Description
Brookies are a delightful hybrid treat combining the rich fudginess of brownies with the classic chewiness of chocolate chip cookies. This recipe creates a perfect balance by layering chocolate chip cookie dough and cocoa-infused brownie dough into irresistible dough balls that bake up golden and decadent. Ideal for those craving both cookies and brownies in one delicious bite.
Ingredients
Scale
For the Dough
- 1 ½ cups salted butter, softened
- 1 ½ cups granulated sugar
- 3 teaspoons vanilla extract
- 2 large eggs
- 4 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 Tablespoons all-purpose flour (for chocolate chip dough)
- 1/3 cup unsweetened cocoa powder
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C). Line two large cookie sheets with silpat liners or parchment paper and set aside.
- Mix butter and sugar: In a stand mixer bowl or large bowl using a hand mixer, cream together the softened butter and granulated sugar until the mixture is creamy and fully combined. Add the vanilla extract and eggs, mixing until well incorporated.
- Combine dry ingredients and form dough: Gradually add 4 cups of all-purpose flour, baking powder, baking soda, and salt to the wet mixture. Mix until a smooth dough forms. Divide the dough evenly into two halves; place one half aside on a plate.
- Prepare chocolate chip dough: To the dough remaining in the bowl, add the extra 2 tablespoons of flour. Mix just until combined, then fold in the semi-sweet chocolate chips. Remove this chocolate chip dough from the bowl and set aside.
- Prepare brownie dough: Return the other half of the dough to the bowl. Add the unsweetened cocoa powder and mix until fully blended. Fold in the white chocolate chips carefully.
- Form brookie dough balls: Using a ¼ cup measuring cup, scoop equal portions of chocolate chip dough and brownie dough. Press one portion of each dough together firmly to form a single dough ball. Place on the prepared cookie sheets. Repeat with remaining dough portions.
- Optional dough shaping: Alternatively, break the dough balls apart, rotate the sections, and press them back together to have two distinct sections of brownie and cookie dough in each brookie.
- Bake: Bake the brookies in the preheated oven for 12 to 14 minutes, or until the edges are barely golden and the tops are set. Remove from the oven and allow them to cool directly on the cookie sheets.
- Serve: Enjoy the brookies warm for the best fudgy and chewy texture experience.
Notes
- For a softer brookie, avoid overbaking; remove from oven once edges are slightly golden.
- Silpat liners help ensure cookies do not stick and bake evenly, but parchment paper works well too.
- You can customize chocolate chips by using milk chocolate or dark chocolate varieties.
- Allow brookies to cool completely before storing in an airtight container to maintain freshness.
- These freeze well; wrap individually and thaw before serving.
