Description
Delectable chocolate chip cookie dough nestled inside Chocolate Chip Cookie Dough Brownie Bombs creates an irresistible dessert fusion. Rich chocolate coating and tender cookie center promise indulgent satisfaction for chocolate enthusiasts.
Ingredients
Scale
- 1 cup (160 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) packed light brown sugar
- ½ cup (113 grams / 4 oz) unsalted butter, softened
- 1 cup (175 grams) mini chocolate chips
- 12 oz (340 grams) semisweet chocolate chips or chocolate melting wafers
- 1 box (18 oz / 510 grams) brownie mix
- 2 tbsps milk
- 1 tsp vanilla extract
- ½ tsp salt
- 1 tbsp vegetable oil (optional, for smoother coating)
- Eggs (as specified on brownie mix package)
- Oil (as specified on brownie mix package)
- Water (as specified on brownie mix package)
Instructions
- Brownie Preparation: Combine brownie mix according to package instructions, spreading evenly in a parchment-lined pan. Bake until set, then cool completely at room temperature.
- Cookie Dough Creation: Cream butter and sugars until light and fluffy. Mix in milk and vanilla until smooth. Incorporate flour and salt, folding gently to create a consistent dough. Fold in mini chocolate chips throughout the mixture.
- Dough Shaping and Brownie Cutting: Form cookie dough into small spheres and chill on parchment paper. Cut cooled brownies into squares slightly larger than the dough balls.
- Assembly and Wrapping: Encase each chilled cookie dough ball within a brownie square, carefully sealing edges. Roll gently to create smooth, uniform orbs.
- Freezing and Chocolate Coating: Briefly freeze assembled bombs to stabilize. Melt chocolate in the microwave, stirring frequently to achieve a smooth consistency. Completely submerge each bomb in melted chocolate, allowing excess to drip off.
- Finishing Touches: Place chocolate-covered bombs on parchment paper. Optionally sprinkle with additional chocolate chips or decorative elements before chocolate sets. Allow to solidify at room temperature or expedite by refrigerating.
Notes
- Chill Cookie Dough: Refrigerate dough for 30 minutes before forming balls to prevent sticking and maintain shape, ensuring easier handling and cleaner spheres.
- Prevent Brownie Cracking: Cool brownies completely at room temperature to avoid structural breaks when wrapping cookie dough, which helps maintain smooth bomb exteriors.
- Smooth Chocolate Coating: Temper chocolate at 50-55°F for glossy, crack-free coverage, using a deep bowl for easier dipping and complete immersion of brownie bombs.
- Dietary Adaptations: Substitute gluten-free flour blend for traditional flour, use dairy-free chocolate and margarine for vegan version, allowing broader dietary accessibility without compromising delectable taste and texture.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 200
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg