Brookie Cookies Recipe
"Brookie cookies: the perfect mix of gooey chocolate chip cookie andfudgy brownie in one treat."
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.