Description
Chewy chocolate chip cookies wrapped around fudgy brownie centers—a decadent, crowd‑pleasing mash‑up that’s perfect for impressing or indulging.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all‑purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 cups semi‑sweet chocolate chips (for cookie dough)
- For brownie centers:
- 1/2 cup unsweetened cocoa powder
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup melted butter
- 1 egg
- 1 tsp vanilla
Instructions
- **Make brownie centers:** In a bowl, stir cocoa, sugar, flour, melted butter, egg & vanilla until smooth. Chill ~30 minutes, then roll into 1‑tsp balls.
- **Prepare cookie dough:** Cream butter with sugars until pale. Beat in eggs & vanilla. Stir in flour, baking soda & salt until just combined. Fold in 1 1/2 cups chocolate chips.
- **Assemble:** Flatten ~2‑Tbsp cookie dough in your palm, place 1 brownie ball in center, wrap together and roll into a smooth ball. Ensure brownie is fully enclosed.
- **Chill:** Place cookie balls on a tray and chill for ≥20 minutes to prevent spreading.
- **Bake:** Preheat oven to 350 °F. Bake cookies on parchment‑lined sheets 10–12 minutes, until edges are golden and centers look set but soft.
- **Cool & serve:** Let cookies rest on baking sheet for 5 minutes before transferring to a wire rack. Serve warm for melty brownie surprise!
Notes
- Sprinkle flaky sea salt atop each cookie before baking to enhance sweetness.
- Use boxed brownie mix—dry batter works well if thick.
- Chill helps maintain shape and gooey core—don’t skip it.
- To make gluten‑free, swap in a 1:1 all‑purpose gluten‑free flour blend.
