Brookies

The brownie dough is soft and benefits from chilling between steps. If you notice the dough getting too soft, just pop it back in the fridge to chill again.

Makes 36 cookies Total time: 45 minutes + chilling & baking

FOR THE BROWNIE DOUGH, WHISK:

11/ 4 1/2 1/2 1

3/4 1/2

1/2 2 1 3/4

FOR THE COOKIE DOUGH, WHISK:

11/ 2 1/2 1/4 cups all-purpose flour tsp. baking powder tsp. table salt stick unsalted butter (8 Tbsp.), melted cup granulated sugar cup unsweetened cocoa powder tsp. instant espresso powder eggs tsp. pure vanilla extract cup semisweet chocolate chips cups all-purpose flour tsp. baking soda tsp. table salt

CREAM:

1

1/2 1/2 1 1 3/4 stick unsalted butter (8 Tbsp.), softened cup packed brown sugar cup granulated sugar egg tsp. pure vanilla extract cup semisweet chocolate chips

Coarse sea salt

For the brownie dough, whisk together flour, baking powder, and table salt.

Whisk together butter, sugar, cocoa, and espresso powder in a separate bowl. Add eggs and vanilla; whisk until glossy. Whisk in flour mixture just until combined. Stir in chocolate chips; chill until firm.

For the cookie dough, whisk together flour, baking soda, and table salt.

Cream butter, brown sugar, and granulated sugar in a separate bowl with a mixer until light and fluffy, 2–3 minutes. Add egg and vanilla; beat until light and fluffy.

Add flour mixture and beat just until combined. Stir in chocolate chips.

Preheat oven to 350°. Line baking sheets with parchment.

Scoop both doughs using a #60 scoop (2 tsp). Roll one brownie ball and one cookie ball together; repeat until all brookie dough balls are formed.

Place brookie dough balls onto prepared baking sheets spaced 2-inches apart; chill until firm.

Bake brookies until golden around the edges and just set, 12–14 minutes; sprinkle with sea salt. Let cookies cool completely on baking sheets.

Per cookie: 140 cal; 8g total fat (5g sat); 30mg chol; 75mg sodium; 19g carb (1g fiber, 13g total sugars); 2g protein