Brookies

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Get ready for the ultimate cookie mashup: Brookies! These delicious treats combine rich, fudgy brownies with classic chocolate chip cookies and it’s a match made in heaven!

Prep Time35

Cook Time12

Chilling Time45

Total Time1 32

Course: Dessert

Cuisine: American, Vegetarian

Keyword: brookies

Servings: cookies

Author: Chelsea Lords

Cost: $7.12

Equipment

Stand mixer
Large sheet pan (15" x 21") lined

Ingredients

Brownie Cookies

16 tablespoons unsalted butter
1-1/2 cups light brown sugar firmly packed
2 large eggs
2 teaspoons vanilla extract
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1/2 cup Dutch process cocoa powder see note 1
1 cup cake flour see note 2
1-1/2 cups all-purpose flour
1 cup mini chocolate chips
2 cups chocolate chips

Chocolate-Chip Cookies

16 tablespoons unsalted butter
1 cup light brown sugar lightly packed
2/3 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup mini chocolate chips
1 cup chocolate chips

US - Metric

Instructions

Brownie Cookies

Cut cold butter into small cubes straight from the fridge. In a large bowl or stand mixer with a whisk attachment, combine the cubed butter and brown sugar. Beat for about 3–4 minutes until the mixture is ultra creamy and has a peanut butter-like consistency.
Add the egg and vanilla. Beat until combined. Add cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping down the sides with a spatula as needed. Add cake flour and regular flour and beat again until combined. Don’t overbeat the mixture. Add the mini and regular-sized chocolate chips. Fold the chips into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes.

Chocolate Chip Cookies

Cut cold butter into small cubes. In a large bowl or stand mixer with a whisk attachment, combine the cubed butter, brown sugar, and granulated sugar. Beat until creamy and smooth, resembling peanut butter. Add the eggs and vanilla, mixing until fully incorporated.
Stir in the cornstarch, baking powder, baking soda, and salt until well combined. Add the flour and mix just until incorporated. Finally, fold in the mini and regular chocolate chips. Cover the bowl tightly and refrigerate for 25 minutes.

Baking

Preheat oven to 375°F. Line a large sheet pan with a silicone baking mat or parchment paper.
If you have a food scale, measure out 20-gram dough balls (about 1 tablespoon each). Take one chocolate dough ball and one chocolate chip dough ball, then sandwich them together and gently roll into a ball, ensuring they hold together without fully blending. Place formed cookie dough balls on a sheet pan and repeat until all the dough is used. Freeze cookie dough balls for 15–20 minutes.
Arrange the cookie dough balls at least 2 inches apart on a sheet pan lined with parchment paper of a silicone baking mat. Bake for 12–13 minutes, or until the edges are just starting to turn golden brown. Remove from the oven and immediately sprinkle with sea salt, if desired. For an extra touch, press a few more chocolate chips into the tops. Let the cookies cool for 5 minutes, then transfer them to a wire cooling rack using a spatula.

Video

Notes

Note 1: Dutch-process cocoa powder offers a more robust and intensely deep chocolate flavor. I don’t recommend plain cocoa powder.

Note 2: Cake flour helps keep these cookies soft and chewy. I combine cake flour with all-purpose flour to get the perfect texture. Cake flour is usually found in the baking supplies aisle in the grocery store near other types of flour. I don’t recommend a different flour substitute or making “homemade” cake flour; it doesn’t work the same in this recipe.

Storage: Store cookies at room temperature in an airtight container for 2–3 days. For longer storage, freeze the dough by placing cookie dough balls on a sheet pan until solid, then transfer to an airtight container or bag for up to 3 months. You can bake from frozen without thawing, just add a few extra minutes to the baking time if needed.

Nutrition