Brookies Cookies

🥘 Ingredients

Brownie Cookies

• Butter - Melt your butter in the microwave and let it cool slightly.
• Cocoa Powder - I used regular unsweetened cocoa powder, but you could also use dark or Dutch-processed cocoa powder.
• Sugars - You'll want both regular granulated sugar and light brown sugar.
• Egg - Let your eggs come up to room temperature before using it. You'll need one whole egg as well as one egg yolk.
• Vanilla Extract - Pure vanilla extract will give you the best flavor.
• Baking Soda - This will help the cookies to rise.
• Salt - Some salt to balance the sweetness.
• Flour - All-purpose flour is what you'll need as the bulk of these cookies.

Chocolate Chip Cookies

• Flour - All-purpose flour that has been measured by scooping it into the measuring cup with a spoon and then leveling off the top.
• Cornstarch - Cornstarch helps make cookies more tender.
• Baking Soda - This helps the cookies to rise.
• Salt - Salt helps to balance everything out.
• Butter - Let your butter warm to room temperature before getting started.
• Sugars - Both light brown sugar and regular granulated sugar.
• Egg - You want your egg to also be at room temperature.
• Vanilla - More pure vanilla extract.
• Milk Chocolate Chips - I like milk chocolate, but you could use semi-sweet or dark chocolate chips, minis, chunks, or morsels.

🔪 How To Make Brookies Cookies (Brownies + Chocolate Chip Cookies)

I promise that making two separate cookie doughs is completely worth the little bit of effort in the end. You will need some mixing bowls, a stand mixer, some baking sheets, and your measuring utensils.

This recipe will make about 20 cookies.

Prepare the Brownie Cookie Dough

Preheat. Preheat your oven to 350°F (175°C/Gas Mark 4) and line two baking sheets with parchment paper.

Combine. In a large mixing bowl, whisk together ½ cup (113.5 grams) of melted butter and ½ cup (43 grams) of unsweetened cocoa powder until smooth.

Add. Add ⅓ cup (67 grams) of sugar, ½ cup (110 grams) of light brown sugar, 1 large egg, 1 large egg yolk, 1½-2 teaspoons of vanilla extract, ¼ teaspoon of baking soda, and ¼ teaspoon of salt and whisk until fully combined.

Mix in the flour. Pour in the 1¼ cups (156 grams) of all-purpose flour and mix just until all the flour has been incorporated.

Rest. Set the bowl aside to rest while you make the dough for the chocolate chip cookies.

Prepare the Chocolate Chip Cookie Dough

Combine dry ingredients. In a medium-sized bowl, whisk together 1⅔ cups (208 grams) of all-purpose flour, 2 tablespoons of cornstarch, ¾ teaspoon of baking soda, and ¼ teaspoon of salt. Set aside.

Cream butter and sugars. Using your stand mixer or a hand mixer, cream together ½ cup (113.5 grams) of butter, ⅔ cup (147 grams) of light brown sugar, and ¼ cup (50 grams) of sugar until smooth and fluffy.

Add eggs and vanilla. Scrape down the bowl and then add 1 large egg and 1½-2 teaspoons of vanilla extract. Mix again at medium to high speed until well combined.

Mix in dry ingredients. Add the flour mixture and mix slowly only until you can no longer see the flour. Stop to scrape down the bowl as needed.

Add chocolate. Use a silicone spatula to fold in 1½ cups (270 grams) of milk chocolate chips.

Portion & Assemble

Portion. Using a scoop or kitchen scale, portion the chocolate chip dough into balls that are slightly larger than one tablespoon (about 30-33 grams) and the brownie dough into balls that are slightly smaller than one tablespoon (about 25-27 grams).

Combine. Place one brownie ball and one chocolate chip ball next to each other and roll them in your hands until they form one smooth ball.

Prepare. Place the dough balls onto your prepared baking sheet, leaving several inches of space in between them.

Top. If desired, press a few extra chocolate chips onto the tops of each dough ball.

Bake, Cool, & Serve

Bake. Bake in the preheated oven at 350°F (175°C/Gas Mark 4) for 10-12 minutes, or until the cookies no longer look wet and the chocolate chip portion is just beginning to brown slightly.

Cool. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack.

💭 Tips & Notes

• The doughs are different. The brownie cookie dough will be much softer than the chocolate chip cookie dough, which is perfectly okay.
• Portion the dough. You want to use balls of brownie dough that are slightly smaller than the balls of chocolate chip cookie dough so that you can make the same amount of dough balls. If you have extra chocolate chip cookie dough at the end, you can roll it into a ball of the same size and bake it alongside your brookies.
• Add extra chocolate. Any time I make chocolate chip cookies, I like to press extra chocolate chips onto the tops of the dough balls before I put them into the oven. This makes them look extra nice but is completely optional. Alternatively, extra chocolate chips can be pressed into the baked cookie dough to fill in any gaps.
• Use your favorite chocolate. I used milk chocolate chips for my brookie cookies, but you can use your favorite variety. Dark chocolate mini chips, chips, or chunks have more color contrast and look great.

🥡 Storing

Keep any leftover cookies stored at room temperature in a sealed container for up to 1 week.

Freezing

Freeze your baked cookies for up to 6 months. Let thaw to room temperature when ready to serve. 

You can also make your dough in advance, portion it into balls, and then freeze them for 3-6 months. Bake your frozen dough straight out of the freezer, but you may need to add a few extra minutes of baking time in the oven. 

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