Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 14 cookies
Measurements:
(Recipe in grams below!)
Cookie Dough
1 cup butter
2/3 cup brown sugar
1/2 cup granulated sugar
1 egg
2 tsp vanilla extract
1 tbsp molasses (optional)
2 & 1/2 cups All-Purpose Flour
1 tsp baking soda
1/2 tsp baking powder
1 cup chocolate chips
Edible Brownie Batter
1/4 cup butter
1/2 cup granulated sugar
1 tsp vanilla extract
2 tbsp milk
1/3 cup cocoa powder
1/2 cup All-Purpose flour
(flakey sea salt for topping)
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Measurements In Grams:
Cookie Dough
226 grams butter
130 grams brown sugar
60 grams granulated sugar
1 egg
6 grams vanilla extract
16 grams molasses
300 grams All-Purpose Flour
4 grams baking soda
2 grams baking powder
Edible Brownie Batter
56 grams butter
100 grams granulated sugar
2 grams vanilla extract
30 grams milk
40 grams cocoa powder
60 grams All-Purpose flour
(flakey sea salt for topping)
Kitchen Equipment
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
small cookie scooper (1 tbsp)
circular cup/cookie cutter (optional)
Instructions:
Step 1
Edible Brownie Batter: Mix butter, granulated sugar, vanilla extract, and milk in a bowl. Then fold in dry ingredients—cocoa powder and all-purpose flour.
Scoop 1 tbsp scoops of brownie batter and freeze while preparing cookie dough.
Preheat oven to convection 350 degrees Fahrenheit.
Step 2
Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Mix in egg, vanilla extract, and molasses (optional) until combined.
Step 3
Add All-Purpose flour, baking powder, and baking soda into the mixture. Fold in dry ingredients.
Add in chocolate chips/chunks into cookie dough.
Step 4
Scoop 1/3 cup scoop of cookie dough, smoosh down, and add a chilled brownie batter ball in the center. Fold cookie dough around brownie batter and place cookie dough balls on a parchment paper lined tray.
Step 5
Bake cookies for 13-14 minutes.
Step 6
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing and sprinkling with flakey sea salt.
Step 7
Eat fresh or store in an air-tight container for up to 8 days!
