Brookies

Aka chocolate chip cookies baked together with fudgy brownies, Brookies are for when you simply can’t decide between the two.

What kind of chocolate should you use for Brookies?

I prefer to use semi sweet or dark chocolate and specifically high quality chocolate bars such as the 60% from Ghirardelli or the 70% from Tony’s Chocolonely. This way you get more dispersal and larger chunks of chocolate in your cookies. Milk chocolate will make the brookies too sweet.

How to freeze cookie dough?

Simply put, chocolate chip cookies will always taste best straight from the oven. The best way to ensure this is always the case? Freeze your cookie dough in little balls and then bake from (mostly) frozen. I scoop the cookies onto a parchment lined baking sheet or plate and place it in the fridge first to firm up for 30 minutes. Put the cookie dough balls into a freezer bag, press out all the air, seal it shut, and pop it in the freezer. Whenever you want a freshly baked cookie, take out however many you want right before preheating the oven. Then bake according to the instructions below (aka 8 minutes, rotate, 4 minutes @ 350 F).

What type of pan should you use for brookies?

Just like brownies I recommend using a metal pan such as this 8″x8″ metal pan or this 9″x9″ metal pan. Glass pans will cause the edges to burn before the center has cooked and leads to more discrepancies in baking.

Why are my brookies dry on the edges?

I think over baking brownies and cookies is probably one of the most common things that people do. Usually if the edges are a bit dry it means you’ve over baked them – you really just want the top to be set as an indicator that they are done baking. They may still wobble a bit until fully cooled.

Additional Recipes to try:

• Classic Crinkle Top Brownies
• Chocolate Chip Cookies
• Brown Butter Oatmeal Chocolate Chip Cookies

Tips for making the best Brookies

• If you only have a 9″x9″ pan that will work too they will just be a little thinner and bake for slightly less time so start checking after the 30 minute mark!
• Use high quality chocolate and butter – this will make all the difference in both the cookies and brownies.
• Make the brownie batter first and let it chill while you make the cookie dough so that the cookie dough doesn’t push the brownie batter all to the top when you assemble them.
• Additionally, chopping the chocolate will create the best variety in size of chocolate throughout the cookie layers.
• This is one of those recipes where it really does matter if your ingredients, specifically the butter and eggs are at room temperature. It will help create a smooth and creamy cookie that bakes evenly.
• Don’t over mix your batter. Once you don’t see any flour left, stop mixing otherwise you’ll end up with tough cookies.
• The spices in the cookie are optional but I think of them as my secret ingredients. Whenever I bring these cookies to a party, people always ask what that little extra flavor is that gives them an almost snickerdoodle type taste (ps it’s the spices).
• Don’t over bake these brookies, I always err on the side of under baked because they will firm up as they cool! If you did over bake the edges, it helps to wrap the individual slices in plastic and they’ll soften a bit overnight!
• Store any leftovers in an airtight bag or container at room temperature.

Ingredients

• Chocolate: 60%-70% high quality baking chocolate bars such as those from ghirardelli or tony’s are best!
• Butter: I use room temperature salted butter for both the brownies and cookies!
• Sugar: Both white and dark brown sugar are used in these cookies for optimal flavor and texture and just dark brown sugar is used in the brownies.
• Spices: *not pictured* Cocoa Powder, espresso powder, cinnamon, nutmeg, cardamom, and ginger – all ground. These are optional but really give the cookies a little something extra. Or you can order and use this spice mix that I LOVE.
• Salt: sea salt balances out the sweetness of the brookies and pairs perfectly with chocolate you can also add flaked salt after baking in addition to the salt in the cookie dough.
• Vanilla Extract: It may seem counterintuitive but vanilla extract enhances chocolate and other flavors in the cookies and the brownies.
• Eggs: I use standard large eggs from the store; just be sure they are at room temperature.
• Flour: This recipe uses all purpose flour for both the cookies and the brownies.
• Baking Soda & Baking Powder: These help make the brookies get a little puffy and assist with the overall texture. Don’t forget to check the expiration dates!
• Espresso Powder: I like to add a bit of espresso powder to the brownie batter to enhance the chocolate flavor but if you don’t have it, you can totally leave it out.
• Cocoa Powder: Either dutch processed or natural cocoa powder should work for the brownies!
• Flaky Salt: I like to top the finished brookies with flaky sea salt but it’s totally a personal preference! If you don’t have the big flaked salt, do not replace with normal table salt.

How to make Brookies

Brownie Batter

• Preheat the oven to 350 F and place a rack in the center of the oven.
• In a microwave safe bowl add in the butter and dark brown sugar. Microwave in 30 second intervals four times, whisking in between each one for about 20 to 30 seconds until the sugar is fully mixed into the butter each time.
• Add in the cocoa powder, espresso powder, salt, and vanilla and whisk again.
• Then crack in both eggs, one at a time whisking until mixed in between each addition.
• Pour in the flour and baking powder and whisk once more until just combined.
• Place the bowl somewhere cool to chill while you prep the cookie dough (fridge works but cool ish room temp works too).

Chocolate Chip Cookie Dough

• Chop up the chocolate for the cookie dough and set aside.
• In a medium mixing bowl add in the butter, both sugars, vanilla, the spices, and salt.
• Use an electric mixer cream the butter and sugar mixture on medium speed for about 3 minutes until it becomes a few shades lighter. Scrape the sides and bottom of the bowl.
• Crack in the egg and mix again until smooth and fluffy.
• Dump in both flours and then the baking soda and baking powder.
• Use the mixer to mix on low until just combined. It’s ok if some flour is still visible.
• Add in all of the chocolate and mix in just briefly.
• Line a 8″ x 8″ square metal baking pan with one long rectangle of parchment paper for an easy lift out.

Assemble

• Pour half of the brownie batter into the lined pan. Scoop 1/2 of the cookie dough over the brownie batter in the pan – spread it out randomly over the batter.
• Repeat with the second half of the brownie batter and then the second half of the cookie dough. Don’t worry about it being totally flat, just relatively evenly distributed.

Bake the brookies

• Bake for 20 minutes in the preheated oven, then rotate the pan and bake for another 10-15 minutes
• The center will look very soft but as long as the surface looks set and crinkly you should be good – you can bake for max an additional 5 minutes if you’re stressed.
• Take the pan out of the oven and leave the brookies and sprinkle with flaky salt to taste. Let them cool for at least 15 minutes before lifting out of the pan and then leave them cool completely before cutting to get nice clean cuts.

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