Description
Brookies Cookies combine the rich fudginess of brownies with the classic texture of chocolate chip cookies, creating a delicious treat that offers the best of both worlds. With a soft, chewy center and crispy edges, these cookies are perfect for snack time or dessert.
Ingredients
Brownie Dough
- 1/3 cup unsalted butter (melted)
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 1/2 tablespoons shortening (melted, or additional butter)
- 2 egg yolks
- 1 1/2 teaspoon vanilla extract
- 2/3 cup + 1 tablespoon all-purpose flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup melted semi-sweet chocolate chips
- 2/3 cup chopped semi-sweet chocolate (or chocolate chips)
Chocolate Chip Cookie Dough
- 1/2 cup granulated sugar
- 2 1/2 tablespoons brown sugar
- 1/3 cup unsalted butter (melted)
- 3 tablespoons shortening (melted, or additional butter)
- 1 egg + 1 egg yolk
- 1 1/2 teaspoon vanilla extract
- 1 cup + 1 tablespoon all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chopped semi-sweet chocolate (or chocolate chips)
Instructions
- Prepare Brownie Dough: In a large mixing bowl, whisk together the melted butter, brown sugar, granulated sugar, melted shortening, egg yolks, and vanilla extract until well combined and smooth.
- Combine Dry Ingredients for Brownie Dough: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until evenly mixed.
- Mix Brownie Dough: Add the dry ingredient mixture to the wet ingredients and whisk gently until just combined. Stir in the melted semi-sweet chocolate chips, then fold in the chopped semi-sweet chocolate using a spatula or wooden spoon. Shape the dough into a 1-inch thick rectangle, wrap it in plastic wrap, and refrigerate to chill.
- Prepare Chocolate Chip Cookie Dough: In a large bowl, whisk together the granulated sugar, brown sugar, melted butter, melted shortening, eggs, and vanilla extract until thoroughly mixed.
- Combine Dry Ingredients for Cookie Dough: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Cookie Dough: Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped semi-sweet chocolate with a spatula. Shape the dough into a 1-inch thick rectangle, cover with plastic wrap, and refrigerate for 1 hour.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats.
- Form Brookies Balls: Combine 1.5 tablespoons of brownie dough and 1.5 tablespoons of cookie dough by rolling them together into a ball. Place six dough balls on the prepared baking sheet, spacing them about 3 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven on the middle rack for 15 minutes or until cookies are lightly golden around the edges.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies set on the sheet for a few minutes. Transfer the cookies to a wire cooling rack to cool completely. Repeat the process with the remaining dough balls until all are baked.
Notes
- For best results, make sure the dough is chilled before forming the brookies balls to prevent spreading.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate based on your preference.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Store cooled brookies in an airtight container for up to 5 days.
- Shortening can be replaced by additional butter if desired for richer flavor.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
