Chocolate Chip Brownie Cookies (Print Version)
# Ingredients:
→ For the Chocolate Chip Cookie
01 -
1 and 1/2 cups (180g) all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1/4 teaspoon flaky sea salt (or regular salt)
04 -
1/2 cup (113g) unsalted butter, room temperature
05 -
1/2 cup (106g) dark brown sugar, packed
06 -
1/4 cup (50g) granulated sugar
07 -
2 and 1/2 teaspoons vanilla
08 -
1 large egg, room temperature
09 -
3/4 cup semi-sweet chocolate chips
→ For the Brownie Cookie
10 -
6 tablespoons (84g) unsalted butter, melted
11 -
1/2 cup semi-sweet chocolate chips
12 -
1 cup (120g) all-purpose flour
13 -
2 tablespoons unsweetened cocoa powder
14 -
1/2 teaspoon baking soda
15 -
1/4 teaspoon salt
16 -
1/2 cup (106g) packed dark brown sugar
17 -
1/4 cup (50g) granulated sugar
18 -
2 teaspoons pure vanilla extract
19 -
1 large egg, room temperature
20 -
1 large egg yolk, room temperature
21 -
3/4 cup milk chocolate chips
# Instructions:
01 -
Whisk together flour, baking soda, and salt in medium bowl. In separate bowl, beat room temperature butter until smooth, add sugars and vanilla, beat until pale and fluffy (2 minutes)
02 -
Add egg to butter mixture and beat well. Gently fold in flour mixture until just incorporated, then fold in chocolate chips
03 -
Cover chocolate chip cookie dough with plastic wrap and refrigerate for 1 hour to firm up
04 -
Melt butter and chocolate chips in small saucepan over medium heat, stirring constantly until smooth. Remove from heat and whisk until completely smooth
05 -
In medium bowl, whisk together flour, cocoa powder, baking soda, and salt
06 -
Add sugars and vanilla to chocolate mixture, whisk for 2 minutes. Add egg and egg yolk, beat well. Gently fold in flour mixture, then fold in milk chocolate chips
07 -
Preheat oven to 350°F. Line 2 baking sheets with parchment paper
08 -
Scoop 2 tablespoons of chocolate chip cookie dough onto prepared sheets. Place 2 tablespoons of brownie dough right next to each chocolate chip dough portion
09 -
Gently pinch the two doughs together, ensuring any gaps are joined
10 -
Bake for 12 minutes, until edges and tops are set but centers still look slightly underdone
11 -
Let cookies cool for 10 minutes on baking sheet before transferring to wire rack to cool completely
# Notes:
01 -
Prepare chocolate chip cookie dough first as it needs to chill
02 -
Butter is at room temperature when it's soft enough to hold an indentation when lightly pressed
03 -
For extra gooey centers, underbake cookies slightly