Brookies Recipe (Half Brownie, Half Chocolate Chip Cookie)
Made with just 1 dough split in two parts... It's truly the best of both cookie worlds!
Ingredients
Servings: 14-16
- 3 cups All Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Fine Sea Salt
- 2 sticks (1 cup) Unsalted Butter, softened
- 1 cup Light Brown Sugar, packed
- ½ cup Granulated Cane Sugar
- 2 tsp. Vanilla Extract
- 1 large Eggs
- 1 cup Tony Chocolonely Gingerbread Milk Chocolate, chopped
- 3 oz. (¼ cup) Tony Chocolonely Dark or Milk Chocolate, melted
Instructions
- Preheat to 350F. Line 1-2 large, rimmed baking pans with parchment paper.
- In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated cane sugar.
- Stir in the vanilla extract.
- Beat in the eggs until smooth and fluffy.
- In a separate bowl, mix the flour, baking soda, and salt. Add into the stand mixer bowl and mix just until combined. Set aside the bowl used to mix the flours.
- Remove half of the cookie dough into the set aside bowl. Add the melted chocolate and mix until chocolate is well-combined. If you find your cookie dough too soft to roll, place in the freezer for 10 minutes.
- (Optional) If time allows chill in the fridge for 2 hours to overnight. Let rest at room temperature for 20 minutes before baking.
- In the stand mixer bowl, add the chopped chocolate. Use the paddle attachment to mix.
- Use 1-2 tablespoon dough from each bowl and roll together to mingle the cookie-brownie doughs. Place on the prepared pans.
- Bake for 10-13 minutes, until set in the center. Tap the pan on the stovetop 2-3 times to help interrupt the baking process.
- Let cool on the pan 5 minutes before transferring to cool completely on a wire rack.