Ingredients:
- 2 1/4 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1 cup (2 sticks) of butter or margarine at room temperature for 15 minutes
- 3/4 cup of sugar
- 3/4 cup of light brown sugar
- 1 teaspoon of pure vanilla extract
- 2 large eggs
- 1 bag best quality chocolate chips
- cooking spray
- 1 good quality of semi sweet chocolate bar broken into pieces.
Directions:
- Preheat oven to 350 degrees.
- In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, at medium-low speed, mix the butter or margarine with the sugar and brown sugar.
- Raise the speed to medium-high and mix until creamy, light and fluffy.
- Turn the speed down a little. Add the vanilla and eggs. Mix to incorporate.
- Add half the flour mixture. Mix. Add the remaining flour mixture and mix until just combined. Mix in the chocolate chips.
- Spray the muffin tins with nonstick cooking spray.
- Fill each muffin tin a quarter of the way with large, ping pong ball size of the cookie dough.
- Flatten slightly to cover the bottom.
- Stack 2 chocolate squares in the center. Cover with a second walnut-sized ball of cookie dough, flattening it completely to cover the chocolate.
- Place onto a cookie sheet and bake until tops are golden brown. Do not over-bake or the end result will be doughy, not gooey!
- The baking time will vary from 20-25 minutes depending on the size of your muffin tin and how much dough used to fill it.
- You are looking for tops to be golden, not wet looking. Serve warm.