Stir-Up Saturday: Reverse Chip Brookie Cookies

Stir-Up Saturday
Reverse Chip Brookie Cookies
The kids have been dying to recreate a cookie they often choose from a local bakery – a half-chocolate white chip and half-vanilla chocolate chip cookie. Their bakery cookie of choice is just fine, but it’s a bit high on the shortening and a bit too crispy for my taste. Today, to surprise them, I’m offering up a softer more tantalizing homemade option.

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Reverse Chip Brookie Cookies

Servings: 36

Author: Roseanne Carrara, The Lunchbox Season

Ingredients

Brownie Batter

• 1/2 cup unsalted butter
• 2 tbs cream cheese [or more butter]
• 1 c brown sugar
• 1 large egg
• 1 tbs vanilla
• 3 oz unsweetened chocolate melted and cooled [or 1/2 c dutch processed cocoa]
• 2 1/4 c flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 c [one 226 g bag] white chocolate chips or chunks [Substitute dark semi-sweet or peanut-butter chips or chunks if desired. Or, go “nuts’ by adding 1 c chips and 1/2 c chopped walnuts or macadamias]

Cookie Batter

• 1/2 cup unsalted butter
• 2 tbs cream cheese [or more butter]
• 1 c brown sugar
• 1 large egg
• 1 tbs vanilla
• 1 tbs molasses [optional]
• 2 1/4 c flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 c semi-sweet chocolate chips or chunks [Or go “nuts” by adding 1 c chips and 1/2 c chopped pecans or walnuts]

Instructions

Make Brownie Batter

• In a mixer or by hand, beat butter, cream cheese [or more butter] and sugar until fluffy.
• Add egg and vanilla and beat to incorporate.
• Add cooled melted chocolate [or cocoa powder] and beat to incorporate.
• Sift in flour [1 1/2 c to start if using cocoa powder], soda, and salt and mix to combine.
• [If using cocoa powder, add additional flour by the quarter cup until dough becomes firm]
• Add chips or chunks [and nuts] and combine.
• Place brownie batter in refrigerator or freezer while making the chocolate chip batter below.

Make Chocolate Chip Cookie Batter

• In a mixer or by hand, beat butter, cream cheese [or more butter] and sugars until fluffy.
• Add egg and vanilla and beat to incorporate.
• Add molasses and beat to incorporate.
• Sift in flour, soda, and salt and mix to combine.
• Add chips or chunks [and nuts] and combine.
• If your house is warm or if the batter is soft, refrigerate for 30 minutes or freeze for 15.

Combine and Bake

• Heat oven to 350.
• Line baking sheets with parchment or silpat.
• Portion the chocolate chip batter into 2-3 dozen 1- in spheres and refrigerate while working on the brownie batter.
• Portion the brownie batter into 2-3 dozen 1-inch spheres and refrigerate if necessary.
• [You may end up with more spheres of one batter than the other. We had 3 extra balls of chocolate chip dough. You know what you can do with those…]
• Smash one chocolate chip and one brownie sphere together at a time.
• Place brookie cookie spheres a few inches apart on baking tray.
• Press cookies down fairly flat.
• Bake cookies for 10-13 minutes. [Ours baked for 11 minutes and were just soft enough.]
• Bake only until edges are set and cookie middles have just begun to set.
• Cool cookies on the pan for 3-5 minutes.
• Cool cookies completely [or almost completely..] on wire racks.

Notes