Brookie Cookies
A delightful hybrid of soft chocolate chip cookies and fudgy brownies, these brookie cookies are perfect for any occasion and incredibly easy to make.
Ingredients
Brownie Dough
- 1/2 cup unsalted butter – room temperature Should give slightly when pressed.
- 3/4 cup light brown sugar – packed Provides moisture and chewiness.
- 1/4 cup granulated sugar
- 1 large egg – room temperature
- 1 tsp vanilla extract
- 1/3 cup Dutch-process cocoa powder Provides deep, chocolate flavor.
- 1 cup all-purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2/3 cup semi-sweet chocolate chips
Chocolate Chip Cookie (CC) Dough
- 2 3/4 cups all-purpose flour
- 1 tsp cornstarch Keeps the cookies tender.
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter – cold and cubed Ensure butter is cold for texture.
- 3/4 cup light brown sugar – packed
- 2/3 cup granulated sugar
- 1 large egg plus 1 egg yolk – room temperature
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Set the room-temperature butter and eggs for the brownie dough aside, and keep the cookie dough butter cold in the fridge until needed.
- Lightly grease your cookie scoop so the dough balls release cleanly.
Make the Brownie Dough
- Cream the room-temperature butter with light brown sugar and granulated sugar for about 3 minutes until light and slightly fluffy.
- Add the egg and vanilla extract, and continue mixing until just combined.
- Sift and mix together the dry ingredients: flour, cocoa powder, baking soda, and salt.
- Fold in the semi-sweet chocolate chips.
Make the Chocolate Chip Dough
- In a separate bowl, cream the cold, cubed butter with light brown sugar and granulated sugar for about 4 minutes until pale and aerated.
- Add the egg and the egg yolk, beating briefly after each addition; add vanilla extract and mix until incorporated.
- Fold in the dry ingredients: flour, cornstarch, baking soda, and salt; stir in semi-sweet chocolate chips.
Assemble the Brookie Cookies
- Scoop small balls of each dough, roughly 1 tablespoon of brownie dough and 1 tablespoon of CC dough per cookie. Press them together gently to form a single smooth ball.
- Place the formed cookies about 2 inches apart on the prepared baking sheet.
Bake and Finish
- Bake at 350°F (175°C) for 8–9 minutes, until the edges are set but the centers look slightly underbaked.
- Allow cookies to cool on the sheet for 10 minutes, then transfer to a cooling rack. Sprinkle with flaky sea salt if desired.
Notes
Store cooled brookies in an airtight container at room temperature for up to 3 days. For freezing, portion the dough and freeze in balls for up to 3 months, baking directly from frozen.