brownie-filled cookies

IMG_8819Hey all, it’s been a little while hasn’t it?IMG_8833I’m not a believer in setting myself schedules or targets when it comes to blogging, as there’s a danger of losing the fun in it. I’ve still been baking over the past few months –  mostly bread as I try to perfect focaccia {which as it turns out, one of my friends reckons is my middle name}.IMG_8783IMG_8777To be honest I also felt a bit jaded by social media and tech after all the stuff about Facebook in March, so I’m trying to make a conscious effort to reduce my screentime and pick up a book instead of my phone.IMG_8780IMG_8785However, I have to share my most ‘extra’ recipe yet with you… brownie-filled cookies. This idea is not an original – you can buy these cookies in Tesco. I knew I had to try and recreate them, just like the Wagamama white chocolate + ginger cheesecake and Ben & Jerry’s style cookie dough ice cream.IMG_8794The base recipes are firm favourites shared here already: the cookie dough from salted caramel Rolo cookies meets the brownie mix from triple chocolate + raspberry brownies in everybody’s new favourite romcom.

I’m not gonna lie, this recipe is quite a lot of effort when you could stop halfway and either have excellent brownies, or cookies – but if you’re looking for a new challenge and a beautiful hybrid, give these a go 😉IMG_8781

brownie-filled cookies

 

Ingredients

Choc-chip cookies:
  • 280g plain flour
  • 1 tsp bicarb. soda
  • 1.5 tbsp cornflour
  • ½ tsp fine salt
  • 170g unsalted butter {doesn’t need to be room temp.}
  • 150g soft brown sugar
  • 100g granulated sugar
  • 1 whole egg + 1 egg yolk
  • 2 tsp vanilla extract
  • 150g milk chocolate chips
Brownie filling:
  • 60g unsalted butter
  • 60g dark chocolate
  • 30g plain flour
  • 15g cocoa powder
  • 1 egg {room temp.}
  • 90g caster sugar

Method

Choc-chip cookies:

Melt the butter in a heatproof bowl or saucepan and set aside to cool to about room temperature.

Whisk together the flour, bicarb, cornflour and salt in a large mixing bowl, and set aside.

Add the sugars, whole egg, egg yolk and vanilla extract to the cooled melted butter and whisk together until smooth.

Pour this mixture into the dry ingredients and stir until combined into a sticky dough. Finally, mix in the chocolate chips.

Spoon the cookie dough mixture onto a sheet of clingfilm and roll into a log. Put into the fridge for a few hours or overnight to chill.

Brownie filling: 

Break the dark chocolate into small pieces and put in a heatproof bowl along with the butter. Melt gently over a pan of simmering water, and then set aside.

Break the egg into a mixing bowl and add the sugar. Whisk with electric beaters for around 5 minutes until pale and thick.

Pour in the cooled chocolate and butter mixture and fold through really gently with a spatula until the mixture is all the same colour.

Sieve in the flour and cocoa powder and fold it through. Don’t overmix – stop just before you think you should.

Chill the mixture in the fridge until it’s firmed up and is scoopable.

Putting the two together:

Preheat your oven to 190*C.

Divide the cookie dough into 20-25g pieces and roll into balls, trying to keep them as cool as possible {it may be best to start with half the dough and keep the rest in the fridge}.

Use your thumb to make a hole in the middle of a ball, and spoon about a teaspoon of brownie mix into the cavity. Add another one on top and roll the two carefully together to seal the brownie mix in.

Repeat until you have used up all of the cookie dough, putting batches of dough balls into the fridge before baking. If you have any brownie mix leftover like I did, put it into some paper cupcake cases and bake them that way.

Bake the cookies for 13 minutes {be careful as they do spread} and leave to cool on the tray.


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