Why do you have to choose between chocolate chip cookies or brownies? The best of both worlds are in this Brookies Recipe! These cookies are half chocolate chip and half brownie – so good!
- 1–1/4 cup (280 grams) unsalted butter, softened
- 1–1/3 cup (240 grams) granulated sugar
- 1–1/3 cup (300 grams) brown sugar
- 2 eggs
- 2 egg yolks
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Chocolate chip Cookie Dough-
- 2 cups +2 tablespoons (265 grams) flour
- 1 cup chocolate chips + more to press into the tops of the cookie balls
- 1–1/4 cup +3 tablespoons (180 grams) flour
- 1/2 cup cocoa powder
- Preheat the oven to 350 degrees Fahrenheit, and prep the baking pans with either parchment paper or a silicone baking mat.
- First, cream together the butter and the sugars together until smooth. Add in the eggs, egg yolk, and vanilla and mix together until well incorporated.
- Then, combine the baking soda, baking powder, and salt until thoroughly incorporated. Evenly split the batter into two bowls using a kitchen scale if you can. If you don’t have a scale, use measuring cups to scoop out the dough evenly. The batter is very wet at this point.
- You will want to make the chocolate chip cookie dough first because then you won’t have to wash the mixing bowl between batches.
- Add one of the batters back into the mixing bowl and add the flour. Mix until combined, but do not overmix. Then, using a spatula, stir in the chocolate chips. Transfer back into the smaller bowl, and set aside.
- Add the second set of batter to the mixing bowl and add the flour, making sure to mix thoroughly, without overmixing. Add in the cocoa powder and stir until just combined.
- If your dough is really sticky, you can cover the bowls with plastic wrap and refrigerate them for about 30 minutes. I did not find that refrigerating the dough affected how they spread so you can skip this step if you prefer.
- Then, scoop out a heaping teaspoon of each of the dough and press them gently together and form it into a ball, and place on the prepared cookie sheets. These cookies do spread quite a bit so make sure you give a lot of room – 3″ should be fine. Press a few additional chocolate chips onto the top of the chocolate chip cookie dough side of the cookie ball.
- Bake for about 10-12 minutes until slightly browned. Cool on pans for about 2-3 minutes, then remove cookies to cool completely on cooling racks.
Unless the dough is sticky, there is no need to refrigerate the cookie dough before baking. Refrigerating does not affect the spread of this dough.
Keywords: Brookies Recipe