Chocolate Chip Cookie Bombs (Print Version)

# Ingredients:

→ Brownies

01 - 1 box (approximately 18 ounces) brownie mix, plus required ingredients (eggs, oil, water)

→ Cookie Dough Filling

02 - 1/2 cup (113g) unsalted butter, softened
03 - 1/2 cup (100g) granulated sugar
04 - 1/2 cup (110g) packed light brown sugar
05 - 2 tablespoons milk
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups (160g) all-purpose flour
08 - 1/2 teaspoon salt
09 - 1 cup (175g) mini chocolate chips

→ Chocolate Coating

10 - 12 ounces (340g) semisweet chocolate chips or chocolate melting wafers
11 - 1 tablespoon vegetable oil (optional)

# Instructions:

01 - Preheat your oven and prepare the brownie batter according to the package instructions. Line a 9×13-inch baking pan with parchment paper and pour in the prepared batter. Bake as directed, then allow the brownies to cool completely.
02 - In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add milk and vanilla extract, mixing until combined. Gradually fold in flour and salt, mixing until a soft dough forms. Stir in mini chocolate chips. Scoop tablespoon-sized portions of dough, roll into balls, and place on a parchment-lined baking sheet. Refrigerate for at least 30 minutes.
03 - Cut cooled brownies into squares slightly larger than the cookie dough balls. Flatten each brownie square, place a chilled cookie dough ball in the center, and wrap the brownie around the dough ball. Seal any seams and roll gently to form a smooth ball. Repeat until all are used. Freeze assembled balls for about 15 minutes to firm.
04 - Melt semisweet chocolate chips (and vegetable oil, if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each brownie bomb into the melted chocolate, allowing excess to drip off. Place coated bombs on a parchment-lined baking sheet. Optionally, sprinkle mini chocolate chips or decorative sprinkles before the chocolate sets. Let the coating set completely.

# Notes:

01 - Store in an airtight container in the refrigerator for up to one week. Allow to reach room temperature before serving for optimal texture.
02 - For safety, heat-treat raw flour by baking it on a sheet at 350°F (175°C) for 5 minutes, then cooling before use.
03 - Add espresso powder to the brownie batter or use white chocolate coating for variations.

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