Brownie stuffed chocolate chip cookies combine the best of both worlds- a fudgy brownie center and soft and chewy chocolate chip cookies! These babies are dangerously good.
For those of you that don’t know, I’m obsessed with brownies. To me, they are the perfect dessert. Fudgy, chocolatey, and satisfying. They work with tons of combinations (cheesecake, Nutella, mint, pumpkin), each as delicious as the last. If I could have one dessert for the rest of my life, it would be brownies.
But at the same time, chocolate chip cookies hold a special place in my heart. My mom was somewhat famous around town for her chocolate chip cookies. So I quite literally grew up on them. Like, cookies run through my veins.
When thinking about how to combine brownies and cookies, I wanted the richness of a brownie and the texture of a chocolate chip cookie. And because I love doing mash-ups, I just had to try stuffing a brownie inside of a perfectly baked chocolate chip cookie!
So readers, I present to you Brownie Stuffed Chocolate Chip Cookies. They are almost too good. Alex and I ate them every night this week. We put all of the cookies into a tupperware container, and instead of keeping them in the kitchen, we left them on the bottom shelf of our coffee table. You know, for easy access.
And every night with full mouths we looked at each other and nodded. Like a little yes, these are perfect but I can’t say anything right now because I’m savoring each and every bite.
I also brought them to my yoga instructor, who later said she compulsively ate them because she couldn’t stop.
I think I found a winning recipe 🙂
Happy Friday to all, and wishing you the best of weekends!
PS- Saveur Magazine Blog Awards 2015 is open to the public for voting! I’d be honored and grateful if you head over here to nominate Broma Bakery!
- 1 boxed brownie mix, baked according to package directions (I used Ghirardelli Double Chocolate!)*
- ¾ cup unsalted butter, softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla extract
- 2 cups all purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup bittersweet chocolate chips
- Bake brownie mix according to package directions in an 8x8 pan. Allow to cool, then cut into 25 squares (5 by 5 rows).
- Cream butter and sugars until light and fluffy, about 3 minutes. Add in egg and vanilla, beating until combined. Stir in dry ingredients and chocolate chips.
- Scoop 1.5 tablespoons of batter and flatten slightly into a thick pancake (see pictures for detail). Take a brownie square and mold it into a disk, then place on top of cookie batter. Scoop another 1.5 tablespoons of batter, flatten slightly, and place on top of brownie disk. Working between your hands, pinch the edges of the cookie batter together and flatten the entire ball of dough slightly more so it is about ¾ of an inch thick at the center. Place onto parchment paper-lined cookie sheets (you will need 2). Repeat with remaining dough (you will have extra brownies leftover to snack on!). Cover trays with plastic wrap and refrigerate for at least 1 hour, but up to overnight.
- Preheat oven to 350°F. Bake cookies for 15 minutes. They will be slightly undercooked, but will continue to cook as they cool. Allow to cool slightly before transferring to a cooling rack. Then eat all the cookies.
Cookie recipe adapted from Anna Olsen