So this is what happens when you are in the mood for chocolate chip cookies and haven’t got any chocolate chips in the house, but *do* have those chocolate melting wafers … voila! Chocolate chip cookies, just with one giant chocolate ship. Worked out pretty well for a spur of the moment decision. Be forewarned though — these do spread quite a bit so leave plenty of space between the cookies on the baking sheet!
Ingredients
for the Vanilla
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 teaspoons vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
50-60 chocolate disks/wafers
Directions
Preheat the oven to 350F. Line cookie sheets with silpat or parchment paper.
In the work bowl of your stand mixer, cream together the butter and both the white and brown sugars, about three minutes. The mix should be light and fluffy. Next add the eggs, one at a time, and the vanilla extract. Combine flour, baking soda, and salt in small bowl. Add the dry mixture to the wet ingredients and mix until just combined. Chill for a minimum of 1 hour and up to 3 hours.
Scoop out teaspoon sized scoops and roll in a ball lightly with your hands and place them on the cookie sheet, leaving about 2 inches of space between each cookie (they will spread). Top each with a single chocolate disk. These will be pretty small at this point and the chocolate disk may cover most of it, but like I said, they spread while baking.
Bake cookies for 10-14 minutes; check around 10 minutes, cookies should just start to show a bit of golden color. You don’t want to overbake these because of their size! Remove from the oven. Let cool on the baking sheet for a few minutes before moving to cooling racks to cool completely.
