Print

Brookie Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 117 reviews

Brookies Cookies combine the rich, fudgy texture of brownies with the classic chewiness of chocolate chip cookies. This recipe layers two distinct doughs—one cocoa-rich brownie dough and one buttery chocolate chip cookie dough—pressed together and baked to perfection for a decadent treat that satisfies both brownie lovers and cookie fans alike.

Ingredients

Brownie 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

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 whole egg, plus 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and set aside.
  2. Make the brownie dough: In a stand mixer bowl, combine the room temperature unsalted butter and packed light brown sugar. Mix on medium speed for about three minutes until light and fluffy. Add one large egg and one teaspoon of vanilla extract; mix until well combined. In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Sift these dry ingredients into the wet mixture. Mix on low speed until just combined. Fold in the semi-sweet chocolate chips with a spatula. Set this dough aside.
  3. Make the chocolate chip cookie dough: In a clean stand mixer bowl, add the cold cubed unsalted butter, packed light brown sugar, and granulated sugar. Begin mixing on low speed, gradually increasing to medium-high, and beat for about four minutes until the mixture is pale and fluffy, with no visible chunks of butter. Add one whole egg and then one egg yolk, mixing well after each addition. Mix in two teaspoons of vanilla extract. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture in two parts, mixing on low speed until just combined.
  4. Form the brookies: Using a small cookie scoop, create balls from both the brownie dough and the chocolate chip cookie dough—make the chocolate chip cookie dough balls slightly larger. Press together one brownie dough ball with one chocolate chip cookie dough ball to form a single larger ball. Place each assembled cookie ball on the prepared baking sheets about two inches apart to allow room for spreading.
  5. Bake the brookies: Bake one sheet at a time in the center of the preheated oven for eight to nine minutes, or until the edges are set but the tops remain slightly underbaked to maintain a chewy center.
  6. Cool the cookies: Allow the brookies to cool on the baking sheet for five to ten minutes. Then transfer to a wire rack to cool completely to ensure they set properly and achieve optimal texture.

Notes

  • Make sure the butter for the brownie dough is at room temperature to achieve proper creaming with the sugars.
  • Use cold butter for the chocolate chip cookie dough to get a fluffier, more structured dough texture.
  • Do not overmix the doughs once the flour is added to prevent tough cookies.
  • Press the two dough balls firmly together to help them bake evenly and stay combined.
  • If you prefer softer brookies, check the cookies a minute or two earlier during baking.
  • Store baked brookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://forkvista.com/brookie-cookies-recipe-2/