עוגיות שוקולד צ'יפס במילוי בראוניז

Brownie stuffed chocolate chip cookies

25-30 cookies

Ingredients:

350 g (2.5 cups) flour
1 tsp baking soda
1/2 tsp salt
150 g butter, room temperature
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1 cup chocolate chips

for the brownies filling:
1/2 cup flour
2 tbsp cocoa
1/4 tsp salt
50g butter, room temperature
1/2 cup sugar
100g dark chocolate
1 tsp vanilla extract
1 egg

Directions:

For the brownies:
Mix together flour, cocoa, sugar and salt.
Melt butter and chocolate together, in a microwave, and mix to a smooth mixture.
Add egg and stir. Add vanilla extract.
Gradually beat in the flour mixture.
Cover with plastic wrap and refrigerate for about 4 hours or overnight.

Prepare the cookie mixture:
Mix flour, baking soda and salt in a bowl.
Beat the butter, granulated sugar and brown sugar until creamy, about 2 minutes. Add the vanilla and egg and egg yolk. 
Gradually beat in the flour mixture. Stir in the chocolate chips.
Cover with plastic wrap, refrigerate for 4 hours, or overnight.

Preheat oven to 170 degrees.
Remove the two mixtures from the refrigerator, let dough sit at room temperature just until it is soft enough to scoop, but not too soft. Take a teaspoon of brownies mixture and create small balls.
From the cookies mixture, create 2 tablespoons  sized balls.
(dark balls weighing about 10 grams, 35 grams of the light mixture)
Take a ball from the light mixture and form a hole in the middle with your thumb. Place the dark mixture ball in the hole and close it around. Roll between the hands and place in a baking pan lined with baking paper at intervals of about 7 cm between the cookies – they flatten while baking.

Bake for 10-12 minutes. Do not overcook! – The cookies should be lightly golden on the sides and still tender in the middle, and will stabilize when cooling.

store in airtight container.