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–+ servings
Brookies Cookies

Brookies Cookies: Irresistibly Gooey and Easy to Make

These Brookies Cookies blend chewy brownie and soft chocolate chip cookies for a magical dessert experience in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Cookie Dough
  • ½ cup unsalted butter Provides richness and moisture; substitute with margarine for a dairy-free option.
  • ½ cup light brown sugar Adds sweetness and moisture for a chewy texture; opt for dark brown sugar for a deeper flavor.
  • ¼ cup granulated sugar Enhances sweetness and helps to achieve that golden-brown color; coconut sugar is a great less refined alternative.
  • 1 egg Acts as a binder, adding moisture; for a vegan option, try a flax egg.
  • 1 teaspoon vanilla extract Deepens the flavor; using pure vanilla extract yields the best results.
  • ⅓ cup Dutch-process cocoa powder Gives that rich brownie flavor and dark color; unsweetened cocoa powder can be a substitute, though the taste may differ.
  • 1 cup all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup semi-sweet chocolate chips For gooey chocolate flavor.
For the Chocolate Chip Cookie Dough
  • ½ cup unsalted butter Always use room temperature for a fluffy texture; can be replaced with vegan butter for a dairy-free version.
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg Binds the cookies together; add an extra yolk for even more chewiness.
  • 1 teaspoon vanilla extract
  • 1¾ cups all-purpose flour Provides structural integrity; use a gluten-free blend if needed.
  • ½ teaspoon baking soda
  • ½ teaspoon cornstarch Helps achieve that chewy cookie texture; it can be omitted but for the best finish, it’s recommended!
  • a pinch salt Enhances all the flavors.
  • ½ cup semi-sweet chocolate chips Enhances the chocolatey flavor.

Equipment

  • Oven
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Hand Mixer

Method
 

Step-by-Step Instructions for Brookies Cookies
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Beat together the brownie dough ingredients (unsalted butter and light brown sugar) until light and fluffy. Add the egg and vanilla extract, mix well.
  3. In a separate bowl, whisk together dry brownie ingredients and fold in semi-sweet chocolate chips.
  4. For the chocolate chip cookie dough, cream together butter and sugars until light and fluffy. Add the egg, extra yolk, and vanilla extract, mixing thoroughly.
  5. Combine dry ingredients for the cookie dough, gradually adding them to the butter mixture, then fold in chocolate chips.
  6. Scoop out portions of both doughs, roll into uniform balls, and press them together gently to form one dough ball per cookie.
  7. Place the dough balls on baking sheets and bake for 8-9 minutes, until edges are set but centers remain soft.
  8. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt while warm.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

Ensure to measure flour accurately to avoid dry cookies. Use room temperature ingredients for the best results.

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