Brownie Stuffed Chocolate Chip Cookies

For the Brownie Batter:

• Unsalted butter: Provides richness, moisture, and that signature fudgy texture for the brownie batter. Partially melting it ensures easy mixing.
• Granulated sugar: Adds sweetness and helps create the perfect chewy brownie texture.
• Cocoa powder: Gives the brownies their deep, chocolatey flavour. I love and use Dr. Oetker Fine Dark Cocoa Powder.
• Milk: Adds moisture to the batter, helping to bind the ingredients. You can use any type.
• Vanilla extract
• Plain/all-purpose flour: The structure builder of the brownies, keeping them firm but still soft and fudgy.

For the Cookies:

• Plain/all-purpose flour: Forms the foundation of the cookie dough, providing structure and stability.
• Baking powder: Helps the cookies rise slightly, giving them a soft, tender texture.
• Baking soda: Contributes to the cookies’ spread.
• Cornflour/cornstarch: Creates a softer, thicker cookie by tenderizing the dough.
• Salt: Balances the sweetness and enhances the overall flavours.
• Unsalted butter: Adds richness and flavour while helping the cookies spread just enough during baking.
• Light brown sugar: Provides sweetness and moisture, contributing to a chewy texture and a caramel-like flavour.
• Caster/granulated sugar: Balances the brown sugar for a slight crispiness on the cookie edges.
• Large egg: Acts as a binder and provides structure and richness to the cookie dough.
• Vanilla extract: Adds a warm, sweet flavour to the cookie dough.
• Chocolate chips: Bring melty, gooey chocolate pockets to every bite of the cookies. You can use milk, dark, or semi-sweet.

Mixing brownie batter ingredients: In a small mixing bowl, whisk together the butter, sugar, cocoa powder, milk, and vanilla until smooth and combined.

Add the flour and fold in until combined.

Freezing the batter: Scoop out 0.5-oz dollops of the batter onto a lined baking tray and freeze whilst making the cookie dough.

Mixing dry ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.

Mixing wet ingredients: In a separate large mixing bowl, whisk together the butter and sugars. Add the egg and vanilla, and whisk until combined.

Combining the two: Add the dry ingredients and mix until just combined. Fold in the chocolate chips.

Shaping the dough: Scoop the dough out into 2-oz balls. Flatten them out slightly, keeping the bottom thick.

Brownie filling: Place a brownie batter ball into the centres.

Roll into balls: Fold the cookie dough over the top, stretching the dough from the sides and pinching at the top, being sure to keep the dough at the bottom thick.

Freezing the dough balls: Place onto a prepared baking tray and freeze for 10 – 20 minutes until solid.

Bake: Once frozen, bake for 12 minutes.

Cool: Allow to cool on the baking tray for at least 10 – 20 minutes before transferring them to a wire rack to cool completely. The brownie centres will be very soft, but will firm up as they cool.

Unsalted butter in the cookies:

• Substitute: Use salted butter (omit added salt in the recipe) or coconut oil for a dairy-free option.
• Variation: Use browned butter for a nutty, deeper flavour.

Large egg:

• Substitute: Use 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes) for a vegan option. Or use 1/4 cup (63g) unsweetened applesauce.
• Variation: Add an extra egg yolk for richer cookies.

Chocolate chips:

• Substitute: Use chopped chocolate, white chocolate chips, or even peanut butter chips.
• Variation: Mix in additional ingredients like nuts, or toffee bits for more texture and flavour.