Brookie cookies
Brookie cookies combine the best of both worlds—gooey chocolate chip cookie and fudgy brownie in one treat 🍪. After multiple tests, this recipe balances two distinct flavors perfectly. The brownie side is rich and full of chocolate with just the right amount of chocolate chips 🍫. The chocolate chip cookie part took some extra effort, but now it’s buttery and gooey, perfectly complementing the brownie half.
A stand mixer is recommended to achieve the ideal texture and ease the process of making two separate doughs. You can use the same mixer bowl and paddle, just wipe them down between making the doughs. It’s best to start with the chocolate chip cookie dough to avoid any issues when switching from chocolate to vanilla 🍪🍫.
For the brownie dough, cocoa powder is key. Unlike typical brownie recipes that use melted chocolate, this one relies on cocoa powder for a deep chocolate flavor. Dutch-processed cocoa powder is ideal for achieving that rich taste.
“Brookie cookies blend gooey chocolate chip cookie and fudgy brownie into one irresistible treat.”
See this: Brooki bakehouse cookie recipe
but my previous Buttercream Frosted Sugar Cookies with a few ingredients are also very delicious.
Ingredients Brookie Cookies,
Chocolate Chip Cookie Dough 🍪
- 8 tablespoons (1/2 cup) unsalted butter, room temperature (113g)
- 1/2 cup light brown sugar (96g)
- 1/3 cup granulated sugar (64g)
- 1 large egg 🥚
- 1 teaspoon vanilla extract (optional: replace 1/2 teaspoon with vanilla bean paste) 🍦
- 1 1/2 cups all-purpose flour (180g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt 🧂
- 1 cup (6 oz) semisweet chocolate chips 🍫
Brownie Cookie Dough 🍫
- 8 tablespoons (1/2 cup) unsalted butter, room temperature (113g)
- 1/2 cup light brown sugar (96g)
- 1/4 cup granulated sugar (48g)
- 1 large egg 🥚
- 1 teaspoon vanilla extract 🍦
- 1/3 cup cocoa powder (35g)
- 1 cup all-purpose flour (120g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt 🧂
- 1 cup (6 oz) semisweet chocolate chips 🍫
Step-by-Step Brookie Cookies, Instructions 🍪
Prepare Your Ingredients
Make sure your butter is softened to room temperature, and take the eggs out of the fridge at least 30 minutes before starting 🧈🥚.
Baking Perfect Bakehouse Cookies
Bakehouse cookies, like chocolate chip, red velvet, and Nutella milk chocolate chip, are known for their large size, which creates a crispy edge and a soft, doughy center. To achieve this texture at home, try these tips:
- Freeze the Dough: Before baking, freeze the cookie dough for at least two hours to enhance the texture.
- Bake from Frozen: Place the frozen dough directly onto the baking sheet and bake until the edges are golden brown.
- Cool on the Sheet: Let the cookies cool completely on the baking sheet to help them set.
- Serve Warm: These cookies are best enjoyed slightly warm for a perfect bite.
Mix the Chocolate Chip Brookie Cookies, Dough
- Add the butter and both sugars to your stand mixer fitted with the paddle attachment.
- Beat on medium-high speed for about one minute until the mixture is creamy.
- Stop the mixer and use a spatula to scrape down the sides of the bowl and paddle to ensure all the ingredients are well combined.
- Add the egg and vanilla extract (or a mix of vanilla extract and vanilla bean paste), and mix again on high speed until the mixture is light and fluffy, about one to two minutes.
- Pause to scrape down the bowl and paddle again.
- Slowly incorporate the dry ingredients (flour, baking soda, and salt) by mixing on low speed until just combined.
- Stop the mixer, add the chocolate chips, and mix for another 15 to 30 seconds, or fold in the chips by hand to avoid overmixing.
- Shape the dough into a log using plastic wrap, and set it aside.
Prepare the Brookie Cookies, Dough
- Clean the mixing bowl and paddle attachment lightly.
- Repeat the process with the brownie ingredients: Cream the butter and sugars together on medium-high speed for about one minute.
- Scrape down the sides and add the egg and vanilla extract.
- Mix on high speed until the mixture is smooth and light in color.
- Add the cocoa powder and mix on medium speed for about 30 seconds.
- Scrape the sides, ensuring the cocoa powder is fully blended in.
- Slowly add the dry ingredients (flour, baking soda, and salt) and mix on low speed until partially combined.
- Add the chocolate chips, and mix for another 15 to 30 seconds, or fold in by hand.
Combine and Chill the Dough
- Place the brownie dough next to the cookie dough on the plastic wrap, forming parallel logs.
- Wrap them tightly together and refrigerate for at least 6 hours or up to 24 hours.
Shape and Bake the Cookies
- After chilling, remove the dough from the fridge and line a baking sheet with parchment paper.
- Slice the dough into 14 pieces, each weighing about 85-90g or approximately 1/4 cup. Each slice should include both cookie and brownie dough.
- Roll the slices into balls and arrange them on the prepared baking sheet.
- Chill the dough balls in the fridge or freezer until firm, about 1-2 hours.
Bake the Brookie Cookies,
- Preheat your oven to 350°F (175°C).
- Place the dough balls on the prepared cookie sheet, spacing them well apart.
- Bake for 12-15 minutes, depending on how soft or firm you like your cookies.
- Let the cookies cool on the baking sheet to set fully, then enjoy!
Store or Freeze for Later
- To save some dough, freeze the dough balls on a tray after chilling, then transfer them to an airtight container or plastic bag.
- When ready to bake, preheat your oven to 325°F (163°C) and bake the frozen dough for 15-18 minutes.
- Store baked cookies in an airtight container for up to 3 days, and refresh them by microwaving for 10 seconds or enjoy at room temperature.
Equipment Needed 🛠️Brookie Cookies,
Stand Mixer with Paddle Attachment (or Hand Mixer) 🍪
A stand mixer makes the process easier, especially when mixing two different doughs. If you don’t have a stand mixer, a hand mixer will work too.
Spatula 🍴
You’ll need a spatula to scrape down the sides of the bowl and to help mix the dough evenly.
Parchment Paper and Plastic Wrap 📜
Parchment paper helps prevent sticking and ensures even baking. Plastic wrap is useful for wrapping the dough before chilling.
Sharp Knife 🔪
A sharp knife is essential for cutting the dough into even portions before baking.
Cookie Sheets 🍪
Cookie sheets provide the surface for baking your Brookie cookies recipe. Make sure to use non-stick or line them with parchment paper.
Food Scale or 1/4 Cup Measuring Cup ⚖️
A food scale is ideal for measuring equal portions of dough. If you don’t have one, a 1/4 cup measuring cup works as a good alternative.
If you enjoyed the Brookie Cookies, please rate it 5 stars and share it with loved ones!
I hope this recipe brings as much joy to your home as it does to mine .
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Happy baking!
Brookie Cookies Recipe
Ingredients
Chocolate Chip Cookie Dough 🍪
- 8 tablespoons 1/2 cup unsalted butter, room temperature (113g)
- ½ cup light brown sugar 96g
- ⅓ cup granulated sugar 64g
- 1 large egg 🥚
- 1 teaspoon vanilla extract optional: replace 1/2 teaspoon with vanilla bean paste 🍦
- 1 ½ cups all-purpose flour 180g
- ½ teaspoon baking soda
- ¼ teaspoon salt 🧂
- 1 cup 6 oz semisweet chocolate chips 🍫
Brownie Cookie Dough 🍫
- 8 tablespoons 1/2 cup unsalted butter, room temperature (113g)
- ½ cup light brown sugar 96g
- ¼ cup granulated sugar 48g
- 1 large egg 🥚
- 1 teaspoon vanilla extract 🍦
- ⅓ cup cocoa powder 35g
- 1 cup all-purpose flour 120g
- ½ teaspoon baking soda
- ¼ teaspoon salt 🧂
- 1 cup 6 oz semisweet chocolate chips 🍫
Instructions
. Prepare Your Ingredients
- Make sure your butter is softened to room temperature, and take the eggs out of the fridge at least 30 minutes before starting 🧈🥚.
Mix the Chocolate Chip Cookie Dough
- Add the butter and both sugars to your stand mixer fitted with the paddle attachment.
- Beat on medium-high speed for about one minute until the mixture is creamy.
- Stop the mixer and use a spatula to scrape down the sides of the bowl and paddle to ensure all the ingredients are well combined.
- Add the egg and vanilla extract (or a mix of vanilla extract and vanilla bean paste), and mix again on high speed until the mixture is light and fluffy, about one to two minutes.
- Pause to scrape down the bowl and paddle again.
- Slowly incorporate the dry ingredients (flour, baking soda, and salt) by mixing on low speed until just combined.
- Stop the mixer, add the chocolate chips, and mix for another 15 to 30 seconds, or fold in the chips by hand to avoid overmixing.
- Shape the dough into a log using plastic wrap, and set it aside.
Prepare the Brownie Cookie Dough
- Clean the mixing bowl and paddle attachment lightly.
- Repeat the process with the brownie ingredients: Cream the butter and sugars together on medium-high speed for about one minute.
- Scrape down the sides and add the egg and vanilla extract.
- Mix on high speed until the mixture is smooth and light in color.
- Add the cocoa powder and mix on medium speed for about 30 seconds.
- Scrape the sides, ensuring the cocoa powder is fully blended in.
- Slowly add the dry ingredients (flour, baking soda, and salt) and mix on low speed until partially combined.
- Add the chocolate chips, and mix for another 15 to 30 seconds, or fold in by hand.
Combine and Chill the Dough
- Place the brownie dough next to the cookie dough on the plastic wrap, forming parallel logs.
- Wrap them tightly together and refrigerate for at least 6 hours or up to 24 hours.
Shape and Bake the Cookies
- After chilling, remove the dough from the fridge and line a baking sheet with parchment paper.
- Slice the dough into 14 pieces, each weighing about 85-90g or approximately 1/4 cup. Each slice should include both cookie and brownie dough.
- Roll the slices into balls and arrange them on the prepared baking sheet.
- Chill the dough balls in the fridge or freezer until firm, about 1-2 hours.
Bake the Cookies
- Preheat your oven to 350°F (175°C).
- Place the dough balls on the prepared cookie sheet, spacing them well apart.
- Bake for 12-15 minutes, depending on how soft or firm you like your cookies.
- Let the cookies cool on the baking sheet to set fully, then enjoy!
Store or Freeze for Later
- To save some dough, freeze the dough balls on a tray after chilling, then transfer them to an airtight container or plastic bag.
- When ready to bake, preheat your oven to 325°F (163°C) and bake the frozen dough for 15-18 minutes.
- Store baked cookies in an airtight container for up to 3 days, and refresh them by microwaving for 10 seconds or enjoy at room temperature.
