Description
Delight in the best of both worlds with these Brownie Stuffed Chocolate Chip Cookies. This irresistible treat features rich, fudgy brownie bites enveloped in classic chocolate chip cookie dough. Baked to golden perfection with gooey chocolate centers, these cookies are perfect for any chocolate lover looking for a decadent and fun dessert.
Ingredients
Brownie Filling
- 4 tablespoons unsalted butter
- ½ cup semi-sweet chocolate chips
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- Pinch of salt
Chocolate Chip Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips
Instructions
- Make the brownie filling: Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper to prevent sticking.
- Melt butter and chocolate: In a microwave-safe bowl, melt the 4 tablespoons of unsalted butter and ½ cup of semi-sweet chocolate chips together. Stir well until the mixture is completely smooth and combined.
- Combine brownie ingredients: Whisk in ½ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract into the melted chocolate mixture. Then gently stir in ¼ cup all-purpose flour, 1 tablespoon unsweetened cocoa powder, and a pinch of salt until just combined.
- Portion and freeze brownie bites: Using a teaspoon, scoop small portions of the brownie batter onto the prepared baking sheet. Freeze these small brownie bites for 30 to 60 minutes until they are firm enough to handle.
- Prepare cookie dough base: In a large bowl, cream together 1 cup of softened unsalted butter with ¾ cup granulated sugar and ¾ cup packed brown sugar until the mixture is light and fluffy, about 3 to 5 minutes.
- Incorporate eggs and vanilla: Beat in the 2 large eggs one at a time, ensuring each is fully incorporated, then stir in 2 teaspoons of vanilla extract for flavor.
- Mix dry ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add these dry ingredients to the wet mixture, stirring until just combined.
- Add chocolate chips: Fold in 1 ½ cups of chocolate chips evenly through the dough.
- Chill dough: Refrigerate the cookie dough for 30 minutes to make it easier to handle when assembling the cookies.
- Preheat oven and prep sheet: Set the oven again to 350°F (175°C). Line a baking sheet with parchment paper for a non-stick surface.
- Assemble cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly on your hand or surface. Place one frozen brownie bite in the center, then cover with another portion of cookie dough, sealing the edges well to encase the brownie.
- Arrange on baking sheet: Place the assembled cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the centers are just set but still soft.
- Cool and serve: Let the cookies cool slightly on the baking sheet before transferring or serving to maintain gooey and fudgy brownie centres.
Notes
- Freezing the brownie bites is key to keeping the gooey center intact while baking the cookie exterior.
- For a richer brownie texture, consider using high-quality cocoa powder and dark chocolate chips.
- Make sure to seal the cookie dough completely around the brownie bites to prevent any filling leakage during baking.
- If preferred, use a boxed brownie mix as a shortcut for the filling, following package instructions before freezing scoops.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
