Brookie Cookies
What do you do when you can't decide between a brownie and a cookie? Make brookie cookies! With a dark chocolate-y brownie on one side, and a soft chocolate chip cookie on the other, you can't go wrong!
Servings: 42 cookies
Calories: 193kcal
Ingredients
For the brownie cookie dough:
- 1 1/3 cup granulated sugar
- 10 tablespoons unsalted butter
- 1 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
For the chocolate chip cookie dough:
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, loosely packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 12 ounces semi-sweet chocolate chips
Instructions
Make the brownie cookie dough:
- Place the sugar, butter, and cocoa in large, microwave-safe bowl (loosely covered), and microwave in 1-minute intervals until the butter is completely melted.
- Stir the mixture together until smooth.
- Add the eggs, one at a time, stirring after each addition until completely incorporated.
- Stir in the vanilla extract.
- Add the flour, baking powder, and salt, stirring together until smooth.
Make the chocolate chip cookie dough:
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until very pale and fluffy (about 5 minutes on medium-high speed).
- Add the egg, and mix until completely incorporated.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the egg yolk and vanilla, mixing until blended.
- Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt.
- Mix until all the dry ingredients are incorporated, then stir in the chocolate chips.
Make the brookie cookies:
- Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
- Scoop about 1 1/2 tablespoons of the chocolate chip cookie dough.
- Scoop about 1 1/2 tablespoons of the brownie cookie dough.
- Press both kinds of dough together, and roll into a ball.
- Place on the prepared baking sheets, and bake for 10 to 12 minutes, or until just beginning to turn golden around the edges.
Notes
Brookie cookies will keep in an airtight container for about 1 week at room temperature, 2 weeks in the refrigerator, and 2 months in the freezer.
Nutrition
Calories: 193kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 89mg | Potassium: 107mg | Fiber: 1g | Sugar: 14g | Vitamin A: 210IU | Calcium: 21mg | Iron: 1.4mg