Brownies and chocolate chip cookies together as one! Brookies are the best of both worlds, so you don’t have to choose.
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Ever had a Brookie? It’s a tempting combo of chewy chocolate chip cookies and fudge brownies!
The ingredients are simple enough – chocolate chip cookie batter mashed with brownie batter to make a hybrid cookie/brownie pastry treat.
You can usually find them in one of three forms: baked into bars like brownies, baked into mini muffin liners, or pressed into biscuits like I did here.
How to make a brookie
For my version, I wanted to make sure that both the cookie and brownie portions maintained their integrity without one looking too much like the other. The cookie portion stays classic and chewy, while the brownie portion is chewy and non-cakey.
Chilling the dough for these might seem fussy, but both doughs are quite soft and refrigeration helps make both doughs easier to work with; otherwise it can quickly become chaotic. They also hold their shape better after baking, making the ideal contrast of cookie brownie bliss. I tried making a batch with firmer batters that didn’t need refrigeration, but the cookies dried out quickly.
Once both doughs are made and chilled, it’s time to assemble. For the sake of efficiency, I like to break it down into a few steps.
- First, using a small cookie scoop, I portion out all of the cookie dough and brownie batter onto a tray.
- Then I combine the doughs, part cookie and part brownie, and press them together before rolling them into balls.
The cookies are then baked in batches, leaving the remaining balls of dough in the refrigerator while they bake.
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How to Store and Freeze Brookies
Baked brookies will keep in an airtight container at room temperature for 3 to 4 days before becoming overly dry and crumbly.
Brookies are also great to freeze and with a few tricks, they’re guaranteed to taste great!
- For unbaked Brookies: After pressing the cookie doughs into a ball, freeze on a parchment-lined sheet until set, then transfer to a freezer bag. Freeze up to 3 months. Bake as directed (from frozen) but add a minute or two to the baking time.
- For Baked Brookies: Individually wrap baked Brookies in plastic wrap, since freezers are dry, dry places, this allows you to cover the entire surface of the cookie, locking in moisture and ensuring good texture. Then wrap them in foil to prevent weird freezer smells and flavors from ruining your treats! They can be kept in the freezer for at least a month.
- Defrost Baked Brookies: Baked goods thaw fairly quickly at room temperature, but you can microwave them for 15-30 seconds to melt the chocolate and speed up the process (beware of hot and melted spots!)
More cookie recipes to try!
- S’mores Marshmallow Cookies
- No Bake Chocolate Peanut Butter Cookies
- Peanut Butter Horse Chestnuts
- Brown Butter Chocolate Chunk Cookies
- Nutella Cookies
Brookies (chocolate chip cookies)
ingredients
For the cookie dough:
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2 cups (241G) all purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon kosher salt
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10 tablespoons (143G) unsalted butter
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1 1/4 cups (225g) packed Brown sugar
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2 big eggs
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1 teaspoon vanilla extract
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1/2 Cup (100 g) chocolate chips
For the brownie batter:
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8th ounces (227 g) chopped dark chocolate (chips work too)
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6 tablespoon (85 g) unsalted butter
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1 Cup (200g) packed Brown sugar
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2 big eggs
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1 teaspoon vanilla extract
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3/4 Cup (98g) all purpose flour
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2 tablespoon Dutch cocoa powdersieved
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1/4 teaspoon baking powder
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1/2 teaspoon kosher salt
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1/2 Cup (100 g) chocolate chips
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sea-saltbreak up
special equipment
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blender
method
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Preheat the oven:
Preheat the oven to 375°F with an oven rack on the middle position for 30 minutes.
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Prepare baking sheets:
Line two baking sheets with parchment paper and set aside.
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Prepare cookie dough:
Whisk together the flour, baking powder, and salt in a bowl and set aside. In the bowl of a stand mixer, beat together the butter and brown sugar until just combined.
On medium speed, beat in the eggs one at a time, scraping the bowl after each addition, followed by the vanilla extract. The dough will be soft, but that’s what we want. On low speed, beat in the flour mixture all at once until just combined. Mix the chocolate chips by hand or with the mixer on low speed.
Transfer the dough to a piece of plastic wrap and shape into a flat rectangle (this will chill the dough faster). Wrap the plastic wrap around the dough and refrigerate for at least 1 hour.
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Prepare the brownie batter:
In a large, microwave-safe mixing bowl, melt the chocolate and butter in 30-second intervals, stirring occasionally, until the chocolate is melted and the mixture is smooth. Stir in the brown sugar, followed by the eggs and vanilla extract.
Using a spatula, fold in the flour, sifted cocoa powder, baking powder, salt, and chocolate chips until a very soft batter forms.
Transfer the dough to a piece of plastic wrap and shape into a flat rectangle (this will chill the dough faster). Wrap the plastic wrap around the dough and refrigerate for at least 1 hour.
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The Brookies form:
Once both batters have cooled, use a small cookie scoop to measure out about 1 tablespoon of each batter. Using your palms, gently roll the two pieces of dough into a ball and place on the baking sheet lined with parchment paper.
Place each ball of dough on one of the baking sheets (it’s okay to fill them), cover with plastic wrap, and refrigerate for at least 30 minutes while the oven preheats, or up to overnight.
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Bake the Brookies:
Rearrange the chilled cookie dough balls between two sheet pans so they are a few inches apart. (If you have more than fits comfortably, transfer the extras to a dinner plate and put them back in the fridge). Sprinkle lightly with sea salt.
Bake one sheet at a time for 10 to 12 minutes. Let the cookies cool on the sheet for 3 minutes before transferring to a wire rack to cool completely. Repeat with the rest of the dough.
Store the cookies in an airtight container on the counter. They will keep for about 3 to 4 days before they begin to dry.
| nutritional information (per serving) | |
|---|---|
| 152 | calories |
| 7g | Fat |
| 20g | carbohydrates |
| 2g | protein |
