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Brookies Cookies Recipe

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★★★★★

4.8 from 78 reviews

This Brookies Cookies recipe combines the rich, fudgy texture of brownies with the classic chewiness of chocolate chip cookies, creating an irresistible treat. These hybrid cookies feature a two-part dough—one chocolate brownie dough and one traditional chocolate chip cookie dough—that are combined into a single ball and baked to perfection, resulting in a soft, gooey center with slightly crisp edges.

Ingredients

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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

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

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper and set them aside for easy cookie removal and cleanup.
  2. Make brownie cookie dough – cream butter and sugars: In a stand mixer bowl, beat the room temperature butter and light brown sugar for about 3 minutes until the mixture becomes light and fluffy, helping to create a soft texture for the brownies.
  3. Add egg and vanilla: Add the egg and vanilla extract to the butter mixture and mix until well combined to ensure even flavor throughout the dough.
  4. Mix dry ingredients into wet: In a separate bowl, whisk together the all-purpose 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, forming the brownie dough base.
  5. Fold in chocolate chips: Using a large spatula, gently fold in the semi-sweet chocolate chips for pockets of melty chocolate. Set this dough aside while you prepare the cookie dough.
  6. Make chocolate chip cookie dough – cream butter and sugars: In a clean stand mixer bowl fitted with the paddle attachment, combine the cold cubed butter, light brown sugar, and granulated sugar. Start mixing on low speed and gradually increase to medium-high, creaming for about 4 minutes until the mixture looks pale and fluffy without any visible butter chunks.
  7. Add eggs and vanilla: Add the whole egg and egg yolk one at a time, scraping down the sides of the bowl between additions to create a uniform mixture. Mix in the vanilla extract thoroughly.
  8. Prepare dry ingredients for cookie dough: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. These ingredients help give structure and tenderness to the cookie dough.
  9. Add dry ingredients to wet mix: Add the dry ingredients to the creamed butter mixture in two additions, mixing on low speed until just combined to avoid overworking the dough and keeping it tender.
  10. Fold in cookie chocolate chips: Use a large spatula to gently fold in the semi-sweet chocolate chips. Over mixing here can toughen the dough, so fold just until incorporated.
  11. Scoop and shape dough balls: Using a small cookie scoop, portion the dough into balls—make the chocolate chip cookie dough balls slightly larger than the brownie dough balls for balanced brookies. Roll each ball between your palms to ensure uniform shape and size.
  12. Combine dough balls: Take one brownie cookie dough ball and one chocolate chip cookie dough ball, press them together, and roll into a single combined ball. Place them about 2 inches apart on the prepared baking sheets to allow space for spreading.
  13. Bake the cookies: Bake one sheet at a time in the center rack of the preheated oven for 8 to 9 minutes, or until the edges are set and the tops are fluffy but slightly underbaked for a soft, gooey center. Avoid overbaking.
  14. Cool the cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 to 10 minutes before transferring them to a wire rack to cool completely. This helps the cookies set and finish cooking gently.
  15. Repeat baking: Repeat the scooping, combining, and baking process with the remaining dough, cooling the baking sheet between batches to prevent sticking and uneven baking.
  16. Optional finishing touch: Sprinkle the cooled brookies with flaky sea salt before serving to enhance the flavors with a hint of saltiness against the sweet chocolate.

Notes

  • For best texture, use room temperature ingredients where specified to ensure even mixing.
  • Do not overmix the cookie dough to avoid tough cookies; fold in ingredients gently.
  • Chilling the cookie dough balls for 20-30 minutes can help control spread for thicker cookies if desired.
  • Use parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  • Flaky sea salt is optional but adds a gourmet touch that enhances the rich chocolate flavors.
  • Allow cookies to cool on the baking sheet before moving to the wire rack to prevent breaking.
  • Use a kitchen scale for consistent dough ball sizes to ensure even baking.

Keywords: brookies,brownie cookies,chocolate chip cookies,hybrid cookies,cookie recipe,baking,chocolate cookies,dessert recipe,soft cookies

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