This recipe combines my famous Kroll’s Kookies recipe and a slightly modified version of these brownie cookies. And if you’ve had Kroll’s Kookies you already know these are going to be AWESOME. Too often I am craving decadent brownies and ooey-gooey chocolate chip cookies and these totally satisfy my sweet tooth cravings. It’s the perfect marriage of flavors. Plus, they’re so pretty too right? I love the marbled, swirly look. It makes them even that much more appealing! You can scroll down to the recipe card for the full list of ingredients and measurements.
Cake Flour: (spooned and leveled): If you know me and my cookies, you know I love adding cake flour with all-purpose flour to make the perfect cookie! The chocolate chip cookie part of these brookies uses cake flour, you won’t need any more cake flour for the brownie batter. Corn Starch: key ingredient to making thick, big cookies. Cocoa powder: I use an unsweetened cocoa powder. I’ve used the Hershey’s Special Dark cocoa powder before too and it’s delicious! Chocolate Chips: feel free to use your favorite morsels: milk chocolate, semi-sweet or dark chocolate chips.
Plus, you already will have a majority of the ingredients out on your counter and ready to go ? Be sure to scroll down to the recipe card for the full recipe instructions.
