Ingredients
For the Wet Ingredients
- 1 cup unsalted butter, melted
- 3/4 cup dark brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 tablespoon vanilla bean paste
For the Brownie Dough
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon instant espresso powder
- 1/4 cup chocolate chips, melted
- 1/2 cup mini chocolate chips
For the Chocolate Chip Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 cup chocolate chunks
Make the Doughs
First, you’ll make a single base of wet ingredients that you’ll then divide. In a large bowl, whisk the melted butter with the dark brown sugar and granulated sugar until it’s all combined. Whisk in the egg, egg yolk, and vanilla bean paste.
Try your best to divide this mixture evenly between two separate bowls. Each bowl should have about one cup of the wet mixture.
Now, let’s make the brownie cookie dough. To one of the bowls, add the flour, cocoa powder, baking soda, kosher salt, and espresso powder. Fold everything together until it’s just combined. Then, fold in the melted chocolate, followed by the mini chocolate chips.
For the chocolate chip cookie dough, take the second bowl of wet ingredients and fold in the flour, baking soda, and kosher salt until just combined. Then, fold in the chocolate chunks.
Cover both bowls and let the doughs chill in the fridge for about an hour.
Shape and Bake the Cookies
When you’ve got about five minutes left on the chill time, get your oven preheating to 350F and line a baking sheet with parchment paper.
To form the cookies, take one heaping tablespoon of the brownie dough and one heaping tablespoon of the chocolate chip cookie dough and gently roll them together between your palms to create a marbled ball.
Place the cookies on your prepared baking sheet, leaving a good 3-4 inches of space between them.
Bake for 12-14 minutes, until the edges are set and lightly golden.
Let the cookies cool on the pan for about 5 minutes before you move them to a wire rack. You can sprinkle them with a little flaky sea salt while they’re still warm.
Brownie Marbled Chocolate Chip Cookies
Ingredients
For the Wet Ingredients
- 1 cup unsalted butter melted
- 3/4 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 tablespoon vanilla bean paste
For the Brownie Dough
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 teaspoon instant espresso powder
- 1/4 cup chocolate chips melted
- 1/2 cup mini chocolate chips
For the Chocolate Chip Cookie Dough
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/2 cup chocolate chunks
Instructions
- Whisk melted butter with both sugars in large bowl until combined.
- Add egg, egg yolk, and vanilla bean paste, whisking until smooth.
- Divide wet mixture evenly between two bowls (about 1 cup each).
- For brownie dough: Mix flour, cocoa powder, baking soda, salt, and espresso powder into first bowl until just combined.
- Fold melted chocolate and mini chips into brownie dough.
- For cookie dough: Mix flour, baking soda, and salt into second bowl until just combined.
- Fold chocolate chunks into cookie dough.
- Chill both doughs for 1 hour.
- Preheat oven to 350F and line baking sheet with parchment.
- Form cookies by combining 1 tablespoon each of brownie and cookie dough, rolling together to marble.
- Place cookies 3-4 inches apart on baking sheet.
- Bake 12-14 minutes until edges are set and golden.
- Cool on pan 5 minutes before transferring to wire rack.
Notes
