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Brookies Cookies Recipe

  • Author: Emmy Carter
  • Total Time: 40 minutes
  • Yield: 18 large cookies 1x
  • Diet: Vegetarian

Description

These brookies cookies combine rich, fudgy brownie cookie dough with buttery chocolate chip cookie dough for the ultimate homemade chocolate dessert. Soft centers, plenty of semi-sweet chocolate chips, and an optional sprinkle of flaky sea salt make these brownie chocolate chip cookies irresistible.

Ingredients

Scale

Brownie Cookie Dough

  • 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

Chocolate Chip Cookie Dough

  • 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
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. In a mixing bowl, beat the room-temperature butter, light brown sugar, and granulated sugar for the brownie cookie dough until smooth and creamy.
  2. Add the egg and vanilla, mixing until combined.
  3. In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until a chocolate dough forms.
  4. Fold in the semi-sweet chocolate chips.
  5. In another bowl, whisk together the flour, cornstarch, baking soda, and salt for the chocolate chip cookie dough.
  6. Add the cold, cubed butter, light brown sugar, and granulated sugar. Mix until the ingredients begin to come together.
  7. Add the egg, egg yolk, and vanilla. Mix until combined.
  8. Gradually incorporate the dry ingredients, mixing just until a dough forms. Fold in the chocolate chips.
  9. Take portions of both doughs and gently press them together, keeping the brownie and chocolate chip doughs visibly distinct.
  10. Shape into cookie-sized mounds and place on a parchment-lined baking sheet, leaving space between each cookie.
  11. Sprinkle with flaky sea salt if desired.
  12. Bake at the recipe’s specified temperature until the edges are set and the centers remain slightly soft.
  13. Let the cookies rest briefly on the baking sheet, then transfer to a wire rack to cool.

Notes

  • Keep the brownie dough butter at room temperature and the chocolate chip cookie dough butter cold and cubed, as specified.
  • Avoid overmixing after adding the flour to keep the cookies tender.
  • Flaky sea salt is optional but adds a pleasant contrast to the chocolate sweetness.
  • Prep Time: 25 minutes
  • Cook Time: 12–14 minutes
  • Category: Recipes
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 large cookie
  • Calories: 430 kcal
  • Sugar: 27 g
  • Sodium: 300 mg
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 55 g
  • Fiber: 3 g
  • Protein: 5 g
  • Cholesterol: 75 mg

Keywords: brookies cookies, brookie cookie recipe, brownie chocolate chip cookies, brownie cookies, chocolate chip cookies, fudgy cookies

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