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–+ servings
Brookies Cookies

Brookies Cookies: Heaven in Every Chewy, Fudgy Bite

Brookies Cookies combine fudgy brownies and gooey chocolate chip cookies for a heavenly treat.
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Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 5 minutes
Total Time 29 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Dough
  • ½ cup unsalted butter substitute with margarine for a dairy-free option
  • ¾ cup light brown sugar dark brown sugar can give a deeper taste
  • ½ cup granulated sugar increases sweetness
  • 2 large eggs room temperature eggs ensure better incorporation
  • 1 teaspoon vanilla extract almond extract can be used for a different twist
  • 1 cup Dutch-process cocoa powder natural cocoa powder can be a substitute
  • ½ cup all-purpose flour
  • ½ teaspoon baking soda make sure it’s fresh
  • a pinch salt
For the Cookie Dough
  • ½ cup unsalted butter cold butter
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour gluten-free blends can be used
  • ½ teaspoon baking soda
  • a pinch salt
  • 1 cup semi-sweet chocolate chips dark chocolate chips can be used

Equipment

  • Mixing bowl
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop
  • Whisk

Method
 

Step-by-Step Instructions for Brookies Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Make Brownie Dough: Cream together ½ cup softened butter, ¾ cup brown sugar, and ½ cup granulated sugar for 2-3 minutes. Beat in 2 eggs and 1 tsp vanilla, then mix in 1 cup cocoa, ½ cup flour, ½ tsp baking soda, and a pinch of salt.
  3. Make Cookie Dough: Cream together ½ cup cold butter, ½ cup brown sugar, and ½ cup granulated sugar for 2-3 minutes. Mix in 2 eggs and 1 tsp vanilla. Combine with 1½ cups flour, ½ tsp baking soda, and a pinch of salt, then fold in 1 cup chocolate chips.
  4. Combine Doughs: Scoop equal portions of both the brownie and cookie dough (1-2 tbsp each), roll into balls, and squish them together to form a single cookie.
  5. Bake for 8-9 minutes until edges are set and centers are puffy. Watch to ensure edges look firm.
  6. Cool on baking sheets for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt before serving.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 90mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 10mgIron: 1mg

Notes

Store cookies in a tightly covered container at room temperature for up to 5 days. For longer storage, freeze for up to 2 months.

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