Brownie and Chocolate Chip Swirl Cookies

These cookies combine the rich, fudgy flavor of brownies with the classic charm of chocolate chip cookies. With two irresistible doughs swirled into one, each bite is the perfect blend of chewy, chocolatey goodness.

You’ll love these Brownie Chocolate Chip Swirl Cookies because they bring together the best of both worlds: the rich, fudgy decadence of brownies and the soft, buttery goodness of chocolate chip cookies. Each bite offers a perfect balance of textures and flavors—gooey chocolate pockets, crisp edges, and a soft, chewy center.

These cookies are visually stunning with their marbled swirl, making them as beautiful as they are delicious. Whether you’re a die-hard brownie fan or a cookie connoisseur, these treats will quickly become your go-to indulgence for satisfying chocolate cravings.

Ingredients

For the Brownie Cookie Dough:

• 1/2 cup (113 g) unsalted butter, softened

• 3/4 cup (150 g) packed light brown sugar

• 1/4 cup (50 g) granulated sugar

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1/3 cup Dutch-process cocoa powder

• 1 cup (125 g) all-purpose flour (spooned and leveled)

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 2/3 cup semi-sweet chocolate chips

For the Chocolate Chip Cookie Dough:

• 2 3/4 cups (345 g) all-purpose flour

• 1 teaspoon cornstarch

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup (226 g) unsalted butter, cold and cubed

• 3/4 cup (150 g) packed light brown sugar

• 2/3 cup (130 g) granulated sugar

• 1 large egg + 1 egg yolk, room temperature

• 2 teaspoons vanilla extract

• 1 cup semi-sweet chocolate chips

• Flaky sea salt for sprinkling (optional)

Instructions

Brownie Cookie Dough:

1. Prepare the Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Set aside.

2. Cream Butter and Sugars: In a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy (about 3 minutes).

3. Add Wet Ingredients
   Mix in the egg and vanilla extract until fully combined.

4. Combine Dry Ingredients
   In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt. Sift this mixture into the wet ingredients.

5. Incorporate Chocolate Chips
   Mix on low speed until just combined, then fold in the chocolate chips with a spatula. Set aside.

   Chocolate Chip Cookie Dough:

6. Cream Butter and Sugars
   In a clean bowl, cream the cold cubed butter, brown sugar, and granulated sugar together until the mixture is pale and fluffy (about 4 minutes). Scrape down the sides of the bowl as needed.

7. Add Eggs and Vanilla
   Beat in the egg and egg yolk, one at a time, followed by the vanilla extract.

8. Combine Dry Ingredients
   In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually mix into the wet ingredients on low speed until just combined.

9. Add Chocolate Chips
   Gently fold in the chocolate chips with a spatula.

10. Assemble the Cookies: Scoop the Dough
    Use a small cookie scoop to portion out both doughs. Make the chocolate chip cookie dough balls slightly larger than the brownie dough balls. For even sizing, weigh them using a kitchen scale.

11. Combine Doughs
    Take one brownie dough ball and one chocolate chip cookie dough ball. Press them together and roll into a single ball.

12. Place on Baking Sheet
    Arrange on the prepared baking sheets, spacing them about 2 inches apart.

13. Bake the Cookies: Bake one sheet at a time in the center of the oven for 8–9 minutes, or until the edges are set and the centers appear slightly underbaked.

    Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.

14. Final Touch: Add Sea Salt (Optional)
    Sprinkle flaky sea salt over the cookies just before serving for an extra flavor boost.

Notes:

1. Chill the Dough: Swirling two types of dough together can make them soft and sticky. Chilling each dough before assembly helps maintain distinct layers and prevents the cookies from spreading too much.

2. Balance the Swirl: For even flavor distribution, use equal portions of brownie and chocolate chip cookie dough. A cookie scoop works great for consistent sizing.

3. Avoid Overmixing: When combining the two doughs, lightly swirl them together without fully mixing to keep the marbled appearance intact.

4. Depending on how you portion the doughs, you may have some chocolate chip cookie dough left over. Simply bake any extra cookies separately.

5. Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 30 minutes Cook Time: 12 minutes Total Time: 45 minutes
Yields: 18-20 medium/small cookies