Name: Giant Brownie Stuffed Chocolate Chip Cookies
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 5
Ingredients: 2 Tbsp chocolate chips (30g); 1/2 Tbsp unsalted butter; 2 Tbsp sugar (30g); 2 Tbsp all-purpose flour (14g); 1 Tbsp unsweetened almond milk - or any milk; 1 Tbsp cocoa powder; 1.25 cup all-purpose flour (150g); 3/4 tsp baking soda; 1/4 tsp salt; 4 Tbsp unsalted butter, room temp (56g); 1/2 cup packed light brown sugar (96g); 1 large egg; 1 tsp vanilla extract; 1/2 cup chocolate chips (70g)

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These Giant Brownie Stuffed Chocolate Chip Cookies are every bit as indulgent as they look! Chewy, buttery cookie meets rich, gooey, chocolatey brownie batter… plus they’re HUGE – seriously what could be better!

Just when you thought chocolate chip cookies couldn’t get any better, we’re gonna stuff them with brownie batter! These Giant Brownie Stuffed Cookies are every bit as indulgent as they look. And they taste like absolute heaven!

These brownie batter stuffed chocolate chip cookies are so soft, crumbly, gooey, rich, and fudgy. The crumbly cookies pair just PERFECT with the fudgy batter. You can enjoy them chilled after being stored in the fridge or heated up to get the get the brownie batter even more gooey! Either way you shake it, they are absolutely drool worthy!

And I promise, they are not hard to make at all! Don’t let the extra step of stuffing the cookie scare you. Seriously one of the best cookie combinations ever. I really hope you try it!

WHY YOU’LL LOVE THESE GIANT BROWNIE STUFFED CHOCOLATE CHIP COOKIES

Brownie batter and chocolate chip cookie = most epic cookie combo EVER!
THEY’RE HUGE! 😉
Don’t be fooled by how fancy they look…they’re super easy to make.
They’re super fun to make with kids, or by yourself – honestly just a fun one to bake in general!
LOVED BY EVERYONE – family movie night, halloween party, literally perfect for everyone and every occassion!

INGREDIENTS

All-purpose flour – You can use 1:1 gluten-free flour for this recipe. I haven’t tested this recipe with oat flour or almond flour but I would think they would work too. If you try let us know in the comments!
Butter – we’ll be using unsalted butter for this recipe. Use dairy-free butter if needed.
Baking essentials – baking soda, salt and vanilla
Egg – can omit if vegan.
Light brown sugar – For the cookies. I would recommend the real deal stuff for this one, it’s going to create the most delicious chewy chocolate chip cookie. Or you can use coconut sugar! You can use brown sugar substitute if you want to bring the sugar down, I’ve just found the cookies to be a little harder and not as chewy when using the substitute over the real stuff.
Sugar – For the brownie batter. Now this one you can use any type of granulated sweetened you like! Coconut sugar, monk fruit, Truvia, Swerve, you name it!
Milk – just a little tiny amount to make the brownie batter. Any milk works!
Chocolate chips – I used milk chocolate but you can use your favorite!

HOW TO MAKE BROWNIE STUFFED CHOCOLATE CHIP COOKIES

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and spray with nonstick cooking spray. Pull butter out of fridge and sit on counter if you haven’t already.
For the Brownie Batter: Add the chocolate chips and butter to a microwave safe bowl and microwave on low power, stirring every 30 seconds, until melted. Then mix in the sugar, flour, milk and cocoa powder, plus a pinch of salt (if desired). Set aside.
For the Chocolate Chip Cookies: Whisk together the flour, baking soda and salt together in a bowl and set aside. Cream the butter and sugar in the bowl of a stand mixer secured with the paddle attachment (or in a large bowl with a hand held mixer). Beat on medium-high for 2 minutes or until light and fluffy. Add the egg and vanilla and beat until just mixed in. Then add the dry ingredients and mix until they are just incorporated (try not to overmix).
Break the cookie dough into 10 even pieces and roll into a ball with your hands. Place them at least 2 inches apart on the baking sheet then flatten then.
Divide the brownie batter into 5 parts, about 15g each, roll into a ball, then flatten into a disc. Place on top of 5 of the cookies.
Place the remaining 5 cookies on top of the brownie batter. Secure the sides so they all stay together.
Bake for 10 minutes or until golden brown along the edges. Then take out and transfer to a wire rack to cool.

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If you try these Giant Brownie Stuffed Chocolate Chip Cookies and love them, please rate this recipe!

You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!

Yield: 5