Description
These Brownie Stuffed Chocolate Chip Cookies combine the rich, fudgy center of homemade brownies with the classic soft and chewy texture of chocolate chip cookies. Each cookie encloses a bite-sized brownie cube, creating an indulgent treat that boasts the best of both desserts. Perfect for special occasions or whenever you want to delight in a decadent twist on traditional cookies.
Ingredients
Brownies:
- 1 batch homemade brownies* (cooled and frozen for 30-45 minutes)
Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, cold, cut into cubes
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 2 tsp vanilla bean paste
- 1 1/4 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Make the brownies: Prepare your preferred homemade brownie recipe without frosting or additional mix-ins. Once baked, cool the brownies on the counter for 15 minutes, then freeze for 30-45 minutes to firm up.
- Make the cookie dough: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine cold cubed butter and both sugars. Beat on medium speed until smooth and creamy, about 1-2 minutes.
- Add eggs and vanilla: Mix in the large eggs, egg yolks, and vanilla bean paste until fully incorporated. Scrape down the sides with a rubber spatula as needed.
- Combine dry ingredients: Gradually add the dry flour mixture to the wet ingredients in the mixer, about 1/4 cup at a time, mixing until just combined.
- Add chocolate chips: Fold in semi-sweet and white chocolate chips until evenly distributed throughout the dough.
- Prepare baking sheets: Line two baking sheets with parchment paper or silicone mats and preheat the oven to 400°F (204°C).
- Shape cookie dough bases: Scoop approximately 1.5-ounce portions of cookie dough and flatten slightly into circles using lightly floured hands if sticky. Place them spaced on the prepared baking sheets.
- Prepare brownie centers: Remove brownies from freezer, trim edges, and cut into 1-inch cubes weighing about 1 ounce each. Roll each cube gently into a ball.
- Assemble cookies: Place one brownie ball onto a cookie dough circle. Top with another cookie dough portion, carefully pinching the edges together to fully enclose the brownie. Roll gently into a smooth ball and place on the baking sheet. Repeat with remaining dough and brownie pieces.
- Bake cookies: Bake in the preheated oven for about 10 minutes, or until cookie tops turn golden brown.
- Cool: Let cookies cool on the baking sheet for 15 minutes to set, then transfer to a wire rack to cool completely before serving.
Notes
- Use cold cubed butter for a better dough consistency that holds shape well around the brownie centers.
- Freezing brownies before assembly helps prevent the chocolate from melting and making the dough too sticky.
- Lightly flouring hands helps prevent sticking when shaping and enclosing the brownies inside the cookie dough.
- Adjust baking time slightly based on your oven; look for golden edges and tops to indicate doneness.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
