You’re going to bake the cookies at 350ºF for 12 minutes.
When the cookies come out of the oven the chocolate chip cookie will have
spread much more than the brownie; use a spatula to gently press the edges back
in towards the brownie side. The brownie bakes up more underneath, giving you a
little bit of both flavors in every bite! If you’d like your cookies to look
just like mine, you can also press a few more chocolate chips on top when they
first come out of the oven.
These cookies are a favorite. Sweet, rich, chewy, chocolatey
deliciousness in every-single-bite. They hit all the right spots! C even said
they’re one of the best cookies I’ve ever baked, and that’s a BOLD statement;
that man has eaten a lot of cookies!
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.
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full recipe : bakerbynature.com
