The Kitchn: Chewy, fudgy brookies are for dessert lovers who want it all

3/4 cup bittersweet chocolate chips

Cooking spray

To prep:

1. Cut the 5 tablespoons unsalted butter for the chocolate chip dough into 1/2-inch pieces and let sit at room temperature until softened, about 1 hour.

Make the brownie dough:

1. Place 1/2 cup bittersweet chocolate chips and 2 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on High for 1 minute. Stir until completely melted and smooth, microwaving for 20 seconds more if needed. (Alternatively, melt together on the stovetop over low heat.)

2. Place 1/3 cup all-purpose flour, 2 tablespoons Dutch cocoa powder, 1/2 teaspoon instant coffee granules, 1/4 teaspoon kosher salt, and 1/8 teaspoon baking soda in a small bowl and whisk to combine.

3. Place 1/4 cup plus 2 tablespoons granulated sugar and 1 large egg in a large bowl and whisk until lemon yellow-colored and the sugar has dissolved, about 1 1/2 minutes. Add the melted chocolate mixture and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined. Add 1/2 cup chopped walnuts, if using, and fold to combine.

4. Refrigerate for 20 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 baking sheets with parchment paper. Make the chocolate chip dough.

Make the chocolate chip dough:

1. Place 1 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

2. Place the softened butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar in a stand mixer (or in a large bowl if using an electric hand mixer). Beat on medium speed until combined, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract and beat until combined, 2 to 3 minutes. Add the flour mixture and beat on low speed until just combined.

3. Add 3/4 cup bittersweet chocolate chips and fold in by hand with a rubber spatula until just combined. Refrigerate until the brownie dough is ready, at least 10 minutes.

4. Scoop out the chocolate chip dough into 24 (about 1-tablespoon) portions and place on the baking sheets, 12 per sheet. Repeat with scooping out the brownie dough into 24 portions, placing each one next to a portion of the chocolate chip dough.

Finish the brookies:

1. Coat your hands lightly with cooking spray. Working quickly, gently roll each brownie and chocolate chip portion of the dough together with your hands to form 24 half-and-half dough balls. Arrange them at least 2-inches apart on the baking sheets. For the best-looking cookies, make sure they are placed with a “seam” of the light and dark doughs facing up.

2. Bake for 7 minutes. Rotate the baking sheets from front to back and between racks. Bake until the edges of the chocolate chip side are golden brown and the brownie half is cracked on top, 5 to 8 minutes more. Let cool for a few minutes on the baking sheet, then transfer the cookies to a wire cooling rack and let cool completely.

Recipe notes

Ivy Manning is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)