With a fudgy brownie base and a chocolate chip cookie layered on top, these brookies (brownie cookies), a combo dessert, are perfect for baking indecision.
- For chocolate chip cookie layer
- 2–1/4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 8 ounces (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- For brownie layer
- Nonstick cooking spray
- 3/4 cup all-purpose flour
- 1 tablespoon dark unsweetened cocoa powder
- 1/2 teaspoon salt
- 5 ounces dark chocolate, roughly chopped
- 4 ounces (1stick) unsalted butter, cut into 1-inch cubes
- 3/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- For the chocolate chip cookie layer, in a medium bowl, combine the flour, salt and baking soda. In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract. Mix in the dry ingredients at low speed until just combined and fold in the chocolate chips. Cover and chill the dough in the refrigerator for 3 hours.
- For the brownie layer, grease a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, combine the flour, cocoa powder and salt. Melt the chocolate and butter in a large heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. The water should not touch the bottom of the bowl. Remove from the heat and stir in sugars. Beat in the eggs, one at a time, and then stir in the vanilla extract.
- Spoon the brownie batter into the prepared muffin pan. Cover and chill in the refrigerator for 3 hours.
- Preheat the oven to 350 degrees F.
- Scoop the chocolate chip cookie dough by the 1/4-cup-full.* Roll into a ball and press into a disk that is slightly smaller than the diameter of the muffin cups. Place on top of the brownies.
- Bake for 20-25 minutes until the cookies are golden brown. Cool and serve warm or at room temperature.
- *Extra cookie dough can be baked on a sheet pan or 12-14 minutes.
Adapted from Baked Elements by Matt Lewis & Renato Poliafito
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