Brookie Cookies (Eggless)
These irresistible Brookie Cookies combine a chewy chocolate chip cookie with a rich, fudgy brownie center. They’re eggless, easy to make, and can be made dairy-free. Each cookie is crisp around the edges, soft in the center, and packed with chocolate in every bite.
Yield: 5 cookies
Equipment
- Parchment Paper
Ingredients
Chocolate Chip Cookie Dough
- 65 g Butter cold; see notes for options
- 30 g Castor Sugar or cane sugar
- 55 g Light Brown Sugar
- 30 ml Milk room temp; see notes for options
- 1 tsp Vanilla Extract
- 125 g All Purpose Flour
- 1/4 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/8 tsp Salt
- 55 g Chocolate Chips
Brownie Batter
- 30 g Butter soft; see notes for options
- 70 g Dark Chocolate or semi sweet chocolate chips; see note for options
- 60 ml Milk room temperature; see notes for options
- 1 tsp Vanilla Extract
- 75 g Powdered Sugar or icing sugar
- 22 g Cocoa Powder
- 1 tsp Cornstarch
- 125 g All Purpose Flour
- 1/4 tsp Baking Powder
- 1/8 tsp Salt
- 50 g Dark Chocolate Chips or semi-sweet chocolate chips
Instructions
For the Chocolate Chip Cookie Dough
- Add the cold butter to a mixing bowl and cream until smooth and creamy using an electric whisk.
- Scrape down the sides. Add the castor sugar and light brown sugar and beat until well combined and slightly fluffy.
- Add the milk and vanilla and mix until incorporated.
- Add the all-purpose flour, baking powder, baking soda, and salt. Mix just until a soft dough forms.
- Fold in the chocolate chips. Prepare the brownie batter
For the Brownie Batter
- Melt the chocolate and butter until smooth. You can do this in the microwave or over a double boiler on stove top.
- Add the milk and vanilla and whisk until smooth.
- Add the powdered sugar, cocoa powder, and cornstarch and whisk well until smooth.
- Add the flour, baking powder, and salt, and mix until a smooth, thick batter forms. Stir in the chocolate chips.
Assemble the Cookie Dough
- Line a baking sheet with parchment paper. Divide the cookie dough and brownie batter into 5 equal portions each to make 5 cookies.
- 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 ball, keeping the layers distinct. Refer to recipe photos.
- Cover and chill for 1 hour.
You can also make smaller cookies, about 40-50 g each, which will yield approximately 10 cookies. Bake for 10-12 minutes, or until the edges are set and lightly golden while the centers remain slightly soft.
Baking the Cookies
- 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.
- Add some chocolate chips on cookies if desired. Cool on the baking sheet for 30 minutes, then transfer to a wire rack.
- 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.
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.
Notes
- Cup vs. Weighing Scale: U.S. cup measurements are a rough estimate and can vary depending on how ingredients are measured. For the most accurate results, use a digital kitchen scale and measure in grams.
- Butter: Use salted or unsalted butter. For a dairy-free version, I recommend Country Crock Plant Butter, Miyoko’s Plant Milk Butter, or Earth Balance.
- Milk : Use whole milk or plain unsweetened dairy-free milk.
- Chocolate: Use good-quality chocolate or chocolate chips. For a dairy-free version, use chocolate labeled dairy-free. Pascha Chocolate is one option.
- Sugar: Cane, granulated, or castor sugar can be used where specified. For a vegan version, use vegan-friendly sugar such as Zulka Organic Cane Sugar.
- Hand-Rolling: For an even bake and more uniform cookies, gently hand-roll each portion into a smooth dough ball before baking.
- Don't Overbake: The centers may look slightly soft when the cookies come out of the oven. They will continue to set on the baking sheet as they cool, helping keep the cookie layer chewy and the brownie layer fudgy.