These happened in my kitchen the other day.
Epic, I know.
Brownies are absolutely amazing and so are cookies. They’re just about my favourite thing in the world, so together I just knew they were going to be amazing. I mean Brownie stuffed Chocolate Chip Cookies??
It was like biting into pure heaven.
These are mega cookies, there’s 4tbsp of dough for each one AND a 2 and 1/2 inch piece of brownies stuffed inside!
Not at all friendly to your waist, but honestly they’re worth it. It’s probably a good thing that I took them to my parents otherwise I would have locked myself away and eaten them all myself.
To start with I whipped up my favourite cookie dough and left it to chill overnight. Then I made my favourite homemade brownies and cut them into bite size pieces before chilling them overnight too so they’d be easy to work with when I came to assembling the cookies. You only need 12 pieces of brownie so you can eat the rest 😉
Brownie Stuffed Chocolate Chip Cookies
- For the brownies:
- 12 bite size pieces of brownie. Shop bought or your favourite homemade ones.
- Ingredients for the cookies:
- 1 1/2 cups plain flour
- 1/2 cup bread flour
- 2 tsp cornflour
- 1 tsp bicarbonate of soda
- 1 1/2 cups milk chocolate chips
- 1 1/2 sticks (170g) butter, at room temperature
- 3/4 cup light brown sugar
- 1/4 cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
No need to preheat the oven yet, the dough needs to chill 🙂
Place the flours, bicarb and chocolate chips into a medium sized bowl and stir to combine.
Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
Add in the eggs and vanilla extract.
Mix until well combined and smooth, scraping down the sides of your bowl as necessary.
Add in the dry ingredients and mix on a low speed until a lovely dough forms.
Tip the dough into the bowl you measured your dry ingredients in.
Cover with clingfilm and place in the fridge overnight if possible, but for at least 6 hours.
If you're making your own brownies, make these the night before as well so you can leave them in the fridge overnight. Believe me, it makes the brownies a lot easier to work with!
Once chilled, preheat the oven to 180 degrees C and line 2 baking trays.
Scoop out 2tbsp of dough place a brownie on top and then place another 2tbsp of dough on top of the brownie.
Push and pull the cookie dough around the brownie until covered and squeeze together your two cookies so the brownie can't leak out. Flatten slightly into a lovely big cookie 🙂
Place in the oven for 10-12 minutes until slightly golden around the edge and still soft and a bit underdone in the middle.
Leave to cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.
Cookies will keep in an airtight container at room temperature for 4 days.
Recipe for the cookies adapted from Sally's Baking Addiction - http://sallysbakingaddiction.com/2012/08/06/the-chocolate-chip-cookie/
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