Brookie Recipe

A Brookie is the perfect combination of a Brownie and a Chocolate Chip Cookie! You can’t go wrong with these. Perfect cookie recipe that will be a family have.

BROOKIE

My daughter loves to bake.  I know I have shared that with you before.  So on Sundays, she will usually make something for the family.  I learned about Brookies several months ago and had wanted to see if they tasted as good as they looked.  I mean, how can you go wrong with a combination of Brownies AND Chocolate Chip Cookies?  You just can’t!  So, my daughter whipped some up for us!

WHAT IS A BROOKIE?

A Brookie is the perfect combination of a Brownie and a Chocolate Chip Cookie!. A perfect duo! So soft and chewy…the perfect consistency.  Then you have decide how you are going to eat them.  Do you eat the brownie side first? Do you eat it so you get an even bit of Brownie & Chocolate Chip Cookie in the same bite? Or…do you eat the brownie side and then take a bit from the cookie side?  These are really important decisions.  You may have to try eating them a couple different ways until you decide what your favorite way to eat them is!

COOKIE RECIPES

Looking for more cookie recipes? Check these out:

• Peanut Butter Cup Cookies
• Butter Cookies
• Soft and Chewy Ginger Molasses Cookies
• Soft and Chewy Chocolate Chip Cookies
• Banana Oatmeal Chocolate Chip Cookies
• Best Chocolate Chip Cookies
• Chocolate Crinkle Cookies
• Lemon Drop Cookies
• Lemon Meltaway Cookies

COOKIE SUPPLIES

• Kitchen Aid Stand Mixer
• Cookie Baking Sheet (we love these pans)
• Silicone Baking Mats
• Cookie Scoop
• Silicone Spatulas
• Cooling Racks
• Hot Pads

BROOKIE RECIPE

One thing I know for sure is that either way you choose to eat them…they are good!  I usually share my own recipes here.  Very rarely do I share other people’s recipes…but these were too perfect for me to make any changes or adjustments too!  Thanks to Mel from Mel’s Kitchen Cafe for creating such a delicious cookie recipe!

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Brookie Recipe

Servings 24 servings

Calories 297 kcal

Author Amy

Ingredients

BROWNIE COOKIE BATTER:

• 10 tablespoons butter softened
• 2/3 cup lightly packed brown sugar
• 2/3 cup granulated sugar
• 1 large large egg
• 1 large large egg yolk
• 1 teaspoon vanilla extract
• 1 1/4 cups plus 3 tablespoons flour
• 1/2 cup unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt

CHOCOLATE CHIP COOKIE BATTER:

• 10 tablespoons butter softened
• 2/3 cup granulated sugar
• 2/3 cup light brown sugar
• 1 teaspoon vanilla
• 1 large large egg
• 1 large large egg yolk
• 2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
2. For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.
3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
4. For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
5. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.
6. Portion both sets of dough into about 4 dozen equal pieces; they will be small teaspoon or so sized balls (if you want to be super precise, I weigh about .5 ounce balls for the brownie batter and .65 ounce balls for the chocolate chip cookie batter).
7. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking. See the simple picture tutorial below the recipe, if needed.
8. Bake the cookies on the prepared baking sheets for 8-10 minutes. Don't overbake or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. It's ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.

Nutrition Facts

Brookie Recipe

Amount Per Serving

Calories 297 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 8g50%

Trans Fat 1g

Cholesterol 57mg19%

Sodium 240mg10%

Potassium 72mg2%

Carbohydrates 44g15%

Fiber 1g4%

Sugar 29g32%

Protein 3g6%

Vitamin A 355IU7%

Vitamin C 1mg1%

Calcium 33mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

*recipe from Mel’s Kitchen Cafe

COOKIES EBOOK

These are for sure going to make our Family Favorite Recipes Cook Book!

If you would like to grab A copy of our Cookie Recipe eBook, simply click on the HERE to learn more!