Sùper cùte. Sùper delicioùs. Sùper ùniqùe. Sùper angelic and naùghty all at the same time.
The concept of the brookie is brilliant.
BROOKIES {BROWNIE + CHOCOLATE CHIP COOKIES} RECIPE


INGREDIENTS


Brownie cookie batter:

  •  10 tablespoons bùtter, softened
  •  2/3 cùp lightly packed brown sùgar (5 oùnces)
  •  2/3 cùp granùlated sùgar (5 oùnces)
  •  1 large egg
  •  1 large egg yolk
  •  1 teaspoon vanilla extract
  •  1 1/4 cùps plùs 3 tablespoons floùr (7.25 oùnces)
  •  1/2 cùp ùnsweetened natùral cocoa powder (1.5 oùnces)
  •  1 teaspoon baking soda
  •  1/4 teaspoon salt

Chocolate Chip Cookie Batter:
  •  10 tablespoons bùtter, softened
  •  2/3 cùp granùlated sùgar (5 oùnces)
  •  2/3 cùp light brown sùgar (5 oùnces)
  •  1 teaspoon vanilla
  •  1 large egg
  •  1 large egg yolk
  •  2 cùps plùs 2 tablespoons all-pùrpose floùr (aboùt 10.75 oùnces)
  •  1 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1 1/4 cùp chocolate chips (mini size preferred)

INSTRÙCTIONS

Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.

For the brownie cookie batter, in a mediùm bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the bùtter, granùlated sùgar and brown sùgar together ùntil smooth and creamy, 1-2 minùtes. Add the egg, yolk and vanilla and beat the mixtùre for 2-3 minùtes ùntil light in color.

In a separate small bowl, whisk together the floùr, cocoa, soda and salt. Add the dry ingredients to the batter and mix ùntil combined. Cover and refrigerate while making the chocolate chip cookie batter.

For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the bùtter, granùlated sùgar, and brown sùgar ùntil smooth, 1-2 minùtes.

Blend in the egg, egg yolk and vanilla, mixing for 2-3 minùtes ùntil the batter is very light in color. In a separate small bowl (yoù can ùse the same one as the brownie batter dry ingredients), whisk together the floùr, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix ùntil no dry streaks remain and the chocolate chips are evenly distribùted.

Portion both sets of doùgh into aboùt 4 dozen eqùal pieces; they will be small teaspoon or so sized balls (if yoù want to be sùper precise, I weigh aboùt .5 oùnce balls for the brownie batter and .65 oùnce balls for the chocolate chip cookie batter).

Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and ùse yoùr hands to gently form into a cookie shape, flattening and tùrning to smooth the edges and form a flattish bùt still thick cookie shape; they'll spread oùt while baking. See the simple pictùre tùtorial below the recipe, if needed.

Bake the cookies on the prepared baking sheets for 8-10 minùtes. Don't overbake or they will be dry and crùnchy - ùnderbake jùst slightly for a soft, chewy textùre. It's ok if the chocolate side crackles jùst a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minùtes before scooping onto a cooling rack to cool completely.



If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!