Chocolate Chip Brownie Swirl Cookies.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

It's time for my annual cookie recipe of the year!
It was last year, when sharing these cookies that I realized that I had posted a different cookie recipe in every year that I had blogged.
What can I say? We love cookies.
Honestly, they're so easy to make and require basic ingredients. Out of all baked goods, cookies are what I make most often. For me, there is something so familiar and almost therapeutic when I mix together a cookie dough. The butter and sugar, the vanilla and egg, the flour, raising agent and salt, the chocolate chips.

So much so, that for these swirled cookies, we're going to make two cookie doughs. A chocolate brownie one with white chocolate chunks and a classic chocolate chip one. Both of them would work well simply rolled into balls and baked as they are but if you want the wow factor, stick two of those balls together for a striking swirl cookie.

My nieces and nephews love making these cookies with me. The girls have been bugging me for a while to post the recipe on the blog so that they can make them on their own at home. They're becoming quite the bakers. Rolling the cookie dough balls can be a little messy so I like to wear disposable gloves. Once baked, the cookies are gooey when warm. When they firm up, they're great dunked in hot coffee and make the best ice cream sandwiches. 

Chocolate chip cookies for each year that I've been blogging:
2016: sea salt chocolate chunk cookies
2015: giant chocolate chip cookie
2014: chocolate chip cookies 2
2013: peanut butter and chocolate chunk cookies
2012: chocolate chip cookies

A Simple List of Ingredients:

For the White Chocolate Brownie Cookies:

1. Caster Sugar
2. Soft Light Brown Sugar
3. Butter
4. Vanilla Essence
5. An Egg
6. Plain Flour
7. Salt
8. Bicarbonate of Soda
9. Cocoa Powder
10. Milk
11. White Chocolate Chips or Chunks

For the Chocolate Chip Cookies:

1. Butter

2. Soft Light Brown Sugar

3. Caster Sugar

4. Vanilla Essence

5. An Egg

6. Plain Flour

7. Cornflour

8. Bicarbonate of Soda

9. Salt

10. Milk Chocolate Chips

11. Dark Chocolate Chips

Bismillah, let's begin!

We start by making the first cookie dough - a white chocolate brownie cookie dough.

Starting with two kinds of sugar - soft light brown and caster.

Into a large mixing bowl, place 100g Caster Sugar.

And, 100g Soft Light Brown Sugar.

Add in 115g Butter, softened.

Beat the three together with an electric hand mixer or a stand mixer with a paddle attachment until pale and well combined. Beat for at least 5 minutes.

Scrape the bowl down with a spatula. Look at that beautiful texture!

Let's flavour things with 1 teaspoon Vanilla Essence.

Before cracking in 1 large Egg.

Beat together until really well combined.

Then, set a sieve over the mixing bowl.

Sieve in 125g Plain Flour.

Along with 1/2 teaspoon Salt and 1 teaspoon Bicarbonate of Soda.

Then, to give our cookies their colour and chocolatey flavour, cocoa powder.

Sieve in 50g Cocoa Powder.

Once all the dry ingredients have been sieved in, let's mix!

Beat together until everything is well combined and you can no longer see any flour.

To soften the dough, pour in 30ml Milk.

Stir in until well combined.

Look at that dough! It is more of a batter than a dough but a good chill in the fridge will firm it up.

But first, white chocolate!

Throw in 200g White Chocolate Chips or Chunks. You may save a few of them to decorate the cookies once baked.

I didn't have any white chocolate chips so I chopped up a few bars of it.

Beat again until the white chocolate is well dispersed within the batter.

Scrape the batter into a bowl and chill in the fridge. You could chill for a few hours but I much prefer overnight. It will make the cookie balls easier to roll.

Next, let's make the chocolate chip cookie dough.

In a large mixing bowl, place 170g Butter, softened.

Sprinkle in 150g Soft Light Brown Sugar.

Along with 50g Caster Sugar.

Time to mix up!

Beat everything together with an electric hand mixer or stand mixer with the paddle attachment.

I like to beat the butter and sugars together for 5 minutes until really pale and creamy.

Add in 2 teaspoons Vanilla Essence.

And, crack in 1 large Egg.

Beat until well combined.

For the dry ingredients, place a large sieve over the mixing bowl.

Sieve in 250g Plain Flour.

Along with 2 teaspoons Cornflour.

And, 1 teaspoon Bicarbonate of Soda and 1/2 teaspoon Salt.

Lift off the sieve and ...

... mix really well with the electric mixer until you can no longer see any flour.

This cookie dough will be a lot stiffer than the previous one so you won't have to chill it in the fridge as long.

But first, chocolate! I used a mixture of dark chocolate chips and milk chocolate chips but you can use either.

Throw in 100g Milk Chocolate Chips and 100g Dark Chocolate Chips.

Save some of them to decorate the cookies once baked, if you prefer.

Beat until the chocolate chips are well dispersed in the dough.

Scrape the cookie dough into a bowl and chill in the fridge for a few hours or overnight.

I let both cookie doughs chill overnight in the fridge.

The next day, it was time to make the cookies. Let the dough sit at room temperature for around 15 minutes to make it easier to shape.


So, with these swirl cookies, we want to shape both each cookie dough into equal sized balls. We don't want to make the balls too big as two of them will be stuck together to make one cookie. I used a small ice cream scoop to shape the balls - around 1 tablespoon.

If you want to be really precise, each of my cookie dough balls were 27g. Pop a piece of baking paper over the weighing scale to stop it getting dirty.

Roll the cookie dough into balls. I wore disposable gloves to do this because the brownie cookie dough can be pretty sticky.

Do the same with the chocolate chip cookie dough.

It won't be as messy as the brownie ones.

Once all the balls have been rolled, we can put them together.

All you do is take one brownie cookie dough ball and one chocolate chip cookie dough ball and stick them together. It doesn't have to be perfectly round just as long as they stick together.

I had extra chocolate chip cookie dough and so just rolled them into balls to bake individually.

The cookies are now ready to bake. 

You can also chill the balls at this point, if you feel that they've gotten too soft. Also, you can freeze the balls too. Freeze them solid on a tray before popping into freezer bags.

To bake, heat the oven to 180C. Place the cookie balls onto greased and lined baking trays, spacing them a little apart. I managed to fit 6 on my tray.

Bake each batch for 12-14 minutes at 180C until the edges are golden. Let them sit on the tray for 5 minutes.

Whilst they're chilling on the tray, we can decorate them with any leftover chocolate.

Place the chocolate chips onto the warm cookie.

After 5 minutes, carefully move the cookies to wire racks to cool. They will firm up as they cool. Carry on baking the rest of the cookie dough or freeze/chill them.

These cookies are real crowd pleasers. And, why not? They're basically two cookies for the price of one. Enjoy them hot as they are with all those gooey chocolate chips. Cold, they're great dunked into hot tea or coffee. And if you want a real treat, use them to make ice cream sandwiches!

Chocolate Chip Brownie Swirl Cookies.

Prep Time: About 1 hour plus overnight, to chill the dough.

Bake Time: About 12-14 minutes.

Serves: Made 26 swirl cookies + 5 chocolate chip cookies.

Ingredients

For the White Chocolate Brownie Cookies

100g Caster Sugar

100g Soft Light Brown Sugar

115g Butter, softened

1 teaspoon Vanilla Essence

1 large Egg

125g Plain Flour

1/2 teaspoon Salt

1 teaspoon Bicarbonate of Soda

50g Cocoa Powder

30ml Milk

200g White Chocolate Chips or Chunks

For the Chocolate Chip Cookies

170g Butter, softened

150g Soft Light Brown Sugar

50g Caster Sugar

2 teaspoons Vanilla Essence

1 large Egg

250g Plain Flour

2 teaspoons Cornflour

1 teaspoon Bicarbonate of Soda

1/2 teaspoon Salt

100g Milk Chocolate Chips

100g Dark Chocolate Chips

Make the white chocolate brownie cookie dough:
In a large mixing bowl, beat together the caster sugar, soft light brown sugar and soft butter for 5 minutes with an electric mixer until pale and well combined. Add in the vanilla essence and egg. Beat well until combined.

Put a sieve over the mixing bowl. Sieve through the plain flour, salt, bicarbonate of soda and cocoa powder. Mix with the electric mixer until well combined and you can no longer see the flour. Add the milk and stir it in. Add the white chocolate chips reserving a few for decorating the cookies, if you wish. Mix in the white chocolate.

Scrape the cookie dough into a bowl and cover with clingfilm. Chill in the fridge for a few hours or overnight.

Make the chocolate chip cookie dough:
In a large mixing bowl, beat together the soft butter, soft light brown sugar and caster sugar for 5 minutes with an electric mixer until pale and well combined. Add in the vanilla essence and egg. Beat well until combined.

Put a sieve over the mixing bowl. Sieve through the plain flour, salt, bicarbonate of soda and cornflour. Mix with the electric mixer until well combined and you can no longer see the flour. Mix in the chocolate chips reserving a few for decorating the cookies, if you wish.

Scrape the cookie dough into a bowl and cover with clingfilm. Chill in the fridge for a few hours or overnight.

Shape the cookies:
Using a small ice cream scoop or tablespoon, scoop out balls of each cookie dough. I did 27g per cookie dough ball. Roll into balls. It can get a little messy so I wore disposable gloves. Set the cookie dough balls onto a tray.

To shape 1 cookie, simply stick one of the brownie cookie dough ball and one chocolate chip cookie dough ball together. Continue making the rest.

Bake the cookies:
Pre-heat the oven to 180C. Grease and line a few baking trays. I baked 6 cookies on every tray, spacing them apart a little. Bake for 12-14 minutes until the edges are golden. Cool on the baking tray for 5 minutes before moving to a wire rack. Decorate by studding them with the leftover chocolate chips, if you prefer. Continue baking the rest of the cookies.

Serve:
These cookies are best fresh. They will firm up a little once cold but are great for dunking into tea or coffee. Or if you want a real treat, use them to make ice cream sandwiches.

Recipe Notes

• The brownie cookie dough will be stickier than the chocolate chip. If it gets too messy to work with, chill it in the fridge for 15 minutes.
• If the chilled cookie dough is too firm to scoop, just let it sit at room temperature for 10 minutes.
• The chocolate chip cookie dough will make a few extra cookies. Just bake them off as they are.
• The cookie dough balls can be frozen then baked later. Freeze them in a single layer on a tray until solid then pop into freezer bags.

{adapted from sally's baking addiction}

Keep me in your duas please, and enjoy your swirl cookies!

Assalamu alaikum wa rahmatullahi wa barakatuhu!