These Brookie Cookies are the best of two worlds: part brownie cookie and part chocolate chip cookie. They will disappear in a flash!
Hi friends! It’s Jess here from Sweetest Menu and I’m back with a new cookie recipe that will knock your socks off! Have you heard of Brookie Cookies before? These spectacular cookies are the perfect combination of chocolate brownies and chocolate chip cookies. One half of the cookie is a soft and fudgy double chocolate cookie and the other is a delicious chocolate chip cookie. It is seriously the best of both worlds! These soft baked Brookie Cookies are surprisingly easy to make and are sure to impress your family and friends!
These cookies are the perfect treat for the indecisive. Or if you have some household members who would choose a brownie over a cookie and others who would pick a cookie every time – now you have a special treat to satisfy all! The best part is although they look amazing, they are actually really easy. You simply create two different cookie dough batters and then grab two small balls of each dough and combine them in your hands to form one cookie. It’s that simple and once they bake, the swirled pattern is incredibly eye-catching.
I am truly smitten with this way of baking cookies, I have more flavour combinations on the way so keep watch on Sweetest Menu but if you love brownies AND cookies, you will adore these cookies. They are soft baked, so they just about melt-in-your-mouth, with gooey pieces of chocolate throughout. The chocolate chip cookie side goes golden and chewy while the chocolate cookie side remains soft and fudgy. I brought a whole bunch into work with me and they disappeared in a flash. So what are you waiting for? Let’s get baking!
Brookie Cookies
Makes 22-24 large cookies
- Chocolate Cookies:
- 115 grams (1/2 cup / 1 stick) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar, firmly packed
- 70 grams (1/3 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour
- 20 grams (1/4 cup) cocoa powder
- 20 grams (1/4 cup) dutch processed cocoa powder
- ½ teaspoon baking soda
- 1 teaspoon cornflour or cornstarch
- 2 tablespoon milk
- 90 grams (1/2 cup) milk chocolate chips
- Chocolate Chip Cookies:
- 115 grams (1/2 cup / 1 stick) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar, firmly packed
- 50 grams (1/4 cup) caster sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and ¼ cup) plain flour
- ½ teaspoon baking soda
- 1 teaspoon of cornflour or cornstarch
- 90 grams (1/2 cup) milk chocolate chips
- Line two baking trays with baking or parchment paper. To make the chocolate cookies first, beat the butter and sugars in a large mixing bowl using an electric beater for a minute or two until pale and creamy. Add the vanilla and the egg and beat until combined. Add the sifted flour, cocoa powders, baking soda and cornflour. Add the milk and the chocolate chips and stir until a soft chocolate dough forms. Cover the dough and pop into the fridge.
- Preheat the oven to 360 F (180 C). Meanwhile, make the chocolate chip cookie dough. In a large mixing bowl, beat the butter and sugars using an electric beater until pale and creamy. Add the vanilla and the egg and beat until combined. Sift in the flour, baking soda and cornflour and stir gently. Add the chocolate chips and stir through. Grab both cookie doughs and get ready to roll!
- Grab a small ball of chocolate cookie dough and a small ball of chocolate chip cookie dough and gently roll them together using your hands until it forms one ball. Place on your prepared tray with both doughs facing up. Continue until your have rolled all the balls. To ensure the two cookie doughs don't blend too much, rinse your hands in-between every few cookies as the cookie dough can be quite tacky and will stick to your hands.
- Bake your cookies for approximately 10-11 minutes or until just golden brown.
- Once the cookies have cooled slightly, gently remove from the tray and transfer onto a wire rack to cool completely.
these look delish, please pass the milk xo P.S> I hope you will be sharing at my Thursday blog hop too
Never heard of these before, but wish I did as they look amazing! Best of 2 worlds for sure. Great pictures to showcase them. Well done!
i tried doing a bar form of these last week. they were good, but took 70 minutes to bake (patience and sweets don’t go hand in hand for me)!! will have to try this version; 11 minutes sounds much more manageable (: