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Brookie Cookies with Chocolate Chips Recipe

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Delight in the best of both worlds with this Brookies Cookies Recipe, merging fudgy, rich brownie dough with classic chewy chocolate chip cookie dough to create irresistible two-in-one treats. Perfectly baked to achieve set edges and a slightly underbaked center, these brookies offer a delightful texture contrast and intense chocolate flavor that will satisfy any sweet tooth.

Ingredients

Brownie Dough

  • 1/2 cup (113 g) unsalted butter, room temperature
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup Dutch-process cocoa powder
  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup semi-sweet chocolate chips

Chocolate Chip Cookie Dough

  • 2 3/4 cups (345 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226 g) unsalted butter, cold and cubed
  • 3/4 cup (150 g) light brown sugar, packed
  • 2/3 cup (130 g) granulated sugar
  • 1 egg, room temperature
  • 1 egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside to ensure easy removal and cleanup.
  2. Make Brownie Dough Base: In a stand mixer bowl, beat the room temperature butter with the light brown sugar on medium speed for about three minutes until the mixture is light and fluffy.
  3. Add Egg and Vanilla: Add one large egg and one teaspoon of vanilla extract to the creamed butter and sugar mixture, mixing until well combined.
  4. Combine Dry Ingredients for Brownie Dough: In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution.
  5. Mix Dry Ingredients into Wet: Sift the dry ingredients into the wet mixture, then mix on low speed just until combined to prevent overmixing.
  6. Fold in Chocolate Chips: Use a spatula to gently fold in two-thirds cup of semi-sweet chocolate chips. Set this brownie dough aside.
  7. Prepare Chocolate Chip Cookie Dough: In a clean stand mixer bowl, combine cold cubed butter, light brown sugar, and granulated sugar. Start mixing on low speed, gradually increasing to medium-high and beat for about four minutes until the mixture is pale and fluffy with no visible butter chunks.
  8. Add Eggs and Vanilla: Mix in one egg followed by one egg yolk, ensuring each is fully incorporated before adding the next. Then add two teaspoons of vanilla extract and mix well.
  9. Combine Dry Ingredients for Cookie Dough: In another bowl, whisk together all-purpose flour, cornstarch, baking soda, and salt.
  10. Incorporate Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients in two parts, mixing on low speed until just combined to avoid gluten overdevelopment.
  11. Add Chocolate Chips: Fold in one cup of semi-sweet chocolate chips into the cookie dough.
  12. Form Cookie Balls: Using a small cookie scoop, create dough balls for both doughs—make chocolate chip cookie dough balls slightly larger than the brownie dough balls.
  13. Assemble Brookies: Press together one brownie cookie dough ball with one chocolate chip cookie dough ball to form a single larger ball, combining the two doughs.
  14. Arrange on Baking Sheets: Place each combined cookie ball on the prepared baking sheets, spacing them about two inches apart to allow for spreading.
  15. Bake Cookies: Bake one sheet at a time in the center of the preheated oven for eight to nine minutes until the edges are set but the tops remain slightly underbaked for that perfect chewy texture.
  16. Cool Cookies: Allow the cookies to cool on the baking sheet for five to ten minutes, then transfer them to a wire rack to cool completely, ensuring they retain their shape and texture.

Notes

  • Room temperature butter and eggs ensure better mixing and texture.
  • Cold butter in the chocolate chip cookie dough helps achieve a tender, flaky crumb.
  • Be careful not to overbake to maintain the soft and gooey center characteristic of brookies.
  • Use parchment paper on baking sheets to prevent sticking and for easy cleanup.
  • Pressing the two dough balls together creates the signature brookie look and contrast of flavors.

Find it online: https://oliviabakes.com/brookie-cookies-with-chocolate-chips-recipe/