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Brookies Cookies Recipe

Brookies Cookies Recipe
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Indulge in the delightful fusion of flavors with our Brookies Cookies Recipe, a perfect blend of chocolate chip cookies and rich fudgy brownies. This easy-to-make treat is ideal for any occasion, from family gatherings to cozy nights at home. With no chilling required, you can whip up these scrumptious brookies in no time, creating an impressive dessert that looks as good as it tastes. Each bite reveals a harmonious mix of chewy and gooey textures, making them irresistible to cookie lovers and brownie enthusiasts alike. Elevate your dessert game with these simple yet decadent treats that are sure to become a favorite!

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter, room temperature
  • 3/4 cup (150 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla
  • 1/3 cup Dutch-process cocoa powder
  • 1 cup (125 g) all-purpose flour, spooned and leveled
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup semi-sweet chocolate chips
  • 2 3/4 cups (345 g) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (226 g) unsalted butter, cold and cubed
  • 3/4 cup (150 g) light brown sugar, packed
  • 2/3 cup (130 g) granulated sugar
  • 1 egg, plus 1 egg yolk, room temperature
  • 2 teaspoons vanilla
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
  2. In a stand mixer, combine the unsalted butter and light brown sugar. Mix on medium speed for about 3 minutes until light and fluffy. Add in the egg and vanilla, mixing until well combined.
  3. In another bowl, whisk together all-purpose flour, Dutch-process cocoa powder, baking soda, and salt. Sift this mixture into the wet mixture. Blend on low speed until fully incorporated. Gently fold in the semi-sweet chocolate chips. Set this dough aside.
  4. In your stand mixer, add cold cubed butter along with both sugars on low speed. Gradually increase speed to cream together until pale and fluffy. Add one egg at a time along with the additional egg yolk, scraping down sides as needed. Stir in the vanilla extract until well mixed.
  5. In another bowl, whisk together remaining flour, cornstarch, baking soda, and salt before adding this dry mixture to your wet ingredients in two additions. Mix until just combined—avoid overmixing! Fold in more semi-sweet chocolate chips carefully without overmixing.
  6. Using a small cookie scoop, form balls from both doughs; make sure brownie cookie balls are slightly smaller than chocolate chip cookie balls for even layering. Take one brownie ball and one chocolate chip ball; press them together gently before rolling into one uniform ball.
  7. Place them on prepared sheets about 2 inches apart. Bake each sheet individually for about 8-9 minutes or until edges are set but centers remain soft—don’t overbake! Allow cookies to cool on sheets for 5-10 minutes before transferring them to wire racks to cool completely.

Nutrition

Find it online: https://yayarecipes.com/brookies-cookies-recipe/