Brookies Cookies

Brookies combine the best of both worlds—rich, fudgy brownies and chewy, buttery chocolate chip cookies—into one decadent treat. These cookies are made with two separate doughs, one for the brownie layer and one for the chocolate chip cookie layer, which are then combined into a single cookie. The result is a delightful dessert that satisfies both brownie and cookie cravings.

Ingredients

For the Brownie Cookie Dough:

• ½ cup (113g) unsalted butter, at room temperature

• ¼ cup (50g) granulated sugar

• ⅓ cup (66g) light brown sugar, packed

• 1 large egg

• ¾ teaspoon vanilla extract

• 1 cup plus 2 tablespoons (143g) all-purpose flour, spooned and leveled

• ½ teaspoon baking soda

• ¼ teaspoon kosher salt

• ¾ cup (120g) chocolate chips (semi-sweet or a mix of semi-sweet and bittersweet)

For the Chocolate Chip Cookie Dough:

• ½ cup (113g) unsalted butter, cold and cubed

• ¼ cup (50g) granulated sugar

• ⅓ cup (66g) light brown sugar, packed

• 1 large egg

• 1 large egg yolk

• ¾ teaspoon vanilla extract

• 1 cup plus 2 tablespoons (143g) all-purpose flour, spooned and leveled

• ½ teaspoon baking soda

• ½ teaspoon cornstarch

• ¼ teaspoon kosher salt

• ½ cup (90g) chocolate chips (semi-sweet or a mix of semi-sweet and milk chocolate)

Directions

1. Prepare the Brownie Cookie Dough:
   
   

   • In a stand mixer fitted with the paddle attachment, cream together the room temperature butter, granulated sugar, and light brown sugar on medium-high speed for about 3 minutes until light and fluffy.

   • Add the egg and vanilla extract, mixing until well combined.

   • In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.

   • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

   • Fold in the chocolate chips using a spatula.

2. Prepare the Chocolate Chip Cookie Dough:

   • In a stand mixer fitted with the paddle attachment, cream together the cold, cubed butter, granulated sugar, and light brown sugar on medium-high speed for about 4 minutes until light and fluffy.

   • Add the egg, egg yolk, and vanilla extract, mixing until well combined.

   • In a separate bowl, whisk together the all-purpose flour, baking soda, cornstarch, and kosher salt.

   • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.

   • Fold in the chocolate chips using a spatula.

3. Assemble the Brookies:

   • Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

   • Scoop tablespoon-sized portions of the brownie cookie dough and chocolate chip cookie dough.

   • Place a scoop of each dough side by side on the prepared baking sheets, gently pressing them together to form a single cookie.

   • Repeat the process, spacing the cookies about 2 inches apart on the baking sheets.

4. Bake:

   • Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are set and the centers are slightly soft.

   • Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutritional Information (per serving)

Note: Nutritional values are approximate and may vary based on specific ingredients used.

• Calories: Approximately 200 kcal
  ein: 2g

• Carbohydrates: 30g

• Fat: 10g

• Sodium: 100mg

• Sugar: 18g