Brookies Cookies
User Reviews
4.8
Brookies Cookies
Description
Brookies Cookies merge classic chocolate chip cookie dough with a brownie cookie batter that includes all-purpose flour, cocoa powder, baking powder, cornstarch, salt, butter, and chocolate chips. The batter also mixes in brown and white sugar along with vanilla and eggs, yielding a glossy, fudgy dough. After preparing both cookie and brownie doughs and chilling them, they are combined and baked to create cookies that have the soft, chewy texture of cookies alongside the dense chocolate richness of brownies.
The process involves melting butter and chocolate chips gently, whisking eggs and sugars to pale and thick consistency, then folding in dry ingredients and remaining chips. Chilling the doughs before baking helps achieve the ideal texture and prevents spreading. This hybrid cookie is versatile as a snack or dessert and works well frozen for up to three months.
Originating from a concept inspired by Williams Sonoma, these cookies appeal to those seeking both cookie and brownie qualities in a single baked good. The recipe notes allow for storing frozen doughs and emphasize the importance of temperature control during mixing and baking.
Ingredients
Chocolate Chip Cookie Batter
- Kroll's Kookies
Brownie Cookie Batter
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder unsweetened
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 8 Tbsp. butter unsalted
- 8 oz. chocolate chips milk chocolate, semi-sweet, or dark, ~1 cup, divided
- 1 tsp. vanilla extract
- 2 large egg room temperature
- 3/4 cup brown sugar packed, light or dark
- 1/4 cup white sugar
Instructions
- Make the Kroll's Kookies (Chocolate Chip Cookie Dough). Place cookie dough in the fridge.
- Make the brownie cookie batter next. Combine dry ingredients in a medium sized bowl: flour, cocoa powder, cornstarch, baking powder and salt. Whisk and set aside.
- Melt 4 oz. chocolate chips and butter in a small saucepan over medium-low heat. Stir just until ingredients are melted and be careful to watch so chocolate doesn't burn. Remove from heat, stir in vanilla extract and cool. (You can also melt this in the microwave in 30 second increments).
- Whisk the eggs and sugars using a stand-mixer fitted with the whisk attachment for 3-4 minutes or until thick and pale in color. Remove mixing bowl from stand mixer.
- Stir in the cooled chocolate mixture using a rubber spatula until well combined.
- Add in flour mixture and remaining chocolate chips and fold until combined, avoid over-mixing. Dough will look shiny.
- Place brownie cookie dough in the fridge for 15 minutes.
- Preheat oven to 400°F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Remove chocolate chip cookie dough from the fridge and using a food scale, weight out 1.25 oz. portions (or as small as .5 oz.) and roll into small balls. Place on the baking sheets or a large plate and repeat with remaining dough. (If you don't have a food scale, each ball is ~ 1 1/2 Tbsp.)
- Repeat same process for the brownie cookie dough.
- Layer a chocolate chip cookie ball, then a brownie ball, then chocolate chip then brownie together. (Each cookie will have 2 chocolate chip balls and 2 brownie batter balls)
- Roll these portions together into a ball so they slightly marble into each other. Split the ball of dough in half and rotate on of the halves vertically 180 degrees and then roll the ball back together between the palms of your hands. (See the video tutorial for guidance). Repeat with remaining dough. Will make ~13-14 large cookies or you can make them smaller 2 oz. cookies.
- Place cookies on prepared baking sheets and bake for 10-11 minutes. Allow to cool on cookie sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
Notes
- Freeze cookie dough in a freezer-safe bag for up to 3 months to maintain freshness.
- Chilling the dough before baking helps control spread and improves texture.
- The recipe is inspired by Williams Sonoma’s popular brookie concept, combining cookie and brownie elements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cookies
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 392kcal | 20% |
| Carbohydrates | 28g | 9% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 45mg | 15% |
| Sodium | 121mg | 5% |
| Potassium | 68mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 250IU | 5% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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