Monday, December 03, 2012

Cookie Week: Brownie Stuffed Chocolate Chip Cookies

Yum

Because Christmas time is near, I figured cookies would be the perfect theme for December. So all this week is straight up cookies!

This was an easy, easy choice for me because I have been wanting to make them forever. You cannot go wrong with eating both a brownie and a cookie at the same time. I've been adding sea salt to my chocolate chip cookies since trying the NY Times cookies. You better believe that the salt was perfect with the brownie :)


Brownie Stuffed Chocolate Chip Cookies - never choose between a cookie and a brownie again! #brownie #cookie #dessert


(Print)
What you need:
  • 1 box brownie mix
  • 2 sticks butter, softened
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 Tbsp. vanilla
  • 3 1/2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 cups semisweet chocolate chips
  • Coarse sea salt (optional; it's a must after having NY Times cookies)
Directions:

Prepare brownies according to box directions and cool completely. 
Cut into small 1 1/2 inch squares.

After the brownies are ready (cooled and cut), beat together butter and sugars until fluffy.

Add eggs and vanilla, beat until well combined.

Stir together flour, salt, and baking soda in a separate bowl.
Add to wet ingredients and then mix in chocolate chips.

Take a large portion of the dough and flatten out in your hand.
Place a piece of brownie on it.

Take a slightly less large portion of dough and place on top. Smooth with your hands. 
I found it easier to almost form it back into a ball and then flatten slightly. 
You should get 12 to 16 cookies out of the dough.

Place on a lined cookie sheet and sprinkle with sea salt.

Bake at 350* for 18 to 22 minutes. Let cool 15 minutes and then dig in.


Recipe from Picky Palate

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1 comment :

Carrie @ My Favorite Finds said...

These look awesome! I need to try the NY Times recipe, too. Thanks for sharing at Must Try Monday!