Flat Top Stuffed Choc Nut Cookies
Prep time: 
Cook time: 
Total time: 
Yields: 12
Thick and chewy cookies loaded with chunks of Choc Nut and stuffed with Flat Tops chocolate.
  • 6 tablespoons (84g) unsalted butter, softened
  • ¾ cup (150g) brown sugar
  • 1 large egg (or 65g when weighed w/ shell)
  • 1 teaspoon vanilla extract
  • 1½ cups (187g) all-purpose flour
  • ½ teaspoon baking soda
  • pinch of salt
  • 12 pieces Choc Nut Milk Chocolate, chilled
  • 12 pieces Ricoa Flat Tops Milk Chocolate, chilled
  1. Stir flour, baking soda and salt in a small bowl. Set aside.
  2. In a medium bowl, cream butter and brown sugar using a wooden spoon or spatula until light and fluffy. Add egg and vanilla, stir until well combined.
  3. Add flour mixture and stir just until combined. Crumble large chunks of Choc Nut Milk Chocolate into the mixture then fold until you can no longer see streaks of flour. Fold the dough gently to avoid the chunks of Choc Nut getting crushed. Do not overmix. Chill the dough for at least 30 minutes.
  4. Once the dough is chilled and you're ready to bake, preheat oven to 350F degrees. Line cookie sheet(s) with parchment paper.
  5. DIVIDE the dough into 12: Using 1 TBSP measuring spoon, scoop 3 tablespoons of dough for each cookie, yielding 12 mounds of cookie dough. Divide leftover dough (if there's any) into each mounds of dough. Arrange onto the prepared cookie sheet(s).
  6. STUFF the chocolate: For each cookie - Get 2 scoops of dough, put one Flat Tops Milk Chocolate then cover with 3rd scoop of dough. Form them into a ball using your hands, no need to roll perfectly because we don't want the chunks of Choc Nut getting finely crushed.
  7. Bake for 9 minutes (12 cookie dough per batch). The cookies are quite thick so if you are not into dome-like cookies you may flatten them slightly using a spatula (lightly pat with spatula while the cookies are still hot).
  8. Let the cookies sit in the cookie sheet(s) for another 9 minutes before transferring into a cooling rack.
  9. These cookies are best served when warm and the chocolate in the center is still gooey but we prefer to eat them the next day!
Keep cookies in an airtight container at room temperature. Consume within a week.
Recipe by When Hungry at https://whenhungry.com/2017/12/05/flat-tops-stuffed-choc-nut-cookies/