Ingredients
Scale
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking. Gather all your ingredients and separate them into two workstations—one for the brownie batter and one for the cookie dough.
- In a medium bowl, whisk together the melted butter and 1 cup of sugar. Add the egg and vanilla, whisking until smooth. Sift in the cocoa powder, flour, and salt. Stir gently with a spatula until just combined. Be careful not to overmix, as this keeps the brownie side fudgy rather than cakey. Set this bowl aside.
- In another bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate small bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients. Fold in the semi-sweet chocolate chips until evenly distributed.
- Scoop about one tablespoon of brownie batter and one tablespoon of cookie dough. Gently press them together into a single ball, slightly swirling them but keeping the distinct colors visible. Place the balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10 to 12 minutes, or until the cookie edges are lightly golden and the brownie portion is set but still soft. Do not overbake! Remove from the oven and let the cookies rest on the baking sheet for 5 minutes. Transfer them to a wire rack to cool completely before serving.
- Cook Time: 32 minutes