Brookies Cookies are the ultimate treat for the indecisive dessert lover! These delightful confections combine the best of two worlds: the rich, fudgy goodness of brownies with the classic comfort of chocolate chip cookies. When you can’t decide between these two beloved treats, why choose? Brookies give you both in every perfect bite.
I developed this recipe after countless requests from friends who couldn’t get enough of these hybrid sweets at family gatherings. The contrast between the chewy brownie portion and the slightly crisp cookie edge creates a texture experience that’s simply irresistible. Plus, they’re easier to make than you might think!
Why You’ll Love This
- No need to choose between brownies and cookies – enjoy both in one delicious treat
- Perfect balance of textures with fudgy brownie centers and chewy cookie edges
- Great for bake sales, potlucks, or family dessert night
- Can be made ahead and frozen for whenever a sweet craving hits
- Customizable with different mix-ins to suit your taste preferences
Ingredients
- ½ cup (113g) unsalted butter, room temperature
- ¾ cup (150g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- ⅓ cup Dutch-process cocoa powder
- 1 cup (125g) all-purpose flour, spooned and leveled
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup semi-sweet chocolate chips
- 2¾ cups (345g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226g) unsalted butter, cold and cubed
- ¾ cup (150g) light brown sugar, packed
- ⅔ cup (130g) granulated sugar
- 1 egg plus 1 egg yolk, room temperature
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips
- Flaky sea salt for sprinkling (optional)
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Beat butter and sugars until fluffy. Add egg and vanilla. Mix in sifted dry ingredients, then stir in chocolate chips.
- Cream cold butter and sugars 4 minutes until fluffy. Add eggs and vanilla. Mix in dry ingredients and chocolate chips until just combined.
- Scoop both doughs, making chocolate chip balls slightly larger. Press one of each together and roll into single ball.
- Place 2 inches apart on baking sheet. Bake 8-9 minutes until edges set but centers slightly underbaked.
- Cool on sheet 5-10 minutes, then transfer to wire rack. Sprinkle with sea salt if desired.
Tips & Variations
- Try white chocolate chips in the cookie portion and dark chocolate chips in the brownie portion for a striking contrast.
- Add ¼ cup chopped nuts to either batter for extra texture and flavor.
- For peanut butter lovers, swirl 2 tablespoons of peanut butter into the brownie batter.
- Make sure not to overmix the batters – this can make your cookies tough instead of tender.
- If your dough is too sticky to handle, refrigerate for 20-30 minutes before forming the cookies.
- For extra decadence, press a few additional chocolate chips on top of each cookie before baking.
Serving Suggestions
Serve these brookies slightly warm with a scoop of vanilla ice cream for an elevated dessert experience. The contrast between the warm cookie and cold ice cream creates magic in every bite. A drizzle of caramel or chocolate sauce takes them to the next level.
These cookies also pair wonderfully with a cold glass of milk, hot coffee, or even a dessert wine if you’re feeling fancy. For a fun twist, use them as the base for ice cream sandwiches!
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months; thaw at room temperature or warm briefly in the microwave.
- You can also freeze the combined dough balls and bake them straight from frozen (just add 2-3 minutes to the baking time).
- Cookies are done when the edges are set but the centers still look slightly underdone – they’ll continue cooking as they cool.
FAQs
Can I make the cookie and brownie batters ahead of time?
Yes! Both batters can be made up to 24 hours in advance and stored covered in the refrigerator. Let them come to room temperature for about 30 minutes before forming the cookies.
Why did my brookies spread too much during baking?
This usually happens if the butter is too warm or the dough wasn’t chilled. Try refrigerating the formed cookies for 15 minutes before baking.
Can I make these brookies gluten-free?
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may be slightly different, but they’ll still be delicious.
How do I know when the brookies are done baking?
The edges should be set and slightly golden, while the centers still look a bit soft. They’ll continue to firm up as they cool. Overbaking will result in dry cookies, so it’s better to underbake slightly.
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