Do I ever make anything typical??? Well, these were going to be chocolate chip cookies… But um… How do I say this… I didn’t want to make chocolate chip cookies.
For one, there’s like 2 million recipes of them on the internet so why add to them?
Also, I find chocolate chip cookies only good with enough (and good) chocolate. I didn’t feel like going out and buying a baking bar.
Oh and I didn’t feel like making chocolate chip cookies.
At my school we have orchestra preformances termed “cookie concerts,” meaning you really should bring cookies and then stuff your face full of other cookies that people brought because you didn’t eat dinner. There’s always 2 dozen selections of chocolate cookies. I don’t want to be normal. Instead, I’m bringing these interesting, swirly, marbley cookies. Oh and did I mention that they’re made of brownie/blondie batter??
These are flavorful all throughout (because of the long rest in the refrigerator and the browned butter), crusty and crunchy on the edges while so soft and chewy in the middle! Don’t hold me accountable if you eat too many.
-To make these pretzelly, crush some pretzels and roll the unrefrigerated batter into it. Press a whole pretzel on top to decorate.
-I like sprinkling the regular ones with sea salt.
-I also like to press on about 1/2 cup of chocolate chips to the scooped dough.
Melt the butter in a saucepan and cook until browned and smells nutty. Distribute it evenly between two large bowls. In one bowl, make the brownie part by adding in the chocolate chips. Stir until smooth.
Beat the eggs and distribute it between the two bowls. Mix and add the rest of the ingredients in each part to the corresponding bowl.
Both should be batter-like with the brownie one a bit more solid. Pour the brownie mixture into the blondie mixture. Fold a few times (I found 3 times to be sufficient).
Scoop into parchment lined baking sheets. Refrigerate for 12-72 hours.
Preheat the oven to 375 F and bake the cookies for 8-12 minutes.