Behold: Brownie Filled Chocolate Chip Cookies
(Okay, so you can't necessarily see from the pictures that they have brownies on the inside. But they do. And they taste amazing. You should make some.)
(I could be one of those people who writes 20 paragraphs leading up to a recipe, but I know you all just scroll to the bottom to read the recipe anyway. So I'm going to just keep the scrolling you have to do to a minimum. Isn't that so nice of me?)
Brownie Filling:
- 2 eggs, beaten
- 1 cup sugar
- 1/2 cup butter
- 1/2 cup whole wheat pastry flour
- 5 Tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
Melt butter in a medium saucepan over medium heat. Remove from heat and beat in eggs and sugar until well combined. In a separate bowl, combine flour and cocoa powder. Add to the butter and egg mixture and stir in the vanilla. Place brownie dough in the refrigerator to set for 20-30 minutes.
Meanwhile, make your cookie dough:
Chocolate Chip Cookie Dough (With Malted Milk)
- 2 1/4 cups whole wheat pastry flour
- 1/2 cup malted milk powder
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 cup butter, at room temperature
- 1 1/4 cup dark brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a medium bowl combine flour, malted milk, cornstarch, and baking soda and sift together. In a separate bowl beat together the butter and sugar until creamy. Add the egg and beat thoroughly. Stir in vanilla. Add the flour mixture, in four increments, stirring throughly between each increment. Stir in chocolate chips.
Once the brownie dough has chilled and is able to be formed into a ball, make the brownie filling by creating small (1/2 inch) dough balls. Wrap the balls in chocolate chip cookie dough to create one-inch balls and place two inches apart on a parchment paper lined cookie sheet. Bake for 8 to 10 minutes, until just golden. Let cool before devouring.
