When asked if I’d prefer a brownie or chocolate chip cookie, I tend to take Joey Tribiana’s (from Friends) stance: “Put your hands together!”.
Generally, most chocolate chocolate chip cookie recipes I had come across either came out too fudgey or too dry. I wanted the texture of a chocolate chip cookie with the decadence of a brownie.
Finally I decided to combine some recipes and come up with my own and luckily it paid off! The result is a crispy outer and gooey inner with the “just right” hit of chocolate.
This recipe is easy to make and can be frozen for a quick “take and bake” freshness anytime you want a fresh out of the oven cookie. If you choose to bake the whole batch, any leftover will stay beautifully fresh for 3 days. Then, as cookies do, they tend to dry out – but a quick 10 second zap in the microwave or light toast in the toaster will turn back time in freshness.
So, grab a friend this weekend, make a batch, enjoy and deliver a few to some of your neighbors!
- You’ll be tempted to leave out the cornstarch but I highly recommend you don’t, as it gives structure and prolonged freshness to the cookie. If you really need to omit then add 1/4c more flour.
- Maple syrup should be pure maple syrup and not imitation – this brings a lovely intensified flavor and prolonged moisture. You can substitute with same amount of honey if would prefer.
- Espresso powder is completely optional. It is purely in there to intensify the chocolate flavor. If you like really dark chocolate, then add it, if you prefer milk chocolate or more subtle chocolate, then leave it out.
- Chocolate powder: I prefer using a dark cocoa with a more concentrated flavor like and a good quality Guittard or Ghiradelli. But Hershey will work too.
- Bake time will very depending on your oven and how it works. Just look to see if the top is matte and the wetness is gone, remove pan and allow to cool on the pan.
- When freezing, scoop out serving sized balls and place in freezer bag till ready to bake.
Ok who’s ready for the recipe? Let’s go:
Brownie Chocolate Chip Cookies
- 1c butter – room temperature
- 1 & 1/2c light brown sugar packed (300g)
- 1/2c granulated sugar (100g)
- 2 large eggs
- 1 teaspoon vanilla (I prefer paste but extract is fine)
- 1/4 pure maple syrup (60ml)
- 3/4c. Cocoa powder*
- 2 & 1/2c. All purpose flour*
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon espresso powder (optional)
- 2c chocolate chips (or chocolate chunks)
- Optional: stuffing options – Reese’s Peanut Butter cups, Oreos, marshmallows!!
- Beat softened butter for 30 seconds in a mixer fitted with paddle attachment, then add sugars and beat on 3 till fluffy (about a minute or so)
- Add eggs, one at a time, combining well after each.
- Add in vanilla and syrup and mix till combined.
- Whisk together flour, cornstarch, baking powder, baking soda, cocoa and salt in a separate bowl.
- Gradually add flour mixture to mixer and mix till just combined.
- Add chocolate chips and stir till combined.
- For non-stuffed cookies: scoop out using 2 tablespoon scoop and place on parchment lined baking sheet. Pop in fridge for 30 minutes,
- For stuffed: scoop out two tablespoons, divide in half, flatten out one half, place filling (one Oreo or one Reese’s cup or one marshmallow), take other half of dough and mold over top, sealing and molding into a dome. Place on a parchment lined cookie sheet and refrigerate for 30 minutes.
- Preheat oven to 350 degrees. After the 30 minutes of fridge time (this helps the cookies to not spread as much), bake them for 10-12 minutes depending on your oven. Watch them the last couple of minutes and when the tops are no longer wet you can take them out. Let them cool on the pan (if you can wait that long hahaha – cause we can’t!)
- Keep leftovers in an airtight container at room temperature. Cookies will stay fresh for 3-4 days. Then I recommend popping in a toaster or microwave to freshen up.
* I don’t include the grams here because I weigh them together – basically combine my cocoa and flour to make 475g combined – if you like them a little more gooey in texture you do 415g together. For a more brownie type bite, you may also choose to melt your butter (let cool to room temp) and mix that with your sugar- but definitely will need your cocoa and flour to be together 500g. As you can see flour is that element that take some play – to get the right consistency cookie you yourself enjoy. Just means more batches of cookies to “experiment” hahaha.