(c) A Marcy Goldman, BetterBaking.Com Original Recipe
These are enormous cookies, crisp Tollhouse that surround a huge center of fudge brownie – almost like a giant cookie dumpling. You bite into a crisp and chewy cookie and immediately encounter an almost molten center of chocolate. The contrast of crisp cookie and dense, moist brownie is magical. Look for this recipe in a new cookbook I am working on. (For now, enjoy it free, on the house!)
Tollhouse Cookie Dough
1 cup unsalted butter
1/2 cup white sugar
1 cup brown sugar, firmly packed
2 ½ teaspoons pure vanilla extract
2 ¾ cup all-purpose flour
¼ teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1 cup white sugar
3/4 cup brown sugar
1 cup unsalted butter - melted and cooled
1 1/2 teaspoon pure vanilla
1 cup all-purpose flour
½ plus 3 tablespoons cocoa
1/8 teaspoon baking soda
1/4 teaspoon salt
For the Brownies, preheat oven to 350 F. Spray a 9-by-9 inch pan lightly with non-stick cooking spray. Line bottom with parchment paper. In a mixer, blend melted butter with white and brown sugars, then add vanilla and eggs. Blend well on slow speed. In a separate bowl, stir cocoa, flour, baking soda and salt. Fold into batter and blend well, scraping bottom of mixing bowl to ensure ingredients are evenly combined. Pour or spoon into prepared pan.
Place pan on a baking sheet (this protects bottom from overbaking while top bakes). Bake until done (35 to 40 minutes). Brownies will be set and slightly firm but not dry. Cool, then place cake (in pan) in freezer for 1 hour before cutting.
To cut, unmold cake and peel off parchment paper. Cut into 1 ½ inch squares.
Preheat oven to 350 F. Stack two baking sheets together and line the top one with parchment paper.
To make each cookie, break off about 3 tablespoons or more of cookie dough and press a brownie square into the center. Seal edges whatever way you can and press gently on a cookie sheet.
Bake until done, (edges are browned, center is just set), about 16-18 minutes, depending on size.
Makes 2 dozen or so.
© This is a Marcy Goldman/BetterBaking.com original recipe
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