Chewy cookies with crispy edges, chocolate pieces and brownie centre. Oh, for that one! How good they taste. I regret not having thought of that delicious combination sooner. From now on, I can hardly bake a cookie without putting a generous piece of brownie in the middle of it. With a friend who dreamed of cookies and a small piece of this good brownie left, there was no way around it. If you don’t have a surplus of brownies (I know – it sounds completely crazy, you never have a surplus of brownies), then the purchased version can also easily be used. I guess I don’t need to say more. I hope the pictures speak for themselves.
You will need this:
110 g butter
125 g brown sugar
85 g of sugar
175 g wheat flour
¾ teaspoon salt
½ tsp baking powder
1 egg
50 g of chocolate
Brownie, 10 pcs. of approx. 2×2 cm
How to bake chewy chocolate chip cookies with brownie and crispy edge:
Stir the flour, salt and baking powder together with a whisk so that it becomes airy and distributed. In another bowl, mix sugar and brown sugar. Make sure there are no lumps. Melt the butter and mix it together with the sugar. Stir with a whisk until the sugar and butter come together and come off the sides of the bowl. It takes approx. 1 minute time. Add the egg and stir again until the dough is homogeneous and combined. Now stir in the dry ingredients. Stir the dough together with a dough scraper so that the dough becomes homogeneous again. Fold the chocolate into the batter. Place the dough in the fridge for 10 minutes to allow it to come together.
Turn on the oven at 190 degrees over/under heat. Form the dough into small balls of 60 g each and put them on a baking tray lined with baking paper. Use a teaspoon to remove the top of the cookie ball. Place a piece of brownie in the hole and cover the brownie with cookie dough. There can be five cookies on a baking sheet. Bake your chocolate cookies for 12 minutes. Let them cool for five minutes on the baking sheet and then transfer them to a wire rack, where they are allowed to cool completely. Store them in an airtight container.
Tip: You can advantageously freeze balls of your cookie dough if you don’t have to use them all at once, or if you just want to make a large portion for the freezer. You can read here how to freeze your cookie balls and bake them after frosting.
