Chownies (aka Brookies)

So… I was craving something chocolaty, and I couldn’t decide between making brownies or chocolate chip cookies. Turns out I could just make both! Many people have called these tasty little gems “brookies.” Where I’m from in Kansas, “brookie” is the term for a brook trout. It does not evoke excitement for sugary goodness. So we decided to call them “Chownies.” Get it? Chocolate Chip Cookie Brownie… Either way, they are unreal. So good.

Prep time

30 mins

Cook time

10 mins

Total time

40 mins

Serves: 4 dozen cookies

Ingredients

Brownie Cookie Dough:
10 tablespoons butter, softened
⅔ cup packed light brown sugar
⅔ cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1¼ cups plus 3 tablespoons flour
½ cup unsweetened natural cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
Chocolate Chip Cookie Dough:
10 tablespoons butter, softened
⅔ cup granulated sugar
⅔ cup light brown sugar
1 teaspoon vanilla
1 large egg
1 large egg yolk
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips

Instructions

To start with the brownie cookie dough, in an electric stand mixer (or other medium bowl) beat the butter and sugars together until smooth. Add the egg, yolk and vanilla and beat the mixture for 1-2 minutes more.
Add the flour, cocoa, soda and salt, and mix until well combined. (Note: The dough will be thick and resemble more of a cookie dough than a brownie batter.) Transfer to a separate bowl, cover and refrigerate for at least 30 minutes.
For the chocolate chip cookie dough, cream together the butter and sugars until smooth. (I just used the same bowl for my electric stand mixer).
Add the egg, egg yolk and vanilla, mixing for 1-2 minutes. Then add the dry ingredients and mix well. Finally, mix or fold in the chocolate chips until they are well distributed. Cover the chocolate chip dough and refrigerate for at least 30 minutes.
Once both doughs have chilled, preheat the over to 350 degrees and prepare your cookie sheets by lightly spraying with oil.
Turn both doughs out onto a work surface and mold each into an even round shape. Using a knife, cut each dough into four equal pieces. Then cut those pieces into 12 small pieces. Each small piece should be about teaspoon-sized. You should have 48 pieces of each dough.
Take one piece of each dough and mash them together into a flattened disk shape. (They will sort of resemble miniature York peppermint patties). Leave them a little on the thick side; they will flatten as they bake.
Place 8-10 cookies per sheet allowing space for them to spread and bake for 9-11 minutes. The edges of the cookie side should be lightly browned and the brownie side will have a crackled top. Allow to cool for 3-5 minutes before transferring to a cooling rack.