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+ servings

Brownie Marbled Chocolate Chip Cookies

If there is one cookie you should eat for the rest of your life, it's these brownie marbled chocolate chip cookies. These cookies are literally as if a brownie and a cookie had a baby. They are half brownie, half chocolate chip cookie. They have crisp edges but a gooey center with puddles of melted chocolate. They are to die for.
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings 15 cookies

Ingredients
 

Wet Ingredients

  • 1 cup (226 grams) unsalted butter melted
  • ¾ cup (150 grams) brown sugar
  • ½ cup (100 grams) granulated sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 tablespoon vanilla extract

Brownie Dough Dry Ingredients

  • ¾ cup (94 grams) all purpose flour
  • ¼ cup (20 grams) unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (45 grams) chocolate chips/chopped chocolate melted - this is mixed into the cookie dough
  • ½ cup (90 grams) chocolate chips/chopped chocolate

Chocolate Chip Cookie Dough Dry Ingredients

  • 1 cup (125 grams) all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (90 grams) chocolate chips/chopped chocolate

Instructions

  • This recipe calls for splitting the wet ingredients in half and making two different doughs, so please read the ingredients list and instructions carefully!
  • In a large bowl, whisk together the melted butter, brown sugar and granulated sugar until combined. Add the egg, egg yolk and vanilla extract and whisk until combined.
  • As best you can, divide the wet ingredients in half into two separate bowls. Half of the wet ingredients is about one cup or approximately 250 grams.
  • For the brownie cookie dough: take one half of the wet ingredients and add the flour, cocoa powder, baking soda and salt and fold together until combined. Add in the melted chocolate and fold together until combined. Add the chocolate chips/chopped chocolate and fold together until they are evenly incorporated into the dough. Set aside.
  • For the chocolate chip cookie dough: take the other half of the wet ingredients and add the flour, baking soda and salt and fold together until combined. Add the chocolate chips/chopped chocolate and fold together until they are evenly incorporated into the dough.
  • Cover both of the doughs and let them chill in the fridge for about one hour.
  • When the dough has five minutes left to chill, preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Roll the dough: to roll the dough, take one heaping tablespoon of the brownie dough and one heaping tablespoon of the chocolate chip cookie dough and roll them together in between your palms. Place on the baking sheet. Repeat this process with the rest of the dough, spacing the cookie dough balls 3-4 inches apart on the baking sheet.
  • Bake the cookies for 12-14 minutes until the edges are set and lightly golden. Remove from the oven and let cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely, or enjoy them slightly warm. Sprinkle with some flaky salt and dive in!
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