I have quite the treat to share with you today.
You might be thinking, great another chocolate chip cookies? but you would be wrong. Well, actually you would be half wrong.
It is a chocolate chip cookie, but with the best surprise ever...
I know, this sounds freaking amazing doesn't it? Believe me the cookies taste even more amazing.
You might know this cookie-brownie combo as "Brookies" or "Pillow Cookies" or the long version "Brownie Stuffed Chocolate Chip Cookies". The name doesn't matter as long as you make the cookies today, because they are so good.
In case you were wondering - the brownies stay just as soft and fudgy while the cookie is baking. I guess it is like a delicious protective shield!
1 package brownie mix (I used Duncan Hines Double Fudge Brownies)
16 tbsp cold butter, cut into small cubes
1 1/2 cups brown sugar
2 large eggs, cold
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 cup semi-sweet chocolate chips
Bake Brownies in a 8x8 inch pan as instructed on the box. Let cool completely.
Preheat oven to 350 degrees. Line a baking sheets with parchment paper.
In the bowl of your stand mixer, beat together the cold butter and sugar until barely combined, about 1 minute on lowest speed. Do not beat until creamed or fluffy! Add the egg and vanilla and continue to beat until combined.
Mix together the dry ingredients and add them to the butter and sugar mixture. You should have a very stiff, lightly sticky dough. If needed, add another tablespoon of flour. Add the chocolate chips and mix until combined. (at this pointed I chilled the dough for about an hour. This make it easier to work with for the next step)
Place dough in a 4oz ice cream scoop, and with your fingers create a large hole in the middle.
Cut the brownies into small pieces, and place inside the ice cream scoop.
Now cover the brownies with more dough.
Place the cookies in the refrigerator for 5 minutes to chill the dough again. This will help prevent the cookies from spreading.
Bake for 10-12 minutes or until the outsides are lightly browned.
Makes 2 dozen large cookies.