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Ingredients
Scale
- 10 oz (284 g) semisweet chocolate baking bar, chopped (or 10 oz/1 ⅔ semisweet chocolate chips)
- ⅓ cup (76 g) unsalted butter, cut into pieces
- 1 ¼ cups (250 g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ teaspoon table salt
- ⅔ cup (85 g) all-purpose flour
- ⅓ cup natural cocoa powder
- ¼ teaspoon baking powder
- ⅔ cup (120 g) mini semisweet chocolate chips, (optional)
- 1 cup (226 g) unsalted butter, softened (but preferably with a slight chill still)
- 1 cup (200 g) light brown sugar, (or a blend of light and dark, preferred)
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 ⅔ cups (460 g) all-purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt, (or fine sea salt)
- 1 cup (170 g) semisweet chocolate chips
- Flaky sea salt for topping, optional
Instructions
- Chill the brownie cookie dough for a minimum of 1 hour before using, but it can be prepared up to 2 days in advance. After 1-2 hours in the fridge, it will be easier to work with.
- Chill the chocolate chip cookie dough for at least 30 minutes or up to 2 days in advance as well.
- Prepare the brownie cookie dough and chocolate chip cookie dough separately, then assemble for baking.
Notes
For the brownie cookie dough, chilling it for longer than 2 hours may make it very firm, but it’s still workable.
Feel free to use a mix of light and dark brown sugar for added flavor in the chocolate chip cookie dough.
Flaky sea salt can enhance the flavor of the cookies when sprinkled on top.
- Prep Time: 30 minutes
- Cook Time: 103 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg