Ingredients I use
Brownie layer
- 1 box brownie mix (family-size or standard, any brand designed for a 9×13 pan)
- 2 large eggs
- 1/2 cup vegetable oil
Cookie dough
- 1 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips, divided (1/2 cup for the dough, 1/2 cup for topping or mixing into the brownie batter)
I reach for a fudgy-style brownie mix because it tends to stay moist around the cookie dough center and doesn’t bake up dry when shaped into individual bombs. I use both brown and white sugar in the cookie dough because the brown sugar gives me that soft, almost caramelly chew while the white sugar keeps the dough from feeling too heavy. I split the chocolate chips so I can fold some into the dough and scatter the rest over the tops or into the brownie layer for extra chocolate in every bite.
How I make Chocolate Chip Cookie Brownie Bombs
I preheat my oven to 350°F (175°C) and line a baking sheet or large shallow pan with parchment paper so the bombs don’t stick and I can pull them off easily once they’re baked. I like to use a light-colored pan so the bottoms don’t over-brown before the centers are ready.
First I mix the brownie batter. In a large bowl, I combine the boxed brownie mix, 2 eggs, and 1/2 cup vegetable oil. I stir with a spatula or whisk just until the mixture looks smooth and no dry pockets of mix remain; I stop before I overmix because I want the batter to stay thick and slightly glossy so it clings well when I wrap it around the cookie dough.
Then I make the cookie dough. In a separate bowl, I add 1 cup of all-purpose flour, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract, then I stir until the sugars and flour look evenly combined and slightly clumpy. I pour in 1/2 cup of the chocolate chips and mix again until they’re dispersed throughout and the mixture holds together when I squeeze it in my hand; if it feels too dry, I add a tiny splash of milk or an extra drop of vanilla until it forms a soft, scoopable dough.
Now I shape the bombs. I roll the cookie dough into small balls—about 1 to 1 1/2 tablespoons each—so they’ll fit comfortably inside the brownie coating without bursting through. Then I scoop some brownie batter into my hand or with a spoon, flatten it slightly, and set a cookie dough ball in the center; I bring the brownie batter up and around the dough, sealing it completely so the cookie center is hidden. I repeat this until I’ve used all the cookie dough, spacing the wrapped bombs on the parchment-lined pan so they have a bit of room to spread as they bake.
If I want more chocolate on top, I sprinkle some of the remaining 1/2 cup chocolate chips over the tops of the bombs or press a few chips gently into each one before baking. Then I slide the tray into the oven and bake for about 15–18 minutes, watching for the edges to look set and the tops to appear slightly firm but still a bit soft in the center; I don’t wait for them to look completely dry because I want the brownie layer to stay fudgy.
Once they come out of the oven, I let the brownie bombs cool on the pan for a few minutes, then move them to a wire rack to finish cooling so the centers can settle and the outsides don’t steam and get soggy. When they’re just warm, the cookie center is extra gooey and the brownie outside is still soft, which is my favorite time to serve them; when they cool completely, they hold together better and pack nicely for parties or lunchboxes.