Preheat oven to 350 degrees F. Line baking sheets with parchment
or silicon baking liner; set aside.
In a small bowl, combine flour, baking powder and salt; set aside.
In a large bowl, melt butter and chocolate in microwave on HIGH
setting for 30 seconds, stir. Reheat for an additional 15-30 seconds
until fully melted, stir again.
Mix in sugar, eggs and vanilla. Add the flour mixture and stir until
batter is completely blended. NOTE- batter may appear thin and
tacky. Set bowl aside to thicken while preparing soft chocolate chip
cookies.
In large bowl, cream granulated sugar, light brown sugar and butter
until light and fluffy.
Beat in vanilla and eggs until blended. Stir in flour, baking soda and
salt. Add chocolate chips.
Using a small ice cream scoop or tablespoon, scoop rounds of
chocolate chip cookie dough onto prepared baking sheets.
Wipe ice cream scooper clean or use a second tablespoon to scoop
rounds of brownie cookie dough next to each round of chocolate
chip cookie dough.
Join the two cookie doughs together by a small pinch to adhere any
gaps.
Bake 8-10 minutes. Leave cookies to cool in pan for 1 minute then
transfer cookies to a cooling rack. Serve immediately or save for
later in an air tight container for one week. ENJOY!
Brownie cookie recipe can be doubled to make enough to use the
remaining chocolate chip cookie dough.
If either cookie doughs appear too thin to scoop and mound, cover
and refrigerate dough(s) for 20-30 minutes. Remove and shape
accordingly. Refrigerating will help stiffen the dough therefore, it
should not fall flat upon baking.
Originally Submitted
5/17/2015
0 Out of 5 from
0 reviews
You can add this Brookie Cookies recipe to your own private DesktopCookbook.
