Ingredients
Equipment
Method
- 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 well combined.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well combined.
- Gradually fold the dry mixture into the wet ingredients until just integrated, being careful not to overmix.
- Scoop the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10-12 minutes or until the edges are lightly golden but centers still look slightly soft.
- Remove from oven and immediately press an indentation into the center of each cookie while still warm. Cool completely on a wire rack.
- Fill the indentations with vanilla custard using a piping bag or small spoon.
- Melt the chocolate chips with vegetable oil until smooth, then drizzle over the filled cookies.
- Allow the chocolate to set for 10-15 minutes before serving. Store in refrigerator.
Notes
Cool cookies completely before adding custard to prevent melting. Store in airtight container in refrigerator for up to 3 days. Best enjoyed within 1-2 days for optimal texture.
