Brookie Cookies
Part fudgy brownie, part chewy chocolate chip cookie. You get the best of both worlds in a delicious, unique cookie.
Ingredients
Brownie dough
- 4 tablespoons (56g) unsalted butter
- 1/4 cup (50g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large egg yolks (room temperature)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 cup + 2 tablespoons (55g) all-purpose flour
- 1 tablespoon (5g) cocoa powder
- 2 ounces (57g) 60% cacao bittersweet chocolate (melted)
Chocolate chip cookie dough
- 5 tablespoons (71g) unsalted butter
- 1/3 cup (67g) light brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk (room temperature)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup + 3 tablespoons (88g) all-purpose flour
- 1/3 cup (60g) chocolate chips
Instructions
Brownie dough
- Melt 2oz chocolate in heatproof bowl. Set aside to cool for 10 minutes.
- Microwave butter in heatproof bowl for 30 seconds on high until full melted. Allow to cool for a few minutes. Add brown sugar and granulated sugar and mix until combined. Add cooled chocolate and mix again until combined.
- Add vanilla extract and egg yolks and mix until well combined. About 1 minute.
- Add salt, baking soda, flour, and cocoa powder and mix until combined. Cover and place in refrigerator for 30 minutes to firm up.
Chocolate chip cookie dough
- Microwave butter in heatproof bowl for 30 seconds on high until full melted. Allow to cool for a few minutes. Add brown sugar and granulated sugar and mix until combined.
- Add vanilla extract and egg yolk and mix until combined.
- Add salt, baking soda, and flour and mix until just combined. There should still be some streaks of flour visible.
- Stir in chocolate chips. Be careful not to over mix. Cover bowl and set aside to rest.
Brookie cookies
- Scoop 12 balls of the brownie dough and 12 balls of the chocolate chip cookie dough. Gently press 1 part brownie and 1 part chocolate chip cookie together and form back into a ball. Top each ball with a couple chocolate chips. Each ball should weigh roughly 47-50 grams.
- Place brookies in an airtight container and refrigerate for at least 3-4 hours or overnight.
- Preheat oven to 350° F. Bake for 12-13 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
I recommend using a #40 (1.5 tablespoon) cookie scoop.
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.