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Gluten Free Half Brownie Half Cookie Cookies

Gluten Free Half Brownie Half Cookie Cookies

Gluten Free Half Brownie Half Chocolate Chip Cookies [pinit] I won’t call these brookies, and you can’t make me. They’re gluten free half-brownie half-cookie cookies. That’s much more elegant. Right? (!) Well, anyway, no one can argue that they’re the perfect marriage of soft, pillowy gluten free chocolate with rich, chocolatey gluten free brownie. And I’m gonna show you how easy they are.

Gluten Free Half Brownie Half Chocolate Chip Cookies

Not only are these way faster to put together than you might imagine, but they’re gonna impress the pants off your friends and family. Really! The chocolate chip cookie ingredients are so much like the brownie ingredients … On purpose! To make these super easy! To prove it (and to help you recover from the long list of ingredients), I made a table with the ingredients, that are almost exactly the same for both halves. See? I proved it!

Gluten Free Half Brownie Half Chocolate Chip Cookies

Not too many chocolate chips, not too few. Not too much chocolate, not too little.

Gluten Free Half Brownie Half Chocolate Chip Cookies

Best enjoyed … with a tall glass of milk. By your favorite hand models (um, I mean children).

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Prep time: Cook time: Yield: 3 dozen cookies

Ingredients

CHOCOLATE CHIP COOKIE HALF*
1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

3 tablespoons (27 g) cornstarch

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 ounces semi-sweet chocolate chips

1/2 cup (100 g) granulated sugar

1/3 cup (73 g) packed light brown sugar

8 tablespoons (112 g) unsalted butter, at room temperature

2 teaspoons pure vanilla extract

2 eggs (120 g, out of shell) at room temperature, beaten

BROWNIE HALF*
1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

3/4 cup (60 g) unsweetened cocoa powder (I used Hershey’s Special Dark unsweetened cocoa powder, but natural or Dutch-processed would work fine, too)

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 ounces semi-sweet chocolate chips

1/4 cup (50 g) granulated sugar

1/2 cup (109 g) packed light brown sugar

6 tablespoons (84 g) unsalted butter, at room temperature

2 tablespoons (28 g) neutral oil (such as vegetable or canola)

2 teaspoons pure vanilla extract

2 eggs (120 g, out of shell) at room temperature, beaten

*For a handy chart that lists all of these ingredients side-by-side, so you can assemble the two halves quickly, click here.

Directions

  • Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

  • First, make the chocolate chip cookie dough. In a large bowl, place the flour, xanthan gum, cornstarch, baking soda and salt, and whisk to combine well. Transfer 1 tablespoon of the dry ingredients to a small bowl, and toss with the chocolate chips, then set the chips aside. To the large bowl of dry ingredients, add the granulated sugar and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar. Create a well in the center and add the butter, vanilla and eggs, mixing to combine after each addition. The dough should be thick but soft. If your dough isn’t coming together properly, your butter and eggs most likely were too cold. Allow the dough to sit until the ingredients warm up, and then bring it together. Add the chocolate chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough. Cover the dough and place it in the refrigerator to chill until it is easier to handle (about 10 minutes).

  • Next, make the brownie dough. In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well. Transfer 1 tablespoon of the dry ingredients to a small bowl, and toss with the chocolate chips, then set the chips aside. To the large bowl of dry ingredients, add the granulated sugar and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar. Create a well in the center and add the butter, oil, vanilla and eggs, mixing to combine after each addition. The dough should be thick but soft. (Same deal with the proper ingredient temperature and the dough as in the chocolate chip cookie dough applies.) Add the chocolate chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough. Cover the dough and place it in the refrigerator to chill briefly until it is easier to handle (about 10 minutes).

  • Once the dough has chilled, divide both types of dough into mounds that are about 1 teaspoonful each (I used a #70 ice cream scoop to do this, and it was the perfect size). You should get about 36 mounds of each type of dough. If the dough becomes too sticky to handle, try placing the mounds in the freezer briefly. Pair 1 mound each of chocolate chip cookie dough with 1 mound of brownie dough, side by side. Roll together into a ball between your palms, press gently into a disk about 1/2-inch thick, and place on a prepared baking sheet. Repeat with the remaining mounds of dough, placing them about 1 1/2-inches apart on the prepared baking sheets.

  • Bake. Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 12 minutes, or until set in the center and just beginning to brown on the underside of the chocolate chip cookie side (you won’t be able to detect the browning on the brownie side). Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.

Love,
Me

 

P.S. If you don’t have your copy of Gluten Free on a Shoestring Bakes Bread yet, won’t you grab one today? We have a Bread Revolution to carry on!

Comments are closed.

  • Christopher
    April 26, 2014 at 9:34 AM

    If I don’t care about the gluten free aspect, could I just substitute the for and xantham with regular ap for?

  • Hannah Olding
    April 25, 2014 at 5:07 AM

    I must try these, they look incredible!!

  • […] Half brownie, half cookie cookies. […]

  • Mare Masterson
    April 24, 2014 at 4:30 PM

    OMG…nirvana!! I just love how your mind works!

  • annagg
    April 24, 2014 at 4:16 PM

    Cool! Can I make ahead and freeze the dough? Preferably in the little discs, so I can pull them out and thaw?

    • April 24, 2014 at 6:29 PM

      I don’t see why not, anna. But you will need to thaw them before baking.

  • Donia Robinson
    April 24, 2014 at 12:21 PM

    Brookie bromance?

    • April 24, 2014 at 2:38 PM

      People on Facebook suggested Crownies. I kinda like it!

    • Donia Robinson
      April 24, 2014 at 2:41 PM

      I was just thinking that a bromance must be what causes a dessert like this to be born. ;)

  • Susanne Paul Hanscom
    April 24, 2014 at 11:31 AM

    I just wanted to tell you how great it is that you use the scale to bake. It really does take the guesswork out of measuring!!! Thanks for including both!! You are awesome! Keep up the excellent work!!

    • Donia Robinson
      April 24, 2014 at 2:41 PM

      Here here!

  • Linda F.
    April 24, 2014 at 11:26 AM

    Yum!!! The best of both worlds!

  • Jennifer S.
    April 24, 2014 at 10:24 AM

    yum yum and more yum! love this!

    • April 24, 2014 at 10:32 AM

      Thanks, Jennifer!!

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