The worlds best brownie cookies recipe
Ingredients for the Brownie Cookies:
• All-purpose flour (1 ¼ cups)
• Baking powder (Half a teaspoon)
• Salt (Half a teaspoon)
• Unsalted butter (5 ½ teaspoon or 1/3 cup)
• Chopped unsweetened chocolate (2 Oz)
• Couple of eggs
• Pure vanilla extract (just a teaspoon)
Ingredients for Chocolate Chip Cookies
• Granulated sugar (1 ¼ cups)
• Packed light brown sugar (1 ¼ cups)
• Softened margarine or butter (1 ½ cups)
• Pure vanilla extract (Couple of teaspoons)
• Three eggs
• All-purpose flour (4 ¼ cups)
• Baking soda (Couple of teaspoons)
• Salt (Just a teaspoon)
• Semi-sweet chocolate chips (2 to 4 cups)
Directions for Preparation
1. First of all begin with brownie cookie recipe
2. Preheat the oven until 175c. Now set aside some silicon baking liner or line baking sheets with parchment.
3. Take a small bowl and mix flour, salt and baking power all together. Set it aside for a while.
4. Now take a bigger bowl and melt some chocolate & butter on HIGH setting in a microwave for 30 seconds. Stir and reheat for another 15 to 30 seconds till the mixture melts completely. Stir again!
5. Take eggs, vanilla & sugar and mix them properly. Now add some flour into the mixture and stir it properly till it blends completely. Please Note- The batter might appear tacky & thin. Hence, set aside the bowl for a while till the mixture thickens up while you can start preparing your soft chocolate chip cookies.
6. Soft Chocolate Chip Cookies
7. Take a big bowl, and cream light brown sugar, granulated sugar and some butter till the mixture becomes fluffy & light.
8. Now beat in some vanilla & eggs till they mix properly, and then stir in some flour, salt and baking soda. You can add some chocolate chips now.
9. With the help of small tablespoon or ice-cream scoop, scoop the chocolate chip cookie mixture into the prepared baking sheets.
10. Now take another tablespoon or wipe the used ice-cream scooper clean to scoop brownie cookie mixture.
11. Now join both these rounds of cookie mixtures with the help of a pinch.
12. Bake them for 8 to 10 minutes and leave the cookies in a pan for a minute to cool them up.Now transfer the cookies to a cooling rack. You can serve them immediately or store them in an air-tight container for a week for future use.
Written By: Jarrod Brake
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