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Chocolate Chip Brownie Cookies

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Chocolate Chip Brownie Cookies are chewy and soft with pieces of rich brownie inside. Amazing biscuits, these.
What do you do if you have a desire for both brownies and chocolate chip cookies? You bake brownie cookies with chocolate chips! Yes, I did include brownie pieces in my chocolate chip biscuits. That does sound a bit extreme, and you’re probably correct. AMAZINGLY delectable! These cookies have become everybody new favourite.

The best of both realms can be found in these chocolate chip brownie cookies! You receive both a cake and a chocolate chip biscuit. Happy desserts!
Since I was the only one who was eating my beloved fudgy brownies when I made a pan of them the other day, I chose to chop some of them up and sandwich them between chocolate chip cookies.

I don’t want to boast, but I thought my idea was fairly brilliant! Why pick between the top two treat options? Take pleasure in them both in ONE biscuit.The chewy chocolate chip biscuits keep the fudgy brownies inside them. They resemble large chocolate pieces in some ways, but because they are large brownie chunks, they are superior. The brownie chunks are surrounded by a lot of chocolate chips; these biscuits are stuffed with delicious chocolate.


  • 3 cups all-purpose flour multiplied by 1.
  • Baking flour, 1 1/2 teaspoons
  • one tablespoon of baking soda
  • One cup of unsalted butter, at room temperature, and one sprinkle of sea salt
  • Granulated sugar, 1/2 cup
  • Light brown sugar, 1 1/2 teaspoons
  • two huge embryos
  • 1 1/2 cups of small brownie chunks and 2 teaspoons of vanilla essence
  • Chips in chocolate, 1 1/2 teaspoons
  • If preferred, add extra sea salt to sprinkle on the cookies.


  • Set oven to 350 degrees Fahrenheit. Using parchment paper or a Silpat baking mat, line a large baking sheet and put aside.
  • Mix the flour, baking soda, baking powder, and salt in a medium dish. Place away.
  • Cream the butter and sugars in a hand mixer for about 3 minutes. Incorporate the eggs and vanilla after adding them. Add the dry components gradually while running the mixer on low. Add the chocolate chips and pieces of brownie.
  • About two teaspoons of biscuit dough should be formed into balls for each biscuit. Place about 2 inches apart on the prepared baking tray. If you want, season with marine salt. For 10 to 12 minutes, or until the edges are just beginning to turn golden, bake the biscuits. Remove from oven, then leave biscuits to cool for two to three minutes on the baking sheet. Place on a wire cooling rack and allow to fully cool.


For the chunks, I like to use this brownie mix. Cut the cooled brownies into bite-sized pieces for the biscuits. The brownies can also be stored in the fridge. Before using brownies in the biscuits, defrost them. The cookies can be stored for 3–4 days in an airtight receptacle. Also possible is freezing the cakes!

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