Cookie Bombs with Chocolate (Printable Version)
# What You'll Need:
→ Brownies
01 -
1 pack (about 18 oz) brownie mix with needed basics (eggs, oil, water)
→ Cookie Dough Filling
02 -
1/2 cup (113g) soft unsalted butter
03 -
1/2 cup (100g) white sugar
04 -
1/2 cup (110g) soft brown sugar
05 -
2 tbsp milk
06 -
1 tsp vanilla
07 -
1 1/4 cups (160g) plain flour
08 -
1/2 tsp salt
09 -
1 cup (175g) tiny chocolate chips
→ Chocolate Coating
10 -
12 ounces (340g) dark chocolate chips or melting discs
11 -
1 tbsp cooking oil (if wanted)
# How to Make It:
01 -
Heat up your oven and mix the brownie stuff as the box says. Put paper in a 9×13-inch pan, pour the mix in. Bake till done, then let them cool all the way.
02 -
Beat the soft butter with white and brown sugars in a big bowl until fluffy. Mix in milk and vanilla. Slowly add flour and salt, stirring until you get soft dough. Add tiny chocolate chips and stir. Scoop small spoonfuls, roll them into balls, and put on paper-lined tray. Chill for 30 minutes at least.
03 -
Slice the cooled brownies into pieces a bit bigger than your cookie dough balls. Push each brownie flat, drop a cold dough ball in the middle, and fold brownie around it. Close any gaps and roll it smooth. Do this for all pieces. Pop them in the freezer for 15 minutes to harden.
04 -
Melt your dark chocolate (with oil if you want) in a microwave bowl, stopping every 30 seconds to stir until it's smooth. Dunk each ball in melted chocolate, let extra drip off. Set them on paper-lined tray. You can sprinkle more tiny chips or fancy sprinkles on top before chocolate hardens. Wait until fully set.
# Additional Tips:
01 -
Keep in a sealed container in the fridge up to a week. They taste better when warmed up to room temp before eating.
02 -
To make raw flour safe, spread it on a tray and bake at 350°F (175°C) for 5 minutes, then cool it down first.
03 -
Try adding coffee powder to brownie mix or use white chocolate for the outside for something different.