Brookie Cookies (Print Version)

# Ingredients:

→ Brownie Cookie Dough

01 - ½ cup (113g) unsalted butter, room temperature
02 - ¾ cup (150g) light brown sugar, packed
03 - ¼ cup (50g) granulated sugar
04 - 1 large egg, room temperature
05 - 1 teaspoon vanilla
06 - ⅓ cup Dutch-process cocoa powder
07 - 1 cup (125g) all-purpose flour, spooned and leveled
08 - ¾ teaspoon baking soda
09 - ½ teaspoon salt
10 - ⅔ cup semi-sweet chocolate chips

→ Chocolate Chip Cookie Dough

11 - 2¾ cups (345g) all-purpose flour
12 - 1 teaspoon cornstarch
13 - 1 teaspoon baking soda
14 - 1 teaspoon salt
15 - 1 cup (226g) unsalted butter, cold and cubed
16 - ¾ cup (150g) light brown sugar, packed
17 - ⅔ cup (130g) granulated sugar
18 - 1 egg plus 1 egg yolk, room temperature
19 - 2 teaspoons vanilla
20 - 1 cup semi-sweet chocolate chips

→ Topping

21 - Flaky sea salt for sprinkling (optional)

# Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Beat butter and sugars until fluffy. Add egg and vanilla. Mix in sifted dry ingredients, then stir in chocolate chips.
03 - Cream cold butter and sugars 4 minutes until fluffy. Add eggs and vanilla. Mix in dry ingredients and chocolate chips until just combined.
04 - Scoop both doughs, making chocolate chip balls slightly larger. Press one of each together and roll into single ball.
05 - Place 2 inches apart on baking sheet. Bake 8-9 minutes until edges set but centers slightly underbaked.
06 - Cool on sheet 5-10 minutes, then transfer to wire rack. Sprinkle with sea salt if desired.

# Notes:

01 - Keep cookie sheets cool between batches
02 - Stores 5 days at room temperature
03 - Can be frozen up to 2 months

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