My cousin’s brookie recipe is here to stay and I no longer make regular ol’ brownies or cookies anymore. Now I always make these half and half ones because my husband and I just love them. It is a great combination of flavors that we both love in a portable, fun size and easy to enjoy way. We are hooked on these and make them all the time now. I cannot wait to make them again this evening when my husband gets home from work.
We are going to devour these in no time! Check out what our friends over at Baker By Nature had to say about these:
“Half Chocolate Chip Cookie // Half Brownie // ALL awesome!”
I definitely agree with this description!
Ingredients
For the Chocolate Chip Cookie:
1 and 1/4 cups Gold Medal all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
7 tablespoons Land O’ Lakes unsalted butter, at room temperature
1/2 cup packed Domino dark brown sugar
1/4 cup granulated Domino sugar
1 teaspoon vanilla
1 large Eggland’s egg
3/4 cup Hershey’s semi-sweet chocolate chips
For the Brownie Cookie:
6 tablespoons Land O’ Lakes unsalted butter, melted
1/2 cup Hershey’s semi-sweet chocolate chips, melted
1 cup Gold Medal all-purpose flour
2 tablespoons Hershey’s unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed Domino dark brown sugar
1/4 cup granulated Domino sugar
1 teaspoon pure vanilla extract
1 large egg + 1 egg yolk, at room temperature
3/4 cup Hershey’s milk chocolate chips
Instructions
For the Chocolate Chip Cookie:
In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
For the Brownie Cookie:
Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
Assembly and Baking:
Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.
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Quick Tip: Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
Thanks again to Baker by Nature for this amazing recipe.