Brookies

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You get the best of both worlds with half brownie and half chocolate chip cookie in these yummy Brookies! They’re so soft, delicious and will become your favorite treat!

BrooWhen a chocolate chip cookie and brownie join together in holy matrimony they become Brookies! You get the best of both worlds with this delicious cookie. A soft, chewy and totally addictive brownie and chocolate chip cookie combined in one. Mmmmm!

Brookies5 The baking time on these sweet little devils is very important. Overbaking will make them dry and crispy, and who wants that? I know I don’t. Only bake for about 8 minutes and the end result will be a soft, glorious cookie. I mean, Brookie! 😀

 

MORE BROWNIE AND COOKIE RECIPES YOU MAY LIKE: 

Chocolate Chip Pudding Cookies

Brownie Caramel Coconut Bars

Soft and Chewy M&M Cookies

Twix Brownies

Lunch Lady Brownies

White Chocolate Chip Pudding Cookies

 

 

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BROOKIES

Brookies (Brownie & Chocolate Chip Cookies)
 
Prep time
Cook time
Total time
 
You get the best of both worlds with half brownie and half chocolate chip cookie. Soft and delicious!
Author:
Serves: 4 dozen
Ingredients
Brownie Cookie Batter
  • 10 tablespoons butter, softened
  • ⅔ cup lightly packed brown sugar
  • ⅔ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1¼ cups plus 3 tablespoons flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
Chocolate Chip Cookie Batter
  • 10 tablespoons butter, softened
  • ⅔ cup granulated sugar
  • ⅔ cup light brown sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 large egg yolk
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1¼ cup mini chocolate chips
Instructions
  1. Preheat the oven to 350 F°. Line baking sheets with silpat liners or parchment paper. Set aside.
  2. For the brownie cookie batter: In a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes.
  3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until just combined. Cover and refrigerate while making the chocolate chip cookie batter.
  4. For the chocolate chip cookie batter: In the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
  5. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes. In a separate small bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly mixed in.
  6. Portion both sets of dough into about 4 dozen (48) equal pieces; they will be small teaspoon or so sized balls (if you want to be super precise, I weigh about .5 ounce balls for the brownie batter and .65 ounce balls for the chocolate chip cookie batter).
  7. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flat but still thick cookie shape; they'll spread out while baking.
  8. Bake the cookies on the prepared baking sheets for 8 minutes. Don't overbake. Remove from the oven and let cookies cool on the cookie sheet.

 

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4 thoughts on “Brookies

  1. I’ve got a million things to cook and bake to get ready for my sons graduation party on Saturday…wondering if I could just layer the two types of cookie & brownie mixes and turn them into brookie bars to save the time of baking them off individually?

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