Description
Brookies Cookies: Decadent brownie and cookie mashup. Rich chocolate, buttery cookie dough. Quick, satisfying treat for all!
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 1/3 cup (67g) granulated sugar
- 1/3 cup (73g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (130g) semi-sweet chocolate chips
- 1/2 cup (113g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder (Dutch-processed for deeper color)
- 1/4 teaspoon salt
- 1/2 cup (87g) semi-sweet chocolate chips
Instructions
- Step 1: Prepare the Cookie Dough In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, then beat until well combined and smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Fold in chocolate chips by hand. Cover the dough and refrigerate while you prepare the brownie batter.
- Step 2: Make the Brownie Batter Melt the butter in a medium saucepan over low heat or in a microwave-safe bowl. Once melted, remove from heat and whisk in the sugar until well combined. Allow the mixture to cool slightly, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips. The brownie batter should be thicker than cake batter but still spoonable.
- Step 3: Form the Brookies Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Remove the cookie dough from the refrigerator. For each Brookies Cookie, scoop about 1 tablespoon of cookie dough and roll it into a ball. Flatten slightly and place on the prepared baking sheet. Then, scoop about 1 tablespoon of brownie batter and place it directly on top of the cookie dough. Space the cookies about 2 inches apart, as they will spread during baking.
- Step 4: Bake to Perfection Bake the Brookies Cookies for 9-11 minutes until the cookie edges are just set but the centers still look slightly underdone. The brownie portion will appear slightly crackly on top when ready. Don’t overbake, as this will result in dry cookies. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. As they cool, the cookies will firm up while maintaining that perfect fudgy-chewy texture contrast that makes Brookies Cookies so irresistible.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 11g
- Sodium: 115mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg