Brownie Cookie Dough (Print)
Chewy brownie cookies stuffed with rich cookie dough for a chocolate-packed, sweet little sandwich.
# Ingredients:
→ Brownie Cookie
01 -
90 g chocolate chips (you can skip if you want)
02 -
5 ml vanilla extract
03 -
3 large eggs
04 -
115 g unsalted butter, melted
05 -
0.5 g salt
06 -
2 g baking powder
07 -
400 g white sugar
08 -
125 g regular flour
09 -
120 g plain cocoa powder
→ Cookie Dough Filling
10 -
90 g chocolate chips
11 -
3 g salt
12 -
125 g all-purpose flour
13 -
5 ml vanilla extract
14 -
50 g regular sugar
15 -
110 g brown sugar, pressed in
16 -
115 g unsalted butter, let it soften
# Steps:
01 -
Hand these out at room temp or cold. Dig in.
02 -
Pop the finished cookies in the fridge for about half an hour if you want the middle to get firmer.
03 -
Keep going—use up all the cookies and filling so everyone gets a sandwich.
04 -
Grab one cookie, slather on a thick layer of dough on the flat side, then press another cookie on top.
05 -
Mix butter till creamy, then blend in both sugars so it’s airy. Splash in vanilla, then slowly toss in the flour and salt. Stir in the chocolate chips at the end.
06 -
Bake about 15–20 minutes. You want the edges done but the centers kind of soft. Let them sit 10 minutes on the tray, then cool all the way on a rack.
07 -
Drop spoonfuls of the batter on parchment, leaving a solid space in between—aim for about 5 cm apart.
08 -
Add the dry stuff into your wet bowl a bit at a time while mixing. If you want, toss in chocolate chips now.
09 -
In a different bowl, mix up melted butter, eggs, vanilla, and all that sugar until it looks nice and even.
10 -
In a big mixing bowl, stir cocoa powder, flour, baking powder, and salt together with a whisk.
11 -
Fire up your oven to 175°C. Cover your baking pans with parchment so nothing sticks.
# Notes:
01 -
If you want a little something extra, roll the cookie edges in mini chocolate chips.
02 -
Don’t fill the cookies until they’re completely cool or the filling could melt and slide out.