

Easy
40 min
8 min
20 cookies
Dark chocolate chip cookies with vanilla cream filling recipe
An original recipe by Chef Guillemette Auboyer
Utensils:
Saucepan
Baking tray
Parchment paper
Made with the products below :
1. Vanilla cream filling
Ingredients:
- 1 Egg yolks
- 300ml Milk
- 70g Sugar
- 30g Cornstarch
- 1 Norohy Vanilla Bean
Prep time: 15 min
Cook time: until the cream starts to boil
Steps:
- In a saucepan, heat up the milk and split and scored vanilla bean.
- Quickly beat the yolks and sugar in a bowl.
- Add the cornstarch.
- Gradually add in the hot milk, stirring all the while.
- Pour the mixture into the saucepan and leave it to thicken, again stirring constantly. As soon as it starts to boil, pour the cream into a small bowl and leave it to cool. Seal with plastic wrap and set aside.
- Preheat the oven to 355°F (180°C).
2. Dark chocolate chip cookie dough
Ingredients:
- 120g Salted butter
- 170g Raw cane sugar
- 60g Demerara sugar
- 1 Egg
- 270g All-purpose flour
- 30g Cocoa Powder
- 1 level teaspoon Baking powder
- 170g Dark chocolate chips
Prep time: 10 min
Rest time: until use
Steps:
- Mix together the butter and sugars in a large bowl.
- Whisk thoroughly to make the texture creamier, then add in the egg. Whisk for another minute to make it light and airy.
- Incorporate the flour, cocoa, baking powder and chocolate chips. Mix quickly but be careful not to overwork the dough.
3. Cookie and filling assembly
Prep time: 15 min
Cook time: 8 min
Steps:
- Shape into small balls, approx. 40-50g, then place them on a tray and make a hollow in each one. Fill each hollow with a teaspoon of cream filling and seal up the hole.
- Place the cookies on a baking tray lined with parchment paper and flatten them slightly.
- Bake for a maximum of 8 minutes even if they don’t look completely cooked at the end, as they will keep baking on the tray outside of the oven.
- Take the tray out of the oven, leave it to cool, then remove the cookies.