Brookies {Brownie + Chocolate Chip Cookies}
User Reviews
4.6
Brookies {Brownie + Chocolate Chip Cookies}
Description
The Brookies recipe brings together a dense brownie base with a chocolate chip cookie topping by preparing two separate doughs. The brownie batter features butter, both brown and granulated sugars, eggs, vanilla, flour, cocoa powder, baking soda, and salt, yielding a fudgy and slightly dense texture. It is chilled before combining with the chocolate chip cookie batter, which is made from similar ingredients but includes more flour and mini chocolate chips for sweetness and texture contrast. This layered baking approach produces a dessert combining the richness of brownies and the familiar chewiness of chocolate chip cookies.
Chilling the brownie dough helps it stay thick enough to support the cookie layer and prevents spreading during baking. The final bars should have a tender crumb with a balance between the deep cocoa bitterness of the brownie and the sweeter cookie top. Baking at 350 degrees F allows the layers to set properly without drying out.
Brookies make a good treat for occasions where variety is desired, or when one cannot decide between brownies or chocolate chip cookies. They cut into bar shapes, suitable for serving at casual gatherings or packed lunches.
Measure flour and cocoa powder lightly to avoid overly flat cookies, spoon and level rather than scooping directly from the bag.Use room-temperature but not overly soft butter for better dough consistency.If baking at high altitude, increasing flour slightly can help maintain texture and rise.
Ingredients
Brownie Cookie Batter:
- 10 tablespoons butter softened
- ⅔ cup brown sugar lightly packed
- ⅔ cup granulated sugar
- 1 egg large
- 1 egg large, yolk
- 1 teaspoon vanilla extract
- 1 ¼ cups flour 3 tablespoons
- ½ cup unsweetened cocoa powder natural
- 1 teaspoon baking soda
- ¼ teaspoon salt
Chocolate Chip Cookie Batter:
- 10 tablespoons butter softened
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar
- 1 teaspoon vanilla
- 1 egg large
- 1 egg large, yolk
- 2 cups all-purpose flour plus 2 tablespoons
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup chocolate chips mini size preferred
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
- For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.
- In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
- For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
- Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.
- Portion both sets of dough into about 4 dozen equal pieces; they will be small teaspoon or so sized balls (if you want to be super precise, I weigh about .5 ounce balls for the brownie batter and .65 ounce balls for the chocolate chip cookie batter).
- Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking. See the simple picture tutorial below the recipe, if needed.
- Bake the cookies on the prepared baking sheets for 8-10 minutes. Don't overbake or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. It's ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.
Notes
- For accurate results, weigh flour and cocoa powder instead of volume measuring to prevent flat cookies.
- Butter should be softened but not overly melted to keep dough consistency ideal.
- If cookies spread too thin, consider adding a bit more flour or chilling dough before baking.
- These brookies yield a soft and chewy texture blending brownie richness with cookie sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 140kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 28mg | 9% |
| Sodium | 118mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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