Chocolate Center Chip Cookies

These are chocolate chip cookies stepped up a notch. An extra chocolate chunk in the middle, that oozes out when warm makes these an extra special treat. You can use any type of chocolate in the center - milk, dark, or semi-sweet to match the chocolate chips. You can also make these into jumbo soft cookies, or just regular sized. This recipe calls for a much larger quantity of brown sugar than white sugar, which gives them a nice caramel flavor.

Chocolate Center Chip Cookies
1 cup butter or hard margarine, softened
1 1/4 cups packed brown sugar
1/2 cup granulated (white) sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose (plain) flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
24 one inch (for big cookies)
or 48 half inch chocolate pieces (for small cookies)

Preheat oven to 350◦F. Line baking sheets with parchment paper.
In a large bowl, beat the butter and sugars until light and fluffy. beat in the eggs and vanilla. Stir in the flour, baking soda, and salt. Stir in the chocolate chips. 

For big cookies: Use 2 Tablespoons of dough. Place a one inch chocolate piece in the center, and roll dough into a ball, completely enclosing the chocolate. Place cookies two inches apart on prepared baking sheets. Bake for 16-18 minutes.

For small cookies: Use 1 Tablespoon of dough. Place a half inch chocolate piece in the center, and roll dough into a ball, completely enclosing the chocolate. Place cookies one inch apart on prepared baking sheets. Bake for 12-15 minutes.

Bake cookies until just set, do not overbake. Allow them to stand on the cookie sheet for a few minutes before removing them if they are too soft. These cookies are best enjoyed warm, so the chocolate middles can ooze out of them. They can be reheated gently in the microwave for the same effect, or they are good cold too!