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Brookie cookies

These cookies are part gooey chocolate chip cookie and part fudgy brownie cookie, bringing the best of all worlds together into one handheld treat.


This recipe went through many rounds of testing, and it's one I am so incredibly proud of. To get two different doughs that work together while still having distinct flavors was not an easy task. The brownie side is fudgy and full of chocolate flavor, with the perfect amount of chocolate chips of course. The chocolate chip cookie side was strangely the most complicated part of this recipe, but we finally achieved a gooey and perfectly buttery cookie that compliments the brownie half so well.


This recipe does call for a stand mixer. This will help to achieve the perfect texture, and also takes some of the strain off of making two separate doughs. I used my same mixer bowl and paddle attachment to make both doughs, and just did a quick wipe down in between. I definitely recommend starting with the chocolate chip cookie dough first, that way you don't have to worry about wiping too clean which would be more important going from a chocolate dough to a vanilla dough. You can also absolutely use a hand mixer for this recipe.


For your brownie cookie dough, of course the chocolate is an important element. Normally in my brownie recipes I use melted chocolate, and in this case we just use cocoa powder to make our dough chocolatey. This means the cocoa powder plays an important role! I used a dutch processed cocoa powder for a deep chocolate flavor.



Ingredients:

Chocolate chip cookie dough

  • 8 tablespoons (1/2 cup) unsalted butter at room temperature 113g

  • 1/2 cup light brown sugar 96g

  • 1/3 cup granulated sugar 64g

  • 1 large egg

  • 1 teaspoon vanilla extract (optional replace 1/2 teaspoon with vanilla bean paste)

  • 1 1/2 cup all purpose flour 180g

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup (6 oz) semisweet chocolate chips

Brownie cookie dough

  • 8 tablespoons (1/2 cup) unsalted butter at room temperature 113g

  • 1/2 cup light brown sugar 96g

  • 1/4 cup granulated sugar 48g

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1/3 cup cocoa powder 35g

  • 1 cup all purpose flour 120g

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup (6 oz) semisweet chocolate chips


Total time: 6-24 hours

Prep time: 30-45 minutes

Bake time: 12-15 minutes

Chill time: 7-24 hours

Servings: 14 large cookies


Equipment:

  • Stand mixer with paddle attachment (or hand mixer)

  • Spatula

  • Parchment paper and plastic wrap

  • Sharp knife

  • Cookie sheets

  • Food scale (for measuring dough) or 1/4 cup measuring cup


Cooking instructions: Ensure your butter for both doughs is at room temperature and take your eggs out of the fridge at least 30 minutes before you plan to start.


Start with your chocolate chip cookie dough. Place your butter and both sugars into your stand mixer with the paddle attachment secured. Let your mixer run at a medium to high speed for about a minute. Pause your mixer and use your spatula to scrape down the sides of your bowl and paddle attachment to ensure that no pockets of butter and sugar go unmixed.


Add in your egg and vanilla extract (or vanilla extract and vanilla bean paste). Slowly bring your stand mixer back to a high speed and allow it to combine your mixture for another minute or two until the color of the mixture has lightened. Pause your mixer and scrape down the sides of your bowl and paddle again.


Next, add in your dry ingredients, flour, baking soda, and salt and start your mixer at a low speed mixing until your dry ingredients are about half incorporated.


Pause your mixer and in your chocolate chips. Turn your mixer back on for about 15 to 30 seconds, or use a spatula to finish mixing to ensure you don't over mix your dough but that your chocolate chips are evenly dispersed and your dough is formed.


Add all of your dough into a large piece of plastic wrap forming a log shape and set aside. Wipe your paddle attachment and bowl clean (don't worry about it being perfect) so you can use it for your brownie dough.


Next, make your brownie cookie dough. Place your butter and both sugars into your stand mixer with the paddle attachment secured. Let your mixer run at a medium to high speed for about a minute. Pause your mixer and use your spatula to scrape down the sides of your bowl and paddle attachment to ensure that no pockets of butter and sugar go unmixed.


Add in your egg and vanilla extract. Slowly bring your stand mixer back to a high speed and allow it to combine your mixture for another minute or two until the color of the mixture has lightened. Pause your mixer and scrape down the sides of your bowl and paddle again.


Next, add in your cocoa powder and turn your mixer back on to a medium speed for about 30 seconds. Pause, scrape the sides of your bowl and paddle and continue to mix until your cocoa powder is fully incorporated.


Next, add in your dry ingredients, flour, baking soda, and salt and start your mixer at a low speed mixing until your dry ingredients are about half incorporated.


Pause your mixer and in your chocolate chips. Turn your mixer back on for about 15 to 30 seconds, or use a spatula to finish mixing to ensure you don't over mix your dough but that your chocolate chips are evenly dispersed and your dough is formed. It will be a bit more wet as compared to your chocolate chip cookie dough, and that's completely normal.


Add your brownie cookie dough onto the plastic wrap forming a log parallel with the chocolate chip cookie dough (see the photos for an example). Wrap tightly and place your dough into the fridge to chill for up to 24 hours, 6 hours minimum.


Shape, bake and enjoy your cookies. Remove your dough from the fridge and prepare a parchment lined cookie sheet.


Using a sharp knife, cut 14 slices of cookie dough (the slices should each have half cookie dough and have brownie cookie dough). Each slice should be about 85-90g or about 1/4 cup in total. Form the slices into dough balls and place onto your lined cookie sheet. Place into the fridge (or freezer which is my preference!) for about an hour or two or until firm.


When you're ready, preheat your oven to 350 degrees. Place your dough balls well spaced out onto lined cookie sheets and bake (one cookie sheet at a time) for about 12-15 minutes until you reach your desired bake level. Allow your cookies to cool on your cookie sheets as they will continue to bake and set once out of the oven, and enjoy!


If you want to save some of your dough to bake another time, you can place some or all of your cookie dough balls onto a baking sheet and place into the freezer for 24 hours after chilling in the fridge. Then, transfer your frozen dough to a plastic bag or airtight container and store in the freezer. To bake from frozen, set your oven to 325 and bake for 15-18 minutes. My preference is to enjoy them fresh baked, but you can also store your baked cookies once fully cooled in an airtight container for about 3 days and they'll still taste great. To refresh them, pop a cookie or two into the microwave for about 10 seconds or enjoy at room temperature.


Carb and serving info:  

Servings: 14

Carbs per serving: 56

Carbs for full recipe: 784


Carbs from chocolate chips: 220


Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.

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ellaflan
May 28
Rated 5 out of 5 stars.

Great recipe!! Love how thick the cookies come out. And super easy to slice, rather than scooping.

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