CHOCOLATE CHIP BROWNIE SWIRL COOKIES



Ingredients

(Note: Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie)

CHOCOLATE CHIP COOKIE
1 ¼ C all-purpose flour
se½ tsp. baking soda
¼ tsp. salt
7 Tbsp. unsalted butter at room temperature
½ c packed dark brown sugar
¼ c granulated sugar
1 tsp. vanilla
1 large egg
¾ c semi-sweet chocolate chips

BROWNIE COOKIE
6Tbsp. unsalted butter, melted
½ c semi-sweet chocolate chips, melted
1c all-purpose flour
2 Tbsp. unsweetened cocoa powder
½ tsp. baking soda
¼ tsp. salt
1/2c packed dark brown sugar
¼ c granulated sugar
1 tsp. vanilla extract
1 large egg + 1 egg yolk, at room temperature
¾ c milk chocolate chips

Directions

FOR CHOCOLATE CHIP COOKIE:
In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside. In a large bowl of an electric mixer with a paddle attachment, beat the room temperature butter on medium speed until smooth. Add in the sugars and vanilla and beat on medium speed until the mixture is pale and fluffy, about 2 minutes. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips. Cover the bowl with plastic wrap and put in fridge for 45 minutes (Set a time!!)
FOR THE BROWNIE
Place butter and chocolate in a small saucepan over medium heat and cook for about 2 minutes, stirring constantly or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
In a medium sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside. Add the sugars and the vanilla to the chocolate mixture and whisk until well combine: about 2 minutes. Add in the eggs and yolks and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside. Using an ice cream scoop or tablespoon, scoop 2 tablespoon sized cookie rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading. Use a second measuring device (ice cream scoop or Tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps. Place baking sheets in the oven and bake for 12 minutes or until the edges and tops are set and the centers still look slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire rack to cool completely.