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Brookies (Chocolate Chip Brownie Cookies)
Brookies (Chocolate Chip Brownie Cookies)
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
87 minutes
Indulge in the ultimate treat with brookies - a delectable combination of brownies and chocolate chip cookies in every bite.
Ingredients:
  • For the cookie dough:
  • 2 cups (241g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 10 tablespoons (143g) unsalted butter
  • 1 1/4 cup (225g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (100g) chocolate chips
  • For the brownie dough:
  • 8 ounces (227g) chopped dark chocolate (chips are okay, too)
  • 6 tablespoons (85g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 3/4 cup (98g) all-purpose flour
  • 2 tablespoons Dutch cocoa powder, sifted
  • 1/4 teaspoon baking powder
  • Sea salt, to finish
Instructions:
  • Preheat the oven: Preheat the oven to 375°F with the oven rack in the center position. Let it heat for 30 minutes.
  • Prepare the baking sheets by lining two of them with parchment paper and setting them aside.
  • Prepare the cookie dough: Combine flour, baking powder, and salt in a bowl. In a stand mixer, mix butter and brown sugar until just combined. Add eggs one at a time, then vanilla extract. Mix in the flour mixture until just combined. Fold in chocolate chips. Shape the dough into a flat rectangle using plastic wrap and refrigerate for at least 1 hour.
  • Prepare the brownie dough by melting the chocolate and butter in a large microwave-safe bowl in 30-second intervals until smooth. Stir in brown sugar, eggs, and vanilla. Gently mix in flour, cocoa powder, baking powder, salt, and chocolate chips until a soft dough forms. Shape the dough into a flat rectangle using plastic wrap for quick chilling. Refrigerate for at least 1 hour before using.
  • Combine the two doughs: Once the doughs have chilled, scoop about 1 tablespoon of each using a small cookie scoop. Roll them gently together with your hands to form a ball and place on a parchment-lined baking sheet. Arrange all the dough balls on one baking sheet, closely together. Cover with plastic wrap and chill for at least 30 minutes while preheating the oven or up to overnight.
  • Arrange chilled cookie dough balls a few inches apart on two sheet pans. Any extras can be refrigerated on a dinner plate. Sprinkle lightly with sea salt and bake one sheet at a time for 10-12 minutes. Cool on the sheet pan for 3 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container on the counter for up to 4 days.

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