In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar until light and off-white in color, about 1–2 minutes. Mix in the vanilla extract until combined.

Place the all-purpose flour in a heat-safe bowl and microwave for 60 seconds to heat-treat it. Add the flour to the butter mixture and fold until a dough forms. Fold in the chocolate chunks or chips.

Tip: Mix in a small splash of milk if you prefer a softer filling. Set aside.

Preheat the oven to 350°F (convection). Line a baking sheet with parchment paper and set aside.

In a large bowl or stand mixer fitted with the whisk or paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar until light and off-white, about 1–2 minutes.

Add the egg, molasses, and vanilla extract, mixing until combined. Add the cocoa powder, all-purpose flour, baking powder, and baking soda, then gently fold until no dry spots remain.

Scoop ⅓ cup of brownie cookie dough and flatten it in the palm of your hand. Place 1–2 tablespoons of the cookie dough filling in the center, then fold the brownie dough around the filling, sealing completely.

Place the filled cookie dough balls onto the prepared baking sheet, spacing evenly apart.

Bake for 12–13 minutes, until the edges are set and the centers look slightly underbaked.

For perfectly round cookies, use a round bowl, cup, or cookie cutter to gently swirl around the cookies immediately after removing them from the oven.

Let the cookies rest on the baking sheet for about 10 minutes before transferring.

Optional: Sprinkle with flaky sea salt while warm.

Enjoy fresh, or store cookies in an airtight container in the refrigerator for up to 8 days.