Fudgy Brownie Stuffed Chocolate Chip Cookie Recipe (2024)

FAQs

What is the secret to gooey cookies? ›

If you enjoy your cookies soft and chewy, chances are likely the recipe contains a common ingredient that serves a very specific purpose. No, it's not granulated sugar, nor the butter. It's not the egg, all-purpose flour, or even the vanilla extract. The simple, yet oh-so-necessary component is cornstarch.

Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Why use melted butter? Melted butter creates cookies with a different texture compared to cookies made with softened or creamed butter.

These treats are almost always made with melted butter, omitting that extra rise that comes from creamed butter. Using melted butter in cookies helps you achieve a similar fudgy-yet-cooked texture and prevents any unwanted cakiness.

If you've ever made brownies vs chocolate cookies – you'll know that brownie batter is thinner and glossier. This is because brownie batter has less flour/dry ingredients than a cookie recipe with the same amount of butter.

Too much cornstarch and the cookies will just fall apart, so you need to experiment a bit. You can also just use a flour that is naturally lower in protein, like oat flour. It works nicely in things like shortbread and tea cookies.

As Levy Beranbaum writes in The Baking Bible, replacing a little bit of the flour in the dough with cornstarch results in “a more delicate cookie that is also easier to pipe or push through a cookie press.” Adding cornstarch helps tenderize tough gluten, contributing to a softer cookie dough with a finer crumb after ...

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

In cookies, softened butter will result in a cakier and airier cookie than using melted butter. This is due to the fact that softened butter will create air bubbles that expand in the oven during baking. Melted butter will make your cookies delightfully dense on the inside and crisp on the edges.

Melted butter helps to make a chewy more dense style cookie (rather than creamed butter and sugar) recipes. You can bake the cookies after mixing, but if you have the time, I strongly suggest chilling the dough balls in the refrigerator for as long as you can. (2 hours to 2 days!)

Can you eat raw brownie mix without eggs? ›

Yes, you can safely eat raw brownie batter without eggs since the concern with consuming raw batter usually revolves around the risk of salmonella from uncooked eggs. Without eggs, that risk is eliminated. However, always be mindful of the other ingredients you use and their safety when consumed raw.

When making cookies, brownies, cakes, or bread, you might be tempted to taste a bite before it's fully baked. But you can get sick after eating or tasting raw (unbaked) dough or batter. Anyone, including young children, can also get sick from handling or eating raw dough used for crafts or play clay.

Brownie textures fall into three general camps… Cakey, fudgy and chewy. Cakey brownies, like the name implies, are light, moist and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact.

But, it turns out that margarine or vegetable shortening is the secret to chewy cookies. I still make mine with butter, though.

Use Bleached Flour (Instead of Unbleached)

Bleached flour absorbs more moisture than unbleached flour, making for THICK Cookies. If you struggle with your cookies spreading out more than you want, try using bleached flour.

Fully cooked cookies should have a slightly crisp edge with a soft and chewy centre. If the cookie tastes raw or doughy, it needs more time in the oven. Flavour development: Cookies often develop more flavour as they cool down. If the taste is slightly lacking, allow them to cool entirely before finalising.