Marbled Brownie Cookies

A simple & easy way to make a brookie in a pinch!

If there's two things we love most in this world, it's cookies and brownies. No matter what season it is or sweet craving we have, they always hit the spot. So why not combine them together?

The concpet of a brownie cookie, or "brookie," is nothing new. In fact, it's a bit of culinary genius that has been delighting taste buds for several years.

However the process of making these cookies, isn't always so delightful. From melting chocolate and making two different doughs, we've had enough. One can only do so many dishes!

Our simple solution? One dough, two flavors.

This is where our Natural Fudge Brownie Artisan Flavor comes in. All you have to do to take this recipe from chocolate "chip-less" cookie dough to brownie batter is use our Amoretti Natural Fudge Brownie Artisan Flavor. It does all the heavy lifting for you.

No need for melting loads of chocolate over a double-boiler with this product. Simply put it in the microwave for ten seconds to soften up the hardened chocolate and pour it in the mixture. It's seriously that easy. 

In a matter of seconds you'll be able to transform your regular cookie dough into a brownie.

Ingredients

• 2 & 3/4 cups all-purpose flour, spooned and leveled (divided)
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 3/4 teaspoon salt
• 1 cup unsalted butter, cold and cubed
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg, plus one egg yolk, room temperature
• 2 teaspoons Amoretti® Vanilla Madagascar Bourbon "European Style" with Alcohol
• 3 tbsp Amoretti® Natural Fudge Brownie Artisan Flavor, warmed
• 1 tablespoon special dark cocoa powder, sifted

Directions

1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper and set aside.
2. Remove the butter from the fridge and cut into cubes. Place it in the bowl of a stand mixer fitted with the paddle attachment.
3. Cream the butter with the granulated and light brown sugars for 3 minutes until lighter in color. Scrape down the sides of the bowl.
4. Add the egg and egg yolk, one at a time until full incorporated. Add the vanilla and mix to combine. 
5. In a medium bowl, combine the 2 ¾ cups of flour, baking soda, cornstarch and salt. Whisk to combine. Add the dry ingredients to the sugar and butter mixture and mix until just combined. Do not over mix.
6. Divide the dough in half. It’s helpful to use a kitchen scale to ensure the dough is divided in equal portions. Place one half back in the bowl of the stand mixer, add the cocoa powder & Amoretti® Natural Fudge Brownie Artisan Flavor. Mix until well combined. This will be your chocolate dough.
7. Use a kitchen scale to divide each of the doughs into .5 ounce portions. It's best to roll all of the dough balls separately
8. Once all of the cookie dough is portioned out, take two plain dough balls and two chocolate dough balls. Stack them together and then roll them between the palms of your hands to marble the dough together. Divide the dough in half with your fingers and flip it. Bring the two portions back together and smooth into a ball with your palms once more. The more you repeat this step, the more marbling your cookies will have once baked. Do not over due it as the dough will lose the marbling effect. 
9. Bake the cookies for 5 to 6 minutes the rotate the pan and return it to the oven for 3 to 4 minutes more. The cookies are done when the edges are set and the centers are puffy.
10. Remove the pan from the oven and tap the baking sheet on the countertop.The cookies will deflate slightly as they cool, about 5 minutes. Transfer to a wire rack to cool completely.