Hello friends! Today I present to you this Brookies Recipe. Think brownie batter, plus chocolate chip cookie dough, baked together into one delicious treat! They are soft, chewy, and absolutely scrumptious!
Also, make sure to watch the video, which will show you exactly how to make this amazing Brookies recipe.
I will let these pictures speak for themselves! How beautiful and delicious do these look!
To make this Brookies Recipe, first you will have to make the brownie batter.
Brownie batter is usually soft and sticky, not really easy to roll into a cookie. And that’s why we will put the brownie batter in the fridge for 1 to 2 hours, so it has a chance to firm up, to be incorporated into the cookie ball along with the chocolate chip cookie dough.
The chocolate chip cookie dough is the same used on my Jumbo Chocolate Chip Cookies, which has had lots and lots of reviews on Pinterest lately! Everyone is raving about these cookies.
They are super soft and chewy. Which is why I chose that same dough to make this Brookies Recipe.
Make sure to watch the video on this page or on Youtube, where I also have many other videos of my dessert recipes!
Once you make the brownie batter and let it rest in the fridge for one or two hours, you can make the chocolate chip cookie dough and begin assembling the cookies.
You want to use a ratio of 2:1 chocolate chip cookie dough to brownies. So basically I’ve used about 2 tablespoons for the chocolate chip cookie dough, and 1 tablespoon for the brownie batter in order to assemble the brookies.
Here are some tips on how to make this Brookies Recipe:
- If the brownie batter is too sticky when it’s time to assemble the cookies, use a bit of flour (when I say a bit, I mean a very little bit! Don’t go overboard with it, not to make dry cookies).
- Or, you can place the brownie batter back in the fridge to firm up a little longer.
- Don’t over mix the dry ingredients in both the brownie batter or in the cookie dough, so the final product isn’t dry and tough.
- Bake the cookies straight from the freezer, or fridge. I baked one of the cookies at room temperature, and the brownie batter leaked out to the side, and the cookie was misshapen, which is fine, it was still delicious, but didn’t have the round cute shape.
- Be careful not to overbake the cookies. Bake them until before they look completely done. This will ensure a soft and chewy cookie.
About my last tip from above, this is a general rule of thumb when making cookies: always slightly underbake the cookies.
The cookies will always continue to cook as you remove them from the oven, and until they cool down. This is why you shouldn’t let the cookies fully bake in the oven, because then, they will likely become tough and over baked as they sit.
Also, I love adding chopped chocolate, or chocolate chips to the top of the cookies once I remove them from the oven. They have to still be hot, so this way the chocolate will stick to the cookie.
I’ve used semi-sweet chocolate for all steps of this Brookie Recipe. You can certainly use your favorite type of chocolate in place of semi-sweet, such as dark, milk, what have you.
If you like this Brookies Recipe, here are some more recipes you may enjoy:
- Jumbo Chocolate Chip Cookies
- Pretzel Chocolate Chip Cookies
- Peanut Butter White Chocolate Chip Cookies
- Dulce de Leche Thumbprints
- Homemade Oreos
- Cookie Dough Fudge
- Dulce de Leche Filled Snickerdoodles
Thanks for reading my blog! If you make this recipe, please tag me on instagram! I love seeing your creations!
- 1/3 cup unsalted butter 37 grams, 1.3 oz
- 1/3 cup chopped chocolate or chocolate chips (56 grams, 1.9 oz)
- 1/3 cup brown sugar 66 grams, 2.33 oz
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour 93 grams, 3.3 oz
- 2 tbsp cocoa powder 14 grams, 0.5 oz
- 1/4 tsp salt
Chocolate Chip Cookie Dough
- 10 tbsp unsalted butter room temperature 141 grams, 5 oz
- 3/4 cup brown sugar 150 grams, 5.29 oz
- 1/4 cup white sugar 50 grams, 1.76 oz
- 1 egg
- 1 yolk
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour 10 oz, 283 grams
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips 170 grams, 6 oz
To top the cookies
- 1/3 cup chocolate chips or chocolate chunks
- Melt the butter and chopped chocolate (or chocolate chips) together in a bowl. You can use the microwave or a double boiler. If using the microwave, simply microwave the mixture for 30 second intervals, whisking in between.
- Whisk until smooth and melted together.
- Add the brown sugar to the chocolate/butter.
- Whisk until incorporated.
- Add the egg and vanilla, and whisk until smooth.
- Add the flour, cocoa powder, and salt to the bowl. It’s best if you pre-sift the dry ingredients before adding them, or sift them right into the bowl.
- Mix until combined.
- Cover the bowl with a piece of plastic wrap and place it in the fridge for about 2 hours, so it firms up.
Chocolate Chip Cookie Dough
- Cream the butter with a mixer for 2 minutes on medium high speed.
- Add brown sugar and white sugar. Cream for another 2 minutes until light in color and fluffy.
- Add the egg and yolk to the mixer.
- Cream until incorporated. Add the vanilla extract. Mix to combine.
- Add flour, baking powder, baking soda, and salt to the bowl. Mix with a spatula or on the lowest setting to incorporate the flour.
- Last but not least, add the chocolate chips and stir to combine.
- Grab about 2 tablespoons of chocolate chip cookie dough and flatten it out with your hands. Grab about 1 tablespoon of brownie batter and place it in the middle of the cookie dough.
- Gently roll both of them together into a smooth ball.
- Place the formed cookies on a baking sheet and put the tray in the freezer or fridge.
- Put them in the freezer for 15 minutes before baking. Or put them in the fridge for 30 minutes before baking.
- If you don’t want to bake all cookies at once, place them in the freezer, once they are solid, after about 2 hours, transfer them to a zip loc bag, and keep it in the freezer for up to 2 months.
- You can also keep the cookies in the fridge for a couple of days before baking, make sure to cover them.
- Bake the cookies straight from the freezer or fridge, no need to thaw or let it come to room temperature. It’s actually way better to bake the cookies when they are cold.
- Pre-heat oven to 350ºF. Place 5 cookies on a baking sheet, about 3 inches apart.
- Bake for about 12 minutes.
- Remove the cookies from the oven when they look slightly golden on the outside, but still soft.
- The cookies will continue to cook after they come out of the oven. As a rule of thumb you always want to remove the cookies from the oven before they actually look baked, otherwise they will be dry and tough as they cool down.
- You can also top the cookies with chocolate chips when they come out of the oven.
- Store the frozen cookies for up to 3 months, in a ziplock bag. Store the baked cookies at room temperature for up to 4 days, in an air tight container.
Butter: feel free to use salted butter, reduce the salt amount to 1/4 tsp if doing so in the Chocolate Chip Cookie Dough. And to the brownie batter, add just a pinch of salt instead of the whole 1/4 tsp.
Chocolate: for the chocolate I used semi-sweet chocolate, feel free to use dark or milk chocolate.