Brookies

Brookies are a winning combo of chocolate chip cookies and brownies. These incredible treats are truly the best of both worlds!

Is it a cookie? Is it a brownie? The answer is neither and both at the same time! If you are in one of those moods where you can’t decide whether to make a batch of chocolate chip cookies or a pan full of chocolate brownies let this recipe be the tie breaker. Brookies are the beautiful and delicious marriage of both. When I discovered this recipe, I thought that I found some sort of forbidden treat. How can one thing be truly so scrumptious and irresistible? Make a batch of these to find out!

WHAT ARE BROOKIES?

One half of this treat is a traditional chocolate chip cookie that is total perfection. The other half is a rich, dense chocolate brownie that is out of this world. The two halves bake together resulting into the most wonderful dessert. Now the choice is yours to bite one side, or both. 😉

INGREDIENTS TO MAKE BROOKIES

It may seem complicated, but it’s an easy recipe! Here are the ingredients:

• 1 ½ cups salted butter, softened
• 1 ½ cups granulated sugar
• 3 teaspoons vanilla extract
• 2 large eggs
• 4 cups + 2 Tablespoons all-purpose flour, divided
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking salt
• 1 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips
• 1 cup white chocolate chips 

HOW TO MAKE BROOKIES

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper or silpats.

Mix the butter and sugar in the bowl of a stand-mixer, or in a large bowl with an electric hand-mixer, until creamy and combined. Add the vanilla extract and eggs. Mix until well combined.

Slowly add in 4 cups of the all-purpose flour, baking powder, baking soda and salt. Continue to mix until a dough forms. Divide the dough in two equal halves. Take one half of the dough and place it on a plate. Set aside.

Add the remaining 2 Tablespoons of flour to the dough inside the mixer/bowl. Mix until just combined. Stir in the 1 cup of semi-sweet chocolate chips. Remove this dough from the bowl and set aside.

Place the other half of dough back in the mixer/bowl. Add the cocoa powder and mix until combined. Stir in the white chocolate chips.

Scoop the dough using a ¼ cup measuring cup. (Each portion is ¼ cup.) Take one chocolate chip dough portion and take one double chocolate cookie portion. Press them together to form one large dough ball. Place on the prepared cookie sheets. Repeat with remaining dough.

*(You can also break the cookie dough balls apart, rotate, then press back together so you have 2 sections each of brownie and cookie dough per cookie. This is what I did.)

Bake in the preheated oven for 12 to 14 minutes, or until barely golden brown and set.

Remove from oven and let cookies cool right on the cookie sheets. Serve warm and enjoy!

HOW MANY BROOKIES DOES THE RECIPE YIELD?

You can get 12 very large brookies with this recipe. You can also cut the cookies in half for 24 servings. These are a great treat for birthday parties, celebrations, or when you need to bake for a community event. They are sure to be a hit!

ENJOY THIS RECIPE? HERE ARE A FEW MORE 2 IN 1 COOKIES!

S’mores Cookies – The classic campfire dessert is baked right into a chocolate chip cookie for a warm and toasty treat.

Twix Cookies – The classic candy bar transforms into a homemade thumb cookie with caramel and chocolate drizzled on top.

Hot Cocoa Cookies – A warm cup of hot chocolate transforms itself into a baked cookie that compliments the winter months.

No Bake M&M Energy Bites – This little snack doubles as either an energizing treat or a quick and easy breakfast when you need to rush out the door.

Print Pin

5 from 1 vote

Brookies

You get the best of both worlds with half brownie and half chocolate chip cookie. Soft and delicious!

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Servings 12 large cookies

Author Holly

Ingredients

• 1 ½ cups salted butter, softened
• 1 ½ cups granulated sugar
• 3 teaspoons vanilla extract
• 2 large eggs
• 4 cups + 2 Tablespoons all-purpose flour, divided
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 1/3 cup unsweetened cocoa powder
• 1 cup semi-sweet chocolate chips
• 1 cup white chocolate chips

Instructions

• Preheat the oven to 350 F°. Line two large cookie sheets with silpat liners or parchment paper. Set aside.
• Mix the butter and sugar in the bowl of a stand-mixer, or in a large bowl with an electric hand-mixer, until creamy and combined. Add the vanilla extract and eggs. Mix until well combined.
• Slowly add in 4 cups of the all-purpose flour, baking powder, baking soda and salt. Continue to mix until a dough forms. Divide the dough in two equal halves. Take one half of the dough and place it on a plate. Set aside.
• Add the remaining 2 Tablespoons of flour to the dough inside the mixer/bowl. Mix until just combined. Stir in the 1 cup of semi-sweet chocolate chips. Remove this dough from the bowl and set aside.
• Place the other half of dough back in the mixer/bowl. Add the cocoa powder and mix until combined. Stir in the white chocolate chips.
• Scoop the dough using a ¼ cup measuring cup. (Each portion is ¼ cup.) Take one chocolate chip dough portion and take one double chocolate cookie portion. Press them together to form one large dough ball. Place on the prepared cookie sheets. Repeat with remaining dough.
• *(You can also break the cookie dough balls apart, rotate, then press back together so you have 2 sections each of brownie and cookie dough per cookie. This is what I did.)
• Bake in the preheated oven for 12 to 14 minutes, or until barely golden brown and set. Remove from oven and let cookies cool right on the cookie sheets.

  Serve warm and enjoy!

Notes

Recipe adapted from: Mel’s Kitchen Cafe.com and Cooking with Karlie.com

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