Brookie Cookies (Brownie + Chocolate Chip Cookie)
Ingredients
Method
- Preheat oven to 350°F (180°C). Line a baking dish or sheet with parchment paper.
- Brownie layer: Combine flour, baking powder, and salt. Set aside.
- Brown butter over medium-low heat until golden and nutty (~6-8 minutes). Transfer to heatproof bowl.
- Stir in cocoa powder, oil, vanilla, and semi sweet chocolate chips. Cool completely.
- Whisk eggs and light brown sugar 5-6 minutes until dissolved, add granulated sugar and whisk 2-3 minutes more.
- Mix in cooled brown butter mixture.
- Fold in dry ingredients and milk chocolate chips until just combined.
- Cookie layer: Combine flour, baking soda, and salt.
- Mix melted butter, brown sugar, and granulated sugar 2-3 minutes.
- Add egg and vanilla, whisk until pale.
- Fold in dry ingredients and semi sweet chocolate chips.
- Using an ice cream scoop, layer cookie batter and brownie batter alternately in swirls.
- Place scoops on baking sheet 2-3 inches apart (max 4 per sheet).
- Bake 11-12 minutes until edges set and centers soft.
- Cool completely before serving.
Notes
Tips
- Browning butter adds deep flavor; stir constantly!
- Mix eggs and sugar thoroughly for crackly brownie tops.
- Avoid overmixing to keep texture tender.
- Let cool fully for best slicing and serving.
- Add nuts, white or dark chocolate chips.
- Try espresso powder for richer chocolate notes.
- Sprinkle flaky sea salt or drizzle caramel on top.
- Experiment with almond or coffee extracts.
- Serve with milk or coffee.
- Warm and pair with vanilla ice cream.
- Store airtight at room temp up to 4 days, freeze for longer.
