I love brownies and I love chocolate chip cookies. So when I saw Picky Palate’s recipe for stuffing a brownie inside a chocolate chip cookie, I couldn’t wait to try them. I could already imagine how good they would taste…a chocolatey fudgy brownie stuffed inside a cookie. Mmmm..
I previously made thin mints stuffed chocolate chip cookies which was inspired by Picky Palate’s oreo stuffed chocolate chip cookies. For those cookies, I used a different chocolate chip cookie recipe. This time I decided to try out Picky Palate’s exact recipe.
The cookies came out huge…I couldn’t believe how big they were. Now normally I’m not one to worry about calories or desserts being too unhealthy, but one look at these gigantic cookies, and I had to cut mine in half and only allowed myself to eat half in one sitting.
The outside cookie was nice and crispy, the inside was cakey and worked perfectly with the fudgy brownie. My cookies didn’t really flatten like Picky Palate’s, but they still were good. When I gave these cookies to my brother and his girlfriend, their eyes lit up. Brownie stuffed chocolate chip cookies is really an ingenious idea.
I definitely will make these again, though next time I think I’m going to use less brownie so I can make these cookies a little smaller. You can view Picky Palate’s recipe here.
I love baked sugar donuts. They are light, addicting and easy to make. Any recipe that requires only one bowl and a whisk is a keeper in my opinion.
This weekend I made them with some juicy, sweet strawberries which looked beautiful at the markets. The strawberries were so deeply red, it was hard to remember that it’s not strawberry season.
I chopped some up and threw them into the batter. Perhaps next time I might try pureeing some into the batter as well. I topped them with some chocolate ganache since strawberries pair so well with chocolate.
They came out cute as a button and tasty too. I used this donut pan, which I own two of and am so happy I bought since I use them so often!
Mini baked strawberry sugar donuts (adapted from Stylish Cuisine)
3/4 cup sugar
1 large egg
1 1/2 cups all purpose flour
2 tsp baking power
1/4 tsp salt
1/4 tsp ground nutmeg
1/4 cup vegetable oil
3/4 cup milk
3/4 cup strawberries, cut into small cubes
1 tsp vanilla extract
1. Preheat oven to 350F. Grease a mini donut pan with cooking spray
or vegetable oil.
2. In a large bowl, beat together sugar and egg with a whisk until combined. Add in flour, baking powder and salt and whisk until combined.
3. Pour in vegetable oil, milk and vanilla extract. Whisk again until no lumps remain. Stir in the strawberries.
4. Fill mini donut pan with batter, about 2/3 full.
5. Bake for 11-12 minutes for mini donuts, until a tester inserted into the center comes out clean.
6. Use a small spatula and loosen around the circle of the donut to help ease the removal from the pan.
7. Frost when cooled.
1/2 cup heavy cream
4 oz bittersweet chocolate, chopped
1. Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
3. Let ganache cool for a few minutes before drizzling donuts with glaze or simply dipping the tops of the donuts in chocolate ganache
These cookies are not for the faint of heart. They are intensely rich in chocolate flavor. The cookie dough has an rich chocolate flavor and the chocolate chips ad an even bigger punch. I used the Ghiradelli semi sweet chocolate chips from Costco which are bigger than the normal chocolate chips. You could probably use chocolate chunks instead if you want the same extra rich chocolate flavor.
I tried a recipe I found on Annie’s Eats. She made her cookies giant. I chose to make mine more normal-sized and I’m glad I did because they were so rich.
Usually I need a thick brownie or a chocolate lava cake to satisfy a big chocolate craving, but these cookies were able to do the trick. They were easy to make and I’ll definitely be keeping this recipe.
Rich chocolate cookies (source: Annie’s Eats, who got it from My Baking Addiction, who adapted it from Parsley, Sage, Desserts and Line Drives, inspired by Levain Bakery)
Yields: about 18 cookies
1 cup butter
1¼ cup sugar
2 large eggs
½ cup unsweetened cocoa powder
2¼ cups all-purpose flour
¼ tsp. salt
1 tsp. baking powder
2 cups large semi-sweet chocolate chips/ or chocolate chunks
1. Preheat the oven to 350F.
2. Line baking sheets with parchment paper or silicone baking mats. Cream the butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Blend in the eggs one at a time, scraping down the bowl as needed. Mix in the cocoa powder at low speed until well blended.
3. Add the flour, salt and baking powder to the bowl and mix on low speed just until incorporated. Stir in the chocolate chips.
4. Scoop up a large tablespoon of dough and roll into a ball. Place on the prepared baking sheets, and repeat process, placing balls about 2 inches apart. Bake about 13-16 minutes.