While in High School, I worked at this cute, little bakery called, Bread Basket. Among the breads and things sold there, one of my favorite cookies were these chocolate chip cookies with a brownie in the inside. They were heavenly! I have missed them so much. Well, I went on to Bakerella, looking for something entirely different I might add, and I happened to stumble upon this recipe for Brownie Pillow Cookies. Guess what? They are exactly what I loved at Bread Basket. After trying these cookies, tonight, I definitely had a blast from the past experience happen.
These are so, so good! My family loved them, I loved them! They are winner cookies for sure. They are ginormous cookies though, so invite people over to share! I promise you will love these.
1 package brownie mix (I made homemade brownies, but I actually think a box would be better, they would be thicker. Our favorite box brand is Betty Crocker).
1 cup butter (2 sticks), room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips
Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
For the chocolate chip cookie dough, beat butter with a mixer until creamy.
Add brown sugar and beat until smooth.
Add eggs, yolk and vanilla. Beat until smooth.
Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
Add flour to butter mixture and beat until combined. Stir in mini chips.
Let dough chill covered in the refrigerator for at least an hour. (I would reccommend at least 2 hours if you have the time, the dough needs to be stiff)
Preheat oven to 350 degrees.
Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.
During this step, I found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.
Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
Cool on the baking sheet for a few minutes and then cool completely on a wire rack.
Makes about ten cookies using a little less than a 1/2 cup of dough for each cookie.
If your cookies start to get too brown before they are done baking, you can place a sheet of aluminum foil over top for the last few minutes. (I didn't need to do this, mine were perfect after 18 minutes).