Gourmet Brookie Cookies (Swirled Brownie & Cookie Dough)

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Microwave the chopped semisweet chocolate (or chips) with the cut butter in a medium microwave-safe bowl in 25-second bursts, stirring well between each, until completely melted and smooth. Set aside.
2. In a large bowl, beat the sugar, eggs, vanilla and salt on low, then raise to high and beat for about 2-3 minutes, until foamy and paler.
3. Stir the melted chocolate mixture into the egg mixture on low until fully combined.
4. Sift the flour, cocoa powder and baking powder over the batter (or whisk them together first and add), then fold with a spatula until no dry streaks remain. Fold in the mini chips if using.
5. Cover tightly and refrigerate the brownie dough for at least 1 hour.
6. For the chocolate chip dough, cream the butter and both sugars with an electric mixer for about 3 minutes on high until well creamed.
7. Add the eggs one at a time, mixing well after each, then stir in the vanilla.
8. In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
9. On low speed, add the dry ingredients in 4 portions, scraping the bowl sides and bottom as needed, until the dough is uniform. Stir in the chocolate chips.
10. Cover tightly and refrigerate the chip dough for at least 30 minutes.
11. Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
12. Scoop 2 tablespoons (40 g) of each dough, press together, and twist to form a swirled ball.
13. Space the balls at least 2 inches (5 cm) apart on the sheets and bake on the center rack for 13 minutes, until the edges are set and the chip dough edges are light golden brown.
14. If you like, sprinkle with flaky sea salt while warm, then cool completely on the sheet before removing.

Summarized from Sugar Spun Run's video. Watch it for the details.

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