Brookies
These pretty cookies were made by my daughter, Ella. She is a perfectionist and made sure that each cookie had an equal amount of brownie vs. chocolate chip cookie, which is why they are so pretty. When they cook, the mixture spreads and blends making almost a yin and yang design. If you enjoy those two desserts, this is a great recipe to make!
Tips:
Use small cookie scoops to portion out the dough.
Although I love that Silpat can be reused for years, baking on it is different than using parchment. The slippery surface makes cookies spread out more. So I recommend parchment.
Brookies
Originally from Creations by kara
Makes 4 dozen
PREP 20 minutes
COOK 10 minutes
INGREDIENTS
Brownie Dough
1/2 cup 2 Tbsp soft butter
2/3 cup sugar
2/3 cup brown sugar
1 egg
1 egg yolk
1 tsp vanilla
1 1/4 cup 3 Tbsp flour
1/2 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Chocolate Chip Cookie Dough
1/2 cup 2 Tbsp soft butter
2/3 cup sugar
2/3 cup brown sugar
1 egg
1 egg yolk
1 tsp vanilla
2 cups 2 Tbsp flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup mini chocolate chips
INSTRUCTIONS
For brownie dough: Cream butter and sugars in a large mixing bowl. Add the egg, yolk, and vanilla and beat till creamy, about 2 minutes.
Combine flour, cocoa, soda, baking powder, and salt in a small bowl. Sift into the sugar mixture. Stir until dough is just combined. Cover and chill while preparing chocolate chip dough.
Chocolate Chip Dough: Cream butter and sugars in a large mixing bowl, until mixture is light and fluffy, about 3-5 minutes. Add the egg, yolk, and vanilla. Beat until creamy.
Whisk flour, soda, baking powder, and salt in a small bowl. Add to the sugar mixture with the chocolate chips. Stir until ingredients are well mixed.
To make cookie:, take a small portion of brownie dough and roll it into a ball. Take a small portion of chocolate chip dough and roll it into a ball. Lightly smash the balls together, and form a new larger ball of dough.
Place dough onto parchment lined baking sheets. Flatten slightly with your hand.
Bake at 350° for about 10 minutes. Cool on pans for 2-3 minutes, then remove to cooling racks to cool completely.