prep time: 30 min | bake time: 15 min | total time: 45 min
If you can’t decide between a chocolate chip cookie and a brownie, you don’t have to! These Brookie Cookies combine chewy chocolate chip cookie dough with a rich, fudgy brownie layer in one seriously good cookie. They are insanely Delicious!
The cookie dough is underneath while the brownie batter bakes into a fudgy chocolate layer on top. Add some chocolate chips throughout and you get the best of both desserts in every bite.
They’re also eggless, quick to make, and easy to adapt for a dairy-free diet.
Brookie cookies are a combination of brownies and chocolate chip cookies baked together as one cookie. Unlike traditional brookie bars, where brownie batter and cookie dough are layered in a pan, these are portioned and rolled into individual cookies.
Add the cold butter to a mixing bowl and cream until smooth and creamy. Add the sugars and beat until well combined and slightly fluffy. Add the milk and vanilla and mix until incorporated. Add the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Mix just until a soft dough forms. Fold in the chocolate chips.
Melt the chocolate and butter until smooth. Add the milk and vanilla and mix until smooth. Add the powdered sugar, cocoa powder, and cornstarch and mix well. Add the flour, baking powder, and salt, and mix until a smooth, thick batter forms. Stir in the chocolate chips.
Line a baking sheet with parchment paper. Divide the cookie dough and brownie batter into 5 equal portions each. Flatten each cookie dough portion into a thick disc and place a portion of brownie batter in the center. Wrap the cookie dough completely around the brownie batter and pinch to seal. Gently roll into a smooth ball, keeping the layers distinct. Cover and chill for 1 hour.
Preheat the oven to 350°F (175°C). Bake for 12-15 minutes, until the edges are set and lightly golden while the centers remain slightly soft. Cool on the baking sheet for 30 minutes, then transfer to a wire rack.
For perfectly round cookies, reshape them while they’re fresh out of the oven. Place a slightly larger round cookie cutter around the cookie and gently move it in small circles to nudge the edges into a neat, round shape.
A brookie cookie combines a chocolate chip cookie and brownie into one cookie. This recipe has chewy chocolate chip cookie dough underneath and a fudgy brownie layer on top.
Yes! This recipe is completely eggless, making it a great option for anyone avoiding eggs.
Yes. Use dairy-free butter, milk and dairy-free chocolate to make these cookies dairy-free.
Overbaking is usually the main reason. Take the cookies out when the edges are set but the centers still look slightly soft. They’ll continue to set as they cool.
The “Cookie Scoot” is your best friend here.The moment they come out of the oven, while they are still soft and hot, place a large circular bowl or cutter over them and gently “scoot” the cookie in a circular motion to tuck in the edges.
Store the cookies in an airtight container at room temperature for up to three days. For a freshly baked feel, warm a cookie in the microwave for 10 to 15 seconds to bring back the gooey center.
If these 6-ounce boulders have you craving a full-on bakery marathon, don’t stop here! There’s nothing better than a kitchen that smells like toasted sugar and dark chocolate.
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For more foolproof, bakery-style secrets, grab a copy of my cookbook Vegan Baking Made Simple. It’s designed to help you bake like a pro without ever needing an egg!
