Ingredients
Equipment
Method
Prepare Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Make sure to whisk until there are no visible lumps, ensuring all ingredients are evenly distributed for consistent baking.
Brown the Butter and Combine Wet Ingredients
- First, brown your unsalted butter. Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns an amber color and develops a wonderfully nutty aroma, with little brown bits at the bottom. Immediately pour it into a heat-safe bowl to stop the cooking, and let it cool slightly to room temperature.
- Once cooled, in another large bowl on medium-low speed (using a paddle attachment if you have a stand mixer), beat together the browned butter, granulated sugar, and packed brown sugar until the mixture is smooth, creamy, and appears light and fluffy, which usually takes about 1-2 minutes. This creaming method is key for developing cookie texture.
Add Egg and Vanilla
- Next, beat in the room temperature large egg and vanilla extract until the mixture is smooth and fully incorporated.
Combine and Add Chocolate Chips
- Turn your mixer speed down to low and gradually beat in the dry flour mixture. Mix until just combined, being careful to avoid overmixing the flour, which can lead to tough cookies. Once the flour is mostly incorporated, fold in the semisweet chocolate chips.
Stuff the Mini Eggs
- Using a #40 cookie scoop or by hand, measure out about 1 1/2 tablespoons of dough for each cookie. Flatten this portion of dough into a disc. Place one mini creme egg in the center, then carefully wrap the dough completely around the egg, ensuring it is sealed all the way around so no egg is exposed. This proper sealing is crucial to prevent blowouts and leaking. If your dough becomes too warm and sticky while you are working, chill the dough for 15 minutes, then try again.
Chill Dough Balls and Freezing Option
- Repeat the stuffing process with the remaining eggs. Once all your cookie dough balls are stuffed, refrigerate them for at least 1 hour or until they are firm. This chilling step is incredibly important for preventing excessive spread during baking.
- At this point, if you don't want to bake all of the cookies at once, you can make them ahead. Transfer the now-firm cookie dough balls to a freezer-proof bag and freeze them for up to 3 months. You can bake them directly from frozen, adding a minute or two to the bake time.
Prepare for Baking
- Preheat your oven to 350F (175C). Have 2 ungreased cookie sheets ready, or for best results and easy cleanup, line them with parchment paper. Parchment paper also helps with even baking.
Bake and Cool
- Place the chilled cookie dough balls a few inches apart on your prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden brown and firm, and the centers still look slightly soft. The Maillard reaction will give them that beautiful golden hue.
- Cool the cookies for 5 minutes on the baking tray before carefully transferring them to a wire rack to cool completely. This carry-over cooking on the baking sheet helps the stuffed center set without overbaking the edges. Serve warm for the ultimate gooey experience or cool completely.
Nutrition
Notes
For the ultimate gooey experience, serve these cookies warm or gently reheat them. A sprinkle of flaky sea salt on top can beautifully balance the sweetness. These cookies freeze well for future indulgence.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.