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Chocolate Chip Brownie Pillows: A Decadent Treat

The aroma still wafts back to me from childhood – the warm, intoxicating scent of my grandmother’s kitchen during the holidays. Brownies were always a staple, but it was these extraordinary Chocolate Chip Brownie Pillows that truly stole the show. I remember being utterly mesmerized as she carefully nestled squares of fudgy brownie into mounds of chocolate chip cookie dough, creating these colossal, irresistible delights. Each bite was a symphony of textures and flavors, a delightful marriage of chewy, gooey, and intensely chocolatey goodness. These weren’t just cookies; they were edible hugs from my grandma, and they’ve remained a cherished memory I love to recreate.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 18-20 minutes
Total Time: 1 hour 45 minutes (includes chilling time)
Yields: 11 jumbo cookies
Serves: 11
Dietary Type: Not Gluten-Free

Ingredients

1 (20 ounce) package double chocolate brownie mix (we tested with Ghirardelli)
½ cup unsalted butter, softened
½ cup butter flavor shortening
1 ½ cups brown sugar, firmly packed
2 large eggs
1 egg yolk
1 tablespoon vanilla extract
2 ½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups semisweet chocolate morsels

Equipment Needed

8″ square baking pan
Electric mixer
Wire rack
Measuring cups and spoons
Parchment paper
Baking sheets

Instructions

Preheat your oven to 325 degrees F (160 degrees C).
Prepare and bake the brownie mix according to the package directions in an 8″ square pan. It’s crucial to let the brownies cool completely in the pan on a wire rack before proceeding. This ensures they’re firm enough to cut and handle.
Once cooled, cut the brownies into 3 dozen squares. Don’t worry if they aren’t perfectly uniform; we’re going for rustic charm here!
In a large bowl, beat the softened butter and butter flavor shortening at medium speed with an electric mixer until the mixture is creamy and smooth. This step is important for achieving the right texture in your cookie dough.
Add the firmly packed brown sugar to the butter mixture and continue beating until smooth and well combined. The brown sugar adds a lovely molasses flavor and contributes to the cookies’ chewy texture.
Add the eggs, egg yolk, and vanilla extract to the mixture, beating until everything is thoroughly blended. The extra egg yolk will add richness to the cookies.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents, which is crucial for the cookies to rise properly.
Gradually add the dry ingredients to the butter mixture, beating just until blended after each addition. Be careful not to overmix the dough, as this can lead to tough cookies.
Stir in the semisweet chocolate morsels.
Cover the dough and chill it in the refrigerator for 1 hour. Chilling the dough allows the gluten to relax, which prevents the cookies from spreading too much during baking, and also helps to meld the flavors together.
Increase the oven temperature to 350 degrees F (175 degrees C).
For each cookie, scoop a level ½ cup of dough onto parchment paper-lined baking sheets. Make sure to leave approximately 3 inches (7.5 cm) between each cookie, as they will spread during baking.
Using your fingers, make an indentation in the mound of dough. This indentation will hold the brownie square.
Place 1 brownie square in the center of each indentation.
Press the chocolate chip dough around the brownie square, reshaping the dough to form a ball and completely encasing the brownie. Repeat this procedure with the remaining dough and 10 brownie squares. Aim for a neat, round shape, but don’t stress too much about perfection!
After shaping, chill the baking sheets with the cookies for 15 minutes. This helps to firm up the dough and prevent excessive spreading during baking.
Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until the cookies are lightly browned around the edges and appear set. Keep a close eye on them, as baking times may vary depending on your oven.
Once baked, cool the cookies on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. This helps them to set properly.
Enjoy the remaining brownie squares or freeze them for later use.

Expert Tips & Tricks

Use high-quality ingredients: The better the ingredients, the better the flavor of your cookies. Splurge on good butter and chocolate chips.
Don’t overmix the dough: Overmixing develops gluten, leading to tough cookies. Mix just until the ingredients are combined.
Chill the dough: This step is crucial for preventing the cookies from spreading too much during baking. Don’t skip it!
Use parchment paper: This makes it easy to remove the cookies from the baking sheets and prevents sticking.
Adjust baking time as needed: Every oven is different, so keep a close eye on the cookies and adjust the baking time accordingly.
Make the brownie squares smaller for more cookies. By cutting them smaller you will have more than 11 cookies.

Serving & Storage Suggestions

Serve these Chocolate Chip Brownie Pillows warm or at room temperature with a glass of cold milk or a scoop of vanilla ice cream for an extra decadent treat. They’re also perfect for gifting!

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw them at room temperature before serving. To reheat, simply warm them in a preheated oven at 300°F (150°C) for a few minutes until heated through.

Nutritional Information

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	715.5 kcal	N/A
Calories from Fat	319 g	45%
Total Fat	35.5 g	54%
Saturated Fat	17.8 g	88%
Cholesterol	79.7 mg	26%
Sodium	257.7 mg	10%
Total Carbohydrate	92.2 g	30%
Dietary Fiber	4.9 g	19%
Sugars	62.1 g	248%
Protein	7.1 g	14%

Variations & Substitutions

Gluten-Free: Use a gluten-free brownie mix and a gluten-free flour blend in the cookie dough. Be sure to check that all ingredients are certified gluten-free.
Different Chocolate Chips: Experiment with different types of chocolate chips, such as dark chocolate, white chocolate, or peanut butter chips.
Nuts: Add chopped nuts, such as walnuts, pecans, or almonds, to the cookie dough for added texture and flavor.
Extracts: Try using different extracts, such as almond extract or peppermint extract, in the cookie dough for a unique flavor twist.
Espresso Powder: Add a teaspoon of espresso powder to the cookie dough to enhance the chocolate flavor.
Sea Salt: Sprinkle the baked cookies with a pinch of sea salt to balance the sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of brownie mix?
A: Yes, you can experiment with other brownie mixes, such as fudge brownie or caramel brownie. Just make sure the brownie mix yields enough to cut into the desired number of squares.

Q: Can I make the dough ahead of time?
A: Absolutely! The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. You may need to let it sit at room temperature for a few minutes to soften before scooping and shaping.

Q: Why is it important to chill the dough?
A: Chilling the dough prevents the cookies from spreading too much during baking and also helps to develop the flavors.

Q: My cookies are spreading too much. What am I doing wrong?
A: Make sure you’re using the correct amount of flour and that your butter is not too soft. Chilling the dough for a longer period of time may also help.

Q: Can I freeze these cookies?
A: Yes, these cookies freeze well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.

Final Thoughts

These Chocolate Chip Brownie Pillows are more than just a recipe; they’re a reminder of warmth, love, and the simple joys of baking. I encourage you to try them and create your own memories in the kitchen. Don’t be afraid to experiment with different flavors and ingredients to make them your own. And please, share your creations and feedback with me – I’d love to hear about your baking adventures! These cookies are also fantastic paired with a rich, dark roast coffee or a scoop of salted caramel ice cream. Happy baking!