The Best Brookies Recipe
What happens when you combine my favorite chocolate chip cookie recipe with my famous brownie recipe? You get brookies! Half golden brown chocolate chip cookie combined with half fudgy brownie cookie. Lots of chocolate flavor in in the brownie layer and in the cookies!
Ingredients
- *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
For the Chocolate Chip Cookie:
- 1 and 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
- 1/2 cup (113g) unsalted butter room temperature
- 1/2 cup (106g) dark brown sugar packed
- 1/4 cup (50g) granulated sugar
- 2 and 1/2 teaspoons vanilla
- 1 large egg room temperature
- 3/4 cup semi-sweet chocolate chips
For the Brownie Cookie:
- 6 tablespoons (84g) unsalted butter, melted
- 1/2 cup semi-sweet chocolate chips
- 1 cup (120g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (106g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 3/4 cup milk chocolate chips
Instructions
For the Chocolate Chip Cookie:
- In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
- In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
- Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
- Cover the bowl with plastic wrap and place it in the fridge for 1 hour to allow the cookie dough to firm up.
For the Brownie Cookie:
- Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
- In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
- Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
Assembly and Baking:
- Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
- Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
- Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
- Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
- Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.
Notes
*You will know butter is at room temperature when it's just soft enough to hold an indentation of your finger when lightly pressed.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature