Ingredients:

  • 1/2 cup (1 stick) Unsalted Butter (for brownie)
  • 3 oz Dark Chocolate (70% cocoa), finely chopped
  • 1/2 cup Granulated Sugar (for brownie)
  • 1 Large Egg (for brownie)
  • 1/2 teaspoon Vanilla Extract (for brownie)
  • 1/4 cup All-Purpose Flour (for brownie)
  • 1 tablespoon Unsweetened Cocoa Powder (Dutch-processed)
  • 1/4 teaspoon Salt (for brownie)
  • 3/4 cup (1.5 sticks) Unsalted Butter, softened (for cookie dough)
  • 3/4 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar (for cookie dough)
  • 2 Large Eggs (for cookie dough)
  • 1 teaspoon Vanilla Extract (for cookie dough)
  • 2 1/4 cups All-Purpose Flour (for cookie dough)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt (for cookie dough)
  • 1 cup Chocolate Chips

Instructions:

  1. Phase 1: Melt 1/2 cup butter and 3 oz chocolate together until smooth. Remove from heat and cool slightly. Whisk in 1/2 cup sugar, 1 egg, and 1/2 teaspoon vanilla. Gently fold in the 1/4 cup flour, cocoa powder, and 1/4 teaspoon salt until just combined.
  2. Pour the brownie batter into a parchment-lined 8x8 inch pan. Bake at 350°F (175°C) for 18–20 minutes. Cool completely, then wrap and chill in the freezer for at least 30 minutes. Cut the chilled brownie slab into 12 small, roughly 1-inch square cubes and return cubes to the freezer.
  3. Phase 2: Cream 3/4 cup softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy (3–4 minutes). Beat in 2 eggs one at a time, followed by 1 teaspoon vanilla extract. Scrape down the bowl.
  4. In a separate bowl, whisk together 2 1/4 cups flour, baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients on low speed until the dough just comes together. Gently fold in the chocolate chips. Wrap the dough and chill in the refrigerator for at least 60 minutes.
  5. Phase 3: Preheat oven to 375°F (190°C). Scoop 12 generous portions of chilled cookie dough (about 3 tablespoons each). Flatten each portion into a thick disc in your palm.
  6. Place one chilled brownie cube in the centre of the dough disc. Carefully pull the edges of the cookie dough up around the brownie, pinching and sealing the edges completely to form a seamless ball. Place the assembled cookie balls back on the prepared sheet and chill in the freezer for another 15 minutes.
  7. Phase 4: Arrange cookies 2 inches apart on the baking sheets. Bake for 12–15 minutes, until the edges are deeply golden brown but the centres still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to firm up completely.