The ChocolateDoctor’s Got Milk Brownie Stuffed Chocolate Chip Cookies

Ed Engoron, Co-Founder of Choclatique
Author of Ed Engoron’s Choclatique, Running Press, 2011

For those poor lost souls who can never make up their minds to indulge in a brownie or chocolate chip cookie, now you can have your cake (or cookie), and eat it too. Here is the original “Got Milk” cookie or brownie where you can enjoy both the dense, rich all-cocoa experience of a brownie and chocolate chips hidden inside a chewy, crispy chocolate chip cookie, all at the same time. So why bother choosing one above the other when you can enjoy them both at the same time!

You’ll have to make the brownies first, let them cool completely then wrap each in a measure of chocolate chip cookie dough.

To make the Brownies:

Prep Time: 10 minutes
Bake Time: 25 to 30 minutes
Cool Time: 30 minutes
Yield: 16 brownies

1/2 cup salted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup Choclatique Rouge Unsweetened Cocoa Powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder


  1. Preheat an oven to 350º F. (325º if using a glass baking pan)
  2. Grease and flour an 8 inch square baking pan.
  3. In a large saucepan, melt 1/2 cup of the butter. Remove from heat to cool slightly.
  4. Stir in the sugar, eggs and vanilla extract.
  5. Beat in the cocoa powder, flour, salt, and baking powder. Spread batter into prepared pan.
  6. Bake for 25 to 30 minutes. Do not overcook.
  7. Cool completely.

To make the Cookies:

Prep Time: 10 minutes
Bake Time: 18 to 20 minutes
Yield: 16 VERY large brownie/cookies

2 sticks salted butter, softened
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
3-1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups Choclatique Semi-Sweet Chocolate Mini Chips
16 prepared, cooled brownies (recipe above)


  1. Preheat an oven to 350º F.
  2. Prepare brownies according to thee directions above. Let them cool completely, then them cut into 1 1/2-inch squares.
  3. In a stand or electric mixer, beat the butter and sugars until light and fluffy.
  4. Add the eggs and vanilla extract, continuing to beat until well combined.
  5. Place the flour, salt and baking soda into a bowl; whisk to combine, then add slowly to wet ingredients along with the chocolate chips.
  6. Place a large cookie scoopful of dough on top of each brownie square and another large scoop on the bottom. Gently press to enclose each brownie with dough adding pinches of more dough to cover sides if needed.
  7. Place 6 filled cookies onto a parchment or non-stick silicon sheet lined baking sheet and bake for 18-22 minutes or until edges are golden brown.
  8. Remove and let cool for at least 20 minutes before removing from baking sheet.
  9. Grab a tall glass of milk and dig in.

ChefSecret: While I hate to admit I sometimes don’t have the time to make my own brownies ahead. It’s perfectly okay, while not preferred, to use a prepared boxed brownie mix like Betty Crocker, Duncan Hines or Choclatique.

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