Kue Brookies

Instructions

1. Line a couple of baking sheets with parchment paper and preheat the oven to 375 degrees Fahrenheit.
2. In a microwave-safe bowl, heat ½ cup salted butter in the microwave until melted. Add ¾ cup brown sugar and beat well with a hand mixer for 1-2 minutes until light. Add 1 egg and 1 teaspoon vanilla extract and mix again.
3. Mix in 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and ½ cup chocolate chips until combined. Stick the bowl in the fridge while preparing the chocolate chip cookie dough.
4. In a separate bowl, combine ½ cup softened salted butter, ¼ cup granulated sugar, and ½ cup light brown sugar. Beat for 1-2 minutes until creamy and smooth.
5. Add 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract and beat for another 2 minutes until light. Add in 1 ⅓ cups all-purpose flour, ½ teaspoon baking soda, 2 tablespoons cornstarch, ½ teaspoon salt, and 1 cup chocolate chips, mixing just until combined. There is no need to chill this dough.
6. Use a small, tablespoon-size cookie scoop to scoop mounds of each kind of dough, then combine one of each kind and roll them into a ball to make cookies that have both flavors. Space the balls of two-toned cookie dough a few inches apart on the prepared baking sheet so that one type of dough is visible on each side rather than one on top and one on bottom.
7. Once all of the cookies are formed, bake them in the oven for 9-11 minutes, until they are light brown and set around the edges. Press a few extra chocolate chips into the tops of each cookie as soon as they come out of the oven.