Great recipe just as written. Whenever a cookie recipe calls for butter I always chill the dough for an hour or so before baking as this prevents a flat cookie. The taste of butter can't be beat! The chocolate chips and nuts can be substituted with any variety of options...this time I used two King Size Hershey Bars with almonds, but vanilla chips, dried cherries, etc. could also be fun to try.
GIANT CHOCOLATE STUFFED CHOCOLATE CHIP COOKIES
12 tablespoons ( 1 1/2 sticks) butter, melted and cooled
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 teaspoon vanilla
2 cups + 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups miniature chocolate chips
2 packages Hershey Fun Size chocolate bars (each pack has 8 in it)
Preheat oven to 325 degrees. Prepare a cookie sheet by lining with parchment paper, spraying with cooking spray, or use a silpat liner.
In a large mixing bowl or the bowl of a stand mixer, combine melted and cooled butter, brown sugar, and sugar. Blend until combined.