Reverse Chip Brookie Cookies

I’m counting down to the launch of my 2017 Advent Calendar with 12 Days of Holiday Baking!

Today’s cookies are my Reverse Chip Brookie Cookies

I came up with this recipe a few years ago. And, the kids have asked for it non-stop since! What could be better, after all, than a Brownie Cookie and a Chocolate Chip Cookie smooshed together? Um, not much!

Now, if you don’t like white chocolate chips in your brownie half, just use dark or semi-sweet chocolate on the dark side. And, feel free to add nuts to one or both “halves” if you’re not dealing with allergies or picky eaters!

Print Recipe

Reverse Chip Brookie Cookies

Servings: 36

Ingredients

Brownie Batter

• 1/2 cup unsalted butter
• 2 tbs cream cheese [or more butter]
• 1 c brown sugar
• 1 large egg
• 1 tbs vanilla
• 3  oz unsweetened chocolate melted and cooled [or .5 c dutch processed cocoa]
• 2 1/4 c flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 c  [one 226 g bag] white chocolate chips or chunks [substitute dark semi-sweet or peanut-butter chips or chunks if desired]
• [Or go “nuts’ by adding 1 c chips and 1/2 c chopped walnuts or macadamias]

Cookie Batter

• 1/2 cup unsalted butter
• 2 tbs cream cheese [or more butter]
• 1 c brown sugar
• 1 large egg
• 1 tbs vanilla
• 1 tbs molasses [optional]
• 2 1/4 c flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 c semi-sweet chocolate chips or chunks 
• [Or go “nuts” by adding 1 c chips and 1/2 c chopped pecans or walnuts]

Instructions

Make Brownie Batter

• In a mixer or by hand, beat butter, cream cheese [or more butter] and sugar until fluffy.
• Add egg and vanilla and beat to incorporate.
• Add cooled melted chocolate [or cocoa powder] and beat to incorporate.
• Sift in flour [1 1/2 c to start if using cocoa powder], soda, and salt and mix to combine.
• [If using cocoa powder, add additional flour by the quarter cup until dough becomes firm]
• Add chips or chunks [and nuts] and combine.
• Place brownie batter in refrigerator or freezer while making the chocolate chip batter below.

Make Chocolate Chip Cookie Batter

• In a mixer or by hand, beat butter, cream cheese [or more butter] and sugars until fluffy.
• Add egg and vanilla and beat to incorporate.
• Add molasses and beat to incorporate.
• Sift in flour, soda, and salt and mix to combine.
• Add chips or chunks [and nuts] and combine.
• If your house is warm or if the batter is soft, refrigerate for 30 minutes or freeze for 15.

Combine and Bake

• Heat oven to 350.
• Line baking sheets with parchment or silpat.
• Portion the chocolate chip batter into 2-3 dozen 1- in spheres and refrigerate while working on the brownie batter.
• Portion the brownie batter into 2-3 dozen 1-inch spheres and refrigerate if necessary.
• [You may end up with more spheres of one batter than the other. We had 3 extra balls of chocolate chip dough. You know what you can do with those…]
• Smash one chocolate chip and one brownie sphere together at a time. *
• Place brookie cookie spheres a few inches apart on baking tray.
• Press cookies down fairly flat.
• Bake cookies for 10-13 minutes. [Ours baked for 11 minutes and were just soft enough.]
• Bake only until edges are set and cookie middles have just begun to set.
• Cool cookies on the pan for 3-5 minutes.
• Cool cookies completely [or almost completely..] on wire racks.

Notes

*FREEZE AHEAD! These cookies make great freeze-ahead cookies! After smashing the chocolate and brownie spheres into one another and forming into a sphere, place the cookies in a single layer on a piece of waxed paper or parchment [or stack multiple flat layers] in a Ziploc-style bag or freezer safe-container and freeze. I find it best to place my a Ziploc-style bag on a tray until the flat-lay packages are fully frozen. No need to defrost. Simply bake 2-5 minutes longer than the time called for in the recipe.