Chocolate Cream Cheese Brownies and I knew, with such little flour in the recipe, this would be a good brownie to use. You don't want one that could easily be overbaked since you're baking these twice; the first as the actual brownies and the second inside the cookies. This baked up moist and fudgy enough that I wasn't too concerned about overbaking them or the brownies becoming dry inside.
holiday dessert party and I've put it on the permanent roster to make again.
Cream Cheese Chocolate Brownies - make the brownies only, not the frosting, and underbake slightly.
Chocolate Chip Cookies1 cup (2 sticks) butter, softened
1/2 cup sugar
1 cup dark brown sugar
2 teaspoons vanilla extract
2 large eggs
1 1/4 teaspoons baking soda
1 teaspoon salt
3 cups flour, spooned and leveled
2 cups mini chocolate chips
- In a large bowl of a stand mixer, cream together butter and sugars. Beat for about 2 minutes until light and fluffy. Add in vanilla and eggs; beat to combine.
- Whisk together baking soda, salt and flour. Add to creamed mixture in 3 additions, beating until just combined after each addition. Do not overmix. Fold in mini chocolate chips.
- To assemble: scoop out 2 separate balls of cookie dough, about 1 1/2 tablespoons each. Flatten each ball into a thin disk with your hands.
- Place a small brownie square on top of one piece of cookie dough and top with the other cookie dough disc. Pinch the dough together around the brownie square, sealing the ends to enclose the brownie completely. Repeat with all dough and brownie squares. Cover and chill or freeze for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F. Line baking sheets with parchment paper and evenly space cookies. Bake for 13-15 minutes or until golden brown at the edges. Let cool on the pan for 5 minutes then remove to a wire rack to cool completely.