Description
Brookies Cookies combine the rich texture of brownies with the classic chewiness of chocolate chip cookies in a single delightful treat. This recipe features two separate doughs—fudgy brownie cookie dough and soft chocolate chip cookie dough—rolled together to create a beautiful two-toned cookie. Perfect for anyone craving the best of both worlds in a single bite.
Ingredients
Scale
Brownie Cookie Dough
- ½ cup salted butter
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
Chocolate Chip Cookie Dough
- ½ cup softened salted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- 1 ⅓ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips plus more for the tops of the cookies
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking sheets and oven: Line two baking sheets with parchment paper and preheat the oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking.
- Make the brownie cookie dough: In a microwave-safe bowl, melt ½ cup salted butter in the microwave. Add ¾ cup brown sugar and beat with a hand mixer for 1-2 minutes until the mixture is light and fluffy. Incorporate 1 egg and 1 teaspoon vanilla extract, mixing thoroughly. Then add 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and ½ cup chocolate chips, stirring until just combined. Chill this dough in the refrigerator while preparing the next dough.
- Make the chocolate chip cookie dough: In a separate bowl, cream together ½ cup softened salted butter, ¼ cup granulated sugar, and ½ cup light brown sugar by beating for 1-2 minutes until smooth and creamy. Beat in 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract for about 2 minutes until the mixture is light. Gently mix in 1 ⅓ cups all-purpose flour, ½ teaspoon baking soda, 2 tablespoons cornstarch, ½ teaspoon salt, and 1 cup chocolate chips until just incorporated. There is no need to chill this dough.
- Assemble the brookies: Using a small tablespoon-size cookie scoop, scoop equal portions of brownie cookie dough and chocolate chip cookie dough. Combine one scoop of each dough by pressing them together and rolling into a smooth ball. Place the two-toned dough balls onto the prepared baking sheets with enough space between them to allow the cookies to spread without merging, making sure both doughs are visible on each side for a marbled effect.
- Bake the cookies: Bake the assembled cookie dough balls in the preheated oven for 9-11 minutes, or until the edges are lightly browned and the cookies are set. Immediately after removing from the oven, press a few extra chocolate chips into the tops of each cookie to add extra chocolatey appeal and a beautiful finish.
Notes
- Ensure the brownie cookie dough is chilled before assembly to make it easier to handle and to help maintain the distinct two-toned look during baking.
- Do not overmix the doughs to keep the cookies tender and chewy rather than dense.
- Space the dough balls well on the baking sheet to prevent the cookies from merging together as they bake.
- Store baked brookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
