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.
Recipe by Life In The Lofthouse at https://life-in-the-lofthouse.com/brookies/