Chocolate Chip Brookie Cookies
A delightful combination of brownies and cookies, perfect for chocolate lovers.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 mixer electric
- 1 Mixing Bowl large
Ingredients
Brownie Layer
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cookie Layer
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
Preparation
- Preheat oven to 350°F (175°C). In a large bowl, mix melted butter and sugar until smooth. Beat in eggs and vanilla. Stir in cocoa, flour, salt, and baking powder until well combined. Set aside.
- In another large bowl, cream softened butter with granulated and brown sugars until fluffy. Add egg and vanilla, mixing well. Gradually add flour, baking soda, and salt, mixing until just incorporated. Fold in chocolate chips.
Serving
- Drop spoonfuls of brownie batter onto a lined baking sheet. Top each with a scoop of cookie dough. Bake for 12-15 minutes until edges are set and centers are soft. Allow to cool on the sheet for a few minutes before transferring to a wire rack.
Storage
- Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer in a freezer-safe container for up to 3 months.
Notes
Pro Tips: Ensure butter is at the correct temperature for optimal mixing. Chill dough to prevent excessive spreading. Ingredient Substitutions: Substitute chocolate chips with chunks for a richer texture. How to Serve: Pair with milk or coffee for a delightful treat. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Prepare dough in advance and freeze until ready to bake.