    Protein 5g

Estimated values based on one serving size.

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Preparation

  1. In a large bowl, combine the butter, vanilla, canola oil, sugar, and salt and beat with a hand mixer until smooth.
  2. Add the egg and mix until well incorporated.
  3. Add the cornstarch, flour, and chocolate chips. Using a spatula, mix well until fully combined.
  4. Cover the dough with plastic and chill in the fridge at least 30 minutes to overnight
  5. Grease a 6-cup muffin tin with nonstick spray. Divide the cookie dough into 12 portions. Take one and line the base and sides of a cup. Repeat with the remaining cups.
  6. Fill each cookie cup with a chocolate truffle.
  7. Take another portion of cookie dough, flatten with your fingers to create a 2-inch (5-cm) circle. Place the circle over the top of the filling, and press down the edges to make sure it seals to the other dough. Repeat with the remaining cookies.
  8. Chill in the fridge for 30 minutes.
  9. Preheat the oven to 375˚F (190˚C).
  10. Bake for 15 minutes or until the edges are golden brown. Remove from the oven until cool to the touch, for 5 minutes.
  11. Enjoy!
 

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