Chocolate Chip Cookie Bombs

Food fads are fun. They start out small, but as word travels from one blog to the next, they snowball out of control and conveniently into my kitchen. Cake pops? check. Macarons? yep. Chocolate and Bacon? ehh. not so much. Meat’s not really my thing, but that’s beside the point. Case in point- food fads are excellent for trying out clever “why didn’t I think of that one?” ideas.

Such as these. Everyone loves brownies. Everyone loves chocolate chip cookies. Why not combine them?

Seriously. Why not?


Chocolate Chip Cookie Bombs
Adapted from Jacques Torres/NY Times

2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 bag mini chocolate chips
Sea salt.

 1 batch of brownies, baked and cut into squares the size of your liking

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate in and incorporate. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Flatten 1/3-1/2 c of dough (the size of generous golf balls) onto baking sheet, creating a well. Add a brownie into the center of each one before forming the dough into a ball. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.



4 responses

  1. Zach Roth

    I was sent a box of these. They are delicious! Thank you for posting the recipe!

    September 26, 2010 at 2:20 pm

  2. Pingback: Foolproof way to an easy A «

  3. Aristotle Sun

    hahaha, these look like chocolate chip cookies with tumors! I would so totally make these and give ’em to oncologists.

    November 22, 2010 at 12:10 am

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