Brownie Stuffed Chocolate Chip Cookies {Levian Bakery Style}

The Levian Bakery is located in New York City. The bakery is famous for their ginormous cookies that are served fresh out of the oven.  I’ve never been there myself, but I’ve made copycat recipes for their cookies quite a few times and … they’re pretty amazing.

The Levian Bakery cookies weigh a whopping 6 oz.! That is a huge cookie, but I love that about them… it’s so extra.

I wanted to make a even more outrageous cookie and stuff an already 6 oz. cookie with a brownie, because………why not?!

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Here’s My Notes:

1)The key to these cookies are to under-bake the brownies and the cookies. If that’s not your thing this probably isn’t the cookie for you.

2)I just used a boxed brownie mix, if you want to make a homemade brownie…go for it.

3)I’ve tried chilling the cookies before baking them and no chilling at all. Honestly, I think it’s worth it to chill the cookies before baking. They hold their shape way better and don’t spread, which means a more gooey center…which is exactly what you want for this recipe.

3)I suggest a darker chocolate for these cookies, I used a mixture of semi-sweet chocolate chips and chopped dark chocolate.

4)These cookies the next day are not as good as when they’re fresh. An easy fix is to pop it in the microwave for about 15 seconds…I promise it tastes like it’s fresh out of the oven.

5)My cookies tip the scale at 8 ounces and I enjoyed mine with a cup of coffee, but a glass of milk is always a good idea with a warm chocolate chip cookie. Btw I had no problem at all with eating a whole cookie.

6)If you don’t have bread flour, it’s no big deal. I have made these cookies with just all-purpose flour. However, the bread flour does make the cookie more tender and ultra soft. Also, I do weigh my flour and sugar out on a scale, but feel free to just measure it with measuring cups.

Brownie Stuffed Chocolate Chip Cookies {Levian Bakery Style}

Yields: 8 (8oz.) cookies

Ingredients:

•1 boxed brownie mix, baked according to package directions (I baked mine for just 25 minutes     to get a gooey texture)

•3 cups (13.5 ounces) bread flour

•1 teaspoon baking powder

•1/4 teaspoon baking soda

•3/4 teaspoon salt

•1 cup butter, room temperature

•3/4 cup + 4 teaspoons (6 ounces) brown sugar

•1/2 cup sugar

•2 eggs

•1 teaspoon vanilla

•8 ounces chocolate, I used a mixture of semi-sweet chocolate chips & chopped dark chocolate

Ingredients:

Bake the brownie mix according to package directions in an 8×8 pan. Allow them to cool completely, cut the brownies into 25 squares (5 by 5 rows).

Line two baking sheets with silicone baking mats or parchment paper.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt.

Using a stand mixer, cream together the butter and sugars for about 1-2 minutes or until light and fluffy. Add in the eggs and vanilla; beat until fully incorporated. Then, add in the dry ingredients. With a rubber spatula mix in the chocolate.

Scoop the cookie dough with a 1.5 Tablespoons cookie scoop.  Place six scoops of dough on a cookie sheet. Flatten out the dough with your hand. Take a brownie square and place it in the center of the cookie dough. With the remaining cookie dough in the mixing bowl, use your fingers to cover the brownie squares on each cookie. This can be messy and imperfect, but you can do it! Put the baking sheets in the fridge for 1 hour or 30 minutes in the freezer.

Once the cookies have chilled, bake them at 350 degrees F. for 20 minutes. Allow the cookies to cool for about 5 minutes before removing them to a cooling rack . Enjoy !

This recipe was adapted from HERE

♥ Other copycat recipes to check out:

Decadent Brownies with Raspberry Sauce {A Bonefish Grill Copycat}

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Caramel Pecan Cinnamon Roll Cups {A Cinnabon Copycat}

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Check out my Ultimate Chocolate Chip Cookie recipe:

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