Brookies Choco Mix (Print Version)
# Ingredients:
→ Brownie Dough Mix
01 -
½ cup (113g) unsalted butter, softened
02 -
¾ cup (150g) tightly packed light brown sugar
03 -
¼ cup (50g) white sugar
04 -
1 large egg, at room temp
05 -
1 teaspoon vanilla extract
06 -
⅓ cup cocoa powder, Dutch-process
07 -
1 cup (125g) plain flour, measured correctly
08 -
¾ teaspoon baking soda
09 -
½ teaspoon fine salt
10 -
⅔ cup mini chocolate chips, semi-sweet
→ Chocolate Chip Cookie Base
11 -
2¾ cups (345g) plain flour
12 -
1 teaspoon cornstarch (adds chewiness)
13 -
1 teaspoon baking soda
14 -
1 teaspoon salt
15 -
1 cup (226g) cold, cubed unsalted butter
16 -
¾ cup (150g) tightly packed light brown sugar
17 -
⅔ cup (130g) white sugar
18 -
1 large egg + 1 yolk, at room temp
19 -
2 teaspoons vanilla extract
20 -
1 cup chocolate chips, semi-sweet
→ Optional Garnish
21 -
Flaky sea salt for finishing if you'd like
# Instructions:
01 -
Set oven to 350°F. Line two trays with parchment paper ahead of baking.
02 -
Whip butter and sugars until creamy. Stir in egg and vanilla. Blend in sifted dry things, then fold in your chips.
03 -
Mix cold butter and sugars for about 4 minutes until light. Toss in eggs and vanilla. Fold in dry stuff and chocolate chips carefully, don't overmix.
04 -
Scoop doughs separately and make the chocolate chip scoops a bit larger. Push one of each together, rolling into one ball.
05 -
Space cookies out by 2 inches on the tray. Bake for 8-9 minutes. Edges should set but centers stay soft.
06 -
Leave on the tray to cool 5-10 minutes, then move to a rack. Sprinkle sea salt while they're warm if you're feeling fancy.
# Notes:
01 -
Cool your trays before loading the next batch
02 -
Stays good on the counter for up to 5 days
03 -
Freeze and keep for 2 months max