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Best Cookies Brookies

Brookies Cookies
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Brookies cookies: Ultimate, decadent.

Ingredients

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  • 1/2 cup unsalted butter (melted, for brownie)
  • 1 cup granulated sugar (for brownie)
  • 2 large eggs (for brownie)
  • 1 teaspoon vanilla extract (for brownie)
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour (for brownie)
  • 1/2 teaspoon baking soda (for brownie)
  • 1/4 teaspoon salt (for brownie)
  • 1/2 cup semi-sweet chocolate chips (for brownie)
  • 1/2 cup unsalted butter (softened, for cookie)
  • 1/2 cup granulated sugar (for cookie)
  • 1/2 cup light brown sugar (for cookie)
  • 1 large egg (for cookie)
  • 1 teaspoon vanilla extract (for cookie)
  • 1 1/4 cups all-purpose flour (for cookie)
  • 1/2 teaspoon baking soda (for cookie)
  • 1/4 teaspoon salt (for cookie)
  • 1/2 cup milk chocolate chips (for cookie)
  • 1/4 cup semi-sweet chocolate chips (for cookie)
  • Flaky sea salt (optional, for sprinkling)
  • 1 cup powdered sugar (for drizzle)
  • 2-3 tablespoons milk (for drizzle)
  • 1/4 teaspoon vanilla extract (for drizzle)

Instructions

  • Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
  • In a microwave-safe bowl, melt 1/2 cup (1 stick) of unsalted butter. Once melted, stir in 1 cup of granulated sugar and 2 large eggs until well combined and slightly lightened. This forms the base of your fudgy brownie. Then, gently fold in 1 teaspoon of vanilla extract and 1/2 cup of unsweetened cocoa powder, mixing until just combined. The batter will be thick and shiny. In a separate small bowl, whisk together 3/4 cup all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain – overmixing can lead to tough brownies. Stir in 1/2 cup semi-sweet chocolate chips. Set this wonderfully rich brownie batter aside.
  • In a large mixing bowl, beat together 1/2 cup (1 stick) softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup light brown sugar using an electric mixer until light and fluffy, about 2-3 minutes. Beat in 1 large egg and 1 teaspoon of vanilla extract until fully incorporated. In another small bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in 1/2 cup milk chocolate chips and 1/4 cup semi-sweet chocolate chips. You’ll now have a delightfully soft, golden cookie dough.
  • Take about a tablespoon of brownie batter and roughly a tablespoon of cookie dough. Gently swirl them together in your hands, forming a rustic, marbled ball. Don’t overmix; you want distinct swirls, not a uniform color. Place these marbled dough balls 2 inches apart on your prepared baking sheets. For an extra touch, sprinkle a tiny pinch of flaky sea salt on top of each cookie. Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft and gooey. This is crucial for that perfect chewy texture. As soon as they come out of the oven, use a round cookie cutter or mug larger than the cookie to gently scoot around the warm cookie edges on the baking sheet. This creates a perfectly round shape and helps them cool beautifully. Let them cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely. Cooling is important here to ensure they set properly and maintain their incredible texture.
  • To add an extra touch of sweetness and visual appeal, let’s whip up a simple glaze! In a small bowl, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk. Start with 2 tablespoons and add more a tiny bit at a time until you reach your desired consistency – you want it thick enough to visibly drizzle, but not so thick it won’t flow. Stir in 1/4 teaspoon of vanilla extract for extra flavor. The consistency should be smooth and pourable, like warm honey. If it’s too thin, whisk in more powdered sugar; if too thick, add a tiny splash more milk until perfect.
  • Once your Brookies Cookies have cooled completely on the wire rack, carefully transfer them to a clean surface or back onto your parchment-lined baking sheets. Take your prepared glaze and using a spoon or a whisk, drizzle it artfully back and forth over each cookie. For a more controlled look, you can transfer the glaze to a small piping bag with a fine tip or even a Ziploc bag with a tiny corner snipped off. Let the glaze set for about 15-20 minutes at room temperature, or until firm to the touch.

Notes

Experience a dessert mashup that’s so good it’s borderline magical: Brookies Cookies! Imagine the fudgy, intense richness of a perfect brownie meeting the chewy, buttery delight of a chocolate chip cookie, all in one glorious bite-sized masterpiece.

Find it online: https://homecookstudio.com/brookies-cookies-chocolate-bake/