Brownie Cookies (Crumbl Cookie Inspired)

Full disclosure: I received a cookie recipe for Christmas in a gift exchange. My Secret Santa provided me with a recipe for brownie cookies, a fun fusion between a cookie and a brownie. I also happen to have been craving a Crumbl double chocolate cookie for the past three months. So I instantly knew I needed to combine these two things. Enter this recipe. These cookies will taste like the edge piece of a brownie. If you create them using the large handful method I used in my browned butter chocolate chip cookie recipe, you'll be able to get that ooey gooey inner brownie texture as well - the best of both worlds. Crumbl, a cookie chain popular in Arizona, Utah, and much of the Rocky Mountain West, uses a similar technique. Take a large fist-sized clump of chilled dough and form it into a rough ball. Do not make it too smooth. Then bake only a few cookies at a time. If done correctly, you'll end up with a large cookie that is somehow both crispy on the edges and chewy in the middle. It honestly feels like pure magic, even though it's probably the easiest technique you'll ever learn.

Ingredients

• 1 cup all purpose flour
• 1 1/2 cup sugar
• 1/2 cup bread flour
• 1 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 6 Tablespoons of melted butter, cooled back to almost solid form
• 3/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 3 large eggs (room temperature
• 1/4 cup vegetable oil
• 1/4 cup milk (room temperature)
• 1 cup semi-sweet chocolate chips

Recipe

1. In a large bowl, whisk together flour, sugar, baking soda, and salt until evenly mixed. Set aside.
2. In a separate bowl, combine eggs with vanilla. Add cocoa powder and butter, mixing until smooth and fully incorporated.
3. Using a mixer with a paddle attachment, combine both mixes (the flour mixture and the cocoa mixture). Slowly add both the vegetable oil and the milk until fully incorporated.
4. Fold in the chocolate chips.
5. Cover bowl with plastic wrap and refrigerate for at least 30 minutes and up to 12 hours. The longer you wait, the more developed the flavors will be, so I recommend at least 8 hours unless you have a deadline.
6. Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Scoop cookie dough into large, fist-size balls and place on the baking sheet. These cookies will spread so I recommend baking only four or five at a time on a standard cookie sheet.
7. Bake for 12 to 15 minutes until cracks have formed and the outer layer of the cookie has a firm crust.
8. Allow to cool for 5 to 10 minutes before removing from baking tray, then cool further on a cooling rack.