I can’t tell if I’m late to the party or not, but I found out about brookies (part brownie / part chocolate chip cookie) only in the last few months. I was in awe when I saw them on Urban Bakes, and dropped everything to make them with Anne.
I was glad that Anne and I split the baking duties because it is essentially two recipes in one cookie. That’s a lot of prep work! Good thing brookies are hands-down worth it.
It was as if Brownie spent its whole life walking around believing it was whole. Later on, Brownie met Chocolate Chip Cookie, its other half, who complemented it in all of the ways it never knew it needed. Together, Brownie and Chocolate Chip Cookie made a new kind of whole. They are a match made in heaven.
What are you waiting for? Get baking!
The Ultimate Brookies (adapted from Urban Bakes)
Prep time: 30 minutes | Bake time: 10 minutes per batch | Yields 36 brookies + 18 chocolate chip cookies
Brownie ingredients:
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup unsalted butter
- 2 oz unsweetened chocolate, chopped
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, mix together sugar, eggs, and vanilla. Set aside. Melt the butter and chocolate in a saucepan on medium-low heat. Once the butter and chocolate have cooled, add this to the sugar, eggs, and vanilla mixture. Stir with a fork. Add the flour mixture and stir again until fully incorporated. Cover with saran wrap and refrigerate for two hours.
Chocolate Chip Cookie ingredients:
- 1 1/4 cups granulated sugar
- 1 1/4 cups packed light brown sugar
- 1 1/2 cups unsalted butter, softened
- 2 tsp vanilla extract
- 3 eggs
- 4 1/4 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 2 1/2 cups semisweet chocolate chips
In a large bowl, use an electric mixer to cream granulated sugar, light brown sugar, and butter until light and fluffy. Beat in vanilla and eggs until blended. Use a fork to stir in flour, baking soda, and salt. Add chocolate chips and incorporate with your clean hands or a spatula. Cover with saran wrap and refrigerate for two hours.
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Once the two doughs are chilled, preheat the oven to 350°F. Line two baking sheets with parchment paper. Use a 1″ spring-loaded ice cream scooper to dispense six mounds of brownies onto each baking sheet. Clean the scooper, and dispense chocolate chip cookie dough next to each brownie round. Join the two cookies using your hands to close any gaps. (This may require pinching or light molding.)
Bake brookies for ten minutes, switching rack positions at the five-minute mark. Let brookies cool on the baking sheet for one minute before transferring to a cooling rack. Serve immediately, or store in an airtight container for up to one week. Enjoy!
Notes:
- To keep the dough chilled between baking shifts, keep it covered in the refrigerator.
- You will have ample chocolate chip cookie dough left over, as the two recipes are not quite even. I’m keeping my cookie dough in the freezer, so as to have it on hand for when friends and family visit!
From Scissors & Sage
SCISSORS & SAGE 