A friend gave my wife a recipe that used to be printed on the back of Ghiradelli milk chocolate chip bags. My wife made the cookies with Nestle milk chocolate chips (the only milk chocolate ones we could find at the store), and we thought they were fabulous. Perhaps a little on the sweet side, so next time we might try semi-sweet chips for the cookies themselves and milk chocolate for the filling. We also thought about variations, like adding some peppermint extract or caramel to the filling.
Anyway, here's the recipe:
Five Star Ghiradelli Cookies With Creamy Milk Chocolate Filling
1 cup oats
1 1/4 cup all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp. vanilla
1 bag (11.5 oz.) Ghiradelli Milk Chocolate Chips
1 cup Ghiradelli Milk Chocolate Chips
1/4 cup heavy whipping cream
Cookies: Preheat oven to 350 degrees F. Combine oats, flour, baking soda, and salt, set aside. In a large bowl, beat butter with sugars until well blended. Add eggs and vanilla, mixing on low speed until well combined. Mix dry mixture into creamed mixture. Stir in chocolate chips. Drop by slightly rounded teaspoons onto lightly greased baking sheet. [Editor's note: I recommend parchment paper instead of greasing.] Flatten slightly. Bake for 9-10 minutes. Cool for 2 minutes on baking sheet and then transfer to wire racks.
Filling: Place one cup chocolate chips in a small bowl and microwave on HIGH power for 1 minute. Remove and stir until chocolate is melted and smooth. If not melted, microwave on HIGH power for additional 30-second increments until smooth. Place 1/4 cup heavy whipping cream in small bowl and microwave on HIGH for 20 seconds. Gradually stir heavy whipping cream into chocolate until smooth. Spread filling on flat sides of half the cookies. Top with remaining cookies, flat sides against filling. Let cookies stand for 1-2 hours before eating. [Editor's note: If you can wait that long!] Makes about 24 filled cookies.