Brownie-Stuffed Chocolate Chip Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/4 tsp Baking soda
  • 1 cup Brown sugar
  • 1 (18-ounce box Brownie mix
  • 1 cup Chocolate chips, semisweet
  • 2 cups Chocolate chips
  • 3 cups Flour
  • 1 tsp Salt
  • 1/2 cup Sugar
  • 2 tsp Vanilla extract

• Dairy

  • 1 cup Butter

• Other

  • additional ingredients as listed (probably a couple eggs, water, and oil

Found on thefoodcharlatan.com

Ingredients

• 1 (18-ounce) box brownie mix
• additional ingredients as listed (probably a couple eggs, water, and oil)
• 1 cup semisweet chocolate chips
• 1 cup (2 sticks) butter, softened
• 1/2 cup sugar
• 1 cup brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 and 1/4 teaspoons baking soda
• 1 teaspoon salt
• 3 cups flour, spooned and leveled
• 2 cups chocolate chips

Directions

• Prepare brownie batter according to package instructions. Fold in 1 cup chocolate chips.
• Pour the batter into the prepared pan.
• Bake according to package instructions. Check the brownies at the lowest bake time. Try to under bake them a little bit. I mean you dont want raw batter in the middle but you do want fudgy brownies.
• Allow the brownies to cool completely. Lift the brownies from the pan and use a sharp knife to slice off the hard edges of the brownies (like a half inch or so).
• Cut the brownies into 1 and 1/2 inch squares, or 5 columns and 5 rows to get 25 pieces. Set aside.
• In a large bowl or stand mixer, beat together 1 cup butter and the sugars. Beat for about 2 minutes until light and fluffy.
• Add in vanilla and eggs and beat.
• Add flour but dont stir. Use a small spoon to stir the baking soda and salt into the flour.
• Stir the flour into the dough. When the flour is not quite incorporated, add the 2 cups of chocolate chips and stir.
• Scoop out 2 separate balls of cookie dough, each about 1 and 1/2 tablespoons. Flatten each ball with your hands.
• Place a brownie square on top of one piece of cookie dough*, and top with the other cookie dough. Pinch the cookie dough together around the brownies, sealing it in the middle. Repeat with all the dough.
• Place the dough onto a baking sheet lined with parchment paper or. Dont do more than 6-8 cookies per pan.
• If you have time and freezer space, freeze the shaped cookies for about 30 minutes. This will make the cookies not flatten so quickly, meaning the dough will mold to the shape of the brownie better.
• Bake at 350 for about 13-15 minutes, or until golden brown on the edges.
• Let cool on the pan for 5 minutes, the remove to a wire rack. I like these served warm!