Soft Buttery Cookies Sweet (Printer-Friendly)

Tender butter cookies with a hidden chocolate center, soft and lightly sweet for cozy sharing moments.

# The Ingredients You'll Need:

→ Dairy and Sugars

01 - 1 cup unsalted butter, room temperature (soft, not greasy)
02 - ¾ cup granulated sugar
03 - ½ cup light brown sugar, packed

→ Eggs and Flavorings

04 - 1 large egg, room temperature
05 - 1 egg yolk, room temperature
06 - 2 teaspoons vanilla extract
07 - Optional: 1 teaspoon espresso powder

→ Dry Ingredients

08 - 2 ¾ cups all-purpose flour (spooned and leveled)
09 - 1 tablespoon cornstarch
10 - 1 teaspoon baking soda
11 - ½ teaspoon baking powder
12 - ¾ teaspoon fine salt

→ Filling

13 - 16 chocolate truffles or 16 squares of quality chocolate

→ Finishing

14 - Optional: flaky sea salt for sprinkling

# Step-by-Step Instructions:

01 - Preheat oven to 350°F and line two baking sheets with parchment paper.
02 - In a large bowl, cream butter, granulated sugar, and brown sugar for 2 to 3 minutes until pale and fluffy.
03 - Mix in egg and egg yolk until smooth, then stir in vanilla extract and espresso powder if using.
04 - In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
05 - Add dry ingredients to wet mixture and stir just until dough forms with no visible flour streaks.
06 - Chill dough for 30 minutes to ensure thicker, softer cookies and easier filling.
07 - Divide dough into 16 portions (about 2 tablespoons each). Flatten each portion, place chocolate truffle or square in center, then wrap dough around it, sealing edges completely.
08 - Place filled dough balls seam-side down on prepared sheets, spacing them adequately.
09 - Bake for 10 to 12 minutes until edges are lightly golden and tops are set but still soft and slightly underbaked in the center.
10 - Allow cookies to cool on the pan for 10 minutes to set exterior while maintaining a tender interior. Optionally, sprinkle flaky sea salt while warm. Serve warm for optimal center melt.

# Extra Tips:

01 - Chilling the dough longer helps prevent excessive spreading and improves texture.
02 - Ensure seams are fully sealed to avoid filling leakage.
03 - Pull cookies from the oven when edges are golden and centers remain soft to avoid dryness.
04 - Use softer chocolate truffles or squares for a silky melted center.
05 - For gluten-free, substitute with a trusted 1:1 gluten-free flour blend and chill dough longer.
06 - For dairy-free, use plant-based butter sticks and dairy-free chocolate.
07 - For egg-free, apply commercial egg replacer but expect slightly less rich texture.

Back