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–+ servings
Brookies Cookies

Brookies Cookies: Indulge in the Best of Both Worlds

Brookies Cookies combine rich brownie and gooey chocolate chip cookie dough for the ultimate dessert experience.
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Prep Time 10 minutes
Cook Time 9 minutes
Cooling Time 5 minutes
Total Time 24 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Dough
  • 1/2 cup Unsalted Butter Provides richness and moisture; margarine can be used for a dairy-free option.
  • 1 cup Light Brown Sugar Adds sweetness and a hint of caramel; dark brown sugar gives a deeper flavor.
  • 1/2 cup Granulated Sugar Contributes sweetness and a slight crunch; coconut sugar is a lower glycemic alternative.
  • 1 large Egg Binds ingredients together and adds moisture; replace with a flax egg for a vegan version.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; using pure vanilla will yield the best results.
  • 1/3 cup Dutch-Process Cocoa Powder Adds a rich chocolate taste; feel free to substitute unsweetened cocoa powder if needed.
  • 1 cup All-Purpose Flour Provides structure; swap with a 1:1 gluten-free flour blend for gluten-free Brookies.
  • 1/2 teaspoon Baking Soda Acts as a leavening agent for lift; always check for freshness to get the best rise.
  • 1/4 teaspoon Salt Enhances flavor; opt for sea salt to elevate your cookie experience.
  • 1 cup Semi-Sweet Chocolate Chips Adds delightful sweetness; milk or dark chocolate chips can also be used.
For the Chocolate Chip Cookie Dough
  • 1/2 cup Cold Unsalted Butter Use cold butter for a thicker cookie texture; margarine is available as a substitute.
  • 1/2 cup Granulated Sugar Necessary for sweetness; coconut sugar can work as a healthy alternative.
  • 1 large Egg Binds the ingredients; a flax egg is another option for a plant-based version.
  • 1 large Egg Yolk Adds extra moisture creating a chewy texture; don’t omit it!
  • 1 teaspoon Vanilla Extract Imparts a warm flavor; pure vanilla is recommended for the best results.
  • 1 cup All-Purpose Flour Provides the needed structure; again, a gluten-free blend is a good substitute.
  • 1/2 teaspoon Baking Soda A crucial component for lift; ensure it’s fresh for optimal results.
  • 1/4 teaspoon Salt Enhances all the flavors; using sea salt can add a gourmet touch.
  • 1 cup Chocolate Chips The star of the cookie; feel free to mix with white chocolate chips for variety.

Equipment

  • mixing bowls
  • Baking Sheets
  • parchment paper
  • Oven

Method
 

Step-by-Step Instructions for Brookies Cookies
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a mixing bowl, cream together unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Add one egg and vanilla extract, mixing until combined.
  3. In a separate bowl, whisk together Dutch-process cocoa powder, all-purpose flour, baking soda, and salt. Slowly combine this with the wet ingredients until just incorporated. Fold in semi-sweet chocolate chips.
  4. In another bowl, beat together cold unsalted butter and sugars until fluffy. Incorporate an egg, egg yolk, and vanilla extract. Sift in all-purpose flour, baking soda, and salt, mixing in two additions.
  5. Stir in the chocolate chips to complete the cookie dough part.
  6. Portion out equal amounts of both the brownie and chocolate chip cookie dough. Roll each portion into a ball and combine them to form a cohesive unit.
  7. Place dough balls on baking sheets, leaving space between them. Bake for 8-9 minutes until edges are set and centers appear puffy.
  8. Let cookies cool on baking sheets for about 5 minutes before transferring to a wire rack. Optionally, sprinkle flaky sea salt on top before serving.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

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