Description
Brookies cookies combine the gooey richness of brownies with the classic charm of chocolate chip cookies in one delicious treat. This easy-to-make recipe requires no chilling and uses simple ingredients to create soft, fudgy, and chewy cookies perfect for any occasion.
Ingredients
For Brownie Cookie Dough
- 1/2 cup (113 g) unsalted butter, room temperature
- 3/4 cup (150 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 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 baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, cold and cubed
- 3/4 cup (150 g) light brown sugar, packed
- 2/3 cup (130 g) granulated sugar
- 1 egg plus 1 egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- Flakey sea salt for sprinkling, optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Brownie Cookie Dough: In a stand mixer bowl, cream 1/2 cup unsalted butter and 3/4 cup light brown sugar for about 3 minutes until light and fluffy. Add 1 egg and 1 teaspoon vanilla extract, mixing well. In a separate bowl, whisk together 1 cup flour, 1/3 cup Dutch-process cocoa powder, 3/4 teaspoon baking soda, and 1/2 teaspoon salt. Sift these dry ingredients into the wet mixture and mix on low speed until fully incorporated. Fold in 2/3 cup semi-sweet chocolate chips with a spatula and set aside.
- Make Chocolate Chip Cookie Dough: Using a clean stand mixer bowl with paddle attachment, combine 1 cup cold unsalted butter, 3/4 cup light brown sugar, and 2/3 cup granulated sugar. Start mixing on low speed and gradually increase to medium, creaming for about 4 minutes until pale, fluffy, and no butter chunks remain. Scrape sides as needed. Add 1 egg and 1 egg yolk separately, scraping bowl between additions. Mix in 2 teaspoons vanilla extract. In another bowl, whisk 2 3/4 cups flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 1 teaspoon salt. Add dry ingredients in two additions on low speed until just combined. Fold in 1 cup semi-sweet chocolate chips gently, avoiding overmixing.
- Form Dough Balls: Using a small cookie scoop, scoop brownie dough into small balls and chocolate chip dough into slightly larger balls. Roll each ball between your palms to create smooth, uniform shapes. For consistency, weigh dough balls if desired.
- Combine Balls: Press one brownie dough ball and one chocolate chip cookie dough ball together, then gently roll them into a single combined ball. Place these combined balls onto the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake Cookies: Bake one sheet at a time in the center of the preheated oven for 8 to 9 minutes, until edges are set, and tops look fluffy but slightly underbaked. Avoid overbaking to maintain a soft, fudgy center.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely. This helps them set without becoming hard. Repeat the process with remaining dough, cooling the baking sheet between batches.
- Optional Finishing: Sprinkle flakey sea salt on top of cookies once cooled, to enhance the flavor contrast of sweet and salty.
- Bake Extra Dough: If any chocolate chip cookie dough remains unpaired, bake it separately as regular chocolate chip cookies at the same temperature.
Notes
- Store baked brookies tightly covered at room temperature for up to 5 days to maintain freshness.
- Brookies can be frozen for up to 2 months. Thaw at room temperature before serving or warm in a 300°F oven for 10 minutes to refresh texture.
- Use room temperature eggs and butter for best mixing results except for the cold butter in the chocolate chip dough which helps with texture.
- Do not overmix dough to prevent tough cookies.
- If you want perfectly sized cookies, use a kitchen scale to measure dough balls.
- Adjust baking time if you prefer chewier or cakier cookie centers.
