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chewy chocolate chip custard filled

Custard Filled Chewy Chocolate Chip Cookies

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Prep Time 25 minutes
Cook Time 12 minutes
Resting Time 1 hour
Total Time 1 hour 37 minutes
Course Dessert
Cuisine American
Servings 18 cookies

Equipment

  • 2 Mixing bowl
  • 1 Medium saucepan
  • 1 Whisk
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Wooden spoon
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 1 Cookie scoop 1.5 tablespoon size
  • 1 Wire rack
  • 1 small offset spatula or butter knife
  • 1 plastic wrap sheet
  • 1 Fine mesh strainer optional

Ingredients
  

  • 1 cup whole milk
  • 3 large egg yolk
  • 1/3 cup granulated sugar
  • 2 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 tablespoon unsalted butter room temperature
  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 3/4 cup unsalted butter melted and cooled
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoon vanilla extract
  • 1 1/4 cup semisweet chocolate chips
  • flaky sea salt for finishing (optional)

Instructions
 

  • Heat the milk in a saucepan over medium until steaming but not boiling.
  • Whisk egg yolks, granulated sugar, and cornstarch in a bowl until smooth and pale.
  • Slowly whisk the hot milk into the yolk mixture to temper, then return to the saucepan.
  • Cook over medium heat, whisking constantly, until thick bubbles form and the custard holds ribbons, 1 to 2 minutes.
  • Remove from heat, whisk in vanilla and butter until silky, then strain if desired and press plastic wrap directly on the surface.
  • Chill the custard in the refrigerator until cold and thick, about 45 minutes.
  • In a bowl, whisk flour, baking soda, and salt.
  • In a separate bowl, whisk melted cooled butter, brown sugar, and granulated sugar until combined.
  • Whisk in egg, egg yolk, and vanilla until glossy.
  • Fold the dry ingredients into the wet just until a soft dough forms.
  • Fold in chocolate chips until evenly distributed.
  • Cover and refrigerate the dough for 20 minutes to firm slightly.
  • Line baking sheets with silicone mats or parchment and preheat the oven to 350°F (175°C).
  • Scoop 18 portions of dough using a 1.5 tablespoon scoop and place them on a sheet; then halve each portion into two balls.
  • Flatten one ball into a small disk, spoon 1 teaspoon chilled custard into the center, and cap with the second ball, pinching edges to seal.
  • Place stuffed dough balls on prepared sheets spaced 2 inches apart, seam side down.
  • Bake one sheet at a time for 10 to 12 minutes until edges are set and centers still look soft.
  • Immediately tap the pan once on the rack to deflate slightly and, if using, sprinkle with flaky sea salt.
  • Cool on the sheet for 5 minutes, then transfer to a wire rack to cool 15 minutes more.
  • Serve warm or at room temperature, storing any leftovers airtight with remaining custard refrigerated.

Notes

Keep the custard thick enough to mound on a spoon; if it seems loose, cook 30 to 60 seconds longer or chill a bit more so it won’t leak while baking. For extra insurance, freeze teaspoon-sized custard dollops on parchment for 20 minutes and wrap the dough around the frozen centers. Make sure the melted butter is fully cooled so the dough doesn’t get greasy, and chill the dough briefly to make sealing easier. Don’t overbake—pull cookies when the centers look just underdone for maximum chew. The dough can be made 24 hours ahead, and shaped cookies freeze well; bake from frozen adding 1 to 2 minutes. Use milk, semisweet, or chopped dark chocolate chunks for varied texture.
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