Brookies Cookies – The Best of Both Worlds

You want something sweet, but you can’t decide between a cookie and a brownie. You don’t have to anymore! Here are brookies cookies. These brookies cookies are 100% wonderful! They are half rich, fudgy brownie and half ooey gooey chocolate chip cookie.

What is it about these brookies cookies that makes them so good?

This cookie is a mash up of everyone’s two favorite desserts – a brownie and a cookie. We take two easy cookie doughs that don’t need to be chilled and mix them together to make one dangerously tasty cookie! This is why I like these cookies:

• The finest of both worlds. You don’t have to choose between a brownie and a cookie anymore. Make a batch of these easy and delicious brookie cookies and you can have both in under 30 minutes.
• Simple to make. You don’t have to chill these cookies before you bake them.
• The taste and texture are great. This mix of cookies is so good that it will knock you out. You get all that chewy, fudgy goodness of a brownie combined side-by-side with the best ooey, gooey, buttery chocolate chip cookie.
• Perfect for feeding a crowd. This recipe makes two dozen cookies which means there’s plenty to share. They’re the best sweet treat for any event!

What you need

These cookies are made with just a handful of simple ingredients and the best part is you probably already have everything you need in your pantry.

• Flour: All-purpose flour gives these cookies a chewy texture. Always use a kitchen scale to measure the flour for the best results. You can use the same amount of your favorite gluten-free flour mix instead of the all-purpose flour.
• Butter: Butter makes these cookies taste and feel great. The brownie cookie recipe calls for butter that is at room temperature, while the chocolate chip cookie recipe calls for cold, cubed butter straight from the fridge.
• Sugar: Granulated and light brown sugar give these cookies their shape and flavor.
• Eggs: When you set out the butter, set out the eggs too. Or, for 10 minutes, put the eggs in a bowl of warm water before mixing the doughs.
• Dutch-process cocoa powder is what this recipe calls for to give the chocolate a rich, deep flavor. You can substitute normal unsweetened cocoa powder in a pinch.
• Make sure your baking soda is fresh and not out of date.
• Vanilla—good quality vanilla makes a big impact!
• Chocolate chips – I like to use semi-sweet chocolate chips in brookies but you can use dark, bittersweet or milk chocolate chips. Measure those babies with your heart!
• Salt – a tiny bit of salt helps to offset the sweetness. Don’t forget to sprinkle some flaky sea salt on top of the cookies when they are done baking. It’s the best!

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
• 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
• 1 cup semi-sweet chocolate chips

• ◯ flakey sea salt for sprinkling, optional

How to bake brookies

You need to prepare two different kinds of dough for these brookie cookies, but neither is hard to make and you don’t have to refrigerate them.

1. Preheat the oven to 350°F. Line two big baking pans with parchment paper. Set aside.
2. To prepare the brownie cookie dough:
   Beat together the butter and brown sugar in the bowl of a stand mixer for about 3 minutes, until light and fluffy.
   Add the egg and vanilla, mixing to blend well.
   In a separate dish, whisk together the flour, cocoa powder, baking soda and salt.
   Sift the dry ingredients into the egg and butter mixture. Mix on low speed until mixed and all of the flour is included.
   Use a big spatula to mix in the chocolate chunks.
   Set the dough aside while you make the chocolate chip cookie dough.
3. To prepare the chocolate chip cookie dough:
   Add the chilled butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment.
   Mix on low speed. Gradually raise the speed and cream the butter and sugars together for 4 minutes, until pale and fluffy. There should be no visible lumps of butter in the mixture. Scrape down the edges of the basin.
   Add the egg and egg yolk, one at time, stopping to scrape down the sides of the bowl between each addition.
   Mix in the vanilla.
   In a separate dish, whisk together the flour, baking soda, cornstarch and salt.
   Add the dry ingredients to the butter and egg mixture in two increments. Mix on low speed until just mixed. Do not over mix.
   Use a big spatula to mix in the chocolate chunks. Do not over mix the dough.

4. Once both doughs are created:
   Using a tiny cookie scoop, scoop the doughs into balls, making the chocolate chip cookie dough balls somewhat larger than the brownie cookie dough balls.
   Use the palms of your hands to roll into uniform balls. For identical size cookies, use a kitchen scale to weigh the balls. It’s simplest to roll all of the brownie cookie dough balls and then roll all of the chocolate chip cookie dough balls.
   Take a brownie cookie dough ball and a chocolate chip cookie dough ball, press them together and use your hands to form the two parts into one ball.
   Place on the prepared cookie sheet, about 2 inches apart.
5. Bake one sheet at a time in the center of the oven for 8 to 9 minutes or until the edges are firm and the tops are fluffy and slightly under cooked. Do not over bake.
   Remove the cookies from the oven and cool on the cookie sheet for 5 to 10 minutes before transferring to a wire rack to cool fully.
   Repeat with remaining cookie doughs, being sure to cool the cookie sheet between batches.
   Sprinkle with flakey sea salt before serving if preferred.
   Depending on the ratio of chocolate chip dough to brownie dough you use for the balls, you may have a bit of chocolate chip cookie dough left over. At the end, bake off any cookies that are left over.

How to store

Store brookies tightly covered at room temperature for up to 5 days.
They freeze beautifully too! Just cool completely and then freeze flat in a large freezer bag for up to 2 months.
Defrost at room temperature before serving or warm in a 300°F oven for 10 minutes for an ooey, gooey cookie.

Happy baking!