Brookies (Brownie Cookies) Recipe
These Brookies (Brownie Cookies) are ultra-chocolatey treats that combine the shiny, crackly tops and fudgy centers of brownies with the portion-friendly shape of cookies. They’re rich, chewy, studded with gooey chocolate chips, and simple enough for a weeknight baking session while still feeling bakery-special.
Ingredients
- 1 cup semisweet chocolate chips 170 g total, divided; good quality like Ghirardelli or Guittard
- 4 tablespoons unsalted butter 56 g
- 2/3 cup granulated sugar 130 g
- 1/4 cup light brown sugar 50 g, packed
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup all-purpose flour 95 g, spooned and leveled
- 1/4 cup unsweetened cocoa powder 25 g; Dutch-processed preferred, natural also works
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup chocolate chips or chunks 85 g; can mix milk and dark for extra gooey pockets
Instructions
- Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper or silicone baking mats so the brookies don’t stick and spread evenly.
- In a medium microwave-safe bowl, combine 1/2 cup of the semisweet chocolate chips and the unsalted butter. Microwave in 20–30 second bursts, stirring after each, until melted, smooth, and glossy. Let cool for about 5 minutes until warm but not hot.1 cup semisweet chocolate chips, 4 tablespoons unsalted butter
- In a large bowl, whisk together the granulated sugar, light brown sugar, and eggs for 1–2 minutes, until the mixture looks thicker, slightly paler, and a bit ribbony. This helps create shiny, crackly tops.2/3 cup granulated sugar, 1/4 cup light brown sugar, 2 large eggs
- Slowly pour the warm melted chocolate-butter mixture into the egg mixture while whisking constantly. Add the vanilla extract and whisk until smooth, thick, and glossy.1 cup semisweet chocolate chips, 4 tablespoons unsalted butter, 2 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and fine sea salt, breaking up any lumps of cocoa.3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Add the dry ingredient mixture to the chocolate mixture. Gently fold with a rubber spatula or wooden spoon just until no dry streaks remain. The batter will be thick and sticky, between brownie batter and cookie dough. Do not overmix.3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt
- Fold in the remaining 1/2 cup chocolate chips or chunks until evenly distributed throughout the batter.1 cup semisweet chocolate chips, 1/2 cup chocolate chips or chunks
- Let the batter rest at room temperature for 15–20 minutes to thicken and allow the flour to hydrate. The dough should become scoopable; if scooped too soon, the cookies may spread too much.
- Using a medium cookie scoop (about 1 1/2 tablespoons), scoop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. For extra-pretty tops, press a few additional chocolate chips into each mound.
- Bake one sheet at a time for 9–11 minutes, until the tops are shiny, crackly, and just set around the edges. The centers should still look slightly soft and a bit puffed; they will continue to firm up as they cool.
- Let the cookies cool on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. Serve once set for the best chewy, fudgy texture.
Notes
Resting the batter for 15–20 minutes is key for thick, chewy brookies with minimal spread and shiny, crackly tops. For brownie cookie bars, press the dough into a parchment-lined 8×8-inch pan and bake at 350°F (175°C) for 18–22 minutes, just until the edges are set and the center is barely firm, then cool completely before slicing. The dough and baked cookies both freeze well (up to 3 months).
Nutrition
Calories: 150kcal
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