Brownie filled Cookies

I love making bigass cookies.  And these top it. Consisting of brownie AND cookie, makes this masterpiece a brookie.  When I saw these on bakerella, I immediately bookmarked them and knew I had to make them some point this summer.  I had to take care that the dough stayed chilled, so that it was easier to work with.  However, the dough was still frustrating,  probably due to my disability of putting too large of brownie chunks inside the cookies.  Cookies worthy for a celebration, and celebrate we did with the best ice cream everrrr.

Dough and Brownie:

Interior:

Brownie Pillow Cookies

from bakerella

Ingredients:
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 (I just used regular sized chips)

Directions:
Make brownies according to package and let cool. Cut about ten 1 inch squares. I used a 13x9 pan.

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.

Chill the dough that you are not working with.  Once you complete a sheet, chill the formed balls in the fridge until you are ready to bake.  The key is to make sure the dough stays cold.

Prepare six cookies at a time using a large baking sheet 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 face and Cookie:

Celebration of Faye's last day of server training! Cookie and Ice Cream (Rite-Aid Chocolate Malted Krunch, om nom nom) Party