Description
This Brookies Cookies recipe combines the rich, fudgy taste of brownies with the classic chewiness of chocolate chip cookies into one delightful, two-toned treat. Featuring a brownie cookie dough layered with a soft chocolate chip dough, these cookies bake up beautifully with a perfect balance of chocolate flavors and textures. Ideal for cookie lovers seeking the best of both worlds in one bite.
Ingredients
Scale
Brownie Cookie Dough:
- ½ cup salted butter
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
Chocolate Chip Cookie Dough:
- ½ cup softened salted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg yolk
- 1 ⅓ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips plus more for topping
- 1 egg (for mixing with butter and sugars)
- 1 teaspoon vanilla extract (for mixing with butter and sugars)
Instructions
- Prepare baking sheets and oven: Line a couple of baking sheets with parchment paper and preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Make Brownie Cookie Dough: In a microwave-safe bowl, melt ½ cup salted butter in the microwave. Add ¾ cup brown sugar and beat with a hand mixer for 1-2 minutes until light and fluffy. Mix in 1 egg and 1 teaspoon vanilla extract until combined. Then stir in 1 cup all-purpose flour, ⅓ cup unsweetened cocoa powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and ½ cup chocolate chips until the dough is well mixed. Chill this dough in the fridge while making the chocolate chip dough.
- Make Chocolate Chip Cookie Dough: In a separate bowl, combine ½ cup softened salted butter, ½ cup light brown sugar, and ¼ cup granulated sugar. Beat for 1-2 minutes until creamy and smooth. Add 1 egg yolk, 1 teaspoon vanilla extract, and 1 egg, beating for another 2 minutes until light. Add 1 ⅓ cups all-purpose flour, ½ teaspoon baking soda, 2 tablespoons cornstarch, ½ teaspoon salt, and 1 cup chocolate chips. Mix just until combined. This dough does not require chilling.
- Assemble cookies: Using a small tablespoon-size cookie scoop, scoop mounds of each dough. Combine one brownie dough scoop with one chocolate chip cookie dough scoop by rolling them into a single ball, creating two-toned dough balls. Place them on the prepared baking sheets, spacing a few inches apart, ensuring one type of dough remains visible on each side rather than stacked on top of each other.
- Bake and finish: Bake the cookies in the preheated oven for 9-11 minutes until the edges are light brown and the cookies are set. Immediately after removing from the oven, press a few extra chocolate chips onto the tops of the cookies for a decorative and extra chocolaty finish.
Notes
- Chilling the brownie cookie dough helps it hold shape and creates the perfect texture.
- Do not chill the chocolate chip cookie dough to keep it easier to mix and shape.
- The two-toned dough balls should be placed so that both doughs are visible on the cookie surface for the signature look.
- Adjust baking time slightly based on your oven to avoid overbaking; cookies should be soft but set.
- Add extra chocolate chips on top immediately after baking for enhanced presentation and additional chocolate flavor.
- Use parchment paper or silicone mats to prevent sticking and aid in even baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 35mg
