Brookies Cookies Recipe

I present my Chocolate Chip Brookies Recipe: a decadent blend that marries fudgy brownie and crisp, buttery cookie dough. With browned butter and bittersweet chocolate in the base and semisweet chocolate chips in the dough, this treat invites you on a unique flavor journey that guarantees pure delight.

I’m super excited to share my newest creation, Brookies cookies, a mash up of ooey gooey chocolate chip cookie and a rich fudgy brownie all rolled into one. I first experimented with this recipe when I was on a quest for something that blends fun chocolate chip cookies with a depth only a brownie can bring.

I melted 1/2 cup unsalted butter and 6 oz bittersweet chocolate together to create that brownie base that sets the tone, then mixed in 1 cup granulated sugar and 2 large eggs to keep it real simple. Meanwhile in the cookie dough part, I browned another 1/2 cup butter with 2/3 cup packed light brown sugar, a large egg and 1 tsp vanilla extract, and then folded in 1 1/4 cups all-purpose flour, a pinch of salt and 1/2 tsp baking soda.

Topping it off with 1 cup semisweet chocolate chips gives it that perfect twist that makes these best selling cookies a must try. Enjoy readin this fun twist on a classic dessert recipe!

Why I Like this Recipe

I really love this recipe because it gives me the best of both worlds. I’ve always been torn between a chewy chocolate chip cookie and a fudgy brownie, and this brookie totally satisfies both cravings. The browned butter adds this nutty flavor that makes everything taste extra rich and complex. Its simplicity is another big plus since the ingredients are at hand and the instructions are easy to follow even if im not a baking expert. Plus, the mix of gooey brownie base with a lightly crisp cookie top makes every bite super satisfying and fun to eat.

Ingredients

• Unsalted butter provides rich fats and smooth texture, giving a toasty flavor in both layers.
• Bittersweet chocolate offers antioxidants and a deep, complex flavor with natural bitter notes.
• Granulated sugar adds sweetness and carbohydrates that balance the rich, indulgent flavors.
• Eggs bring protein and act as a binding agent to create a consistent texture throughout.
• Cocoa powder intensifies the chocolate taste, adding a slightly bitter kick to the mix.
• Semisweet chocolate chips deliver pockets of melty sweetness that contrast the fudgy base.
• All-purpose flour gives structure and chewy quality to both the brownie and cookie layers.

Ingredient Quantities

• 1/2 cup unsalted butter, browned for the brownie base
• 6 oz bittersweet chocolate, chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• A pinch of salt
• 1/2 cup unsalted butter, browned again for the cookie dough
• 2/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• A pinch of salt
• 1 cup semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and line your baking pan with parchment paper.

2. In a small saucepan, melt 1/2 cup unsalted butter over medium heat until it turns a nutty brown color, then remove it from the heat.

3. Stir the chopped 6 oz bittersweet chocolate into the browned butter and let it sit for a few minutes so they can melt together.

4. In a bowl, whisk in 1 cup granulated sugar with 2 large eggs until smooth, then fold in 1 cup all-purpose flour, 1/2 cup cocoa powder, and a pinch of salt. Mix until just combined.

5. Pour this brownie batter into your prepared pan and spread it evenly.

6. In another small saucepan, brown the additional 1/2 cup unsalted butter for the cookie dough and let it cool.

7. In a separate bowl, mix the cooled browned butter with 2/3 cup packed light brown sugar, 1/3 cup granulated sugar, 1 large egg, and 1 tsp vanilla extract until they’re well combined.

8. Stir in 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and a pinch of salt. Then fold in 1 cup semisweet chocolate chips.

9. Drop spoonfuls of the cookie dough over the brownie batter. Gently use the back of a spoon to lightly press down the dough so it covers the brownie top.

10. Bake for about 25-30 minutes or until the cookie layer is set and slightly golden on top. Let it cool completely before cutting into squares. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking pan with parchment paper
3. Two small saucepans (one for browning butter for the brownie base and one for the cookie dough)
4. Two mixing bowls (one for the brownie batter and another for the cookie dough)
5. Whisk
6. Measuring cups and spoons
7. Knife and cutting board (for chopping the chocolate)
8. A spatula (or the back of a spoon for pressing the cookie dough onto the brownie batter)
9. Cooling rack (for letting the squares cool completely before cutting)

FAQ

Brookies Cookies Recipe Substitutions and Variations

• Instead of unsalted butter, for both the brownie base and cookie dough you can use unsalted margarine or even coconut oil, but it might add a slight coconut flavor.
• If you dont have bittersweet chocolate, try using dark chocolate chips or a dark chocolate bar that you chop up, it’ll still give you that rich flavor.
• In a pinch you can substitute one egg with a flax egg (mix 1 tbsp ground flaxseed with 3 tbsp water) especially if you’re trying to avoid eggs.
• When you’re out of vanilla extract, a few drops of almond extract can work fine, but use a bit less since its flavor is more intense.

Pro Tips

1. Make sure you let the browned butter and chocolate mix cool for a bit before adding them to the eggs or other cool ingredients so the eggs dont overcook and your mix stays smooth.

2. When you fold in the dry ingredients for both layers, do it gently – overmixing can make your brownies and cookie dough turn out tough instead of moist and tender.

3. Try using parchment paper to line the pan really well, so you dont have to worry about the brownie or cookie part sticking and breaking when you cut them.

4. Once you drop the cookie dough on top, press it lightly with the back of your spoon so it spreads just enough without completely mixing into the brownie layer, keeping distinct textures in every bite.