1stick (4 ounces) unsalted butter, at room temperature
1/2cuplightly packed light brown sugar
2tablespoonsgranulated sugar
1tablespoonmilk (any kind)
1/2teaspoonvanilla extract
1 1/2cupsall-purpose flour
1/8teaspoonfine salt
3/4cupminiature chocolate chips
For the brownies:
1stick unsalted butter, melted
1cupgranulated sugar
1cupunsweetened natural cocoa powder
1/4teaspoonsalt
1/2teaspoonvanilla
2large eggs
1/2cupall-purpose flour
For the chocolate coating:
16ouncessemisweet chocolate, chopped
4teaspoonscoconut oil
Instructions
For the cookie dough:
In the bowl of an electric mixer beat the butter, brown sugar, and granulated sugar on medium-high speed until very well combined and fluffy. Add in the milk and vanilla. On low speed gradually add the flour and salt. Stir in the miniature chocolate chips.
Scoop the dough into 2 teaspoon-sized balls and place on a parchment lined baking sheet. Freeze for an hour, or until firm.
For the brownies:
Meanwhile, make the brownies. Preheat the oven to 325°F. Line an 8x8-inch pan with foil, leaving an overhang.
In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Spread into prepared pan.
Bake for 20 minutes, or until cooked through but still very moist and fudgy. Let cool.
To assemble:
Cut the brownies into 1-inch squares. Flatten a square with the palm of your hand. Place a cookie dough ball into the middle of the flattened brownie and wrap the brownie around the cookie dough ball. Don’t worry if it’s not perfect, just try to get as much of a round shape as possible, rolling the ball between your palms. Repeat with the remaining brownie and cookie pieces. Freeze the balls for 30 minutes.
For the chocolate coating:
Combine the chopped chocolate and coconut oil in a microwave-safe bowl and microwave on high for 1 minute. Stir, and continue heating in 30-second bursts, stirring between bursts, until the chocolate is melted.
Dip each brownie ball into the chocolate to coat completely. Allow the excess to drip off then return to the baking sheet. Refrigerate for at least 10 minutes, or until set. Store in an airtight container in the fridge.