Brookies
Happy Spring! I know, I’m a little late to the party. We just got back from vacation and, I swear, I had a really cute Easter treat lined up (White Chocolate Dipped Oreo Pops) and, well, the pictures were just horrible. I tried to make them again before we left and that just never happened. When you’re packing for 5, it just goes on and on for days. And then when you’re unpacking for 5, it’s just as bad! Anyway, I have a treat to share with you, nonetheless, and they’re very tasty.
Half cookie, half brownie – the BROOKIE. So good. The best of both worlds, really. These are perfectly crisp on the edges and soft and chewy in the middle. My favorite kind of cookie. They’re perfect for dunking into milk and also perfect for making ahead and freezing. We almost will never eat an entire batch of cookies at once, so I love making them, freezing them uncooked and them baking them a dozen at a time whenever the kids (i.e. Bob) want them. The chocolate chip cookie part of this cookie is my favorite recipe that we make all the time and the brownie part is an easy go-to chocolate cookie recipe that doesn’t require melting any chocolate (bonus!).
I promise the fun, Springy Oreo pops are coming… they’ll be here sometime before Orthodox Easter 😉 But in the meantime, make these Brookies and you’ll be just as satisfied. Happy Easter!
Brookies
Ingredients:
Chocolate Chip Cookie Dough
- 2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temp
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 tbsp vanilla
- 1 large egg
- 1 large egg yolk
- 1 cup semisweet chocolate chips
Brownie Cookie Dough
- 1 cup flour
- 2/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 10 tbsp unsalted butter, room temp
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 1/2 tsp vanilla
- 1 large egg
- 1/2 cup semisweet chocolate chips
Directions:
Chocolate Chip Cookies
- Sift together the dry ingredients and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and sugars on medium high until the mixture is light and fluffy - about 2 minutes.
- Add in the vanilla and eggs and beat on high for 5 minutes, scraping down the sides as needed. The mixture should be very light and fluffy and smooth.
- Add in the dry ingredients with the mixer on low and mix until everything is combined.
- Turn off the mixer and stir in the chocolate chips (I don't like too many chocolate chips in my cookies, but if you do, feel free to add more!).
- Chill the dough until you're ready to make the cookies.
Brownie Cookies
- Sift together the dry ingredients and set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and sugars on medium high until the mixture is light and fluffy - about 2 minutes.
- Add in the vanilla and egg and mix until combined then scrape down the sides of the bowl.
- Add in the dry ingredients with the mixer on low and mix until everything is combined.
- Turn off the mixer and stir in the chocolate chips (again, feel free to add more).
- Chill the dough for at least 1 hour.
Combining the Doughs
- Preheat the oven to 350°F.
- When the dough has chilled and is easy to work with take 1 tbsp of each dough and roll each one into a ball. Then place the two balls together and roll quickly between your palms to make one ball. Continue with the remaining dough.
- Place the dough balls onto a parchemnt paper lined baking sheet about 2 inches apart. Flatten the dough balls a bit before baking.
- Bake for 12-14 minutes until the chocolate chip cookies are golden and the dough looks set. Let them cool for a few minutes on the baking sheet (they will continue to cook/harden as they cool) then transfer to a wire rack to cool completely.
Brownie cookie recipe adapted from Just So Tasty.