Equipment Needed

• Stand mixer
• Large sheet pan (15″ x 21″), lined with parchment paper or silicone mat

Ingredients

For the Brownie Cookies:

• 16 tablespoons unsalted butter, cold and cubed
• 1-1/2 cups light brown sugar, firmly packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup Dutch process cocoa powder (see Note 1)
• 1 cup cake flour (see Note 2)
• 1-1/2 cups all-purpose flour
• 1 cup mini chocolate chips
• 2 cups chocolate chips (standard size)

For the Chocolate-Chip Cookies:

• 16 tablespoons unsalted butter, cold and cubed
• 1 cup light brown sugar, lightly packed
• 2/3 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup mini chocolate chips
• 1 cup chocolate chips (standard size)

Instructions

Preparing the Brownie Cookies:

1. In a large bowl or the bowl of a stand mixer fitted with a whisk attachment, combine the cold, cubed unsalted butter and firmly packed light brown sugar. Beat on medium speed for about 3-4 minutes until the mixture is exceptionally creamy and resembles the consistency of peanut butter.
2. Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract. Beat until fully combined.
3. Next, add the cornstarch, baking soda, salt, and Dutch process cocoa powder. Beat until just combined, being careful not to overmix. Use a spatula to scrape down the sides of the bowl as needed to ensure all ingredients are incorporated.
4. Gradually add the cake flour and all-purpose flour. Mix on low speed until the flours are just incorporated into the dough. Again, avoid overmixing.
5. Finally, fold in both the mini and regular-sized chocolate chips using a spatula. Once combined, cover the bowl tightly with plastic wrap and refrigerate the brownie cookie dough for at least 45 minutes to allow flavors to deepen and the dough to firm up.

Preparing the Chocolate Chip Cookies:

1. In a separate large bowl or the bowl of a stand mixer with a whisk attachment, combine the cold, cubed unsalted butter, lightly packed light brown sugar, and granulated sugar. Beat until the mixture is creamy and smooth, much like peanut butter.
2. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
3. Add the cornstarch, baking powder, baking soda, and salt. Mix until these dry ingredients are well combined with the wet mixture.
4. Gradually add the all-purpose flour, mixing on low speed until it is just incorporated. Be careful not to overmix.
5. Gently fold in both the mini and regular chocolate chips with a spatula. Cover the bowl tightly with plastic wrap and refrigerate the chocolate chip cookie dough for at least 25 minutes.

Baking Your Brookies:

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with a silicone baking mat or parchment paper.
2. Using a food scale, measure out approximately 20-gram portions of each dough (this is roughly 1 tablespoon per dough ball).
3. Take one portion of the chilled brownie dough and one portion of the chilled chocolate chip dough. Sandwich them together, then gently roll and press them into a single uniform ball. The goal is for them to adhere without fully blending, maintaining their distinct identity. Repeat this process until all dough is used.
4. Place the formed Brookie dough balls onto the prepared baking sheet, ensuring they are spaced at least 2 inches apart to allow for spreading. For best results and to maintain shape, freeze the cookie dough balls on the sheet pan for an additional 15-20 minutes before baking.
5. Bake for 12-13 minutes, or until the edges are lightly golden brown and the centers are still slightly soft. Remember the quick tip about underbaking slightly for a chewy center.
6. Immediately upon removing from the oven, if desired, sprinkle a pinch of sea salt over the warm cookies. For an extra touch of bakery perfection, gently press a few more chocolate chips onto the tops of the hot cookies.
7. Allow the Brookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire cooling rack to cool completely. This resting period helps them set and prevents breakage.

Recipe Notes

Note 1: Dutch Process Cocoa Powder

Dutch-process cocoa powder is crucial for these brownie cookies. It provides a deeper, richer, and more intense chocolate flavor compared to natural cocoa powder. Its lower acidity also interacts differently with baking soda, contributing to the distinct brownie texture. We strongly recommend using Dutch process cocoa powder for the best results; plain cocoa powder will yield a different flavor and texture profile.

Note 2: The Magic of Cake Flour

Cake flour is a secret weapon for achieving soft and chewy cookies. Its lower protein content results in less gluten development, contributing to a tender crumb. This recipe strategically combines cake flour with all-purpose flour to strike the perfect balance between chewiness and softness. You can typically find cake flour in the baking aisle of most grocery stores. For this recipe, we do not recommend substituting with a different flour type or attempting “homemade” cake flour, as it will likely alter the desired texture significantly.

Nutrition Information (Approximate)

The following nutritional values are automatically calculated and serve as an approximation. Actual values may vary based on ingredients and preparation methods.

• Serving: 1 cookie
• Calories: 300 kcal
• Carbohydrates: 41g
• Protein: 3g
• Fat: 15g
• Saturated Fat: 9g
• Polyunsaturated Fat: 0.5g
• Monounsaturated Fat: 2g
• Trans Fat: 0.4g
• Cholesterol: 40mg
• Sodium: 29mg
• Potassium: 90mg
• Fiber: 1g
• Sugar: 27g
• Vitamin A: 305 IU
• Vitamin C: 0.05mg
• Calcium: 43mg
• Iron: 1mg