Brookies (Brownie Cookies)

4 from 1 vote

With a fudgy brownie base and a chocolate chip cookie layered on top, these brookies (brownie cookies), a combo dessert, are perfect for baking indecision.

Prep Time35

Cook Time35

Chilling Time3

Total Time4 10

Course: Cookies & Bars

Cuisine: American

Servings: brookies

Author: Paige Adams

Ingredients

For chocolate chip cookies

2-1/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
8 ounces unsalted butter at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1-1/2 cups semisweet chocolate chips
Flaky sea salt

For brownies

Nonstick cooking spray
3/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/2 teaspoon kosher salt
5 ounces bittersweet chocolate, roughly chopped
4 ounces 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 chocolate chip cookie layer

In a medium bowl, combine the flour, salt and baking soda.
In a large bowl, use an electric mixer, cream the butter and both sugars until light and fluffy, about 4 minutes.
Beat in the eggs and vanilla extract.
On low speed, mix in the dry ingredients until just combined.
Fold in 1-1/4 cup chocolate chips.
Scoop the dough into 3-tablespoon balls. Then shape them into a disk that is slightly narrower than the diameter of the muffin cup. Press a few chocolate chips on top. Repeat this, so you have 12 cookie dough disks. Place them on a parchment paper-lined pan, or plate, cover and freeze them. *

For brownie layer

Grease a 12-cup muffin pan with nonstick cooking spray.
In a medium bowl, combine the flour, cocoa powder and salt.
Place the butter and chocolate in a large heatproof bowl over a saucepan with 1 inch of simmering water on the stove. Use a spatula to stir occasionally until the butter and chocolate have melted.
Stir in both sugars until fully combined. Then remove the bowl from the heat. Let it sit for 10 minutes.
Beat in the eggs and vanilla extract.
Fold the dry ingredients into the wet ingredients.
Spoon the brownie batter into the prepared muffin pan, so each of the cups is just under halfway full. Cover and chill in the refrigerator for 3 hours.

To assemble and bake:

Preheat the oven to 350 degrees F
Press a cookie dough disc into the brownie batter in each cup.
Bake for 30-35 minutes until the cookies are golden brown. Rotate the pan halfway through baking. Sprinkle with flaky sea salt immediately after you take them out of the oven.
Let them cool before removing them from the pan.

Notes

*You will end up with extra chocolate chip cookie dough for about 7 cookies. Freeze them on a lined pan or plate. Then put them in an airtight container. Bake frozen dough at 350 degrees F for 17-19 minutes.

Store brookies in an airtight container at room temperature up to 3 days. The longer they sit, the more they will start to dry out. You can freeze them up to 1 month. Thaw at room temperature. They will thaw quicker if you cut them into halves or quarters before you freeze them.

Adapted from Baked Elements by Matt Lewis & Renato Poliafito

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