What is a Chocolate Chip Cookie Bronado, you ask? It’s a sturdy, cut-out style chocolate chip cookie, filled with brownie batter, rolled, sliced, and baked to brookie-like perfection.
Cookie Bronado (n):
[koo k-ee broh-ney-doh]
1. a small cake, of swirled, tornado-like composition, comprised of an exemplary amount of cookie dough and brownie batter. When conjoined and baked, these two ingredients give the sweet disc powers capable of altering someones face, mood, and general outlook on life.
2. the fifth and final Crumby Cupcake contribution to Christmas Cookie Week 2014.
Yes indeed folks, today is the final day of #cookiemadness week (phew), and I saved my favorite original recipe for last, the Chocolate Chip Cookie Bronado!
JUST TAKE ME TO THE CHOCOLATE CHIP COOKIE BRONADOS ALREADY!
If you’d rather skip my (pretty darn helpful) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy chocolate chip cookie recipe, just scroll right on down to the bottom of the page where you can find the printable recipe card!
I have to give every ounce of credit to my husband on this one.
Right down to the name.
While driving home from running errands last week, out of the blue, he requested these very sinful treats, brownies rolled in cookie.
I, of course, replied, with full bravado…
Every chocolate chip cookie I’ve ever made has been drop style, and I assumed that a cut out style type would just contain more flour, but I was shaky on the ratio, so I took to Pinterest and began research on a roll out chocolate chip cookie dough recipe.
Gotta love Pinterest, it’s never let me down.
It immediately directed me to this recipe from the SugarBakers Cookie Cutter Cookbook (a book that is now on my wishlist, FYI), via SweetSugarBelle.com, and I was all about it. I thickened up some brownie batter with a little extra flour, and I was set to make my sweetie some Chocolate Chip Cookie Bronados!
ProTip: Follow. The. Recipe.
Don’t be stupid like me and decide to use an open bag of regular-sized chocolate chips instead of the minis that these cookies demand.
If you use large chips, you’re gonna have a bad time.
First of all, the dough won’t be a consistent thickness, and the “jelly roll” is much harder to perfect with those things protruding everywhere.
And this is a slice and bake recipe. Have you ever tried to cut through cold chocolate chips?
It’s sort of like cutting through steak with a spoon.
You know. You’ll get through it eventually, but it’s not gonna be pretty.
Some of them sliced alright, but for the most part, my knife would knock the chips out and the cookie dough would fall out of it’s circle. Which is why some of them look a bit like Sloth from The Goonies.
All the parts are there, they’re just a tad bit misshapen.
Luckily, I managed and made these work. They were good enough for Mr. Crumby, for sure!
Basically, what you’re looking at are little pieces of heaven. Perfect chocolate chip cookies, swirled around thick, fudgy brownie.
It’s a brownie tornado cookie.
No. It’s so much more than that. It’s a bronado.
Thanks to their moniker, from start to finish, all I could think about while making these crazy things was Barney Stinson from How I Met Your Mother (played by the amazing Neil Patrick Harris), and how he would feel about them. If you’ve ever watched the show, then you know about Barney and his Bro Code, and how throughout nine seasons, he was pretty much the godfather of being a “Bro.”
So, here’s my dear hubby, being creative and original right down to the naming of these things; Imagine my surprise when, while key wording these cookies for this post, I found out that Bronado is actually a word.
An Urban Dictionary word, but a word in the universe, nonetheless. It honestly sounds like a word Barney could have coined (he at least inspired it), but was beaten to it by a couple of potty-mouthed guys in Brooklyn in 2010 who don’t know the difference between a tornado and a downburst.
Whatever. Credit where credit is due.
But you can eat these bronados. And you should. Just sayin’.
(But next time…mini chocolate chips.)
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also subscribe to our weekly newsletter so you never miss a delicious recipe again!
Chocolate Chip Cookie “Bronados”
Chocolate Chip Cookie Dough
- 1 cup unsalted butter softened
- 1/3 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 1/2 cups mini chocolate chips
Brownie Batter Filling
- 1 box brownie mix 18.2 oz. family size box
- 1/2 cup all purpose flour
- 1 egg room temperature
- 3/4 cup unsalted butter melted
- 2/3 cup milk
Chocolate Chip Cookie Dough
- In a large bowl, cream together the butter and sugars until fluffy. Add the vanilla and egg yolk.
- Sift together the flour and salt, and add it one cup at a time until completely incorporated. Then, fold in the chocolate chips until well mixed.
- Shape dough into a flattened disc shape and wrap in plastic wrap. Refrigerate for 30 minutes.
Brownie Batter Filling
- Mix together all ingredients until smooth. Refrigerate batter for 30 minutes.
- Divide the cookie dough in to two sections, working with one at a time.
- On a lightly floured sheet of wax or parchment paper, roll cookie dough into a 12x6 rectangular shape with a rolling pin or press with your hands, to about ¼-inch thickness.
- With a rubber spatula, spread ¼ of the brownie batter across the cookie dough, covering the whole surface, except for a ½ inch border around the rectangle.
- Using the wax paper to help you, roll the cookie dough into a tight cylinder, jelly roll style.
- Twist the wax paper shut on both ends and pop the roll in the freezer for about 30 minutes.
- Preheat oven to 350 degrees F and line baking sheets with parchment paper or Silpat liners..
- Remove roll from freezer, unwrap it, slice it in to ¼ inch slices, spread them 2 inches apart on your baking sheets, and bake for 10 minutes exactly.
- Remove from oven, cool on baking sheets for 5 minutes, then move to cooling rack.
How do you hybridize your desserts?
|DAY ONE | Snickerdoodles (3 Ways!)
DAY TWO | White Chocolate Cranberry Brown Butter Bars
DAY THREE | Pumpkin Butterscotch Streusel Cookies
DAY FOUR | Oatmeal Peanut Butter Pretzel Chunk Cookies
DAY FIVE | Chocolate Chip Cookie Bronados
I want more! Is there a dessert, snack, drink, or meal idea that you’ve always had sitting in the back of your mind, but you have no idea how to make it a reality? Let me know in the comments – I’d love to try it out and share my results on the blog!
In the spirit of full disclosure, this post contains affiliate links, meaning that I may receive commissions if you decide to purchase anything from companies I affiliate with. I only ever recommend products & systems that I use and love myself, and my affiliate companies do not monetarily influence anything I post about.