What is this magical wonder I speak of you ask? So you make a tray of brownies. I'll admit I totally cheated and made a box of Duncan Hines fudge brownies. Let those bad boys cool. Now, follow Bakerella's recipe below. You make chocolate chip cookies, wrap up a brownie square inside and bake! It's a brownie inside a chocolate chip cookie! ARE YOU F-ING KIDDING ME?! Sorry. It's just that good. Trust me. Make them. Love them. Thank me and the lovely lady at the Bakerella website when you're done having your foodgasm.
Original recipe found here. I didn't modify it all, although I imagine you could really use any kind of chocolate chip cookie recipe, but this one is awesome.
Bakerella's Pillow Cookies
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
- Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies.
- For the chocolate chip cookie dough, beat butter with a mixer until creamy.
- Add brown sugar and beat until smooth.
- Add eggs, yolk and vanilla. Beat until smooth.
- Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
- Add flour to butter mixture and beat until combined. Stir in mini chips.
- Let dough chill covered in the refrigerator for at least an hour.
- Preheat oven to 350 degrees.
- Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
- After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
- Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
- Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
- Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.
- If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes.
** My notes:
- Putting the dough to chill is a very important step, allow for the time when you make these.
- I got about 14 cookies out of this recipe.
- Parchment paper is a must for this recipe, don't skip that and do it straight on your sheet! They're a heavy cookie, so if you try to scrape them up off your cookie sheet you're in for disaster.
- I didn't have any problems with browning, but my oven runs a bit cool. 18 minutes was perfect.
- Warning: These are ridiculously addicting. We polished them off pretty quickly. I then moved up to Level 3 of the 30 Day Shred to repent for my baking addiction.
No comments:
Post a Comment