Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- In a medium microwave-safe bowl, melt your 1 cup of unsalted butter. Whisk in the 1/2 cup unsweetened cocoa powder until smooth.1 cup unsalted butter, softened, 1/2 cup unsweetened cocoa powder
- To the melted butter and cocoa mixture, add the 1 cup granulated sugar and 1 cup packed light brown sugar. Stir until well combined. Add the 2 large eggs, one at a time, whisking well after each addition until the mixture is glossy. Stir in the 1 teaspoon of vanilla extract.1 cup granulated sugar, 1 cup packed light brown sugar, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the 1 cup all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.1 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Fold in 1 cup of semi-sweet chocolate chips into the brownie batter.1 cup semi-sweet chocolate chips
- In a separate medium bowl, combine the 1/2 cup melted unsalted butter with 1/4 cup packed light brown sugar and 1/4 cup granulated sugar. Stir until well combined.1/2 cup unsalted butter, 1/4 cup packed light brown sugar, 1/4 cup granulated sugar
- Beat in the 1 large egg and 1 teaspoon vanilla extract until the mixture is smooth and creamy.1 teaspoon vanilla extract
- In another small bowl, whisk together the 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, and a pinch of salt. Add these dry ingredients to the wet ingredients for the cookie dough, mixing until just combined.3/4 cup all-purpose flour, 1/4 teaspoon baking soda, 1 pinch salt
- Fold in the remaining 1/2 cup of semi-sweet chocolate chips.1/2 cup semi-sweet chocolate chips
- Spread the prepared brownie batter evenly into the bottom of the prepared baking pan. You want a consistent layer.
- Randomly drop spoonfuls of the chocolate chip cookie dough over the top of the brownie batter. Don't worry about covering it completely; the swirling will take care of distribution.
- Using a knife or a skewer, gently swirl the cookie dough into the brownie batter. Create marbled patterns for that signature swirls look. Don't over-swirl, or the layers will blend too much.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The edges should be set.
- Let the brownie swirl cookies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Once cooled, cut into squares.
Notes
Store cooled Best Chocolate Chip Brownie Swirl Cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 2-3 months.
Reheat in oven at 300°F (150°C) for 5-10 minutes or microwave for 10-20 second intervals.
