If you had to choose between chocolate chip cookies and brownies for dessert for the rest of your life, would it be a tough choice? It doesn’t have to be! Today’s recipe is a combination of both – take that delicious chocolate chip cookie dough and swirl it with your brownie batter for your new favorite (vegan) dessert!
Not only to these cookies taste deliciously chocolatey, but they also have that soft, chewy center we can’t get enough of. They’re perfect for the holiday season ahead, and you can easily make bigger batches to gift to your friends and family.
Soft + Chewy Brownie Swirled Cookies
If you love chocolate (and let’s be honest, you wouldn’t have made it this far into the text if you didn’t love chocolate…), you need Ciarra Siller’s “Vegan Chocolate Treats: 60 Indulgent Sweets to Satisfy Your Inner Chocoholic”. The best part? All recipes are vegan! Many of them are also gluten-free, so that’s even more good news!
“These cookies are perfect for days when you can’t choose between crackly chocolate brownies and classic chocolate chip cookies—a typical day for me. Get the best of both worlds with these chewy chocolate chip brownie cookies, a.k.a. “brookies.” The secret to these cookies is to not overbake them. Cookies continue to cook when removed from the oven, so 10 to 12 minutes is just enough time,” says cookbook author Ciarra Siller.
Get the recipe for the delicious brownie swirled cookies and check out “Vegan Chocolate Treats” on amazon, or wherever you buy your books.
Soft and Chewy Brownie Swirled Cookies
Reprinted with permission from Vegan Chocolate Treats by Ciarra Siller, Page Street Publishing Co. 2020. Photo credit: Ciarra Siller
Ingredients
Chocolate Chip Cookie Dough
- 1 tbsp flax meal
- 3 tbsp water
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup vegan chocolate chips
- 6 tbsp vegan butter at room temperature
- 1/3 cup packed brown sugar
- 1⁄4 cup granulated sugar
- 1 tsp vanilla extract
Brownie Batter
- 1 tbsp flax meal
- 3 tbsp water
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 cup vegan chocolate chips
- 5 tbsp vegan butter at room temperature
- 1/3 cup packed brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- flaky sea salt
Instructions
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Preheat the oven to 350F and line two baking sheets with parchment paper.
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To make the chocolate chip cookie dough, in a small bowl, stir together the flax meal and water and then set it aside to gel, about 5 minutes
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In a medium bowl, stir together the flour, baking soda and chocolate chips.
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In a large bowl using an electric mixer, beat the butter until light and fluffy, 1 to 2 minutes. Add the brown sugar, granulated sugar and vanilla and beat until smooth and creamy, about 1 minute. Add the flax mixture and stir until well combined. Add the dry ingredients to the wet ingredients and mix with a rubber spatula until a dough forms, about 1 minute. Set this dough aside while you prepare the brownies.
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To make the brownie batter, in a small bowl, stir together the flax meal and water and then set it aside to gel, about 5 minutes.
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In a medium bowl, stir together the flour, cocoa powder, baking soda and chocolate chips.
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In a large bowl using an electric mixer, beat the butter until light and fluffy, 1 to 2 minutes. Add the brown sugar, granulated sugar and vanilla and beat until creamy, about 1 minute. Add the flax mixture and beat until combined. Add the dry ingredients to the wet ingredients and mix with a rubber spatula until a dough forms, about 1 minute
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Divide both doughs into 22 evenly sized pieces (about 11⁄2 teaspoons[8 g]) and roll them into balls. Take one chocolate chip cookie dough ball and one brownie dough ball and roll them together to make one ball. Place the brownie-cookie on the prepared baking sheets, spacing them about 11⁄2 inches (3.8 cm) apart. Bake them for 10 to 12 minutes, until the edges are beginning to crisp. The centers will still be soft but will firm up as the cookies cool. Remove the baking sheets from the oven and let the cookies cool on the pan for 5 minutes before transfer-ring them to a wire rack to continue cooling for 15 minutes. Sprinkle them with sea salt before serving.
