Description
Decadent and indulgent Brownie Stuffed Chocolate Chip Cookies combining rich homemade brownies encased within soft and chewy chocolate chip cookie dough. These cookies offer the perfect balance of fudgy brownie centers and classic cookie exterior, making a show-stopping treat for any chocolate lover.
Ingredients
Scale
Brownies
- 1 batch homemade brownies (see linked recipe, omit frosting and extra chocolate chips)
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 and 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 extract
- 1 1/4 cups semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Prepare Brownies: Make a batch of homemade brownies using your preferred recipe, omitting frosting and extra chocolate chips. After baking, let the brownies cool for 15 minutes on the counter, then freeze them for 30-45 minutes to firm up.
- Make Cookie Dough: While brownies freeze, prepare the cookie dough. In a large bowl, combine 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 a paddle attachment, beat cold cubed butter with brown sugar and granulated sugar on medium speed until smooth and creamy, about 1-2 minutes.
- Add Eggs and Vanilla: Mix in the eggs, egg yolks, and vanilla extract until fully incorporated. Scrape down the sides of the bowl with a spatula as needed and mix again.
- Combine Dry Ingredients: Gradually add the flour mixture to the wet ingredients about 1/4 cup at a time, mixing after each addition until just combined. Fold in semi-sweet and white chocolate chips until evenly distributed.
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 400°F. Line two baking sheets with parchment paper or silicone mats.
- Form Cookie Bases: Scoop approximately 1.5 ounce portions of cookie dough and flatten each slightly into a circle using lightly floured hands if necessary to reduce stickiness. Place dough circles onto the prepared baking sheets.
- Prepare Brownie Centers: Remove chilled brownies from the freezer, trim edges, and cut into roughly 1-inch cubes (about 1 ounce each). Roll each cube gently into a ball.
- Assemble Stuffed Cookies: Place a brownie ball onto one cookie dough circle. Top with another cookie dough circle and pinch the edges together carefully to encase the brownie completely. Roll gently to form a smooth ball and place seam-side down on the baking sheet. Repeat with remaining dough and brownie pieces.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the tops are golden brown and the cookies are set.
- Cool and Serve: Let the cookies cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely. Enjoy your decadent brownie stuffed chocolate chip cookies!
Notes
- Freezing the brownies before stuffing helps prevent the dough from melting and ensures the brownie center remains fudgy.
- Use lightly floured hands when shaping dough to prevent sticking and maintain cookie shape.
- Don’t overmix the dough once the dry ingredients are added to keep cookies tender.
- These cookies are best enjoyed the day they are baked but can be stored in an airtight container for up to 3 days.
- You can substitute semi-sweet chocolate chips with dairy-free versions for a lactose-free option.
- Prep Time: 45 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
