Brownie Cookie Batter:
1/3 cup butter (5 1/3 tablespoons)
1/3 cup semisweet or bittersweet chocolate chips
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons cocoa
1 1/3 cup all-purpose flour (7 ounces)
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup butter (5 1/3 tablespoons)
1/3 cup semisweet or bittersweet chocolate chips
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
2 tablespoons cocoa
1 1/3 cup all-purpose flour (7 ounces)
1/2 teaspoon baking powder
1/4 teaspoon salt
Chocolate Chip Cookie Batter:
2/3 cup granulated sugar
2/3 cup light brown sugar
12 tablespoons (1 1/2 sticks) butter, softened
1 teaspoon vanilla
2 large eggs
2 cups all-purpose flour (about 10.5 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup chocolate chips (mini size preferred)
2/3 cup granulated sugar
2/3 cup light brown sugar
12 tablespoons (1 1/2 sticks) butter, softened
1 teaspoon vanilla
2 large eggs
2 cups all-purpose flour (about 10.5 ounces)
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup chocolate chips (mini size preferred)
Directions
Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
For the brownie cookie batter, in a medium microwave-safe bowl, melt the butter and chocolate chips together at 1-minute intervals, stirring in between, until smooth and combined. Stir in the sugar. Whisk in the eggs and vanilla and mix until thick and well-combined.
Stir in the cocoa, flour, baking powder and salt until no streaks remain. Cover and refrigerate for at least 30 minutes.
For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together granulated sugar, brown sugar, and butter until smooth, 1-2 minutes.
Blend in the eggs and vanilla, mixing for 2-3 minutes until the batter is very light in color.
Stir in the flour, baking soda, salt and chocolate chips until no dry streaks remain and the chocolate chips are evenly distributed.
Portion both sets of dough into tablespoon-sized balls (if you're like me, you'll have about 24 balls of each with maybe a few more of the chocolate chip cookie dough - see note above). It may help to lightly grease your hands with cooking spray if the brownie dough seems too sticky.
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.
Refrigerate the brookies (unbaked) for at least 30 minutes (they can be refrigerated for up to a day).
Bake the cookies on the prepared baking sheets, spacing them 2-inches apart or so, for 10-12 minutes until the chocolate chip cookie side is just very slightly browned and the brownie side looks set - they should still be soft and slightly underbaked if anything. Remove from the oven and let cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.
For the brownie cookie batter, in a medium microwave-safe bowl, melt the butter and chocolate chips together at 1-minute intervals, stirring in between, until smooth and combined. Stir in the sugar. Whisk in the eggs and vanilla and mix until thick and well-combined.
Stir in the cocoa, flour, baking powder and salt until no streaks remain. Cover and refrigerate for at least 30 minutes.
For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together granulated sugar, brown sugar, and butter until smooth, 1-2 minutes.
Blend in the eggs and vanilla, mixing for 2-3 minutes until the batter is very light in color.
Stir in the flour, baking soda, salt and chocolate chips until no dry streaks remain and the chocolate chips are evenly distributed.
Portion both sets of dough into tablespoon-sized balls (if you're like me, you'll have about 24 balls of each with maybe a few more of the chocolate chip cookie dough - see note above). It may help to lightly grease your hands with cooking spray if the brownie dough seems too sticky.
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.
Refrigerate the brookies (unbaked) for at least 30 minutes (they can be refrigerated for up to a day).
Bake the cookies on the prepared baking sheets, spacing them 2-inches apart or so, for 10-12 minutes until the chocolate chip cookie side is just very slightly browned and the brownie side looks set - they should still be soft and slightly underbaked if anything. Remove from the oven and let cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.
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