Hybrid Chocolate Treats (Print Version)
# Ingredients:
→ Brownie Cookie Dough
01 -
1 large room-temperature egg
02 -
½ cup (113g) unsalted butter that’s soft
03 -
1 teaspoon vanilla extract
04 -
¾ teaspoon baking soda
05 -
⅔ cup semi-sweet chocolate chips
06 -
¼ cup (50g) white sugar
07 -
½ teaspoon salt
08 -
1 cup (125g) all-purpose flour measured carefully
09 -
⅓ cup Dutch cocoa powder
10 -
¾ cup (150g) firmly packed light brown sugar
→ Chocolate Chip Cookie Dough
11 -
1 egg and 1 yolk at room temperature
12 -
1 cup (226g) cold, cubed butter
13 -
2¾ cups (345g) all-purpose flour
14 -
2 teaspoons vanilla extract
15 -
¾ cup (150g) light brown sugar, pressed firmly
16 -
⅔ cup (130g) white sugar
17 -
1 teaspoon salt
18 -
1 cup semi-sweet chocolate chips
19 -
1 teaspoon baking soda
20 -
1 teaspoon cornstarch
→ Topping
21 -
A sprinkle of flaky sea salt (you can skip this)
# Instructions:
01 -
Turn your oven on to 350°F. Line two baking trays with parchment paper.
02 -
Whip together the butter and sugars until they’re light and fluffy. Crack in the egg and mix in the vanilla. Stir in the dry ingredients that have been sifted together, then fold in the chocolate chips.
03 -
Beat the cold butter with the sugars for 4 minutes until it’s smooth and fluffy. Add the eggs and vanilla, then blend in the dry ingredients and chocolate chips gently until just mixed.
04 -
Scoop out portions of each dough, making the chocolate chip dough balls a bit bigger. Press one of each type together and roll them into a single ball.
05 -
Place the balls on the baking sheet, keeping them about 2 inches apart. Bake for 8-9 minutes, just until the edges look set, but the centers are still soft.
06 -
Let the cookies rest on the tray for 5-10 minutes before moving them to a cooling rack. If you want, sprinkle some flaky salt on them while they’re warm.
# Notes:
01 -
Switch out the cookie sheets with a cool one for each batch
02 -
They’ll stay fresh for 5 days if kept at room temperature
03 -
You can freeze them for up to 2 months