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A brookie broken in half in the middle of a overlapping brookies.
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Brookie Recipe

This Brookie Recipe combines buttery, chewy brown sugar chocolate chip cookies and rich, chocolaty brownie cookies in one cookie!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Chilling 30 minutes
Total Time 1 hour 30 minutes
Servings 36 cookies
Calories 350kcal
Author Kate @ I Heart Eating

Ingredients

Brownie Cookie Dough

  • 12 ounces bittersweet chocolate chips 60-70% cacao
  • 1/2 cup butter
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking powder
  • 3/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder not Dutch-processed
  • 1/2 teaspoon salt
  • 1/2 cup mini semisweet chocolate chips

Chocolate Chip Cookie Dough

  • 1 cup butter
  • 1 ½ cups brown sugar packed
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour please see the note below about measuring the flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 ounce package semisweet chocolate chips
US Customary - Metric

Instructions

Brownie Cookie Dough

  • Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
  • Remove from heat, and set aside.
  • In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy.
  • Reduce the speed to low, and mix in the melted chocolate until well-combined.
  • Stir in flour and cocoa powder just until combined.
  • Add chocolate chips. Stir in to combine.
  • Cover the batter, and chill while you prepare the chocolate chip cookie dough.

Chocolate Chip Cookie Dough

  • Melt butter in a heavy saucepan.
  • Add brown sugar to a large bowl.
  • Pour melted butter over sugar. Stir to combine butter and sugar. Let stand 5 minutes.
  • Add egg and egg yolk; stir to combine.
  • Stir in vanilla extract.
  • Add flour, baking soda, and salt. Stir until just combined.
  • Stir in chocolate chips.
  • Cover, and chill for 30 minutes.

Putting the doughs together

  • Preheat oven to 350 F. Line 2 large baking sheets with parchment or silicone baking mats. 
  • Using a 1.5 tablespoon cookie scoop (medium), scoop up chocolate chip cookie dough. Repeat with separate scoop for brownie cookie dough (or clean scoop in between). 
  • Press the two doughs together, sealing the seam in the middle. 
  • Repeat with remaining dough.
  • Bake 9-12 minutes, or until done. 

Notes

Tips for making brownie cookie dough

  • Chocolate chips: I’ve tried making the cookies without the chocolate chips, and they didn’t have as much of a crackly crust. Don’t skip the chocolate chips if you want a shinier cookies.
  • Chilling: The cookies will be flat and will bake out if you skip chilling the dough. Also, if your fridge is packed doesn’t chill very well, you may find that you need to add a little extra time to the given chilling time.
  • Baking: The cookies will look underbaked in the center but be set at the edges, and the crackly, shiny crust will develop as the cookies cool.

Tips for making chocolate chip cookie dough

  • Measuring: Correctly measuring the ingredients is key! I suggest either weighing the ingredients or aerating the flour (sifting or fluffing) and then scooping and leveling. If you don't want to sift or weigh the flour, please use less flour (about 2-1/2 cups). Packing in too much flour will cause the cookies not to spread.
  • Mixing: I suggest stirring the dough together by hand rather than using a hand or stand mixer.           
  • Nutrition values are estimates.

Nutrition

Serving: 1cookie | Calories: 350kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 174mg | Potassium: 160mg | Fiber: 2g | Sugar: 27g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 2mg