Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Brookies Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 13 reviews

This Brookies Cookies recipe combines the rich fudgy texture of brownies with the classic sweet and chewy chocolate chip cookie, creating a delicious hybrid treat. Featuring two separate doughs—one for brownie cookies and another for chocolate chip cookies—these brookies are baked together into perfect individual desserts that are fluffy, slightly underbaked, and topped with optional flaky sea salt for a touch of gourmet flair.

  • Total Time: 29 minutes
  • Yield: 24 cookies

Ingredients

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

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
  2. Make Brownie Cookie Dough – Cream Butter and Sugar: In the bowl of a stand mixer, cream together the room temperature butter and brown sugar for about 3 minutes, until the mixture is light and fluffy.
  3. Add Egg and Vanilla: Beat in the egg and vanilla bean paste until fully combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, Dutch-process cocoa powder, baking soda, and salt. Sift these dry ingredients into the wet mixture and mix on low speed until fully incorporated.
  5. Fold in Chocolate Chips: Use a large spatula to fold in the semi-sweet chocolate chips gently. Set the brownie dough aside.
  6. Make Chocolate Chip Cookie Dough – Cream Butter and Sugars: Using the paddle attachment on the stand mixer, combine the cold cubed butter with brown sugar and granulated sugar. Start mixing on low speed, then gradually increase speed. Cream together for about 4 minutes until pale and fluffy with no visible butter chunks. Scrape down the bowl as needed.
  7. Add Eggs: Add the egg and egg yolk one at a time, mixing well and scraping the bowl between additions.
  8. Add Vanilla: Mix in the vanilla bean paste.
  9. Mix Dry Ingredients: In a different bowl, whisk the flour, baking soda, cornstarch, and salt. Add these dry ingredients to the butter and egg mixture in two additions. Mix on low speed just until combined; do not overmix.
  10. Fold in Chocolate Chips: Using a spatula, gently fold in the chocolate chips without overworking the dough.
  11. Form Dough Balls: Using a small cookie scoop, portion the doughs into balls. Make the chocolate chip cookie dough balls slightly larger than the brownie cookie dough balls. Roll each scoop into uniform balls using your hands or a kitchen scale for equal sizing. Roll all brownie dough balls first, then the chocolate chip dough balls.
  12. Combine Doughs: Take one brownie cookie dough ball and one chocolate chip cookie dough ball, press them together, and shape into a single smooth ball. Place on the prepared baking sheets, spacing cookies about 2 inches apart.
  13. Bake: Bake one baking sheet at a time in the center of the preheated oven for 8 to 9 minutes, or until edges are set, and the tops are fluffy with a slightly underbaked center. Avoid overbaking to retain softness.
  14. Cool Cookies: Remove cookies from the oven and allow them to cool on the cookie sheet for 5 to 10 minutes before transferring to a wire rack to cool completely. Let the baking sheet cool between batches.
  15. Optional Finish: Sprinkle with flaky sea salt before serving for an enhanced flavor contrast.

Notes

  • Use room temperature eggs and butter for easier mixing, except for the cold butter used in the chocolate chip cookie dough to achieve the perfect texture.
  • Do not overbake the cookies to keep them soft and slightly underbaked in the center.
  • Using an accurate kitchen scale to roll dough balls ensures uniform cookie size and even baking.
  • Flaky sea salt enhances the sweet and chocolatey flavors but is optional.
  • Cool baking sheets between batches to prevent spreading and uneven baking.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes per batch
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/brookies-cookies-recipe/