Brookies (Brownie Cookies)

Brookies (Brownie Cookies)
Last Friday I went to a baby shower, technically a sprinkle, for a friend’s second child. It was a fun, conversation-filled girly evening at nail salon.

Exactly what a baby shower should be! Lots of fun time with the ladies.
 
I hadn’t gotten a manicure in over a year, and I probably could count the number of times I’ve had my nails done on one, maybe two hands.

When your nails are like mine, and they have a tendency to break, you don’t give much time or energy to beautifying them other than the appropriate maintenance. 

Also, since I’m always cooking, polish lasts for a minute, so I figure, why bother? Being in the kitchen is part of my identity, so having hands and nails that show their wear comes with it.

I was more excited about the friend time than the manicures. Of course I volunteered to bring something sweet.

I debated what to make. My indecision resulted in a batch of brookies (brownie cookies). Two desserts in one.

With a thick fudgy brownie base and a chocolate chip cookie layered on top, this combo dessert was a big hit and satisfied any pregnancy cravings for the mother-to-be.

These treats were simple to make. They just required patience, giving the batter and dough plenty of time to chill in the fridge.

I started with the chocolate chip cookie dough. After a few hours chilling, I shaped the dough into discs that were just smaller than the diameter of the muffin cups in the pan. 

While the cookie dough was in the refrigerator, I made the brownie batter and divided it into the muffin pan. Then the brownies joined the cookies to chill.

Once fridge time was complete, I placed a cookie disc on top of the brownies in each muffin cups. 

These brookies baked up rich and wonderfully gooey. They are pretty decadent, so we ended up sharing them among the girls at the shower.
Brookies Brownie Cookies

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Brookies (Brownie Cookies)

Brookies (Brownie Cookies)
  • Prep Time: 3-1/2 hours
  • Cook Time: 20-25 minutes
  • Total Time: 3 hours 50-55 minutes
  • Yield: 12 brookies

Ingredients

For chocolate chip cookie layer
2-1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips

For brownie layer
Nonstick cooking spray
3/4 cup all-purpose flour
1 tablespoon dark unsweetened cocoa powder
1/2 teaspoon salt
5 ounces dark chocolate, roughly chopped
4 ounces (1stick) unsalted butter, cut into 1-inch cubes
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 teaspoon vanilla extract

Instructions

For the chocolate chip cookie layer, in a medium bowl, combine the flour, salt and baking soda. In a large bowl, using an electric mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract. Mix in the dry ingredients at low speed until just combined and fold in the chocolate chips. Cover and chill the dough in the refrigerator for 3 hours.

For the brownie layer, grease a 12-cup muffin pan with nonstick cooking spray. In a medium bowl, combine the flour, cocoa powder and salt. Melt the chocolate and butter in a large heatproof bowl over a saucepan of simmering water, stirring occasionally until smooth. The water should not touch the bottom of the bowl. Remove from the heat and stir in sugars. Beat in the eggs, one at a time, and then stir in the vanilla extract.

Spoon the brownie batter into the prepared muffin pan. Cover and chill in the refrigerator for 3 hours.

Preheat the oven to 350 degrees F.

Scoop the chocolate chip cookie dough by the 1/4-cup-full.* Roll into a ball and press into a disk that is slightly smaller than the diameter of the muffin cups. Place on top of the brownies.

Bake for 20-25 minutes until the cookies are golden brown. Cool and serve warm or at room temperature.

*Extra cookie dough can be baked on a sheet pan or 12-14 minutes.

Notes

Adapted from Baked Elements by Matt Lewis & Renato Poliafito

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