Chocolate Chip Cookie

🍪🍫 Chocolate Chip Cookie Dough Brownie Bombs 🍫🍪 Recipe

Ingredients

For the Cookie Dough:

  • 3/4 cup butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • Pinch of salt
  • 1 cup miniature chocolate chips (plus extra for garnish)

For the Brownie Layer:

  • 1 package fudge brownie mix (prepared and cooled)

For the Chocolate Coating:

  • 1 package Candiquik or chocolate almond bark

Directions

Create the Cookie Dough:

  1. Cream Butter and Sugars:
    • In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until smooth and well combined.
  2. Add Wet Ingredients:
    • Mix in the milk and vanilla extract until fully incorporated.
  3. Combine Dry Ingredients:
    • Gradually add the flour and a pinch of salt, mixing until the dough forms.
  4. Add Chocolate Chips:
    • Fold in the miniature chocolate chips.
  5. Shape and Freeze:
    • Shape the dough into small balls and place them on a foil-lined baking sheet. Freeze for 1 hour until firm.

Prepare the Brownie Encasement:

  1. Cut Brownies:
    • Cut the cooled brownies into 1-inch squares.
  2. Encapsulate Cookie Dough:
    • Flatten each brownie square in your hand, place a cookie dough ball in the center, and wrap the brownie around it. Smooth out any cracks.
  3. Freeze Again:
    • Place the wrapped brownie bombs back on the baking sheet and freeze for 30 minutes.

Chocolate Coating:

  1. Melt Chocolate:
    • Melt the chocolate bark or Candiquik according to the package instructions.
  2. Dip Brownie Bombs:
    • Dip each brownie bomb in the melted chocolate, letting the excess drip off.
  3. Add Garnish:
    • Place the dipped brownie bombs back on the foil-lined sheet and sprinkle with extra chocolate chips.
  4. Set Chocolate:
    • Allow the chocolate to set completely.

Chill and Serve:

  1. Store Properly:
    • Store the brownie bombs in an airtight container in the fridge or freezer.
  2. Serve:
    • Serve chilled and enjoy!

Prep Time:

  • 2 hours

Calories:

  • Approx. 150 Kcal per bomb

Secrets to Achieve the Perfect Chocolate Chip Cookie Dough Brownie Bombs

  1. Use High-Quality Ingredients: Opt for high-quality butter, vanilla extract, and chocolate to enhance the overall flavor and texture of the brownie bombs.
  2. Properly Soften Butter and Cream Cheese: Make sure the butter and cream cheese for the cookie dough are at room temperature to ensure a smooth and creamy mixture.
  3. Accurate Measurements: Use a kitchen scale to measure ingredients accurately, especially for baking components like flour and sugar.
  4. Chill the Dough: Chilling the cookie dough balls for at least an hour helps them hold their shape when wrapped in brownies.
  5. Undercook Brownies Slightly: Bake the brownies just until they are set and still a little fudgy to make them easier to mold around the cookie dough.
  6. Use Parchment Paper: Line your baking dish with parchment paper to prevent brownies from sticking and to make removing them easier.
  7. Cut Brownies Evenly: Use a ruler or guide to cut brownies into even squares for uniformity in size.
  8. Wrap Tightly: When wrapping the cookie dough with brownies, ensure there are no gaps to prevent the dough from leaking out during dipping.
  9. Freeze Wrapped Balls: After wrapping cookie dough in brownies, freeze them again to make dipping in chocolate easier and cleaner.
  10. Use Good Quality Chocolate for Coating: Opt for high-quality melting chocolate or chocolate bark for a smooth, shiny finish.
  11. Temper Chocolate: If using real chocolate (not candy melts), temper it to achieve a glossy coating that sets well.
  12. Work Quickly: When dipping brownie bombs in chocolate, work quickly to prevent the chocolate from hardening before you are finished.
  13. Use a Fork for Dipping: Use a fork or a dipping tool to submerge brownie bombs in chocolate, allowing excess chocolate to drip off through the tines.
  14. Add Garnishes Quickly: Sprinkle extra chocolate chips or any garnish immediately after dipping to ensure they stick to the chocolate before it sets.
  15. Chill for Final Set: Place the dipped brownie bombs in the refrigerator to help the chocolate set quickly and firmly.
  16. Even Coating: Rotate the brownie bombs while dipping to ensure an even chocolate coating on all sides.
  17. Smooth Cracks: If any cracks appear after dipping, use a spoon to smooth out the chocolate before it sets completely.
  18. Keep Hands Clean: Wipe your hands between handling each brownie bomb to avoid transferring chocolate and creating a mess.
  19. Flavor Enhancements: Add a pinch of sea salt or espresso powder to the brownie mix to enhance the chocolate flavor.
  20. Proper Storage: Store brownie bombs in an airtight container in the fridge to keep them fresh. If freezing, wrap each bomb individually to prevent freezer burn and maintain quality.

Most Popular Questions and Their Answers Related to Chocolate Chip Cookie Dough Brownie Bombs

  1. Can I make the cookie dough ahead of time?
    • Yes, you can prepare the cookie dough and freeze it for up to a month before assembling the brownie bombs.
  2. Do I need to bake the cookie dough?
    • No, the cookie dough is egg-free, so it’s safe to eat raw.
  3. Can I use store-bought brownie mix?
    • Yes, using store-bought brownie mix is convenient and works perfectly.
  4. How do I melt the chocolate without burning it?
    • Melt the chocolate slowly in a microwave-safe bowl, stirring every 30 seconds until smooth, or use a double boiler.
  5. Can I use dark chocolate for the coating?
    • Absolutely! You can use any type of chocolate you prefer.
  6. What’s the best way to store these brownie bombs?
    • Store them in an airtight container in the refrigerator for up to a week or freeze for up to a month.
  7. Can I add nuts to the brownie layer?
    • Yes, adding chopped nuts to the brownie mix will add a nice crunch.
  8. What’s the easiest way to dip the brownie bombs in chocolate?
    • Use a fork or toothpick to dip the brownie bombs into the melted chocolate, then let the excess drip off.
  9. Can I substitute gluten-free flour for all-purpose flour in the cookie dough?
    • Yes, a 1:1 gluten-free flour substitute should work fine.
  10. How long do I need to freeze the brownie bombs before dipping in chocolate?
    • Freeze for at least 30 minutes to ensure they are firm and easier to handle.
  11. Can I use white chocolate for the coating?
    • Yes, white chocolate or any flavored chocolate coating can be used.
  12. Do I need to refrigerate the brownie bombs after making them?
    • Yes, refrigerating them helps the chocolate coating set and keeps them fresh.
  13. What can I use if I don’t have a baking sheet?
    • Use any flat surface lined with foil or parchment paper that fits in your freezer.
  14. Can I add other mix-ins to the cookie dough?
    • Yes, feel free to add other mix-ins like toffee bits or crushed cookies.
  15. How do I prevent the chocolate from hardening while dipping?
    • Work in small batches and keep the chocolate warm by placing it over a bowl of hot water.
  16. Is there a way to make these vegan?
    • Yes, use vegan butter, plant-based milk, and dairy-free chocolate chips.
  17. Can I use a different type of brownie recipe?
    • Yes, any brownie recipe you prefer will work.
  18. How do I know when the brownie bombs are ready to serve?
    • They are ready when the chocolate coating is fully set.
  19. Can I use this recipe for other types of cookie dough?
    • Yes, you can use different cookie dough flavors like peanut butter or oatmeal.
  20. How can I make these look more festive for holidays?
    • Decorate with holiday-themed sprinkles or colored chocolate drizzles.
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