Brookie Cookies

Meet Brookie Cookies: brownies and chocolate chip cookies combined into one cookie! With half thick, fudgy brownie cookie batter and half soft and chewy chocolate chip cookie batter, this cookie combines the best of both worlds. Your friends and family will be thanking you for whipping this treat up!

Why You Need These Brownie Chocolate Chip Cookies

• Thick, fudgy, and soft

• 2 simple batters with accessible ingredients

• Flavorful, addicting, and unique

• Makes 24 cookies- perfect for serving a crowd!

Brownie Cookie Ingredients

All Purpose Flour: Plain, simple, white all purpose flour is the way to go in these thick and fudgy brownie cookies. Make sure to measure correctly by using a kitchen scale or by spooning the flour into your measuring cups before using a knife to level off the tops of the measuring cups. Too much flour leads to dry, crumbly, and cakey cookies instead of rich, chewy, and fudgy cookies.

Unsweetened Cocoa Powder: This is where your chocolate flavor comes from. Dutch or natural will be great!

Baking Soda: Baking soda gives these cookies a bit of a rise. Normally, brownies do not include any leavening agents, but adding just a bit helps these cookies to be more even with the chocolate chip cookies while still maintaining a thick and fudgy texture.

Salt: Salt is one of the most important ingredients in these cookies, as it brings out sweetness and completes the overall flavor.

Unsalted Butter: You'll melt down the butter before mixing cocoa powder into it. This means that you'll have moisture and butter flavor in every. single. bite.

Light Brown Sugar + Granulated Sugar: Both sugars add flavor, moisture, structure, and sweetness to the brownie cookies. Try not to substitute one for the other, as both are important for different things!

Egg: One large egg at room temperature adds structure to the cookies. If you forget to leave the egg out ahead of time. leave the uncracked egg in a bowl of hot water for about 5 minutes before using.

Egg Yolk: An egg yolk adds chewiness and fudginess to these brownies. PLEASE do not leave it out or add a whole egg.

Vanilla Extract: Though these cookies are chocolatey as ever, vanilla extract rounds out the flavor!

Chocolate Chip Cookie Ingredients

All Purpose Flour: Just as in the brownie cookies, plain and simple all purpose flour creates soft and chewy chocolate chip cookies. You'll need to measure the flour accurately using a kitchen scale or by spooning the flour into your measuring cups before using a knife to level off the tops of the measuring cups to ensure the cookies stay fudgy and chewy.

Corn Starch: Corn starch is a secret weapon in so many baked goods. It keeps these cookies thick and soft, so do not leave it out!

Baking Soda: Baking soda helps these cookies puff up to have gorgeous domes and a soft texture.

Salt: Salt is one of the most important ingredients because it enhances the flavor by bringing out the sweetness.

Unsalted Butter: Unsalted butter at room temperature will be beat with both sugars on high speed to create a flavorful base for these cookies.

Light Brown Sugar + Granulated Sugar: Both types of sugar add flavor, moisture, structure, and sweetness to classic chocolate chip cookies.

Egg: One large egg at room temperature creates thick, chewy cookies. If you forget to leave the egg out ahead of time, place it in a bowl of hot water for 5 minutes before using.

Vanilla Extract: Vanilla extract completes the flavor of these cookies.

Brookie Cookie Process

*PLEASE READ FULL INSTRUCTIONS IN THE RECIPE CARD BELOW*

1. Preheat your oven and prepare baking sheets with parchment paper to prevent the brookie chocolate chip cookies from sticking to the pan after baking.
2. Make brownie cookie dough by combining melted butter and cocoa powder. Then, add granulated sugar, light brown sugar, room temperature egg, and vanilla extract, whisking until smooth.
3. Add dry ingredients to the brownie batter, whisking only until the dry ingredients disappear into the dough. Do not overmix. Let the dough sit as you prepare the chocolate chip batter.
4. Prepare chocolate chip cookie dough by creaming butter, light brown sugar, and granulated sugar together in a stand mixer or with a hand mixer for about 3 minutes on high speed. Add egg and vanilla extract to the batter, mixing until smooth.
5. Add dry ingredients to the chocolate chip cookie dough batter, mixing only until the dry ingredients disappear into the dough. Add chocolate chips to the batter, making sure to evenly disperse them throughout the dough.
6. Roll the chocolate chip dough into slightly larger than 1 tablespoon balls, about 30-35g of dough per ball.
7. Roll the brownie cookies dough into slightly smaller than 1 tablespoon balls, about 25-30g of dough per ball.
8. Place one ball of each dough type next to one another before rolling the two together. Place additional chocolate chips on top of the dough balls as desired. Repeat with all dough balls.
9. Bake cookies for 9-11 minutes until the cookies look slightly wet and shiny on top, the chocolate chip cookies look light golden brown on top, and the bottoms of the chocolate chip cookies look golden brown in color when carefully lifted off of the pan with a spatula.

Expert Tips & Tricks

Measuring Flour: One of the most important parts of these brookie chocolate chip cookies is the amount of flour in both batters. When you overmeasure flour, you end up with thick, dense, hard, and crunchy cookies. When you undermeasure flour, you end up with flat, spreading, and messy cookies. To properly measure flour, use a kitchen scale or use a spoon to scoop the flour into your measuring cups before using a knife to sweep across the tops of your measuring cups to level them off.

Tablespoon: To ensure that you have a proper amount of each batter in each cookie and enough of each batter for all 24 cookies, you'll want to use a little over 1 tablespoon (30-35g) of chocolate chip cookie batter and a little under 1 tablespoon (25-30g) of brownie cookie batter.

Additional Chocolate Chips: Looking for bakery-style gorgeous cookies? Before baking the cookies, stick additional chocolate chips into the tops of the cookies. For these brownie chocolate chip cookies, I used regular chocolate chips on the brownie side of the cookie and mini chocolate chips on the chocolate chip side of the cookie.

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