- Prep
- 30 min
- Cook
- 45 min
- Total time
- 75 min
- Yield
- 18 to 20 cookies
- Difficulty
- Medium
- Calories
- 280 kcal
Quick summary
“These cookies unite two classic desserts in one bite: a buttery edge with chocolate chips that surrounds a dense cocoa brownie center. The contrast between external crunch and moist interior ensures a unique texture.”
What you need to know
- The brownie must bake first and cool completely before being cut into firm cubes.
- Butter beaten with brown sugar gives the elastic chewiness typical of cookie dough.
- Folding the brownie cubes gently maintains the shape without dissolving in the light batter.
Ingredients
Main
- cup Unsalted butter (melted)
- cup Granulated sugar
- units Large eggs
- teaspoon Vanilla extract (for brownie)
- cup Wheat flour (sifted for brownie)
- cup 100% cocoa powder
- teaspoon Salt (for brownie)
- cup Unsalted butter (room temp.) room temperature)
- cup Granulated sugar (for cookie)
- cup Brown sugar (packed)
- unit Large egg (for cookie)
- teaspoon Vanilla extract (for cookie)
- cups All-purpose flour (sifted for cookie)
- teaspoon Baking soda
- teaspoon Salt (for cookie)
- cup Semi-sweet chocolate chips or chopped chocolate
Instructions
Principal
- For the Brownie: Preheat the oven to 175°C. Grease and flour a small pan (approx. 20x20cm). Line with parchment paper.
- In a bowl, mix the melted butter and sugar. Add the eggs one by one, beating well. Incorporate the vanilla extract.
- Sift the flour, cocoa powder, and salt into another bowl. Add to the wet ingredients, mixing only until incorporated. Do not overbeat.
- Pour the batter into the pan and bake for 20-25 minutes. Let cool completely in the pan and cut into 1-2 cm cubes.
- For the Cookie: In a large bowl, beat the butter at room temperature with the granulated and brown sugars until fluffy.
- Add the egg and vanilla extract, beating until incorporated. Scrape the sides of the bowl.
- In a separate bowl, sift the flour, baking soda, and salt. Add to the wet ingredients, mixing at low speed until the flour disappears.
- Incorporate the chocolate chips into the cookie dough, mixing delicately.
- With the cookie dough ready, add the chopped brownie pieces. Mix gently with your hands or a spatula.
- Bake for 12-15 minutes, or until the edges are golden and the center still looks soft. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Chef's tips
- Bake the brownie until a toothpick comes out moist to ensure the center remains soft after the second bake.
- Freeze the brownie cubes for 15 minutes before wrapping in the dough to make shaping easier.
- Let the cookies rest on the hot baking sheet for 5 minutes before moving to the cooling rack.
Variations
- Add 1/2 cup of chopped walnuts to the brownie batter to introduce earthy and crunchy notes.
- Finish each cookie with a subtle pinch of fleur de sel as soon as you remove it from the hot baking sheet.
- Mix white chocolate chips into the light batter to create a visual contrast between the colors.
Substitutions
- Traditional all-purpose flour can be replaced by 1-to-1 gluten-free flour in the same proportion.
- Dark chocolate chips can be swapped for chopped milk chocolate or 70% dark chocolate.
- Brown sugar can be replaced by crushed demerara sugar keeping the same measurement.
How to store
Store in an airtight container with a lid at room temperature for up to 5 days. Place a small slice of bread in the jar to maintain the internal moisture of the cookies without drying out the brownie center.
Can it be frozen?
The filled dough balls can be frozen raw on a baking sheet and stored in airtight bags for up to 3 months. Bake directly from the freezer at 170°C, adding 2 minutes to the total time.
What to serve with
Serve with a glass of cold whole milk, drip coffee without sugar, or a scoop of vanilla ice cream.
Frequently asked questions
What is the secret for cookies to be round and uniform on the baking sheet?
Use an ice cream scoop to portion the dough and leave at least 5 cm of space between each unit. Immediately after removing from the oven, run a round cutter around each cookie to align the edges.
Can I use ready-made brownie instead of baking the base dough?
Yes, you can cut dense commercial brownies into 1 to 2 cm cubes. Avoid only very dry or sponge-like versions so as not to lose the characteristic moist contrast of the preparation.
How do I prevent the brownie cube from burning during the second bake?
Make sure the brownie cube is completely enclosed by the cookie dough, with no edges exposed directly to the heat of the baking sheet. The outer layer protects the filling and preserves the fudge crumb.
Why does the cookie dough need baking soda instead of baking powder?
Baking soda reacts with the acidity of brown sugar, promoting lateral spreading of the cookie and providing the chewy texture at the edges, while baking powder would tend to make the biscuit high like cake.
