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Vegan Brownie Swirled Chocolate Chip Cookies

When you can't decide between the rich and crackly texture of a brownie and the classic delight of a chocolate chip cookie, these chewy chocolate chip brownie cookies, or "brookies," are the ultimate solution. 
Prep Time25 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 22 cookies
Author: Ciarra Siller

Equipment

  • Mixing bowls
  • hand mixer or stand alone mixer
  • baking sheets

Ingredients

Chocolate Chip Cookie Side

  • 1 tbsp ground flax
  • 3 tbsp water
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 cup vegan chocolate chips
  • 6 tbsp vegan butter room temperature
  • ⅓ cup organic brown sugar packed
  • ¼ cup organic cane sugar
  • 1 tsp vanilla extract

Brownie Side

  • 1 tbsp ground flax
  • 3 tbsp water
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ cup vegan chocolate chips
  • 5 tbsp vegan butter room temperature
  • ⅓ cup organic brown sugar packed
  • ⅓ cup organic cane sugar
  • 1 tsp vanilla extract
  • Flaked salt for topping

Instructions

For the Chocolate Chip Cookie Side

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  • Stir together the ground flax and water to create a flax egg. Let it thicken for about 5 minutes.
  • In a small mixing bowl, combine the flour, baking soda, and chocolate chips.
  • In another mixing bowl, beat the vegan butter until light and fluffy using a handheld mixer (about 1-2 minutes). Add in the brown sugar, white sugar, and vanilla extract, beating until smooth and creamy (about 1 minute). Mix in the thickened flax egg.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms (about 1 minute). Set aside.

For the Brownie Side

  • Prepare another flax egg by mixing the ground flax and water. Let it thicken for about 5 minutes.
  • In a small mixing bowl, combine the flour, unsweetened cocoa powder, baking soda, and chocolate chips.
  • In another bowl, beat the vegan butter until light and fluffy using a handheld mixer (about 1-2 minutes). Add the brown sugar, white sugar, and vanilla extract, beating until creamy (about 1 minute). Mix in the thickened flax egg.
  • Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms (about 1 minute).

All Together Now!

  • Portion both doughs into 22 evenly sized pieces (about 1 tablespoon each) and roll them into balls.
  • Take one chocolate chip cookie ball and one brownie ball and roll them together to make one larger ball.
  • Place the combined dough balls on the prepared baking sheet about 3 inches apart.
  • Bake for 10-12 minutes. Remove from the oven and let cool on the pan for 5 minutes before transferring to a wire rack.
  • Allow the cookies to cool on the wire rack for 15 minutes before sprinkling with flaked salt and serving.

Notes

These cookies are best if stored in an air-tight container for up to 5 days or freeze for 3 months.