Chocolate Chip Cookies Stuffed with Brownies!!

Chocolate Chip Cookies with a sweet surprise!!

…Soft, gooey chocolate brownies!

Chocolate chip cookies stuffed with chocolaty brownies: though there are two parts to this recipe, first, the brownies and then the chocolate chip cookies, its worth all the effort and then some! This cookie recipe is a definite crowd pleaser. The recipes are easy and the brownie can be made on one day and then finish the recipe the following day; just cover the brownies with saran wrap or with foil until ready to use. With all those picnics and pot lucks, you’ll have everyone asking you about them and this can be our little secret….

Meanwhile, I’d like to share a fun project that I’m working on! Check My Dessert Diet on Facebook for more!

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Ingredients:

For Chocolate Brownie:

• 2 sticks unsalted butter
• 1 cup granulated white sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder (I prefer Ghirardelli cocoa powder)
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking powder

For Chocolate Chip Cookie:

• 2 sticks unsalted butter
• 2 1/4 cup all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 cup minus 1 tablespoon dark brown sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 2 tablespoon heavy cream
• 1 tablespoon pure vanilla extract
• 2 cups Ghirardelli chocolate chips (I did a mix of mini and regular sized!)
• 1 teaspoon King Arthur espresso powder

Directions:

For Chocolate Brownie:

• Preheat oven to 350F degrees.
• In separate bowl, whisk together dry ingredients – flour, cocoa powder, salt and baking powder.
• In a saucepan, melt the butter or microwave butter until melted.
• Transfer butter to a mixing bowl to standing mixer with paddle attachment.
• On low speed, mix in sugar and once fully incorporated, add eggs one at a time until mixed together, and then add in vanilla extract.
• Once all wet ingredients are mixed together, slowly add in the dry ingredients until just combined.
• Optional addition, mix in a hand full of chocolate chips over the batter.
• Bake in oven for approximately 25 minutes.
• Once ready, allow the brownie to cool and cut into 16 squares.

For Chocolate Chip Cookie:

• Sift together the flour, salt, espresso powder, baking soda and baking powder and set on side.
• Use a saucepan to brown the butter. Turn the stove heat to medium and allow the butter to crackle and start forming little brown bits. When the butter starts to brown, make sure to remove from heat quickly to avoid burning the butter.
• Pour the melted butter in the bowl to standing mixer with paddle attachment and add the sugars into the bowl.
• On medium speed, cream together the butter and sugars. It may take 2-3 minutes for the mixture to come together.
• Add the egg and egg yolk and mix until well combined.
• Add vanilla extract and then the heavy cream.
• Slowly incorporate the flour mixture into the bowl.
  • Note: I sift about half of the flour mixture into the bowl before turning on the mixture again.

• Stir in chocolate chips and mix well.
• Split the cookie dough into 8 even groups and roll each one into a giant cookie dough ball. Then take one at a time and flatten it between the palms of your hand. On the flat surface area, place one brownie square in the middle and then use the cookie dough to wrap around the brownie.

• Roll each cookie dough with brownie in the middle and set on foil. Optional: cover the top with chocolate chips for some extra chocolate!!
• Freeze for about 30 minutes. While the cookie dough is freezing, preheat the oven to 375F degrees.
• Bake for 13-15 minutes until golden brown. If the cookie dough in the center still appears raw, keep the pan in the oven for another minute.
• Allow the cookies to cool at least 5 minutes prior to moving them to the cooling rack (they’re so big and heavy that they fall apart easily).