Description
These MOLTEN brownie-stuffed cookies are made with a dairy free brown butter and loaded with chocolate chips to combine the best of two desserts- brownies and chocolate chip cookies! No eggs, no dairy, and they’re downright decadent!!
Ingredients
Scale
- 1 batch vegan small batch brownies
- 2/3 cup (150 g) unsalted vegan butter
- 2 cup (250 g) all purpose flour* or gluten free 1:1 baking flour or oat flour mixed with 1 tbsp arrowroot starch, sifted and spoon & leveled
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 1/3 cup (270 g) light brown sugar
- 1/4 cup (50 g) organic granulated sugar
- 1/3 cup (60 g) dairy free yogurt, room temperature
- 1 tsp vanilla extract
- 2/3 cup (340 g) vegan chocolate chips*
Instructions
- Prep: Preheat the oven to 350F. Line a 9″ loaf pan with parchment paper, and set aside.
- Make the brownies: Follow the instructions for making the vegan small batch brownies. Once in the oven you can make the dough for the cookie dough.
- While the brownies are baking, make the cookie dough: In a large bowl, use a hand mixer or a whisk to cream together the brown butter with the brown sugar, granulated sugar, and vanilla extract. Then add in the yogurt, and mix again. Add in the flour, baking soda, and sea salt, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough.
- Fold in the chocolate chips: Add in chocolate chips, and fold until evenly distributed.
- Chill: About the same time that the brownies come out, you should be done with the cookie dough. Allow the brownies to cool at room temperature for 15 minutes before popping into the freezer to chill for 30 minutes. While the brownies are chilling, cover the cookie dough and place it into the fridge to chill for 30-45 minutes.
- Preheat the oven again: Once the brownies and cookies are chilled, you can preheat the oven again to 350F. Line two baking sheets with parchment paper.
- Cube the brownies: Remove the slightly frozen brownies from the freezer, and slice into 16 squares. You won’t need all of the brownies for the cookies so you can save these for mix-ins into ice cream or small snacks!
- Form the cookies: Take a medium cookie scoop, and scoop the dough. Press your thumb into the middle of the cookie dough, and place one square of brownie into the middle. To use up more brownies, you can simply mold the cookie dough over the brownie with the brownie slightly exposed. Or you can make mega cookies, and add another cookie dough scoop on top, forming a large cookie with the brownie fully encased.
- Bake: Spread the cookies out about 2″ apart from each other. Bake for 13-15 minutes, or until the edges are slightly golden.
- Cool & serve: Remove the cookies from the oven and let cool for 10-15 minutes. Then serve and enjoy!
Notes
Recipe tips: For the flour and chocolate, see blog post for tips!
