Friday, April 4, 2014

Chocolate Chip Cookie Dough Brownie Bombs

Chocolate chip cookie dough is wrapped with a dark chocolate brownie, dipped in liquid dark chocolate, then sprinkled with more chocolate and sea salt...basically the best dessert ever.
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 Is there anything better than chocolate chip cookie dough?
Seriously, what is it about that raw cookie dough that is so darn good?
It is, after all, chock full of butter, sugar, and chocolate chips...three of my favorite things. 
I shouldn't be surprised.


Imagine, if you will, a world where this amazingly addictive chocolate chip cookie dough co-exists with moist, fudgy brownies.
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All in one dessert.
Then imagine this dessert is wrapped up in a pretty little package then dipped in chocolate.
And don't forget the chocolate and sea salt topping.

Well, stop imagining, because these babies are for reals.
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So what you'll want to do is whip up a batch of these brownies. Once they have cooled, you'll crumble them up into a bowl.
While your brownies are baking, you can very quickly make this super easy and safe to eat chocolate chip cookie dough using all of the basics you probably already have in your pantry. 
After rolling the cookie dough into little balls, you'll flatten some brownie crumbs into your palm and wrap the brownie around the cookie dough. 
These little gems are finished by being dipped in melted bittersweet chocolate and sprinkled with brownie crumbs and sea salt.
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Need I say more?

Chocolate Chip Cookie Dough Brownie Bombs

1 batch of these brownies
¾ cup unsalted butter (1½ sticks)
¾ cup brown sugar
¼ granulated sugar
2 Tbsp milk
1 tsp pure vanilla extract
2 cups all-purpose flour
½ tsp Kosher salt
1½ cups mini chocolate chips, divided
Flaked sea salt
1 package almond chocolate bark

Once cooled, crumble brownies into a large bowl. Set aside.
In a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium-high speed until light and fluffy. Mix in milk and vanilla. With the mixer on low speed, add flour ½ cup at a time. Add salt and 1 cup of chocolate chips and mix only until combined.
Using a 1 tablespoon cookie scoop, portion dough out onto a cookie sheet lined with parchment. Place portioned dough in the refrigerator to cool for at least 1 hour and up to 3 days.
Remove dough from the fridge. Measure out 2 tablespoons of brownie crumbs, and using your hands, flatten out the crumbs to make a 2 inch circle. Place one portion of cookie dough in the center of the flattened brownie and wrap the brownie around the cookie dough, sealing the edges together and re-rolling into a ball if necessary. Continue with remaining cookie dough until finished.
Place brownie wrapped cookie dough balls into the fridge to chill for at least one hour and up to 3 days.
Melt almond bark according to directions. Using two forks, dip each brownie ball into the melted chocolate until evenly covered and remove to the parchment lined sheet. While chocolate is still wet, sprinkle with leftover brownie crumbs, mini chocolate chips, and a dash of flaked sea salt. Continue with remaining balls until finished. 
Balls will set at room temperature or place in the fridge until ready to serve. Balls with keep in the fridge in an airtight container for up to one week, but don't worry, they'll never make it that long.
Enjoy!






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