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Brownie-Stuffed Chocolate Chip Cookies

A jumbo, buttery chocolate chip cookie with a hidden, fudgy brownie center.
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Prep Time 20 minutes
Cook Time 14 minutes
Resting Time 10 minutes
Total Time 44 minutes
Servings 12 Jumbo Cookies

Ingredients
  

Cookie Dough:

  • 1/2 cup 113g Butter, melted
  • 3/4 cup 150g Brown sugar, packed
  • 1/4 cup 50g Granulated sugar
  • 1 Egg room temperature
  • 2 tsp Vanilla extract
  • 1 1/2 cups 190g All-purpose flour
  • 1/2 tsp Cornstarch
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1/4 tsp Baking powder
  • 1 cup Semi-sweet chocolate chips

Brownie Filling:

  • 1/4 cup 57g Butter, softened
  • 1/3 cup 30g Cocoa powder
  • 1/3 cup 40g All-purpose flour
  • 1/2 cup 100g Granulated sugar
  • 2 tsp Vanilla extract
  • 3 tbsp Milk

Instructions
 

  • Cookie Dough: In a large bowl, whisk together melted butter and both sugars. Add the egg and vanilla and mix until smooth.
  • Combine: Gently fold in the flour, cornstarch, baking soda, salt, and baking powder. Stir in the chocolate chips until just combined.
  • Filling: In a separate bowl, mix together the softened butter, cocoa powder, flour, sugar, vanilla, and milk until you have a smooth, lump-free paste.
  • Assemble: Roll the cookie dough into large balls (about 80g each). Flatten them slightly in your hand, add a tablespoon of the brownie filling to the center, and pinch the dough shut to seal it completely.
  • Bake: Place on a parchment-lined baking sheet and bake at 350°F (175°C) for 12–14 minutes until the edges are golden.
  • Rest: Let the cookies rest on the pan for 10 minutes to firm up before moving them to a cooling rack.

Notes

  • The Seal: Ensure there are no gaps in the dough so the brownie stays inside.
  • Storage: Store in an airtight container at room temperature for up to 4 days.
  • Pro-Tip: Sprinkle with a bit of sea salt right after baking for a professional finish.