By Carol Ramos, The Pastry Chef's Baking
From Cooking Classy
1 cup butter
2-1/2 cups all-purpose flour
2 teaspoons cornstarch
1-1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups packed light brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups mini chocolate chips
1 cup dulce de leche or caramel, chilled
1. Brown butter in a medium saucepan until fragrant. Remove from heat and pour into a bowl. Cover and refrigerate until cool.
2. In a mixing bowl, whisk together flour, cornstarch, cinnamon, baking powder, baking soda, and salt. Set aside.
3. Pour cooled brown butter into the bowl of an electric stand mixer, using a rubber spatula to scrape out any excess. Add light brown sugar, granulated sugar, and vanilla. With the paddle attachment, whip on medium-high speed until pale and fluffy, about 4 minutes. Add in eggs, one at a time, mixing after each addition until combined.
4. With mixer on low speed, slowly add dry ingredients until combined. Stir in chocolate chips. Chill dough in refrigerator for 30 to 60 minutes until firm. Scoop 2 1/2 tablespoons of dough, flatten into a thin bowl shape and add a heaping teaspoon of dulce de leche or caramel to the center of the dough. Wrap dough around dulce de leche, fully enclosing within the dough. Repeat with remaining dough.
5. Preheat oven to 350 degrees F., and line baking sheets with parchment paper. Place stuffed dough balls evenly spaced on prepared baking sheets. Bake 10 to 12 minutes. Cool several minutes on baking sheets then transfer to wire racks to cool completely.
