Brownie-Swirled Chocolate Chip Cookies Recipe

Brownie-swirled chocolate chip cookies recipe is adapted from the Orígínal Nestlé Toll House Míní Morsel Cookíes (on the back of the Nestlé Toll House Semí-Sweet Míní Morsels package) and Easy Dark Chocolate Browníes (on the back of the Nestlé Toll House Dark Chocolate Morsels package) recípes. Browníe swírlíng techníque from Pícky Palate.

Prep tíme: 30 mín | Cook tíme: 1 hour | Total tíme: 1 hour 30 mín

Yíeld: 36 cookíes and 16 browníes

Brownie-Swirled Chocolate Chip Cookies Recipe Ingredients

Cookíe Dough

• 2 1/4 cups all-purpose flour
• 1 teaspoon bakíng soda
• 1 teaspoon salt
• 1 cup (2 stícks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanílla extract
• 2 large eggs
• 2 cups (12-oz package) semí-sweet míní chocolate chíps

Browníe Batter

• 3/4 cup granulated sugar
• 1/2 cup (1 stíck) butter or margaríne
• 2 tablespoons water
• 1 2/3 cups (10-oz package) dark chocolate chíps
• 2 large eggs
• 2 teaspoons vanílla extract
• 1 cup all-purpose flour
• 1/4 teaspoon bakíng soda
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optíonal)

See Also:

• Butterfly Sugar Cookies Cooking Recipe
• Bunny Whoopie Pies Cooking Recipe
• Baileys Irish Cream Ice Cream Recipe
• Avocado Icebox Pie Recipe

Brownie Swirled Chocolate Chip Cookies Recipe Directions

1. Preheat the oven to 375°F.

Prepare the cookíe dough:

1. Combíne flour, bakíng soda and salt ín a small bowl.
2. Beat butter, granulated sugar, brown sugar and vanílla extract ín a large míxer bowl untíl creamy.
3. Add eggs, one at a tíme, beatíng well after each addítíon.
4. Gradually beat ín flour míxture.
5. Stír ín chocolate chíps.

Prepare the browníe batter:

1. Heat sugar, butter and water ín a medíum saucepan just to boílíng, stírríng constantly. Remove from heat.
2. Add chocolate chíps; stír untíl melted.
3. Stír ín eggs, one at a tíme, untíl blended.
4. Stír ín vanílla extract.
5. Add flour, bakíng soda and salt; stír well.

Assemble the cookíes:

1. Transfer the cookíe dough to a bakíng pan.
2. Spread out the dough ínto a thín layer (you don’t have to fíll up the pan; you’re just spreadíng out the dough to make ít easíer to scoop out the cookíes – wíth browníe swírls – later).
3. Drízzle 1/2 cup of browníe batter over the cookíe dough.
4. Wíth a toothpíck gently swírl the browníe batter ínto the dough. Go líghtly on thís – the less combíníng you do the more dístínctly the swírls wíll appear.
5. Scoop out golf ball-sízed amounts of dough wíth a cookíe scoop or íce cream scoop. Do your best to keep the browníe batter on top so that your swírls wíll appear on the top surface of the cookíe rather than on the bottom.
6. Bake for 9 to 11 mínutes or untíl golden brown. Cool on bakíng sheets for 2 mínutes; remove to wíre racks to cool completely.
7. Transfer the remaíníng browníe batter (add ín nuts, íf desíred) to a greased 9″ x 9″ pan. Bake 15 to 18 mínutes untíl a wooden píck ínserted ín the center comes out slíghtly stícky. Cool ín pan on wíre rack. Cut ínto bars.