Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup all-purpose flour (for cookie dough)
- 1/2 cup unsalted butter, softened (for cookie dough)
- 1/2 cup packed brown sugar (for cookie dough)
- 1 teaspoon vanilla extract (for cookie dough)
- 2 tablespoons milk (for cookie dough)
- 1/2 cup mini chocolate chips (for cookie dough)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together 1 cup of softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together 1 cup of flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the semi-sweet chocolate chips.
- Drop tablespoons of batter onto the prepared baking sheet and gently flatten them with the back of a spoon.
- Bake for 8-10 minutes, until the edges are firm and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- While the brownies are cooling, make the cookie dough filling. In a medium bowl, cream together 1/2 cup of softened butter and brown sugar until smooth.
- Add vanilla extract and milk, then gradually mix in 1 cup of flour until a dough forms. Stir in the mini chocolate chips.
- Once the brownie cookies are completely cool, spread a generous amount of cookie dough onto the flat side of one brownie cookie. Top with another brownie cookie to form a sandwich.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International