Marbled Brownie Chocolate Chip Cookies
Marbled Brownie Chocolate Chip Cookies blend the rich flavors of brownies with the chewy goodness of chocolate chip cookies for a decadent treat. They’re versatile, easy to make, and perfect for anyone who loves a gooey, chocolate-filled indulgence.
Prep Time 45 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Brownie Cookies
- 90 g semi-sweet chocolate chips ½ cup
- 56 g unsalted butter ¼ cup
- 12 g natural unsweetened cocoa powder 2 tablespoons
- 90 g dark brown sugar ⅓ cup + 1 tablespoon
- 1 egg
- 80 g all-purpose flour ⅔ cup
- 1 teaspoon baking powder
- ½ teaspoon salt
Brown Butter Chocolate Chip Cookies
- 113 g unsalted butter 8 tablespoons
- 100 g dark brown sugar ½ cup
- 50 g granulated sugar ¼ cup
- 1 egg room temperature
- ½ teaspoon vanilla extract
- 160 g all-purpose flour 1 ⅓ cups
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 125 g semi-sweet chocolate chips ¾ cup
Making the Brown Butter:
Start by melting the 113g (8 tablespoons) of butter for the chocolate chip cookies in a small saucepan over medium heat. Stir the butter occasionally as it melts until it turns amber in color and forms small brown specks. Once the butter has browned, transfer it to a medium-sized mixing bowl. You should be left with at least 90g of brown butter; if there’s slightly less, add a small amount of water until you reach 90g. Set the brown butter aside while you prepare the brownie cookies.
Brownie Cookies:
In a small microwave-safe bowl, melt the chocolate chips and butter together, stirring every 30 seconds until smooth. Once melted, stir in the cocoa powder until fully combined and set aside.
In another small mixing bowl, combine the egg and dark brown sugar. Whisk vigorously for 1-2 minutes until the mixture becomes light and fluffy.
Add the melted chocolate mixture to the egg and sugar blend, mixing gently until combined.
Next, stir in the flour, baking powder, and salt. Use a rubber spatula to fold the ingredients together until no flour streaks remain. The batter should be more liquid-like, similar to brownie batter rather than firm cookie dough—this is expected!
Cover the bowl and refrigerate the batter to firm up while you prepare the chocolate chip cookies.
Brown Butter Chocolate Chip Cookies:
In the bowl with the brown butter, whisk in both the dark brown sugar and granulated sugar.
Next, whisk in the egg and vanilla until fully combined.
Add the all-purpose flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
Stir in the chocolate chips, mixing gently until no flour streaks are visible.
Forming the Cookies:
Scoop out 2 tablespoons of the chocolate chip cookie dough. Then, take the brownie cookie dough from the fridge and scoop out 1.5 tablespoons of that dough.
Using a knife or your hands, split each ball of dough in half.
Alternate placing each half ball of dough together in your hand, so you have a total of four dough pieces (e.g., brownie: chocolate chip: brownie: chocolate chip).
Roll the dough into a ball, repeating with the remaining dough portions. For even-sized balls, you can use a 3-tablespoon cookie scoop to gently press the dough balls.
Place the dough balls in an airtight container in the fridge for 30 minutes to chill.
Baking the Cookies:
Preheat the oven to 350°F / 175°C.
Arrange the dough balls evenly spaced on a parchment-lined cookie sheet, and top them with extra chocolate chips if desired.
Bake for 12-14 minutes or until the edges of the cookies begin to turn golden brown.
Once out of the oven, it’s helpful to “scoot” the cookies. To do this, place a bowl, cup, or biscuit cutter that is slightly larger than the cookie over the hot cookie and gently swirl it around to make the cookie more rounded.
Let the cookies sit on the hot baking sheet for at least 5 minutes before transferring them to a wire rack to cool.
Finally, sprinkle with flaky sea salt, serve, and enjoy!
The main reason cookies turn out too thick, puffy, or dry is usually due to adding too much flour. For the best and most consistent results, I highly recommend using a kitchen scale. However, if you don’t have one, here’s how to measure flour correctly: fluff the flour with a fork, then carefully scoop it into your measuring cup and level it off with a knife.
For the best flavor, I suggest using dark brown sugar, though light brown sugar will work in a pinch!
At this stage, you can refrigerate the dough for up to 2 days before baking, or freeze it for up to 1 month. If you freeze the dough, let it sit at room temperature for about 30 minutes before baking.
