This cookie was eaten on the podcast in episode 063 – Link

Ingredients

• 1 cup of softened butter
• ¾ cup light brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 tablespoon vanilla
• 3 ½ cups of all purpose flour
• 1 teaspoon of kosher salt
• 1 teaspoon of baking soda
• 10 oz. bag of chocolate chips
• 1 bag of Mr. Christie Fudgee-O Cookies

Directions

1. Preheat oven to 350°F.
2. Cream butter, brown sugar, and white sugar together in a large bowl with an electric hand or stand mixer.
3. Add in the eggs and vanilla.
4. Continue mixing until smooth and consistent.
5. In another bowl mix together the flour, kosher salt, and baking soda.
6. Slowly add the dry mix from step 5 to the wet ingredients in the large bowl along with chocolate chips until there are no powdery spots from the dry ingredients.
7. Using a soup spoon or cookie scoop take one scoop of cookie dough and place it on top of a Fudgee-O Cookie.
8. Take another scoop of dough and place it on the bottom of the Fudgee-O Cookie.
9. Press the scoops of cookie dough down around the Fudgee-O Cookie, sealing the edges together into one cohesive cookie dough ball that hides the Fudgee-O Cookie, making sure to remember how the Fudgee-O Cookie is oriented in its orb of cookie goodness.
10. Place the cookie dough ball containing the Fudgee-O Cookie onto a baking sheet lined with parchment paper or a silpat, ensuring that the Fudgee-O Cookie is parallel with the baking sheet’s surface. (Making the cookie dough balls slightly UFO shaped, rather than perfectly spherical helps with orientation.)
11. Repeat steps 7-10 until you run out of cookie dough.
12. Bake cookies for 8-12 minutes, until golden brown.
13. Let the cookies cool on the baking sheet for 5 minutes before transferring to cooling rack, to avoid having the Fudgee-O Cookies escape.