Brownie Stuffed Chocolate Chip Cookies
Double dessert? Yes! These brownie-stuffed cookies wrap half-baked brownie bites in chocolate chip cookie dough. The brownies stay super gooey, and the cookies are perfectly chewy with golden edges.
Servings: 24 cookies
Ingredients
Chocolate chip cookies
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3/4 cup salted butter, melted and cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg + 1 egg yolk at room temperature
- 3/4 cup semi-sweet chocolate chips or chunks
- 3/4 cup bittersweet chocolate chips or chunks
- fleur de sel for garnish optional
Half-baked brownies (or sub for boxed brownie mix)
- 1 cup melted butter
- 2 tablespoons vegetable oil
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 4 eggs large
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 teaspoons instant espresso
- 1 teaspoon salt
- 1 1/2 cup chocolate chips
Instructions
Chocolate Chip Cookies
- In a medium-sized bowl (or zip-top bag), whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- Using a stand or hand mixer, beat together the melted butter, brown sugar, and granulated sugar in a large bowl. Add in the vanilla extract, egg + egg yolk until the mixture is light and creamy, about 5 minutes.
- Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
- Cover and refrigerate the dough for 30 minutes while preparing the brownies.
Half-Baked Brownies (instructions for brownie mix in the notes section below)
- Preheat the oven to 350°F. Grease a 9x13 baking dish or line it with parchment paper.
- In a large bowl, mix together melted butter, oil, and sugars. Add eggs and vanilla and mix well, scraping the bottom and sides of the bowl as you go.
- Sift together the flour, salt, espresso, and cocoa powder. Add the dry mixture to the wet mixture, stirring carefully until just mixed. Be careful not to overmix. Fold in 3/4 of the chocolate chunks.
- Pour the batter into the prepared baking dish, spreading it evenly. Then top with the final chocolate chunks.
- Bake in the oven for 20-25 minutes, until the brownies have set but are not fully cooked. Remove from the oven and place the pan onto a cooling rack.
Brownie Stuffed Chocolate Chip Cookies
- If the oven is turned off, preheat the oven to 350°F.
- Cut the brownies into small 1" x 1" bite-sized pieces. Using a cookie scoop, make balls of cookie dough, place them on a baking sheet, and flatten them slightly by making an indent for the brownie.
- Place one brownie bite on each indented dough ball. Take an additional tablespoon of cookie dough, flatten it into a disk, drape it over the brownie, and reform the dough into a perfect ball.
- Bake on a cookie sheet for 9-11 minutes, or until just barely done and the edges are beginning to brown slightly. Cool on a cooling rack and sprinkle lightly with flaky sea salt
Notes
*Follow the box directions for ingredients and recipe steps if using brownie mix, but reduce cook time by 10 minutes.