strawberry jam stuffed chocolate chip cookies
Now THESE are my jam.
Ingredients
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4-2 1/3 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 1/2 cups dark chocolate chips or chunks
- 1/2 cup high-quality strawberry preserves
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, cream the butter and sugars until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, then the vanilla. Add the flour, baking soda, and salt. Mix until just combined. If the dough seems too sticky, add in 1-2 tablespoons of flour to bring it together.
- Scoop heaping 2 tablespoon-sized balls of dough into your palm and make a well in the center. Stuff 1 teaspoon of jam into the center and gently roll the dough so it completely surrounds the jam. Try not to let any jam peak out - add a little more dough if needed to seal. Place onto the prepared baking sheet. Repeat with the remaining dough, adding no more than 5 cookies per large baking sheet.
- Bake for 13-15 minutes until the edges are set but the center is still slightly jiggly. Let cool on the baking sheet - the cookies will continue to bake. Repeat with remaining batches of cookies.
- Serve warm with a sprinkle of flaky salt, or let cool to room temperature, cover, and store in the fridge for up to 5 days.
Notes
*Storing: I recommend putting any uneaten cookies, covered, in the fridge or freezer due to the sticky nature of the strawberry jam: any humidity will cause the cookies to become very fragile if left out in the warmer environments. They're sensitive; be careful with their feels.