NYC Brookie Cookies
Directions
- 1Add 125g of salted butter, 100g of light brown sugar, and 75g of granulated sugar to a mixing bowl.
- 2Combine the butter and sugars using a whisk and spatula until well mixed.
- 3Add one egg and one teaspoon of vanilla extract to the mixture.
- 4Whisk the mixture again, being careful not to overmix.
- 5Add 1.5 teaspoons of baking powder and half a teaspoon of bicarbonate of soda, then mix together.
- 6Split the base mixture into two separate bowls.
- 7For the chocolate chip cookie dough, add 150g of flour to one half of the mixture and combine.
- 8Add 50g each of milk, dark, and white chocolate chips to the chocolate chip cookie dough and mix.
- 9For the brownie cookie dough, add 125g of flour and 17.5g of cocoa powder to the second half of the mixture and combine.
- 10Add 50g each of milk, dark, and white chocolate chips to the brownie cookie dough and mix.
- 11Take 40g from each flavor (chocolate chip and brownie dough), split each into roughly three pieces.
- 12Combine one piece of each flavor, roll them together, and repeat the process to create marbled cookie dough balls.
- 13Place the 12 constructed cookie dough balls onto a piece of baking paper.
- 14Put the cookie dough balls into the freezer for 30 minutes.
- 15Transfer the frozen cookie dough balls onto a baking tray.
- 16Bake in the oven for 10-12 minutes at 180 degrees Celsius.
- 17If desired, turn off the oven and leave the cookies inside for an additional 3 minutes to achieve cracks on top.
- 18Remove the cookies from the oven and let them cool for 30 minutes.
Ingredients
- 125 grams salted butter
- 100 grams light brown sugar
- 75 grams granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 0.5 teaspoon bicarbonate of soda
- 150 grams flour (for chocolate chip portion)
- 50 grams milk chocolate chips
- 50 grams dark chocolate chips
- 50 grams white chocolate chips
- 125 grams flour (for brownie portion)
- 17.5 grams cocoa powder
- 50 grams milk chocolate chips
- 50 grams dark chocolate chips
- 50 grams white chocolate chips
Equipment
mixing bowlwhiskspatulabaking paperbaking trayoven
Tips
- Do not overmix the batter after adding egg and vanilla extract.
- If you don't have a freezer, you can leave the cookie dough in the fridge for an hour.
- To achieve cracked tops, turn the oven off after baking and leave the cookies inside for 3 minutes before removing them to cool.
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