Brookies cookies are a combination between chocolate chip cookies and brownies! If you can't decide between making chocolate chip cookies and brownies, don't worry! the best solution is making these cookies.
These brookies cookies may look difficult to make, but these are actually really easy! All you will need to do is make two cookie dough batches, one is chocolate chip cookie dough, and the second is fudgy brownie cookie dough!
Then you will roll two balls of each of the cookie dough batches and roll them into one cookie dough ball and bake it!
These cookies are:
- Extremely easy to make.
- Bakery-style brookies cookies.
- Extra chewy and soft and filled with plenty of chocolate chunks.
- Easily satisfies your cookie craving.
- Fits perfectly in your cookies tray for Christmas.
- Made with simple ingredients!
- Perfect when you can't decide between making chocolate chip cookies and brownies!
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
First, you will need to make two cookie dough batches, one for the chocolate chip cookie dough, and the second is the brownie cookie dough.
Ingredients for the chocolate chip cookie dough:
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Cornstarch- cornstarch helps to create a crumbly and tender texture for these cookies, plus, it keeps the cookie thick and soft.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies. use either light brown sugar or dark brown sugar.
Egg yolk- you will need 1 large egg yolk for this recipe. The egg yolk adds chewiness to these cookies.
Egg- you will need 1 large egg for this recipe. Make sure that your egg is at room temperature.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ⅓ teaspoon of kosher salt for this recipe.
Chocolate- use the best quality semisweet or dark chocolate bars for the best flavor. You will need dark chocolate for the cookie dough, and more for topping the cookies.
Flaky salt- we like topping our cookies with flaky salt when they are finished. We like the contrast of the sweetness and the slight saltiness that it gives the cookies. you can skip this step, it’s a personal preference.
For the brownie cookie dough:
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Dutch cocoa powder– we like to use Dutch-process cocoa powder for our brownies because we like the deep and rich chocolate taste, but the natural cocoa powder will work great as well!
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder – baking powder helps the cookies rise and spread. Make sure that your baking powder isn’t expired. Don’t replace the baking powder with baking soda!
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 2 large egg for this recipe. Make sure that your egg is at room temperature.
Egg yolk- You will need 1 large egg yolk for this recipe. The egg yolk adds chewyness to these cookies.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Instructions
Start by making the brownie cookie dough:
Start by melting the butter. You can melt the butter in the microwave or on the stovetop. In a medium-sized saucepan add the butter (which has been at room temperature for 20-30 minutes) and melt in on medium heat swirling the saucepan constantly.
Transfer the butter into a big mixing bowl and let the butter cool to room temperature so it won’t cook the eggs.
Add the brown sugar, sugar, egg, egg yolk, salt, and vanilla extract to the bowl with the butter and mix with a whisk until well combined.
Sift the flour and add the baking powder and gently mix until the mixture is almost combined.
Add the chocolate chips if desired and fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour.
Make the chocolate chip cookie dough:
Into a big mixing bowl, add the room temperature butter, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
Add the brown sugar, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light. Add the egg, vanilla extract, and mix until combined and creamy.
Then add the flour, cornstarch, baking soda, and kosher salt, and mix with the hand mixer until almost combined.
Add the chocolate chunks and fold with a spatula until the mixture is just combined.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
Preheat an oven to 180c (350f) and prepare a baking sheet with parchment paper.
Take both of the cookie dough bowls out of the fridge and scoop about 1 tablespoon of each cookie dough.
Place the cookie dough balls on a plate until you finish rolling all of your mixtures.
Grab one chocolate chip cookie dough ball and one brownie cookie dough ball and press them together. Roll them into one big cookie dough ball.
Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake for 11-12 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert tips:
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use your favorite kind of chocolate bars. we recommend using the highest quality dark chocolate or semisweet chocolate that you can afford. The melting chocolate chunks that are in the chocolate chip cookie dough add so much to this cookie. We highly recommend using a great high-quality chocolate bar for this recipe.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up. We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
Do I have to chill the cookies dough?
Yes! we baked these cookies plenty of times when we were in a rush and couldn’t wait for the cookie dough to chill, and they tasted good of course, but when they are chilled, they taste AMAZING! Here is why you should chill your cookie dough:
- The first and the most important reason to chill the cookie dough is to let it cool. This step stops the cookies from spreading too much in the oven. Cold dough results in thicker cookies.
- The second important reason to chill the cookie dough is to let all the amazing flavors come together and create a rich cookie flavor.
What flour do you use for these cookies?
We use all-purpose flour for these cookies. Cake flour will work great as well.
Can I make this cookies recipe dairy-free?
Yes! it’s easy to make this cookies recipe dairy-free. Simply replace the butter with vegan butter. Do not margarine! margarine has a bad flavor and it can ruin the flavor of these cookies.
Why are my cookies not spreading?
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
How do I store these cookies?
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container.
Why are my cookies flat?
If your cookies come out flat, that may be from a few reasons:
- You didn’t chill the dough for long enough. It is very important to chill the dough for at least 30 minutes. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- You didn’t add enough flour. One of the most common mistakes when making cooking is not adding enough flour or adding too much flour. This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 30 minutes.
- Your baking soda may have expired. It is very important to make sure that you are using fresh ingredients when baking. So before starting to make any recipe, make sure that your ingredients are fresh and not expired.
Can I freeze this cookie dough?
Yes! we love freezing cookie dough, and we do it all the time. Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months. When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
How long will these cookies last?
These cookies will last for up to 5 days stored at room temperature in an airtight container.
Can I add some add-ins to these cookies?
YES! Use your favorite chocolate chips in this recipe! To make these cookies your own, you can add your favorite kind of chocolate chips to these cookies like white chocolate chips, dark chocolate chips, semisweet chocolate chips, milk chocolate chips, peanut butter chocolate chips, and much more!
Here are some add-in ideas:
- Chopped nuts.
- Caramel bits.
- White chocolate chips.
- Milk chocolate chips.
- Dark chocolate chips.
- Chocolate chunks.
- Pretzels.
- M&M’s
Tools in this recipe:
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Saucepan to brown the butter.
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes to try:
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
M&M cookies- These m&m cookies are chewy, soft, crispy edges, and loaded with chocolate chunks and m&m’s. These are the perfect holiday cookies, you can make them big or small.
Chocolate crinkle cookies- Chocolate crinkle cookies are soft and fudgy chocolate cookies covered with crispy powder sugar outer layer.
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📖 Recipe
Brookies Cookies Recipe
Ingredients
Chocolate chip cookie dough:
- 115 g Butter soft
- ½ cup Brown sugar
- ¼ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Eggs
- ⅓ teaspoon Kosher salt
- 1 ⅓ cups Flour
- ½ tablespoon Cornstarch
- ½ teaspoon Baking soda
- ¾ cup Chocolate chunks
Brownie cookie dough:
- 100 g Butter soft
- ⅔ cup Sugar
- ⅔ cup Brown sugar
- 2 Eggs
- 1 Egg yolk
- 1 teaspoon Vanilla extract
- ⅓ teaspoon Salt
- 1 ½ cups Flour
- ⅓ cup Dutch cocoa powder
- 1 tablespoon Cornstarch
- 1 ½ teaspoon Baking powder
Instructions
Brownie cookie dough:
- Transfer the butter into a big mixing bowl and let the butter cool to room temperature so it won’t cook the eggs.
- Add the brown sugar, sugar, egg, egg yolk, salt, and vanilla extract to the bowl with the butter and mix with a whisk until well combined.
- Sift the flour, cocoa powder and add the baking powder and gently mix until the mixture is almost combined.
- Add the chocolate chips if desired and fold the mixture with a spatula until just combined, cover the bowl with plastic wrap, and let the dough rest in the fridge for at least an hour.
Chocolate chip cookie dough:
- Into a big mixing bowl, add the room temperature butter, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the brown sugar, and granulated sugar. Cream the butter and sugar with an electric hand mixer until the mixture is creamy and light.
- Add the egg, vanilla extract, and mix until combined and creamy.
- Add the flour, cornstarch, baking soda, and kosher salt, and mix with the hand mixer until almost combined.
- Add the chocolate chunks and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour.
- Preheat an oven to 180c (350f) and prepare a baking sheet with parchment paper.
Assembly:
- Take both of the cookie dough bowls out of the fridge and scoop about 1 tablespoon of each cookie dough. Place the cookie dough balls on a plate until you finish rolling all of your mixtures.
- Grab one chocolate chip cookie dough ball and one brownie cookie dough ball and press them together. Roll them into one big cookie dough ball.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake for 11-12 minutes. Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
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