Chocolate Chip Stuffed Cookies

position a rack in the middle of the oven.

preheat the oven to 350*.Line two baking sheets with parchment paper.

Sift the flour, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended -- about 1 minute.

Stop the mixer and scrape down the sides and bottom of bow. as needed during mixing.

Add the eggs and vanilla and mix until blended.about 1 minute.

the mixture may look slightly curdled.

On low speed, add the flour mixture, mixing just until incorporated.

Mix in 2 cups of the chocolate chips.

Roll 2 tbls of dough between the palms of your hands into a ball -- flatten it slightly to make a 2" disc.and place on one of the prepared baking sheets.

Repeat to make a total of 16 discs, placing 8 on one cookie sheet and spacing them 4" apart.

Leaving a 1/4" plain edge, lightly press 1 tbls of the remaining chocolate chips onto each disc.

Bake the cookies, one sheet at a time until the edges are lightly browned, but the centers are still pale golden -- about 15 minutes.

cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool.

serve warm (the filling will be soft and melted) or at room temperature.

the cookies can be stored in a tightly covered container at room temperature for up to 4 days.

To serve these cookies for a party -- use a large sharp knife to cut the cookies into quarters and dip the pointed ends in chocolate coating -- let the chocolate coating firm up before serving them -- .