Description
Chocolate Chip Cookie Dough Brownie Bombs promise pure indulgence with layers of rich chocolate and creamy cookie dough. Sweet magic happens when brownie and cookie dough merge, giving you an irresistible treat that melts hearts and satisfies deepest dessert cravings.
Ingredients
Scale
Chocolate Layer Ingredients:
- ½ cup (113 grams) unsalted butter, melted
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- ⅓ cup (30 grams) unsweetened cocoa powder
- ½ cup (60 grams) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1 teaspoon vanilla extract
Cookie Dough Ingredients:
- ½ cup (113 grams) unsalted butter, softened
- ¾ cup (150 grams) brown sugar, packed
- 1 cup (120 grams) all-purpose flour, heat-treated to kill bacteria
- ½ cup mini chocolate chips
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Coating and Finishing Ingredients:
- 1 cup (170 grams) semisweet chocolate chips
- 2 tablespoons coconut oil
- White chocolate, melted (for drizzling)
- Extra mini chocolate chips (for topping)
Instructions
- Warm the oven to 350°F (175°C) and prepare a 9×9-inch baking pan with a light butter coating.
- Combine melted unsalted butter, granulated sugar, large eggs, and pure vanilla extract in a mixing bowl, whisking until smooth and fully incorporated.
- Gently fold in unsweetened cocoa powder, all-purpose flour, kosher salt, and baking powder, creating a rich chocolate batter.
- Evenly distribute the batter across the prepared pan, ensuring a uniform thickness.
- Bake for 22-27 minutes until a toothpick inserted comes out with minimal crumbs.
- Allow brownies to cool completely within the pan before cutting into bite-sized squares.
- In a separate bowl, cream softened unsalted butter with dark brown sugar until light and fluffy.
- Incorporate pure vanilla extract, then gradually mix in all-purpose flour and whole milk until a smooth cookie dough forms.
- Fold in miniature chocolate chips, distributing them evenly throughout the dough.
- Take small portions of cookie dough and carefully encase each brownie square, rolling into uniform spheres.
- Melt semi-sweet chocolate chips with refined coconut oil in a double boiler or microwave, stirring until glossy and smooth.
- Delicately submerge each cookie dough-covered brownie into the melted chocolate, ensuring complete coverage.
- Transfer chocolate-coated bombs to a parchment-lined baking sheet.
- Drizzle with melted white chocolate and garnish with additional miniature chocolate chips.
- Refrigerate for 15-20 minutes until the chocolate shell solidifies completely.
Notes
- Perfectly balance the rich brownie base with creamy cookie dough for an indulgent dessert experience.
- Ensure brownies are completely cooled before wrapping to prevent cookie dough from melting.
- Use mini chocolate chips for smoother rolling and more even distribution in the cookie dough.
- Maintain a consistent size when forming brownie bombs for uniform coating and professional presentation.
- Melt chocolate carefully at low heat to prevent seizing and achieve a smooth, glossy finish.
- Store chilled to maintain the ideal texture and prevent chocolate from softening at room temperature.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 45 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg