Why choose between baking cookies or brownies, when you can have both? These *Dipped* Chocolate Chip Cookies, are a well-matched combination of half-brownie, and half chocolate chip cookie in one! This recipe is simple, and uses a traditional cookie recipe, with a cookie dough-like brownie batter.
THE BROWNIE COOKIE DOUGH
The brownie component of the cookie is a cross between a brownie, and double chocolate chip cookie. This cookie dough uses the same ingredients as a fudgy brownie, but with addition of more dry ingredients to mimic a cookie dough. When making the doughs, it is crucial that both the cookie dough and brownie dough are the same consistency, otherwise you will end up with a dry brownie.
Sift the dry ingredients for the chocolate chip cookie dough.
Mix in the chocolate chips, and set aside.
Cream together the butter with the sugars until light.
Whisk in the egg, and vanilla extract until fluffy.
Fold in the dry ingredients until incorporated.
Sift in the dry ingredients.
Mix in the chocolate chips.
Whisk together the eggs and sugars until fluffy, and pale.
Whisk in the chocolate-butter mixture until incorporated.
Fold in the dry ingredients until incorperated.
Wrap the doughs in plastic wrap, and chill for 20 minutes,
Divide the doughs in 12 and press together into a ball, lightly flatten. Bake for 12-15 minutes until golden brown.
Cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Enjoy!
- 2/3 cup all-purpose flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp espresso powder
- 1/3 cup softened unsalted butter
- 2 tbsp light brown sugar
- 1/2 large egg
- 1 tsp pure vanilla extract
- 1/2 cup semisweet chocolate chips
- 1/3 cup all-purpose flour
- 2 tbsp dutch-processed cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp espresso powder
- 1/2 tsp ground cinnamon
- 2 oz bittersweet chocolate
- 2 tbsp unsalted butter
- 1 1/2 large eggs
- 1/3 cup granulated sugar
- 2 tbsp light brown sugar
- 1 tsp pure vanilla extract
- 1/2 cup semisweet chocolate chips
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Sift together the dry ingredients, and mix in the chocolate chips.
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Cream together the butter with the sugars until light,
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Whisk in the eggs, and vanilla extract until light and fluffy.
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Fold in the dry ingredients until incorporated.
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Wrap in plastic wrap, and refrigerate.
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Sift together the dry ingredients, and mix in the chocolate chips.
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Whisk together the eggs, and sugars until fluffy.
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Drizzle in the chocolate, and butter.
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Whisk in the vanilla, and fold in the dry ingredients.
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Wrap in plastic wrap, and refrigerate for 20 minutes.
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Preheat oven to 350°F.
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Divide the doughs in to 12 pieces.
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Press together 1 dough ball of each the cookie and the brownie.
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Press lightly, and place on a parchment-lined baking sheet.
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Bake for 12-15 minutes until golden brown.
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Cool on the baking sheet for 3-5 minutes, before transferring to a wire rack to cool completely.
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Enjoy!