I thought I had already found The.Best.Chocolate.Chip.Cookie.
Well, I was wrong.
I found this picture, and I heard the angels sing! I love brownies. I love cookies. To put a brownie inside a cookie? For fear of sounding like a teenager: OMG!!! And do you know what something like this does to my brain? Overload I tell ya. Like throwing open my cupboards just to see what else I could bake inside cookie dough. Oh the possibilities!
I’m sorry.
No, not because I was wrong (that happens all the time!). But because this means I am going to bore you with post after post (after post) of cookies…with stuff baked inside of them! Though I promise to try and space them out a little. Maybe I could give you a post with vegetables in it every once in a while- just to offset all the sugar!
I wouldn’t hold your breath!
Brownie Filled Chocolate Chip Cookies
Makes: 24 cookies
Prep time: 20 minutes for the cookies (additional time needed for the brownies)
Bake time: 13-14 minutes
1 box brownie mix (I used a 13×9 mix and only needed 1/2 of the pan)
1 cup butter, softened
1 cup sugar
3/4 cup brown sugar
1 teaspoon salt
1 teaspoon vanilla bean paste (or vanilla extract)
2 eggs
1 teaspoon baking soda
2 1/2 cups flour
1 1/2 cup semi-sweet chocolate chips
Make brownies according to the directions on the box. When you bake them, take them out at the earliest suggested time and toothpick test them. The toothpick should come out clean. Note: I think pulling the brownies out early so that they are still fudgy, makes for an easier to work with cookie center! Let the brownies cool completely.
Once the brownies are cooled, cut away the edges of the brownie. Put those aside to eat later! If you are using a 13×9 inch pan of brownies, cut the pan of brownies in half width-wise, then cut one of those halves into 12 pieces. From those 12, cut each one in half (you should now have 24 small pieces, and the rest of the pan uncut)!
Preheat your oven to 350 degrees.
In a medium-sized skillet, melt the butter over medium-high heat. Once the butter is melted and starts to bubble, start to slowly swirl the pan. Once you see a light brown from the butter (you will usually see this in the center first), remove from the heat (your nose will know that it is time also, as there is a nice nutty smell).
In a large mixing bowl, combine the sugar and brown sugar. Pour in the brown butter from the skillet and stir till combined. Add in the eggs and the vanilla bean paste. Stir until well mixed. Add in the salt and baking soda. Stir in the flour, then add in the chocolate chips.
Using a large ice cream scoop, scoop out the dough onto a parchment paper lined cookie sheet, leaving 2 inches in between the cookies. With the palm of your hand, flatten the cookies. Place a piece of brownie into the center of each cookie. Gently form the cookie dough completely around the brownie. Note: I found it was easier to pick up the cookie dough and work with it in my hands. The warmth from my hands allowed the dough to stay soft and I could form it easier. Be careful not to smoosh the brownie while you are forming the dough. Place back on the parchment paper, and repeat the process with the remaining cookies.
Bake for 13-14 minutes, or until lightly golden brown and the tops of the cookies are set. Remove the cookies from the oven and let rest for 8 minutes. After 8 minutes, move the cookies onto a cooling rack and let cool completely. Enjoy!
Edges cut off the brownies
Question(s) of the day: Have you seen cookies like this before? What delicious treats would you put inside cookie dough?
Made with love, not calories!
by two Himalayan cats: Romeo and Juliet!
