Marbled Brownie Chocolate Chip Cookies (2024)

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Brownie Cookies

• ▢ 90 g semi sweet chocolate chips (½ c.)
• ▢ 56 g unsalted butter (¼ c.)
• ▢ 12 g natural unsweetened cocoa powder (2 tbsp.)
• ▢ 90 g dark brown sugar (⅓ c. + 1 tbsp.)
• ▢ 1 egg
• ▢ 80 g all purpose flour (⅔ c.)
• ▢ 1 tsp. baking powder
• ▢ ½ tsp. salt

Brown Butter Chocolate Chip Cookies

• ▢ 113 g unsalted butter (8 tbsp.)
• ▢ 100 g dark brown sugar (½ c.)
• ▢ 50 g granulated sugar (¼ c.)
• ▢ 1 egg room temperature
• ▢ ½ tsp. vanilla
• ▢ 160 g all purpose flour (1 ⅓ c.)
• ▢ ¾ tsp. baking powder
• ▢ ¼ tsp. baking soda
• ▢ ½ tsp. salt
• ▢ 125 g semi-sweet chocolate (¾ c.)

• Make the brown butter. Add the 113g (8 tbsp.) of butter for the chocolate chip cookies into a small saucepan set over medium heat. Stir the butter occasionally until it turns amber in color and develops little brown specks.

• Transfer the brown butter to a medium sized mixing bowl. You should be left with at least 90g of brown butter, if you have a little less, just add in some water until you reach 90g. Set the brown butter aside while you make the brownie cookies.

Brownie Cookies

• In a small microwave safe bowl, melt together the chocolate chips and butter, stirring every 30 seconds until the mixture is smooth. Then, mix in the cocoa powder until smooth and set aside.

• To another small mixing bowl, add in the egg and brown sugar. Vigorously whisk the egg and sugar together for 1-2 minutes, until the mixture is light and fluffy.

• Add the melted chocolate mixture into the egg mixture, and mix gently until combined.

• Add in the flour, baking powder, and salt. Use a rubber spatula to fold the ingredients just until no flour streaks remain. Note that the batter will be more liquidy like brownie batter, not as firm as cookie dough – this is normal!

• Cover the bowl and place it in the fridge to firm up while you make the chocolate chip cookies.

Brown Butter Chocolate Chip Cookies

• Whisk both sugars into the bowl with brown butter.

• Whisk in the egg and vanilla until well combined.

• Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.

• Add in the chocolate and fold the mixture together just until no flour streaks remain.

• Scoop out 2 tbsp. portions of the chocolate chip cookie dough. Then, remove the brownie cookie dough from the fridge and scoop out 1.5 tbsp. scoops of that dough.

• Use a knife or your hands to split each ball of cookie dough in half.

• Alternate adding each half ball of flavor to your hand, for a total of four pieces of dough (for example – brownie: chocolate chip: brownie: chocolate chip)

• Roll the dough into a ball, and repeat with the remaining cookie dough. (Tip: for uniform balls of dough, you can gently press each cookie dough ball into a 3 tbsp. cookie scoop!)

• Place the dough balls into an airtight container in the fridge for 30 minutes*

• Preheat the oven to 350°F / 175°C.

• Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate.

• Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.

• Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.

• Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. Sprinkle with flaky sea salt, serve and enjoy!

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If you need more of a visual aid for how to form the cookies, there are images of the process earlier in this blog post!

The #1 culprit for cookies that are too thick, puffy or dry is adding in too much flour. I highly, *highly* recommend always using a kitchen scale for the best, most consistent results. However – if you don’t have access to one, here is how to properly measure flour: Fluff up your flour with a fork, then carefully scoop it into your measuring cup and level off the cup with a knife.

I recommend dark brown sugar for the best flavor but light brown sugar will work in a pinch!

*At this point you could keep them in the fridge for up to 2 days before baking, or in the freezer for 1 month. If you freeze the dough, I’d recommend letting it sit at room temperature for 30 minutes prior to baking.