Brookies - A delicious cross between a warm fudgy brownie and a melt in your mouth chocolate chip cookie. You really get the best of both worlds when indulging in these tasty treats!
This recipe will make about twelve to sixteen Brookies. If you are cooking for a large crowd, you can make two batches. Let's get baking!
Ingredients you need to make Homemade Brookies:
All-Purpose Flour - I used unbleached white all-purpose flour. It is an extremely versatile flour perfect for baking desserts.
Granulated Sugar - White granulated sugar or cane sugar both work in this recipe.
Brown Sugar - Light or dark brown sugar both work great in this recipe.
Baking Soda - To assist in the rising process.
Butter - Salted or unsalted butter both work great in this recipe.
Avocado Oil - You can also use canola or vegetable oil.
Water - To loosen up the wet ingredients.
Eggs - For a creamy, rich structure.
Salt - I almost always use sea salt in my recipes but you can use table salt as well.
Semi Sweet Chocolate Chips - I love Nestle Toll House or Ghiradelli semi-sweet chocolate chips for this recipe. You can also use dark chocolate chips.
Vanilla Extract - A good quality pure vanilla is best.
*Full measurements and instructions are listed below in recipe card.
Tools to have on hand:
- Mixing Bowl - For mixing the dry ingredients and wet ingredients.
- 9"x13" Baking Dish - To bake your brookies in!
- Measuring Cups and Spoons - To properly measure all of your ingredients.
- Small Saucepan - To make the chocolate sauce for the brownies.
- Silicone Spatula - For mixing and scooping the batter into your baking dish without leaving anything behind!
- Cookie Scoop - To drop the chocolate chip cookies into the brownie batter.
How to make Brookies:
Preheat oven to 325 degrees.
First Make The Chocolate Chip Cookie Dough: Add flour, salt and baking soda in a bowl and set aside.
In the bowl of your stand mixer, cream together butter and sugars. Beat in vanilla and egg. With your mixer on medium speed, add flour. Beat until flour is incorporated. Fold in chocolate chips. Set aside.
For the Brownie layer: Combine flour, baking soda and salt in a small bowl and set aside.
In a small saucepan over low heat; add butter, oil, water and sugar. Stirring frequently, bring to a very low simmer, then remove from heat. Stir in chocolate chips.
Transfer chocolate sauce to a large bowl and whisk in vanilla and eggs. Gradually add flour mixture and mix until fully combined.
Pour brownie mixture into a 9x13 lightly greased or parchment paper lined baking dish. Using a cookie scoop, evenly drop twelve cookie dough balls into the brownie layer. *You may have extra cookie dough, you can freeze and use later. I had about six left.
Bake 40-45 minutes until a toothpick runs through the brownie later and comes out mostly clean. Remove from oven, let cool, slice and serve!
More Favorite Dessert Recipes:
Soft Peanut Butter Cookies - Soft and chewy peanut butter cookies the whole family will love. These delicious treats are so easy and fun to make.
Lemon Cheesecake Cookies - The most amazing light and fluffy lemon cream cheese cookies with a delicious lemon glaze drizzle.
Thumbprint Cookies with Strawberry Jam - Soft and chewy thumbprint cookies sprinkled with powdered sugar are the absolute perfect treat.
Classic Brownie Recipe - The perfect homemade brownie recipe! These classic brownies are chocolatey, fudgy and absolutely melt in your mouth delicious.
Frequently Asked Questions:
A cross between a warm brownie and chocolate chip cookie. You get the best of both worlds with these delicious Brookies!
Store leftover Brookies in an airtight container or storage bag for up to 3 days. They may become stale after that. You can also freeze leftovers. See below.
Yes. Freeze completely cooled Brookies in an airtight freezer bag for up to 3 months. To serve, pull brookies out of the freezer and let thaw at room temperature. You can also reheat individual bars in the microwave in 10 second increments until warm.
Brookies
Ingredients
Brownie Layer
- ¾ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon avocado or canola oil
- ¼ cup butter
- 2 tablespoon water
- ¾ cup granulated white sugar
- 1 cup semi-sweet chocolate chips
- ½ teaspoon vanilla extract
- 2 eggs
Chocolate Chip Cookie Layer
- 1 ¼ cup all-purpose flour
- ½ cup butter
- ¼ cup granulated white sugar
- ½ cup brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon vanilla extract
- 1 egg
- ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 325 degrees.
- First Make The Chocolate Chip Cookie Dough: Add flour, salt and baking soda in a bowl and set aside.
- In the bowl of your stand mixer, cream together butter and sugars. Beat in vanilla and egg. With your mixer on medium speed, add flour. Beat until flour is incorporated. Fold in chocolate chips. Set aside.
- For the Brownie layer: Combine flour, baking soda and salt in a small bowl and set aside.
- In a small saucepan over low heat; add butter, oil, water and sugar. Stirring frequently, bring to a very low simmer, then remove from heat. Stir in chocolate chips.
- Transfer chocolate sauce to a large bowl and whisk in vanilla and eggs. Gradually add flour mixture and mix until fully combined.
- Pour brownie mixture into a 9x13 lightly greased or parchment paper lined baking dish. Using a cookie scoop, evenly drop twelve cookie dough balls into the brownie layer. *You may have extra cookie dough, you can freeze and use later. I had about six left.
- Bake 40-45 minutes until a toothpick runs through the brownie later and comes out mostly clean. Remove from oven, let cool, slice and serve!
Nutrition
Neil
Cookies and brownies! Yum so good!