Description
These insanely delicious chocolate chip cookie dough brownie bombs combine two classic desserts into one irresistible treat. Chocolate lovers will devour these rich, indulgent morsels with pure delight.
Ingredients
Scale
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- ½ cup (113 grams) unsalted butter, melted
- ⅓ cup (30 grams) unsweetened cocoa powder
- ½ cup (60 grams) all-purpose flour
- 1 teaspoon vanilla extract
- ¼ tsp salt
- ¼ tsp baking powder
- ¾ cup (150 grams) brown sugar, packed
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (120 grams) all-purpose flour, heat-treated to kill bacteria
- ½ cup mini chocolate chips
- 1 tbsp milk
- 1 tsp vanilla extract
- 1 cup (170 grams) semisweet chocolate chips
- 2 tbsps coconut oil
- white chocolate, melted (for drizzling)
- extra mini chocolate chips (for topping)
Instructions
- Prep Workspace: Preheat oven to 350°F and grease a 9×9-inch baking pan with butter, ensuring complete coverage.
- Create Brownie Base: Whisk melted butter, sugar, eggs, and vanilla extract until well blended, then gently fold in cocoa powder, flour, salt, and baking powder to form a rich chocolate mixture.
- Bake Brownie Layer: Pour batter into prepared pan, spreading evenly, and bake for 22-27 minutes until a toothpick emerges with minimal crumbs. Cool completely within the pan.
- Craft Cookie Dough: Cream butter and brown sugar until fluffy, then blend in vanilla, flour, and milk to create a smooth dough. Fold in miniature chocolate chips, distributing evenly throughout.
- Assemble Bombs: Cut cooled brownies into bite-sized squares, then encase each piece with cookie dough, forming uniform spheres.
- Chocolate Coating: Melt semi-sweet chocolate chips with coconut oil until glossy, then carefully dip each dough-covered brownie into the chocolate, ensuring complete coverage.
- Finalize Treat: Place chocolate-coated bombs on a parchment-lined sheet, drizzle with white chocolate, and sprinkle additional miniature chocolate chips. Refrigerate 15-20 minutes until chocolate sets completely.
Notes
- Chill Dough for Precision: Refrigerate cookie dough for 15-30 minutes before shaping to prevent sticky hands and ensure clean, uniform spheres.
- Chocolate Coating Tip: Maintain melted chocolate at a consistent warm temperature to achieve a smooth, glossy shell without streaks or clumping.
- Even Brownie Baking: Use parchment paper overhang for easy removal and ensure uniform brownie thickness by spreading batter carefully with an offset spatula.
- Storage Recommendation: Store these delicate treats in an airtight container in the refrigerator for up to 5 days, separating layers with parchment paper to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 282
- Sugar: 22 g
- Sodium: 98 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 46 mg