Brookies Cookies

So your sweet tooth is calling but you just can’t decide between a cookie and a brownie. Now you don’t have to! Introducing brookies cookies. Half rich, fudgy brownie, half ooey gooey chocolate chip cookie….these brookies cookies are 100% delicious!

What makes these brookies cookies so good?

This cookie is a mash up of everyone’s two favorite desserts – a brownie and a cookie. We take two easy, no chill cookie doughs and smoosh them together into one dangerously delicious cookie! Here’s why I love these cookies:

The best of both worlds. Now you don’t have decide between a cookie and a brownie. Make a batch of these easy and delicious brookie cookies and you can have both in under 30 minutes.

Easy to make. These cookies are made with simple ingredients and there is no chilling required!

Delicious taste and texture. This cookie combo is lights-out delicious. 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 perfect sweet treat for any occassion!

Ingredients

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 – regular all-purpose flour gives these cookies texture and chew. For best results, always measure the flour with a kitchen scale. Feel free to substitute the all-purpose flour with an equal amount of your favorite gluten free flour blend.
• Butter – butter gives these cookies delicious flavor and texture. Note that the brownie cookie recipe requires room temperature butter while the chocolate chip cookie recipe uses cold, cubed butter straight from the fridge.
• Sugar – granulated and light brown sugar give these cookies structure and sweetness.
• Eggs – set your eggs out when you set out the butter or place them in a bowl of warm water for 10 minutes before mixing the doughs.
• Cocoa powder – this recipe calls for Dutch-process cocoa powder for a rich, deep chocolate flavor. You can substitute regular unsweetened cocoa powder in a pinch.
• Baking soda – be sure to check that your baking soda is fresh and not expired.
• Vanilla – a good quality vanilla makes all the difference!
• 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 little bit of salt helps to balance the sweetness. Don’t forget to add a sprinkle of flakey sea salt on the top of the cookies once baked – it’s next level!

How to make brookies

These brookie cookies require two separate doughs but neither is difficult to make and there is no chilling required. Follow this simple step-by-step guide and check the recipe card below for ingredients and detailed instructions.

Step 1: Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.

Step 2: To make the brownie cookie dough, combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed for 3 minutes, until light and fluffy.

Step 3: Add the egg, followed by the vanilla. Mix to combine well. Scrape down the sides of the bowl.

Step 4: In a separate bowl, add the flour, baking soda and salt. Sift in the cocoa powder. Whisk to combine.

Step 5: Add the dry ingredients to the butter and egg mixture, mixing on low speed until just combined. Do not over mix.

Step 6: Using a large spatula, mix in the chocolate chips. Set the dough aside while you make the chocolate chip cookie dough.

Step 7: In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter and sugars until light and fluffy, about 4 minutes. Scrape down the sides of the bowl.

Step 8: Add the egg, followed by the egg yolk. Mix well after each addition. Add the vanilla and mix until combined.

Step 9: In a separate bowl, whisk together the flour, baking soda, cornstarch and salt. Add the dry ingredients to the butter and egg mixture in two additions. Mix until just combined.

Step 10: Use a large spatula to stir in the chocolate chips. Do not overmix.

Step 11: Once both doughs are made, divide the doughs into equal portions (I recommend using a digital kitchen scale to weigh the scoops of dough). Use the palms of your hands to roll all of the dough into uniform rounds. For the most efficient method, roll all of the brownie cookie dough followed by all of the chocolate chip cookie dough. Then take one round of brownie cookie dough and one round of chocolate chip cookie dough and smoosh them together side by side. Roll the balls together in the palms of your hands until they become one piece of dough. Place on the prepared cookie sheets, leaving 2 inches between each cookie.

Step 12: Bake for about 8 to 9 minutes (more for larger cookies). The edges will be set but the centers should be puffy and slightly under baked. The cookies will continue to bake as they cool. Remove the cookies from the oven and cool on a wire rack. Sprinkle with flakey sea salt before serving, if desired.

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!

Looking for more easy and delicious cookie recipes?

• Hot Chocolate Cookies
• Best Chocolate Chip Cookie Recipe
• Funfetti Sugar Cookies
• Soft and Chewy Molasses Cookies
• Fluffernutter Cookies