Brookies

5 from 3 votes

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

Prep Time30

Cook Time40

Cooling20

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: brownies, chocolate chip cookies

Servings:

Calories: 478kcal

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).

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.

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 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.

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.