Brookie Cookies

Makes 26 cookies

2 hrs 45 min (mostly chilling)

Hybrid brownie-chocolate chip cookies made by swirling two doughs together and baking until the edges are set and centers remain fudgy.

prepPreheat oven to 350°F / 175°C
prepLine baking sheets with parchment paper
280 g semisweet chocolate baking bar, chopped (or 280 g semisweet chocolate chips)	Melt chocolate & butter, 25-sec intervals	Stir in melted chocolate	Fold in flour, cocoa & baking powder	Fold in mini chocolate chips	Chill brownie dough, 1 hr minimum		Swirl & press brownie & cookie doughs together	Place on sheet, 2" apart; bake 350°F / 175°C, 13 min	Sprinkle with flaky sea salt while warm	Cool completely on baking sheet
75 g unsalted butter, cut into pieces
250 g granulated sugar	Beat sugar, eggs, vanilla & salt until foamy, 2–3 min
3 large eggs
1 teaspoon vanilla extract
¾ teaspoon table salt
85 g all-purpose flour
30 g natural cocoa powder
¼ teaspoon baking powder
115 g mini semisweet chocolate chips (optional)
225 g unsalted butter, softened	Cream butter & sugars, 3 min	Beat in eggs one at a time	Stir in vanilla	Gradually stir dry into wet on low speed	Stir in chocolate chips	Chill cookie dough, 30 min minimum
220 g light brown sugar (or a blend of light and dark)
100 g granulated sugar
2 large eggs
1 tablespoon vanilla extract
455 g all-purpose flour	Whisk flour, cornstarch, baking powder, soda & salt
1 tablespoon cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon table salt (or fine sea salt)
175 g semisweet chocolate chips
Flaky sea salt for topping (optional)

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