When I found this recipe, the picture is what caught my attention. A crackly, slightly crisp outside of a chocolate cookie, with a super soft, darker brownie-like inside. It looked so good that I immediately had to add it to my to-make list.
I got to make it this past week, and it really delivered what it promised: a cookie-brownie hybrid that is super soft and tender, and very chocolatey. They were originally deemed “brookies” (as a brownie cookie hybrid), but I looked up brookies and that seems to be more commonly associated with a cookie dough/brownie dough hybrid (hello, new addition to my to-make list). So I think it’s safe to call these guys brownie cookies – a brownie, in cookie shape.