For when you can’t decide between a classic and a chocolate craving!
This recipe makes 12 small cookies, or you can make them bigger or smaller and make however many you want, you make the rules! You can marble them, you can make some straight chocolate and some regular chocolate chip cookies, whatever your heart desires.
The brown butter is not ESSENTIAL here, but it adds such good nuttiness and depth of flavour, so I would highly recommend this extra step if you have the time.
| Time: | 30 minutes | Serving size: | 12 cookies |
Ingredients:
- 6 tbsp butter, browned
- 1/4 c packed light brown sugar
- 1/4 c granulated sugar
- 1 tsp vanilla
- 1 egg
- 2/3 c flour, divided
- 1 tbsp cocoa
- 1/2 tsp baking soda
- pinch salt
- 1/2 c chopped chocolate bar
Directions:
- Preheat oven to 375.
- Brown butter in saucepan, once browned pour into large bowl and let cool.
- Add sugars and stir to combine (it will look separated and bad, don’t worry it will come together in the next step!)
- Add vanilla and egg and stir vigorously until batter is smooth, light in colour and airy.
- Add cocoa to a small mixing bowl, and 1 tbsp of flour to another small mixing bowl.
- Add remaining flour to batter in large mixing bowl, along with baking soda and salt. Gently stir to combine.
- Split dough in half, adding each half to one of the smaller mixing bowls. Add half the chocolate to each bowl (reserve some to stick on top if you want them to look pretty) Stir gently until flour/cocoa and chocolate are fully combined.
- Scoop 1 tablespoon of each dough into your hands and roll into balls.
- Bake for 10 minutes.
- Enjoy 😊
Tips:
- Make it freezer friendly: Once you have made the cookie dough, shape into balls. Place the balls spread out on a plate and let sit in freezer at least 30 minutes. Once solid, transfer to a freezer-safe bag or container. Once you want to enjoy your cookies, bake at 350 for 8-12 minutes.
Bowlin' on a Budget 
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