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If you aren’t familiar with brookies, welcome to the dark side… You will never want to eat cookies or brownies in any other form. The key is to have recipes of both cookies and brownies that will hold form while baking evenly. There are tons of different recipes out there so you can do bars or cookies, this specific recipe is solely for individual brookies. I have not tried this recipe as bars.
When baking, I prefer to get all ingredients ready ahead of time to insure I have everything that is needed for the recipe… I have (once or twice) gotten halfway through the batter only to discover I’m missing a crucial ingredient. Typically, if this does happen, you can substitute but with brookies I don’t suggest substituting.
About an hour before baking, prepare your butter by getting 5 tablespoons out and cutting them up into individual tabs. Let them set on the counter and come to room temperature. This is vital to making sure the cookie dough will bake evenly with the brownie batter. However, do not let it get too warm or the cookie dough will ‘melt’ around the brownie batter.
When it comes time to mix the batters, begin with the brownie batter. This must chill before forming into balls so it will keep its form. Once the brownie batter is mixed, cover and refrigerate it for about 20 minutes.
Microwave 1/2 cup bittersweet chocolate chips and two tablespoons unsalted butter for 1 minute. (Not from the room temperature butter) Stir until blended and smooth. If necessary, microwave for 10 second intervals until smooth.
Next, combine your dry ingredients. Add 1/3 cup all-purpose flour, 2 tablespoons cocoa powder, 1/2 teaspoon instant coffee (optional and if you choose to use coffee, do not use coffee grounds), 1/4 teaspoon kosher salt and 1/8 teaspoon baking soda in a small bowl and whisk until fully combined.
Finally, combine sugar and wet ingredients, then add the dry mix. Add 1/4 cup plus 2 tablespoons of granulated sugar and 1 large egg in a large bowl. Whisk together until a pale-yellow color and sugar is completely dissolved. Add the melted chocolate mixture and whisk until combined. Once chocolate and eggs are well blended, gently fold in the dry ingredients with a rubber spatula until just combined.
Make sure to refrigerate brownie batter while mixing the cookie dough and preparing to bake them. This should take around 20 minutes.
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Begin by mixing the dry ingredients in a medium bowl. Add 1 cup and 2 tablespoons all-purpose flour, 1/2 teaspoon kosher salt and 1/4 teaspoon baking soda to the bowl and whisk together. Set aside.
Next, mix room temperature butter and sugars. Place the softened butter, 1/2 cup packed light brown sugar, 1/4 cup granulated sugar in a stand mixer (or large bowl with hand mixture). Make sure the butter and sugar turn to a sand texture, no need to cream them.
Add the remaining wet ingredients and then the dry ingredients. Add 1 large egg and 1 teaspoon of vanilla extract to the bowl and stir until fully combined. This will take about 2-3 minutes. Add the flour mixture to the bowl and stir until mixed.
Finally, fold in the chocolate chips with a rubber spatula until just combined. If 20 minutes has not passed, place the cookie dough in the fridge with the brownie batter. This will prevent the dough from getting too warm, causing it to ‘melt’ around the brownie batter.
Form The Brookies
Scoop the chocolate chip dough and the brownie batter into about 24 (tablespoon) portions. I prefer to use a small cookie scoop; you can find ours linked below. Place half on one baking sheet and half on the other. Place them next to each other while scooping the remainder of the dough or batter.
Roll the dough and batter to form one ball. Lightly coat your hands in cooking spray to keep the mixtures from sticking to your hands while you form the balls. Gently, but quickly, lightly press a brownie and cookie ball together. Roll them to form a uniform ball and arrange them approximately 2 inches apart. To make sure you see both sides (brownie and cookie), place with a ‘seam side’ up.
Bake for 7 minutes, rotate and bake again for 5-7 minutes. Place baking sheet in the middle of your oven and bake for 7 minutes. Be sure to rotate your pan after to insure an even bake and put back in the oven for 5-7 minutes. Brookies are ready when the cookie side is lightly golden, and the brownie side is cracked on the top. Let them rest for 3-5 minutes on the baking sheet then move to a cooling rack to finish cooling. Store in an airtight container for up to a week.
The Ultimate Brookies
- Cookie Scoop
- 2 Baking Trays
- Cooling Rack
- Stand Mixer or Hand Mixer
- 1/2 C bittersweet chocolate chips
- 2 Tbsp unsalted butter
- 1/3 C all-purpose flour
- 2 Tbsp cocoa powder
- 1/2 Tsp instant coffee optional
- 1/4 Tsp kosher salt
- 1/8 Tsp baking soda
- 1/4 C granulated sugar + 2 Tbsp.
- 1 large egg
- 5 Tbsp unslated butter room temperature
- 1 C all-purpose flour + 2 Tbsp
- 1/2 Tsp kosher salt
- 1/4 Tsp baking soda
- 1/2 C light brown sugar packed
- 1/4 C granulated sugar
- 1 large egg
- 1 Tsp vanilla extract
- 3/4 C bittersweet chocolate chips
- Cut the 5 tablespoons unsalted butter for the cookie dough into individual tablespoon pieces and let sit at room temperature for about 1 hour. *This is necessary for the brookies to turn out.
- In a microwave safe bowl, combine bittersweet chocolate chips and 2 tablespoons of butter together. (Not the butter you set out) Microwave on high for approximately 1 minute. Stir together until completely smooth. If necessary, microwave for 10 second intervals until totally melted.
- Combine flour, cocoa powder, instant coffee, salt and baking soda in a small bowl.
- In a separate large bowl, add granulated sugar and the egg and whisk together until pale-yellow and sugar is dissolved. Add melted chocolate mixture to the sugar and eggs. Whisk until combined.
- Add the flour mixture to the large bowl with the chocolate mixture. Fold together with a rubber spatula until just combined.
- Refrigerate for about 20 minutes. Preheat the oven to 375 degrees and make sure you have a rack in the center of the oven. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl combine flour, salt and baking soda. Whisk together.
- In your stand mixer or a medium bowl, add the softened butter, light brown sugar and granulated sugar. Mix until combined to the texture of sand.
- Once combined, add the egg and vanilla extract. Beat until completely blended. This should be about 2-3 minutes.
- Add the flour mixture and beat on low until just combined.
- With a rubber spatula, fold in your chocolate chips. Place in refrigerator until the brownie batter is chilled. This should be approximately 5-10 minutes.
- When chilled, use your cookie scooper or a tablespoon to make about 24 balls of cookie dough and place on your 2 lined baking sheets. Repeat with the brownie batter, making sure to work quickly so it does not get too warm.
- Lightly spray your hand with cooking spray so the dough does not stick while you form the balls. Take one of each dough and gently press them together and roll into a ball shape, keeping the dough as separate as possible (to see both brownie and cookie). Place each brookie about 2 inches apart, making sure to put a 'seam side' up for the best looking brookies.
- Bake in the middle rack for 7 minutes. Turn the baking sheet around to bake evenly and place back in the oven for 5-7 minutes. Brookies are done when the cookie side is slightly golden brown, and the brownies are cracked on the top.
- Let them cool for 3-5 minutes on the baking sheet then move to a cooling rack to finish cooling completely.
- How do you store the brookies?
- In an airtight container for about 1 week.
- Can you freeze them?
- Absolutely! Prepare them as usual all the way until putting them in the oven. Instead of the oven, place the baking sheets in the freezer and flash freeze until solid. When ready to bake, pull desired amount from the freezer, put them on a baking sheet frozen and just add 2-3 minutes to your baking time.
- Can I leave the coffee out?
- Yes, the coffee just deepens the flavor of the chocolate, giving it a richer taste.
- What kind of cocoa powder do I need?
- I prefer to use Nestle or Hershey cocoa powder, but I am sure any will do!
- Are there other ways to eat these?
- You can turn the brookies into an ice cream sandwich, add them to a bowl of your favorite ice cream or enjoy them by themselves!
- Can this recipe be made into bars?
- I have not tried to make these into bars myself but let me know if it works for you!