When it comes to treats, my husband is the brownie lover, and I’m the chocolate chip cookie fanatic. I first found this recipe on Mel’s Kitchen Cafe and decided to give it a try. These Brookies turned out to be just the compromise we needed–they are amazing!
First you make a simple homemade brownie batter (that you thicken just a little bit so that it makes a great cookie), and then you make a classic chocolate chip cookie batter. You roll tiny little balls of both types of batter, and press two together to make the perfect half-brownie, half-cookie concoction!
These little Chocolate Chip Brownie Cookies (Brookies) are magical! Delicious chocolate brownie goodness sandwich with a yummy chocolate chip cookie. And as a total bonus, these cookies freeze great, so you can make a batch, stick some in the freezer and enjoy them anytime!
Chocolate Chip Brownie Cookies (Brookies)
Ingredients
- 5 Tablespoons butter , softened
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
Chocolate Chip Cookie Dough
- 5 Tablespoons butter , softened
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 cup+ 1 Tablespoon all-purpose flour
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or spray lightly with cooking spray.
- For the brownie cookie batter: In a medium bowl beat the butter and sugars together until smooth and creamy. Add the egg and vanilla and mix well, until light in color (2-3 minutes).
- In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the wet batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie dough.
For the chocolate chip cookie batter
- Cream together the butter and sugars until smooth. Add the egg and vanilla and mix well.
- In a separate small bowl whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet and gently stir in the chocolate chips.
- Portion each type of dough into about 24 equal pieces (so 24 cookie dough balls and 24 brownie balls); they should be small, teaspoon-sized balls.
- Gently press together one chocolate chip cookie ball and one brownie batter ball--use your hands to gently form into a cookie shape.
- Bake 8-10 minutes (don't over bake). Remove from oven and allow to cool on the pan for 1-2 minutes before removing to a cooling rack.
Notes
If you like this recipe you may like:
Pumpkin Cookies with Caramel Frosting
Perfect Chocolate Chip Cookies
Sue says
Looks great.