BROOKIES

INGREDIENTS:

BROWNIE COOKIE BATTER:
10 tbsp. – butter, softened
1 1/4 cup – granulated sugar
1 large egg
1 tsp. – vanilla extract
1 1/4 cups – flour
1/2 cup – unsweetened natural cocoa powder
1 tsp. – baking soda
1/4 tsp. – salt

CHOCOLATE CHIP COOKIE BATTER:
10 tbsp. – butter, softened
1 1/4 cup granulated sugar
1 tsp. – vanilla
1 large egg
2 cups – all-purpose flour
1 tsp. – baking soda
1/4 tsp. – salt
1 1/4 cup – chocolate chips
PREPARATION:
1. Preheat the oven to 180 degrees C. Line baking sheets with parchment paper and set aside.
For the brownie cookie batter, in a medium bowl beat the butter and sugar together until smooth and creamy. Add in the egg and vanilla and beat the mixture for 2-3 minutes until light in color.
2. In a separate bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the wet ingredients and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
3. For the chocolate chip cookie batter, cream together the butter and sugar until smooth. Beat in the egg and vanilla, mixing for 2-3 minutes until the batter is light in color. In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.
4. Make small balls out of each cookie batter. Grab one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges.
5. Bake the cookies on the prepared baking sheets for 8-10 minutes. Underbake just slightly for a soft, chewy texture. It’s ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before transfering them onto a cooling rack. Enjoy yummy brookies!!