Ingredients
Scale
- For the Cookie Base:
- 2 cups All-Purpose Flour (substitute with whole wheat flour if desired)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted Butter
- 3/4 cup Granulated Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- For the Custard Filling:
- 1 cup Vanilla Custard (store-bought or homemade)
- For the Chocolate Drizzle:
- 1 cup Semi-Sweet Chocolate Chips
- 2 tablespoons Vegetable Oil
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- Cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add in the egg and vanilla extract, beating until well combined.
- Gradually fold the dry mixture into the wet ingredients until just integrated.
- Scoop the dough onto the prepared baking sheet, leaving space between each scoop.
- Bake for 10-12 minutes or until the edges are lightly golden. Cool on a wire rack.
- Press an indentation into the center of each cookie.
- Fill the indents with custard using a piping bag or small spoon.
- Melt the chocolate chips with vegetable oil and drizzle over the filled cookies.
- Allow the chocolate to set for 10-15 minutes before serving.
Notes
- Cool completely before adding custard to maintain the cookie texture.
- Use fresh ingredients for the best flavor and consistency.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
- Diet: Vegetarian