Ingredients
Scale
- 1½ sticks unsalted butter (3/4 cup, softened)
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup semi sweet chocolate chips
- ½ cup chocolate chunks
- ¼–1/2 cup dulce de leche
Instructions
- Note: Prep time does not include chilling time.
- In a stand mixer with the paddle attachment cream butter until light and fluffy, 1-2 minutes.
- Add in both sugars and cream for an additional 1-2 minutes or until combined.
- Add in the egg and vanilla until combined and scrape down the sides of the bowl.
- In a large bowl combine flour, cornstarch, baking soda and salt.
- In two additions add the dry ingredients.
- Fold in chocolate chips and chocolate chunks by hand.
- Refrigerate dough for at least and hour or overnight.
- When you are ready to bake preheat the oven to 350 degrees. Remove cookie dough from the refrigerator.
- Scoop 1 heaping tablespoon of cookie dough and flatten dough into a thin bowl shape. Add ½ teaspoon of dulce de leche to the center of dough. Wrap dough around dulce de leche, being sure to fully enclose.
- Place on a baking sheet lined with a silicone baking mat or parchment paper.
- Bake for 10 – 11 minutes or until the cookies are golden brown. (I take mine out a little earlier and let them continue to cook on the pan)
- Allow the cookies to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
- Category: Dessert