Brookies Cookies Recipe

So you want something sweet, but you can’t choose between a cookie and a brownie. You don’t have to anymore! Here are brookies cookies. These brookies cookies are 100% wonderful! They are half rich, fudgy brownie and half ooey gooey chocolate chip cookie.

Why are these brookies biscuits so tasty?

This cookie is a mix of two of everyone’s favorite desserts: a cookie and a brownie. We take two quick cookie doughs that don’t need to be chilled and mix them together to make one dangerously tasty cookie! This is why I love these cookies:

• The finest of both worlds. You don’t have to choose between a brownie and a cookie now. You can have both in less than 30 minutes if you make a batch of these easy and tasty brookie cookies.
• Easy to make. You don’t have to refrigerate these cookies before baking them because they are so easy to make.
• Great flavor and feel. This mix of cookies is so good that it will knock you out. You get the best of both worlds: the chewy, fudgy goodness of a brownie and the most ooey, gooey, buttery chocolate chip cookie.
• Great for feeding a lot of people. You can share these cookies because this recipe makes two dozen. They are the best sweet treat for any occasion!

What you need

You probably already have everything you need to make these cookies in your cupboard. They only need a few simple ingredients.

• Flour: Regular all-purpose flour gives these cookies a chewy texture. For best results, always measure the flour with a kitchen scale. Feel free to substitute the all-purpose flour with an equal amount of your favorite gluten free flour blend.
• Butter: Butter makes these cookies taste and feel great. Keep in mind that the brownie cookie recipe calls for butter that is at room temperature, while the chocolate chip cookie recipe calls for butter that is cold and cubed from the fridge.
• Sugar: Granulated and light brown sugar give these cookies their shape and flavor.
• Eggs: When you set out the butter, set out the eggs too, or put them in a bowl of warm water for 10 minutes before mixing the doughs.
• Dutch-process cocoa powder is used in this recipe to give it a rich, deep chocolate flavor. If you don’t have any, you can use standard unsweetened cocoa powder.
• Baking soda – be sure to check that your baking soda is fresh and not expired.
• Vanilla: An excellent quality vanilla makes a big impact!
• I like to use semi-sweet chocolate chips in brookies, but you may also use dark, bittersweet, or milk chocolate chips. Use your heart to measure those babies!
• Salt: A tiny bit of salt helps to balance out the sweetness. Don’t forget to put a little bit of flaky sea salt on top of the cookies once they are done baking. It makes them even better!

Ingredients

For Brownie Cookie Dough

• 1/2 cup (113 g) unsalted butter, room temperature
• Packed light brown sugar, 3/4 cup (150 g)
• 1/4 cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla
• 1/3 cup Dutch-process cocoa powder
• 1 cup (125 g) all-purpose flour, spooned and leveled
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup semi-sweet chocolate chips

For Chocolate Chip Cookie Dough

• 2 3/4 cups (345 g) all-purpose flour
• 1 teaspoon cornstarch
• 1 teaspoon of baking soda
• 1 teaspoon of salt
• 1 cup (226 g) of chilled, cubed unsalted butter
• 3/4 cup (150 g) of packed light brown sugar
• 2/3 cup (130 g) of sugar that has been granulated
• One egg and one egg yolk, both at room temperature
• 1 cup of semi-sweet chocolate chips and 2 tablespoons of vanilla

Optional:
flakey sea salt to sprinkle over top

Instructions

1. 1. Preheat the oven to 350°F. Line two big baking pans with parchment paper. Set aside.
   2. To prepare the brownie cookie dough, beat together the butter and brown sugar in the bowl of a stand mixer for about 3 minutes, until light and fluffy. Add the egg and vanilla, mixing to blend well. In a separate dish, whisk together the flour, cocoa powder, baking soda and salt. Sift the dry ingredients into the egg and butter mixture. Mix on low speed until mixed and all of the flour is included. Use a big spatula to mix in the chocolate chunks. Set the dough aside while you make the chocolate chip cookie dough.
   3. To prepare the chocolate chip cookie dough, add the chilled butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed. Gradually raise the speed and cream the butter and sugars together for 4 minutes, until pale and fluffy. There should be no visible lumps of butter in the mixture. Scrape down the edges of the basin. Add the egg and egg yolk, one at time, stopping to scrape down the sides of the bowl between each addition. Mix in the vanilla. In a separate dish, whisk together the flour, baking soda, cornstarch and salt. Add the dry ingredients to the butter and egg mixture in two increments. Mix on low speed until just mixed. Do not over mix. Use a big spatula to mix in the chocolate chunks. Do not over mix the dough.
   4. Using a tiny cookie scoop, scoop the doughs into balls, making the chocolate chip cookie dough balls somewhat larger than the brownie cookie dough balls. Use the palms of your hands to roll into uniform balls. For identical size cookies, use a kitchen scale to weigh the balls. It’s simplest to roll all of the brownie cookie dough balls and then roll all of the chocolate chip cookie dough balls.
   5. Take a brownie cookie dough ball and a chocolate chip cookie dough ball, press them together and use your hands to form the two parts into one ball. Place on the prepared cookie sheet, about 2 inches apart.

1. Bake one sheet at a time in the center of the oven for 8 to 9 minutes or until the edges are firm and the tops are fluffy and slightly under cooked. Do not over bake.
2. Remove the cookies from the oven and cool on the cookie sheet for 5 to 10 minutes before transferring to a wire rack to cool fully. Repeat with remaining cookie doughs, being sure to cool the cookie sheet between batches.
3. Sprinkle with flakey sea salt before serving if preferred.
4. Note: Depending on the ratio of chocolate chip dough to brownie dough you use for the balls, you may have a bit of chocolate chip cookie dough left over. Bake any remaining cookies off at the end.

How to bake brookies

You need to prepare two different doughs for these brookie cookies, but neither is hard to make and you don’t have to refrigerate them. Follow these easy steps and look at the recipe card below for a list of the ingredients and comprehensive instructions.

1. First, turn the oven on to 350°F. Put parchment paper on two big baking sheets. Put aside.
2. In the bowl of a stand mixer with the paddle attachment, mix the butter and sugars together to produce the brownie cookie dough. For three minutes, mix on medium-high speed until the mixture is light and fluffy.
3. Add the egg and then the vanilla. Mix well to mix. Scrape the sides of the basin down.
4. Put the flour, baking soda, and salt in an other basin. Put the cocoa powder in a sifter. Mix with a whisk.
5. Mix the dry ingredients into the butter and egg mixture on low speed until barely incorporated. Don’t mix too much.
6. Use a big spatula to stir in the chocolate chunks. While you make the cookie dough, put the dough aside.
7. In the bowl of a stand mixer with the paddle attachment, mix the chilled butter and sugars together until they are light and fluffy, which should take about 4 minutes. Clean the sides of the basin.
8. Add the egg, then the yolk. After each addition, mix well. Mix in the vanilla until everything is well mixed.
9. In a another basin, mix the flour, baking soda, cornstarch, and salt together with a whisk. In two parts, add the dry ingredients to the butter and egg combination. Combine everything until it’s barely mixed.
10. Use a big spatula to mix in the chocolate chunks. Do not overmix.
11. Once both doughs are produced, divide the doughs into equal portions (I recommend using a digital kitchen scale to weigh the scoops of dough). Roll all of the dough into even rounds with the palms of your hands. For the most efficient way, roll all of the brownie cookie dough followed by all of the chocolate chip cookie dough. Then take one round of brownie cookie dough and one round of chocolate chip cookie dough and smoosh them together side by side. Roll the balls together in the palms of your hands until they become one piece of dough. Put the cookies on the cookie sheets that have been set up, leaving 2 inches between each one.
12. Bake for around 8 to 9 minutes (longer for larger cookies). The edges will be set but the middle should be fluffy and little under cooked. The cookies will continue to bake as they cool. Remove the cookies from the oven and cool on a wire rack. Sprinkle with flakey sea salt before serving, if desired.

How to keep

Store brookies tightly covered at room temperature for up to 5 days. They freeze beautifully too! Just cool completely and then freeze flat in a large freezer bag for up to 2 months. Defrost at room temperature before serving or warm in a 300°F oven for 10 minutes for an ooey, gooey cookie.

Notes

• Store firmly covered at room temperature for up to 5 days.
• May be frozen for up to 2 months. Defrost at room temperature before serving or cook in a 300°F oven for 10 minutes.

Happy baking!