Brookies Brownie Cookies

Cookie Dough Layer Ingredients

• Butter: Provides richness and moisture to the cookie dough, helping create a soft, chewy texture. For a dairy-free option, use plant-based butter sticks; they offer similar consistency and flavor. Make sure the butter is softened or melted for easy mixing.
• Light Brown Sugar: Light brown sugar is essential for the chewy texture and slightly caramelized flavor of the cookie dough. The molasses in the sugar adds depth and softness to the cookies.
• Milk: Milk helps bind the ingredients and provides moisture to the cookie dough. Dairy-free milk options like almond, soy, or oat milk work perfectly in this recipe. Choose unsweetened milk to maintain control over the sweetness.
• Vanilla Extract: Enhances the overall flavor of the cookie dough, adding a warm, sweet aroma. For the best results, use pure vanilla extract rather than artificial varieties. It complements the chocolate chips beautifully, making the cookie dough irresistible.
• All-Purpose Flour: Provides structure to the cookie dough, helping it hold its shape during baking. If you’re making gluten-free brookies, replace it with a 1:1 gluten-free flour blend that includes xanthan gum to ensure the dough holds together properly.
• Baking Soda: Acts as a leavening agent, creating air pockets in the cookie dough for a slightly fluffy texture. It also balances the acidity from the brown sugar, contributing to the cookie dough’s golden-brown color during baking.
• Chocolate Chips: Necessary for any chocolate chip cookie dough, you can use whatever chips you want but I prefer a dark or semi-sweet chocolate chip for a rich flavor. 

Brownie Layer Ingredients

• Dark Chocolate: The foundation and main ingredient of the brownie layer. Dark chocolate gives it a rich, indulgent flavor. Opt for chocolate with 55%-70% cocoa content for the perfect balance of sweetness and bitterness. For a vegan version, use dairy-free dark chocolate or chocolate chips.
• Cocoa Powder: Cocoa powder intensifies the chocolaty flavor of the brownies and gives them their deep, dark color. Sifting the cocoa powder ensures it blends smoothly into the batter. Use natural or Dutch-processed cocoa powder depending on your taste preference.
• Light Brown Sugar: Brings moisture and a slight caramel undertone to the brownie batter. It also contributes to the soft, gooey texture of the brownies. 
• Granulated Sugar: Granulated sugar balances the bitterness of the dark chocolate and cocoa powder, ensuring the brownies are sweet and satisfying. For a less processed option, use cane sugar. This sugar also helps create the shiny, crinkly top layer iconic to brownies.
• Vegetable Oil: Adds moisture and ensures a tender crumb for the brownie layer. Neutral oils like sunflower, canola, or light olive oil work best.
• Milk: Contributes moisture to the brownie batter, creating a smooth and pourable consistency. Unsweetened dairy-free milk such as almond, oat, or soy milk works seamlessly in this recipe, making it suitable for vegan baking.
• Vanilla Extract: Enhances the flavor of the chocolate in the brownies, adding a subtle sweetness and complexity.