Brookies (Brownies + Cookies)

These were fun to make- I made them before Christmas to have ready for my son when he got home from college. I've always wanted to try a Brookie- a cookie and brownie in one. You make two small batches of dough and combine two balls into one, then bake. 

Brookies (Brownies + Cookies)  

adapted from The Kitchn  

For the brownie dough:

1/2 cup bittersweet chocolate chips
2 tablespoons butter
1/3 cup all-purpose flour
2 tablespoons Dutch-processed cocoa powder, such as Hershey's Special Dark
1/4 teaspoon kosher salt
1/8 teaspoon baking soda
1/4 cup plus 2 tablespoons granulated sugar
1 large egg
1/2 cup chopped raw walnuts (optional)

For the chocolate chip dough:

5 tablespoons butter, softened at room temp
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup bittersweet chocolate chips

Cooking spray

Make the brownie dough:
1.  Place 1/2 cup bittersweet chocolate chips and 2 tablespoons butter in a small microwave-safe bowl. Microwave on High for 1 minute. Stir until completely melted and smooth, microwaving for 20 seconds more if needed. (Alternatively, melt together on the stovetop over low heat.)  Place 1/3 cup all-purpose flour, 2 tablespoons Dutch cocoa powder, 1/4 teaspoon kosher salt, and 1/8 teaspoon baking soda in a small bowl and whisk to combine.

2.  Place 1/4 cup plus 2 tablespoons granulated sugar and 1 large egg in a large bowl and whisk until lemon yellow-colored and the sugar has dissolved, about 1 1/2 minutes. Add the melted chocolate mixture and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined. Add 1/2 cup chopped walnuts, if using, and fold to combine.  Refrigerate for 20 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 baking sheets with parchment paper. Make the chocolate chip dough.

Make the chocolate chip dough:
3.  Place 1 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

4.  Place the softened butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar in a stand mixer (or in a large bowl if using an electric hand mixer). Beat on medium speed until combined, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract and beat until combined, 2 to 3 minutes. Add the flour mixture and beat on low speed until just combined. Add 3/4 cup bittersweet chocolate chips and fold in by hand with a rubber spatula until just combined. Refrigerate until the brownie dough is ready, at least 10 minutes.

5.  Scoop out the chocolate chip dough into 24 (about 1-tablespoon) portions and place on the baking sheets, 12 per sheet. Repeat with scooping out the brownie dough into 24 portions, placing each one next to a portion of the chocolate chip dough. Coat your hands lightly with cooking spray. Working quickly, gently roll each brownie and chocolate chip portion of the dough together with your hands to form 24 half-and-half dough balls. Arrange them at least 2-inches apart on the baking sheets. For the best-looking cookies, make sure they are placed with a “seam” of the light and dark doughs facing up.

6.  Bake for 8-10 minutes, until baked to your liking. I like my cookies soft/chewy, AND my oven bakes super hot, so I always go for 8 minutes. If you are baking for longer, rotate the baking sheets halfway through baking.  Let cool for a few minutes on the baking sheet, then transfer the cookies to a wire cooling rack and let cool completely.