Brownie Stuffed Chocolate Chip Cookies

Brownie Stuffed Chocolate Chip Cookies

These cookies are a bit naughty. They have a secret. Hidden inside the innocent chocolate studded cookie dough exterior, is a sneaky chocolate brownie.

Bite into the middle of the soft baked, tender chocolate chip cookie into a centre of damp, rich chocolate brownie. Oh my. I saw the idea to put brownie into the middle of a cookie months and months ago but it’s taken me a while to get around to experimenting. I’m so glad that I did.Just take a look at that brownie hiding in there.

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These are big cookies. Despite this though,  I took a box of them out to a BBQ at the weekend, and a box of ten disappeared in a matter of minutes. It’s lucky they did really, if these were hanging around the house i’d be constantly sneaking back to the cookie tin.

The brownie middle is a scaled down version of  Nigella Lawson’s Everyday Brownies. I love the notion of this recipe. The concept that brownies are a thing we should have everyday, that at any given moment you might be called upon to whip up some brownies. They’re still rich and delicious, but use cocoa powder instead of dark chocolate. This is perfect for this recipe, the brownies aren’t too over powering, and whilst still damply delicious, are a little more cakey, a little less gooey, and able to hold themselves together during the cookie baking process.

Brownie Stuffed Chocolate Chip Cookies 

Makes 10 large cookies

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For the brownie

(adapted from Nigella Lawson’s Everyday brownies)

ingredients 

75g butter

150g light brown muscavado sugar

40g cocoa powder

75g plain flour

1/2 tsp bicarbonate of soda

2 eggs

1/2 tsp vanilla extract

small pinch of salt

75g milk chocolate chips, or chocolate chopped into chunks

Method 

Preheat the oven to 190 degrees C.

In a heavy based saucepan, melt the butter over a low heat. Once it is fully melted, add in the sugar and stir until it is melted and combined.

In a seperate bowl, mix together the flour, cocoa powder, salt and bicarbonate of soda. Add the dry mixture to the pan and mix together. At this stage you will find the mixture is quite dry, and might seem to have lumps of dry ingredients that won’t combine. Take off the heat.

In a jug, beat the eggs with the vanilla extract.

Add to the brownie mixture and mix until combined.

Stir through your chocolate chips or chunks.

Pour into a small prepared brownie tin.

Bake for about 20 minutes, or until the top looks dry and set, but the middle still feels a bit wobbly.

Cool completely. Once cool, cut out ten cubes, about 2cm square. You might not need to use all your brownie. I had a little left over which went down very well with a nice coffee while the cookies were baking.

For the Cookies

(adapted from BBC food good Vintage Chocolate Chip Cookies)

Ingredients 

150g salted butter

80g light brown muscavado sugar

80g granulated sugar

1 egg

1tsp vanilla extract

225g plain flour

1/2 tsp bicarbonate of soda

1/4 tsp salt

200g milk chocolate chips or 200g chocolate, chopped into chunks

Method 

Put the butter and sugars into a bowl and beat together until soft and creamy.

Beat in the egg and vanilla extract.

Sift the flour and bicarbonate of soda over the mixture and mix well.

Stir in the chocolate chips.

At this stage I wrapped my cookie mixture in clingfilm in and popped it in the fridge for half an hour to make it easier to work with. If the temperature is not quite so high in your kitchen, and the dough doesn’t feel sticky and overly soft, you could skip this stage.

Now it’s time to construct the cookies!

In you hands, roll a ball of cookie dough, about the size of a scoop of ice cream.

Place it in the palm of one hand and create a well in the middle with your finger. Put one of your cubes of brownie into this well in the centre of your cookie. Gently pull the cookie dough up and around the brownie until it is completely covered. Roll the dough in your hands again to reform the ball shape.

Place onto a lined baking sheet. Make sure your put your cookies a few inches apart, they are going to spread as they bake.

Bake for about 15 – 20 minutes, until they are starting to turn golden on the top, but still feel soft to the touch.

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Comments:

  1. I saw one of these in reverse the other day – a cookie on top of a brownie. It’s a genius idea! I haven’t experimented myself yet, but I may just have to 🙂

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