BROWNIE + CHOCOLATE CHIP COOKIES

BROWNIE + CHOCOLATE CHIP COOKIES

Can’t decide between chocolate chip cookies and brownies? Don’t worry! You don’t have to. Meet the brookie: a cookie combo sure to rock your world!

Have a sweet craving but can’t decide whether to go for chocolate chip cookies or decadent brownies?

Meet the brookie.

If you haven’t met her yet, she’s sure to change your life.

Super cute. Super delicious. Super unique. Super angelic and naughty all at the same time.

The concept of the brookie is brilliant.

But brilliance wouldn’t matter one little lick if the finished cookie wasn’t edible or if the batters didn’t have the same consistency while baking or if they looked a mess.

These brookies have looks and taste and foolproof factor going for them.

I wish you could have seen the expressions on the faces of my children when they came home to these beauties.

Not only are these cookies sure to earn you very high rock star points, but their appeal is instantaneous.

An ideal dessert for indecisive souls, one glance and anyone can see that this is the perfect marriage between two of the most classic sweets of all time.

I have a couple bags of these sitting in my freezer as we speak.

And if you want to know something truly naughty…these brookies are fantastic straight from the freezer.

I apologize in advance for what the combo of that knowledge and this recipe may mean for you and your loved ones.

INGREDIENTS

BROWNIE COOKIE BATTER:

•  10 tablespoons butter, softened
•  2/3 cup lightly packed brown sugar (5 ounces)
•  2/3 cup granulated sugar (5 ounces)
•  1 large egg
•  1 large egg yolk
•  1 teaspoon vanilla extract
•  1 1/4 cups plus 3 tablespoons flour (7.25 ounces)
•  1/2 cup unsweetened natural cocoa powder (1.5 ounces)
•  1 teaspoon baking soda
•  1/4 teaspoon salt

CHOCOLATE CHIP COOKIE BATTER:

•  10 tablespoons butter, softened
•  2/3 cup granulated sugar (5 ounces)
•  2/3 cup light brown sugar (5 ounces)
•  1 teaspoon vanilla
•  1 large egg
•  1 large egg yolk
•  2 cups plus 2 tablespoons all-purpose flour (about 10.75 ounces)
•  1 teaspoon baking soda
•  1/4 teaspoon salt
•  1 1/4 cup chocolate chips (mini size preferred)

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
2. For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.
3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
4. For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
5. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.
6. Portion both sets of dough into about 4 dozen equal pieces; they will be small teaspoon or so sized balls (if you want to be super precise, I weigh about .5 ounce balls for the brownie batter and .65 ounce balls for the chocolate chip cookie batter).
7. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking. See the simple picture tutorial below the recipe, if needed.
8. Bake the cookies on the prepared baking sheets for 8-10 minutes. Don't overbake or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. It's ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely. Thanksfull mom !!