The Pillow Cookie has to be the unofficial king of cookies. It’s a cookie stuffed with a brownie. I could barely comprehend eating that much sugar until I did. Pillow cookies take loads of time to make but Sam and I reckon they are worth every second. (Sam especially since his help usually consists of cheering me on.)
Warning: These cookies will be HUGE
Cookie Dough Adapted from Bakerella
3 oz unsweetened chocolate, roughly chopped (85 g)
1 stick unsalted butter (115 g)
1 1/3 cups of sugar (265 g)
2 large eggs
2 teaspoons vanilla
1/4 teaspoon salt
2/3 cup flour (85 g)
You could use your favourite box mix but I think if you are going to undertake such a momentous task, make them from scratch.
1 cup butter
1 1/2 cups lightly packed brown sugar
2 large eggs, plus 1 yoke
1 tablespoon vanilla
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda (sodium bicarbonate in the UK)
12 oz semisweet chocolate chips
To start with you need to make your brownies so preheat the oven to 350 F (175 C). Butter your favourite brownie dish (trusty 8” by 8” Pyrex here).
Make a double boiler by boiling a pot of water and then setting a heat proof bowl on top of the pot (not touching the water). In that bowl add your chocolate and butter. Stir until almost completely melted. Take it off the heat and then stir out the additional chunks. Whisk in the sugar, then eggs (one at a time), followed by the vanilla and salt. Lastly stir in the flour.
Pour it into your brownie dish and smooth out the top with the back of your spoon or a spatula. Or drop it lightly on the counter and it will start to settle more evenly. Bake for 25- 30 minutes until a toothpick comes out batter-free. Set the brownies aside to cool.
After the brownies have cooled cut them into ten 1” squares. Eat the rest.
While the brownies are cooling prepare the cookie dough. Beat the butter until it is creamy. And brown sugar and whisk thoroughly. Add eggs, yoke and vanilla. And stir until smooth.
In a separate bowl combine the flour, baking soda, salt and baking powder. Mix it throughly and then slowly add it to the butter mixture. Stir it until its well combined and then stir in the chocolate chips.
Chill the dough in the fridge for an hour.
After the dough has chilled preheat your oven again to 350 F (175 C). This is worth it in the end guys, don’t give up! Cover a cookie try in parchment paper. Prepare to only bake 6 cookies at a time as these guys will be enormous.
Pack 1/2 cup of cookie dough. That is one cookie. Deposit that half cup on the parchment paper. Make an indention the size of your brownie. Put the brownie into the cookie dough and work the remaining dough around the brownie, roughly into a ball, like a regular cookie! There’s really no way to do this without using your hands.
Repeat until you have six large cookies. Return the remaining dough to the refrigerator as it will get very sticky if it starts to warm making shaping the cookie around the brownie much more difficult!
Bake for 15-20 minutes. You should be able to make about ten cookies with this recipe.
Now make a cup of tea and eat the biggest and most decadent cookie you will probably ever!