Chocolate Chip Cookie Dough Brownie Bombs with Chocolate Coating (Print version)

Fudgy brownie cubes wrapped in safe-to-eat chocolate chip cookie dough, dipped in a glossy chocolate coating, and chilled until sliceable.

# Ingredients:

For the brownie centers

01 - 1/2 cup (113 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/3 cup (35 g) unsweetened cocoa powder
06 - 1/2 cup (65 g) all-purpose flour
07 - 1/4 teaspoon fine salt
08 - 1/4 teaspoon baking powder

For the cookie dough layer

09 - 3/4 cup (95 g) all-purpose flour, heat-treated and cooled
10 - 1/2 cup (113 g) unsalted butter, softened
11 - 3/4 cup (150 g) packed brown sugar
12 - 1 teaspoon vanilla extract
13 - 1/4 teaspoon fine salt
14 - 1 tablespoon (15 ml) milk, plus more if needed
15 - 1/2 cup (85 g) mini chocolate chips

For the chocolate coating

16 - 1 1/2 cups (255 g) semisweet chocolate chips or chopped semisweet chocolate
17 - 2 tablespoons (28 g) refined coconut oil

# Instructions:

01 - Preheat the oven to 350°F. Spread the 3/4 cup flour for the cookie dough on a small baking sheet and bake for 5 minutes. Cool completely before mixing the dough.
02 - Line a 9x9-inch pan with parchment. Whisk melted butter, sugar, eggs, and vanilla until glossy. Stir in cocoa, flour, salt, and baking powder, then spread in the pan and bake at 350°F for 20-25 minutes, until a toothpick shows moist crumbs.
03 - Cool the brownies completely in the pan. Lift out the slab and cut into small cubes, about 3/4 inch each. You need 16 neat pieces.
04 - Beat softened butter, brown sugar, vanilla, and salt until creamy. Stir in the cooled heat-treated flour, milk, and mini chocolate chips. Add 1 extra teaspoon milk only if the dough feels dry.
05 - Flatten about 1 tablespoon cookie dough in your palm. Place a brownie cube in the center, wrap the dough around it, and roll gently into a ball. Repeat with the remaining brownie pieces.
06 - Place the balls on a parchment-lined tray and refrigerate for 30 minutes, or freeze for 15 minutes, until firm enough to dip cleanly.
07 - Melt the semisweet chocolate with coconut oil in short microwave bursts, stirring until smooth. Dip each chilled ball with a fork, let excess chocolate drip off, and return to parchment.
08 - Refrigerate for 20-30 minutes, until the chocolate shell is firm. Serve chilled or let stand for 5-10 minutes for a softer center.

# Good to know:

01 - Use heat-treated flour for the edible cookie dough layer.
02 - The finished bombs are best served chilled.
03 - Freeze in a single layer first so the coating stays neat.

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