Chocolate Chip Brownie Swirl Cookies (aka Brookies) - Guide Recipe
Let’s talk about Fall. Are you a fan? I know… It’s hard to smooch Summer goodbye , but I have to admit , I ♥ Fall like whoa! Mainly because there are just so many things I’m looking forward to. Long afternoon bike rides , leaf peeping (we have so many colorful trees here in the Hudson Valley!) , apple picking with my nieces , and late night hot toddies by the fire. <— Just to name a few
Tell me. What are you most excited to do this season?
Speaking of excited. I’m also – obviously – super stoked for the Fall baking season! During the Summer it’s so hot even the most dedicated bakers slow down. But now that the days have cooled , it’s time to crank on the oven and bust out the butter! I’ve already churned out cinnamon sugar donuts , cinnamon swirl apple crumb cake , pumpkin pie cheesecake , and butter pecan blondies… so far September has been pretty sweet. Today it’s time to introduce cookies into our Fall baking party.
Ingredients;
- *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
- For the Chocolate Chip Cookie:
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
- 7 tablespoons unsalted butter , at room temperature
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- 3/4 cup semi-sweet chocolate chips
- For the Brownie Cookie:
- 6 tablespoons unsalted butter , melted
- 1/2 cup semi-sweet chocolate chips , melted
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup packed dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg + 1 egg yolk , at room temperature
- 3/4 cup 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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