Brookie Cookies

The best of both worlds, soft, chewy cookies meet fudgy, rich brownies in these brookie cookies. Decadent, gooey, and perfectly indulgent in every bite.

Author: Cookin’ with Sha

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time:

Cook Time:

Total Time:

Servings: 12 cookies

Calories: 577 kcal per serving

Ingredients

170 grams - butter
250 grams - white sugar
100 grams - light brown sugar
3 - eggs
70 grams - dark chocolate
65 grams - cocoa powder
1 tsp - vanilla extract
½ tsp - salt
90 grams - all-purpose flour
115 grams - cold unsalted butter
80 grams - caster sugar
80 grams - light brown sugar
225 grams - chocolate chips
238 grams - plain flour
½ tsp - salt
1 ½ teaspoons - baking powder
¼ tsp - baking soda
1 - egg
½ tsp - vanilla extract

Instructions

Melt butter over medium-low heat, stirring every 10–15 seconds. It will foam, turn golden and smell nutty (5–7 mins). Remove from heat immediately once brown bits form. Add chocolate and cocoa powder to hot butter, and mix until completely smooth and lump-free. Let it cool slightly.
Whisk eggs and sugar well. Whisk until sugar is mostly dissolved. This step gives the shiny, crinkly top.
Add brown butter chocolate mixture + vanilla. Mix smooth. Add dry ingredients, flour, and salt. Mix just until combined. Do not overmix.
Cream cold butter + sugars. Whisk until slightly creamy and fluffy. Add egg, egg yolk, and vanilla. Mix until fully incorporated.
Add flour, baking powder, baking soda, and salt. Mix gently until just combined. No overmixing. Fold in chocolate chips.
Chill dough 30–60 mins for better flavor & texture.
Add a layer of cookie dough to the base of the pan and gently press it down.
Pour the brownie batter evenly over the cookie layer.
If you like, add small pieces of cookie dough on top for that classic brookie look.
To bake, preheat the oven (fan oven) at 170C, and then bake for 10-15 mins or until the edges are done and top is still little soft.

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