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Brookies Cookies Recipe: The Perfect Mashup of Chewy Chocolate Chip Cookies and Fudgy Brownies Recipe

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4.3 from 9 reviews

Brookie Cookies offer the perfect combination of fudgy brownies and chewy chocolate chip cookies in one delicious treat. Made with two complementary doughs—the rich brownie cookie dough and the classic chocolate chip cookie dough—these brookies bake up soft, gooey, and loaded with chocolate chips. Perfect for satisfying both cookie and brownie cravings, no chilling required and quick to make!

Ingredients

For 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

For 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 extract
  • 1 cup semi-sweet chocolate chips
  • Flaky sea salt for sprinkling, optional

Instructions

  1. Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside to use later.
  2. Make Brownie Cookie Dough: In the bowl of a stand mixer, cream together the room temperature unsalted butter, light brown sugar, and granulated sugar for approximately 3 minutes until light and fluffy. Beat in the egg and vanilla extract until fully combined. 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 completely incorporated. Fold in the semi-sweet chocolate chips with a spatula and set aside.
  3. Make Chocolate Chip Cookie Dough: Using a stand mixer fitted with the paddle attachment, combine the cold cubed butter, light brown sugar, and granulated sugar on low speed, gradually increasing to medium-high speed. Cream the mixture together for about 4 minutes until pale and fluffy with no visible butter chunks. Add the egg and egg yolk one at a time, scraping down the bowl between additions. Mix in vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. Add the dry ingredients to the wet mixture in two batches mixing on low speed just until combined. Fold in the semi-sweet chocolate chips gently with a spatula, taking care not to overmix.
  4. Form and Combine Dough Balls: Using a small cookie scoop, portion the dough into balls, making the chocolate chip cookie dough balls slightly larger than the brownie cookie dough balls. Roll each into smooth balls using your palms. For consistency, weigh dough balls if desired. Press one brownie cookie dough ball together with one chocolate chip cookie dough ball, rolling them into a single combined ball. Place the combined dough balls on the prepared baking sheets approximately 2 inches apart.
  5. Bake Cookies: Bake one sheet at a time in the center of the preheated oven for 8 to 9 minutes, or until the edges are set and the tops appear fluffy and slightly underbaked. Avoid overbaking to maintain softness.
  6. Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely. Repeat baking remaining dough with cooled sheets between batches.
  7. Optional Finishing: Before serving, sprinkle brookies with flaky sea salt to enhance the flavor if desired.
  8. Extra Dough: If you have leftover chocolate chip cookie dough, bake separately in the same manner at the end of baking sessions.

Notes

  • Store brookies tightly covered at room temperature for up to 5 days.
  • Brookies may be frozen for up to 2 months. Defrost at room temperature or warm in a 300°F oven for 10 minutes before serving.

Find it online: https://cookedbysarah.com/brookies-cookies-recipe-the-perfect-mashup-of-chewy-chocolate-chip-cookies-and-fudgy-brownies-recipe/