Chocolate Chip Cookie Dough Brownie Bombs
If you love raw cookie dough, and chocolate (who doesn't?), then this recipe is for you. These lil nuggets have a lot going on, but it all works well together and the flavors don't overpower each other. The cookie dough remains soft and gooey, while the chewy brownie provides the perfect blanket of rich chocolate.
If you love raw cookie dough, and chocolate (who doesn't?), then this recipe is for you. These lil nuggets have a lot going on, but it all works well together and the flavors don't overpower each other. The cookie dough remains soft and gooey, while the chewy brownie provides the perfect blanket of rich chocolate.
- Carbohydrate 45.052318370967 g
- Cholesterol 26.226527803689 mg
- Fat 15.2427275099468 g
- Fiber 1.22122225305868 g
- Protein 3.43381361299182 g
- Saturated Fat 9.51773667288465 g
- Serving Size 1 1 Serving (70g)
- Sodium 264.965000300712 mg
- Sugar 43.8310961179083 g
- Trans Fat 1.23224594518537 g
- Calories 329 calories
Step-by-step
- In the bowl of a stand mixer, beat together the butter and sugars until creamy. Add the milk and vanilla; beat to combine. Lastly, beat in the flour and pinch of salt until a soft dough forms. Stir in ONE (1) cup of the mini chips.
- On a foil-lined baking sheet, drop rounded, (scant) Tablespoon-sized balls of dough. I used a cookie dough scoop for this and just scantily filled it so the cookie dough balls wouldn’t be so big. Freeze the cookie dough balls for about an hour to firm up.
- Cut the brownies into small squares, about 1" in size. Pick up a square and gently flatten it with your palm. Fudgy brownies will flatten easily and retain their moisture, which is why it’s important to make sure you use a fudgy brownie mix rather than a cakey one.
- Place a cookie dough ball in the middle of the flattened brownie and very gently, wrap the brownie around the cookie dough ball. Never mind if the brownie cracks; just kind of roll it in your fingers until the brownie completely surrounds the cookie dough. Repeat until all cookie dough balls are covered, then return to the freezer for 30 minutes or so.
- Prepare Candiquik or chocolate bark according to package directions. Using a fork, dip each brownie truffle into the chocolate, coat completely, and allow excess to drip off. Return to the foil-lined sheet and sprinkle the tops with the remaining cup of mini chips, for garnish.
Freezing the portioned cookie dough balls for approximately sixty minutes is non-negotiable for structural integrity during assembly. If the butter fat inside the dough remains warm, the center will collapse into a sticky paste when pressure is applied by the surrounding layer. Soft butter lacks the rigidity required to hold a spherical geometry while being wrapped in a denser exterior medium.
Fudgy commercial mixes contain higher fat ratios relative to flour, yielding a crumb that bends rather than shatters under compression. Cakey formulations rely on air pockets created by chemical leaveners, which cause the squares to crumble apart when flattened by hand. Maintaining moisture within the brownie layer prevents it from absorbing stray hydration from the raw flour mixture during the secondary freeze.
Coating these chilled spheres requires a tempered confectionary coating that solidifies rapidly upon contact with cold surfaces. Candiquik and chocolate almond bark utilize vegetable oils instead of pure cocoa butter, eliminating the need for precise temperature curves while providing a hard, snappy shell that seals out ambient refrigerator humidity. Submerging the items with a dipping fork ensures complete coverage without gouging the delicate interior layers.
Stroage in airtight containers inside a refrigeration unit extends shelf life by preventing the migration of moisture between the cookie dough and the exterior shell. Keeping the confections cold guarantees that the inner lipids do not soften past the point where structural failure occurs during service. Allowing them to temper for five minutes before consumption softens the center just enough to release volatile aromatic compounds from the vanilla extract.
