Brownie Marbled Chocolate Chip Cookies
This recipe is basically a brookie in cookie form. You make two separate doughs - a rich, brownie-like chocolate dough and a classic chocolate chip cookie dough - and then roll them together. The key is to just gently combine them so you get that distinct marbled look in the final cookie.
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
Optional flaky sea salt for topping while warm. Dough can be chilled overnight if needed.
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