THE Best Brookie Cookies

• Vegetarian

• Refrigerated

  • 5 Egg

• Condiments

  • 1 1/2 cups Butter or margarine

• Baking & Spices

  • 1/2 tsp Baking powder
  • 2 tsp Baking soda
  • 1 1/4 cups Brown sugar, packed light
  • 2 oz Chocolate, unsweetened
  • 2 cups Chocolate chips, semisweet
  • 5 1/2 cups Flour
  • 2 1/4 cup Granulated sugar
  • 1 1/2 tsp Salt
  • 3 tsp Vanilla, pure

• Dairy

  • 1/3 cup Butter, unsalted

Found on urbanbakes.com

Description

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup (5 1/2 tablespoons) unsalted butter
• 2 oz unsweetened chocolate, chopped
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups granulated sugar
• 1 1/4 cups packed LIGHT brown sugar
• 1 1/2 cups butter or margarine, softened
• 2 teaspoons pure vanilla extract
• 3 eggs
• 4 1/4 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2-4 cups semisweet chocolate chips

Directions

• Preheat oven to 350 degrees F. Line baking sheets with parchment or silicon baking liner; set aside.
• In a small bowl, combine flour, baking powder and salt; set aside.
• In a large bowl, melt butter and chocolate in microwave on HIGH setting for 30 seconds, stir. Reheat for an additional 15-30 seconds until fully melted, stir again.
• Mix in sugar, eggs and vanilla. Add the flour mixture and stir until batter is completely blended. NOTE: batter may appear thin and tacky. Set bowl aside to thicken while preparing soft chocolate chip cookies.
• In large bowl, cream granulated sugar, light brown sugar and butter until light and fluffy.
• Beat in vanilla and eggs until blended. Stir in flour, baking soda and salt. Add chocolate chips.
• Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip cookie dough onto prepared baking sheets.
• Wipe ice cream scooper clean or use a second tablespoon to scoop rounds of brownie cookie dough next to each round of chocolate chip cookie dough.
• Join the two cookie doughs together by a small pinch to adhere any gaps.
• Bake 8-10 minutes. Leave cookies to cool in pan for 1 minute then transfer cookies to a cooling rack. Serve immediately or save for later in an air tight container for one week. ENJOY!