Fudgy Brownie Cookies Stuffed Cookie Dough (Printable Version)

Rich chocolate cookies with a creamy eggless cookie dough center for the ultimate chocolate indulgence.

# What You'll Need:

→ Cookie Dough Filling

01 - 4 tbsp unsalted butter, softened
02 - 1/4 cup light brown sugar, packed
03 - 1 tbsp whole milk
04 - 1/2 tsp vanilla extract
05 - 2/3 cup all-purpose flour, heat-treated
06 - 1/3 cup mini chocolate chips
07 - Pinch of salt

→ Brownie Cookie Dough

08 - 1/2 cup unsalted butter
09 - 5 oz dark chocolate (70%), chopped
10 - 1/2 cup granulated sugar
11 - 1/3 cup light brown sugar, packed
12 - 2 large eggs
13 - 1 tsp vanilla extract
14 - 1 cup all-purpose flour
15 - 1/4 cup unsweetened cocoa powder
16 - 1/2 tsp baking powder
17 - 1/4 tsp salt

# Method:

01 - Cream butter and brown sugar in small bowl until light and fluffy. Blend in milk and vanilla. Stir in heat-treated flour and salt until fully combined. Gently fold in mini chocolate chips. Form 12 small balls (2 tsp each), arrange on parchment-lined plate, and refrigerate until firm.
02 - Combine butter and dark chocolate in heatproof bowl. Microwave in 30-second intervals or melt over double boiler, stirring until completely smooth. Allow to cool slightly before proceeding.
03 - Beat granulated sugar, brown sugar, and eggs in large mixing bowl for 2 minutes until pale and creamy. Incorporate vanilla and melted chocolate mixture, blending until uniform.
04 - Whisk together flour, cocoa powder, baking powder, and salt in separate bowl. Gradually add to wet ingredients, mixing until thick, fudgy dough forms. Refrigerate 10-15 minutes for easier handling.
05 - Set oven to 350°F. Line two baking sheets with parchment paper.
06 - Portion 2 tbsp brownie dough per cookie. Flatten in palm, center chilled cookie dough ball, and encase completely with brownie dough, sealing edges securely. Repeat for remaining dough.
07 - Arrange cookies on prepared trays with adequate spacing. Bake 10-12 minutes until tops are set with crackled appearance. Avoid overbaking for ideal fudgy texture.
08 - Let cookies rest on baking sheets 10 minutes before transferring to wire rack. Cool to room temperature before serving.

# Chef's Tips:

01 -
  • That moment you bite through the crackly brownie exterior and hit the soft cookie dough center is pure magic
  • They look impressive but come together in under an hour, even with the chilling time
  • The heat-treated flour trick means you can safely eat the dough filling without any worries
02 -
  • Dont skip heating your flour in the microwave it literally takes one minute and makes the dough safe to eat
  • The brownie dough needs that chill time or youll have chocolate everywhere instead of neatly stuffed cookies
  • If you're baking at high altitude, add an extra tablespoon of flour to the brownie dough
03 -
  • Use a cookie scoop for equal portions so they bake evenly
  • Rotate your baking sheets halfway through for consistent browning

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