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Brookies (Half Brownie, Half Chocolate Chip Cookie)

published about 2 hours ago

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

My husband and I live in opposite-ville when it comes to dessert. Give me a rich, gooey chocolate brownie with a shiny, crackly top any day. My husband loves crispy-chewy chocolate chip cookies with a passion that verges on new religion, but he’s positively “meh” about brownies. The solution? I glued my favorite brownie recipe to his favorite chocolate chip cookie recipe, made a few tweaks, and now we live in dessert harmony with brookies — half brownie, half chocolate chip cookies!

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Step 1: Mix Up the Brownie Batter

You’ll want to make this sticky batter first and chill it while making the cookie dough, which will make it easier to handle. I like to use Dutched cocoa powder (such as Hershey’s Special Dark ) and a touch of instant coffee (Starbucks instant VIA Columbia Roast works well) to give the brookies a really deep, dark chocolate flavor. Adding walnuts is optional, but I think they taste more like real brownies that way.

Step 2: Make the Cookie Dough

For the chocolate chip cookie side, you’ll want to use true room-temperature butter . If the butter is too warm, the dough will spread too much, leaving you with a flattened cookie pool around a brownie mound in the center. Cut it up and blend it with the sugars until it looks like wet sand. It doesn’t need to be fluffy or fully creamed — just combined.

Credit: Photo: Joe Lingeman; Food Styling: Anna Stockwell

Step 3: Form and Bake the Brookies

Once both doughs are prepared, measure out even tablespoons of each and line them up in pairs on two baking sheets (a spring-loaded cookie scoop like this one is your BFF here). Working quickly so the doughs don’t become too warm, gently roll one blob of each dough together until they are just married into a rough ball with distinct sides. Place the ball seam-side up on the baking sheets so you can see a brownie side and a cookie side.

Bake until the edges of the chocolate chip side are golden-brown and the brownie half is cracked on top. Then, enjoy them with your favorite brownie-lover or chocolate chip cookie-lover — it works both ways.

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Brookies

Yield Serves 24 , Makes 24 cookies

Prep time 40 minutes

Cook time 12 minutes to 15 minutes

• shellfish-free
• kidney-friendly
• fish-free
• alcohol-free
• low-potassium
• vegetarian
• peanut-free
• pork-free
• pescatarian
• low-sodium
• red-meat-free

Per serving, based on 24 servings. (% daily value)

• Calories 166
• Fat 8.6 g (13.2%)
• Saturated 4.1 g (20.4%)
• Carbs 22.0 g (7.3%)
• Fiber 1.0 g (4.1%)
• Sugars 14.7 g
• Protein 2.2 g (4.4%)
• Sodium 87.8 mg (3.7%)

Ingredients

For the brownie dough:

• 1/2 cup

  bittersweet chocolate chips

• 2 tablespoons

  unsalted butter

• 1/3 cup

  all-purpose flour

• 2 tablespoons

  Dutch-processed cocoa powder, such as Hershey's Special Dark

• 1/2 teaspoon

  instant coffee or instant espresso granules

• 1/4 teaspoon

  kosher salt

• 1/8 teaspoon

  baking soda

• 1/4 cup

  plus 2 tablespoons granulated sugar

• 1

  large egg

• 1/2 cup

  chopped raw walnuts (optional)

For the chocolate chip dough:

• 5 tablespoons

  unsalted butter

• 1 cup

  plus 2 tablespoons all-purpose flour

• 1/2 teaspoon

  kosher salt

• 1/4 teaspoon

  baking soda

• 1/2 cup

  packed light brown sugar

• 1/4 cup

  granulated sugar

• 1

  large egg

• 1 teaspoon

  vanilla extract

• 3/4 cup

  bittersweet chocolate chips

• Cooking spray

Instructions

1. Cut the 5 tablespoons unsalted butter for the chocolate chip dough into 1/2-inch pieces and let sit at room temperature until softened, about 1 hour.

Make the brownie dough:

1. Place 1/2 cup bittersweet chocolate chips and 2 tablespoons unsalted butter in a small microwave-safe bowl. Microwave on High for 1 minute. Stir until completely melted and smooth, microwaving for 20 seconds more if needed. (Alternatively, melt together on the stovetop over low heat.)

2. Place 1/3 cup all-purpose flour, 2 tablespoons Dutch cocoa powder, 1/2 teaspoon instant coffee granules, 1/4 teaspoon kosher salt, and 1/8 teaspoon baking soda in a small bowl and whisk to combine.

3. Place 1/4 cup plus 2 tablespoons granulated sugar and 1 large egg in a large bowl and whisk until lemon yellow-colored and the sugar has dissolved, about 1 1/2 minutes. Add the melted chocolate mixture and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined. Add 1/2 cup chopped walnuts, if using, and fold to combine.

4. Refrigerate for 20 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 375°F. Line 2 baking sheets with parchment paper. Make the chocolate chip dough.

Make the chocolate chip dough:

1. Place 1 cup plus 2 tablespoons all-purpose flour, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda in a medium bowl and whisk to combine.

2. Place the softened butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar in a stand mixer (or in a large bowl if using an electric hand mixer). Beat on medium speed until combined, about 1 minute. Add 1 large egg and 1 teaspoon vanilla extract and beat until combined, 2 to 3 minutes. Add the flour mixture and beat on low speed until just combined.

3. Add 3/4 cup bittersweet chocolate chips and fold in by hand with a rubber spatula until just combined. Refrigerate until the brownie dough is ready, at least 10 minutes.

4. Scoop out the chocolate chip dough into 24 (about 1-tablespoon) portions and place on the baking sheets, 12 per sheet. Repeat with scooping out the brownie dough into 24 portions, placing each one next to a portion of the chocolate chip dough.

5. Coat your hands lightly with cooking spray. Working quickly, gently roll each brownie and chocolate chip portion of the dough together with your hands to form 24 half-and-half dough balls. Arrange them at least 2-inches apart on the baking sheets. For the best-looking cookies, make sure they are placed with a “seam” of the light and dark doughs facing up.

6. Bake for 7 minutes. Rotate the baking sheets from front to back and between racks. Bake until the edges of the chocolate chip side are golden brown and the brownie half is cracked on top, 5 to 8 minutes more. Let cool for a few minutes on the baking sheet, then transfer the cookies to a wire cooling rack and let cool completely.

Recipe Notes

Using natural cocoa powder: Natural cocoa powder can be substituted for the Dutch cocoa powder, but the brownie dough will not be as dark and will have a more intense chocolate flavor.

Make ahead: Once formed, freeze the half-and-half cookie dough balls on a baking sheet until solid, then transfer to a zip top freezer bag and freeze for up to 2 months. Bake from frozen, adding 2 to 3 minutes to the baking time.

Storage: Baked cookies can be stored in an airtight container at room temperature for up to 1 week.

Ivy Manning

Contributor

Ivy Manning is the author of 9 cookbooks including the bestseller Instant Pot Miracle 6 Ingredients or Less. She is an award-winning food writer for national food magazines, fitness brands, and online cooking platforms. She teaches cooking classes in Portland, Oregon.

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Source : food