We call these Camelback Cookies as an homage to my hometown of Phoenix, Arizona and because of the little hump in the middle of the cookie from the brownie in the center.
Directions for: Brownie Stuffed Cookie (aka The Camelback Cookie)
Ingredients
Dark Chocolate Fudge Browniescup unsalted butter
2 cups dark chocolate chips
1 cups all-purpose flour
6 eggs
2 cups brown sugar
tsp salt
1 tsp vanilla
Chocolate Chip Cookie Dough and Assembly3 cups all-purpose flour
1 tsp baking soda
tsp salt
2 eggs
1 tsp vanilla
cup unsalted butter
cup brown sugar
cup white sugar
cup molasses
2 cups chocolate chips
Directions
Dark Chocolate Fudge Brownies1. Heat oven to 350F. Line 13x9 pan with parchment paper.
2. Melt butter in a saucepan over medium heat.
3. Add chocolate, let melt.
4. In a bowl, combine eggs, sugar, salt and vanilla.
5. Beat on medium high for 3-4 minutes.
6. Fold cooled chocolate mixture into egg mixture.
7. Add flour and fold.
8. Pour into prepared pan and bake for about 30 minutes. Let cool 4 hours or overnight.
Chocolate Chip Cookie Dough and Assembly1. Combine flour, salt, and baking soda. Mix well,
2. Combine eggs and vanilla. Set aside.
3. Cream butter and sugar in mixer until thick and fluffy.
4. Add egg mixture and mix until combined.
5. Add dry mixture, mix until just incorporated.
6. Fold in chocolate chips.
7. Refrigerate cookie dough at least 4 hours, or overnight.
8. Heat oven to 350F.
9. Cut prepared brownies into 1/2 inch circles. Set aside.
10. Scoop cookie dough into 12 equal balls.
11. Cut cookie dough balls in half and insert brownie bite.
12. Shape cookie ball back together and place on baking sheet.
13. Bake at 350F for 18-20 minutes.
14. Let cookie cool completely before eating.
Source and Credits
Courtesy of Lisa Levinson, The Bakery PHX
See more: Bake, Chocolate, Cookies, Dessert