The name “Brookies” already tells you: This recipe is a combination. A combination of styles and flavour. Cookies and brownies! Why only have one when you can have two delicious things in one bite?

When you browse through our blog you can tell that we like sweets. We have some cookie recipes available and we also have a fudgy chocolate brownie recipe.

As we are constantly searching for new things, why not combine what you like? Of course we are not the first to try it but we can assure you: It is worth it!

So scroll down to the ingredients list, hop into the next supermarket and create a simple but delicious dessert!

Things to know before you start

Time Schedule

Steps Work time Waiting time
Mix – Chocolate chip cookie dough ~10 minutes
Mix – Brownie dough ~10 minutes
Pre-shape – Chocolate chip cookie dough ~10 minutes
Pre-shape – Brownie dough ~10 minutes
Rest 1 hour
Shape (4x) ~5 minutes
Bake (4x) 8 minutes
Cool 30 minutes

In about 3 hours you will have some cool looking brookies.

Info: The work and waiting times for the shape and bake steps are per baking plate full of brookies. You will have dough for 4 full baking plates. So while one batch of brookies is baking in the oven, you can already prepare the next one.

Total ingredients

Weight Ingredient
280 g Butter
280 g Brown sugar
260 g White sugar
8 g Vanilla extract
4x Egg (large)
440 g All-purpose flour
4 g Salt
10 g Baking powder
60 g Cocoa powder (unsweetened)
100 g Dark chocolate chips

You will have about 48 medium sized brookies.

Info: For the chocolate chips you can pretty much take whatever you want. It doesn’t have to be dark chocolate chips, but they give a nice balance to the sweet dough. Therefore, you can also go for milk chocolate or white chocolate chips.

Difficulty

Only the shaping of these cookies is a bit different compared to most other cookie recipes, but the recipe is still simple overall.

Baking tools

You will need a stand mixer or hand mixer, 2 bowls, 2 baking plates (1 is also fine) and parchment paper.

Besides that you can have a look at our list of baking tools that we are constantly using.

Steps

1. Mix – Chocolate chip cookie dough

Weight Ingredient
140 g Butter (softened)
140 g Brown sugar
130 g White sugar
1x Egg (large)
1x Egg yolk (large)
4 g Vanilla extract
  • We used a hand mixer to mix the dough, but you can also use a stand mixer with a paddle attachment
  • Mix the softened butter with the brown and white sugar for 1 minute or until smooth and creamy
  • Separate the egg white and yolk of one egg (unfortunately the egg white is not needed for anything)
  • Afterwards add the egg yolk, one whole egg and vanilla extract and mix for about 2-3 minutes until combined
Weight Ingredient
265 g All-purpose flour
2 g Salt
5 g Baking powder
  • Sift all the dry ingredients together in a second bowl and stir until combined
  • Add them step by step to the previous dough while mixing further until no dry lumps remain
Weight Ingredient
100 g Dark chocolate chips
  • Fold the dark chocolate chips into the dough with a big spoon 

2. Mix – Brownie dough

Weight Ingredient
140 g Butter (softened)
140 g Brown sugar
130 g White sugar
1x Egg (large)
1x Egg yolk (large)
4 g Vanilla extract
  • We used a hand mixer to mix the dough, but you can also use a stand mixer with a paddle attachment
  • Mix the softened butter with the brown and white sugar for 1 minute or until smooth and creamy
  • Separate the egg white and yolk of one egg (unfortunately the egg white is not needed for anything)
  • Afterwards add the egg yolk, one whole egg and vanilla extract and mix for about 2-3 minutes until combined
Weight Ingredient
180 g All-purpose flour
2 g Salt
5 g Baking powder
50 g Cocoa powder (unsweetened)
  • Sift all the dry ingredients together in a second bowl and stir until combined
  • Add them step by step to the previous dough while mixing further until just combined to avoid overmixing
  • The dough should be slightly thick

3. Pre-shape – Chocolate Chip Cookie Dough

  • Portion the chocolate chip cookie dough into 48 even pieces of about 18 g per dough piece
  • Roll each dough piece with your hands into a small ball and place next to each other on a plate

4. Pre-shape – Brownie Dough

  • Portion the brownie dough into 48 even pieces of about 15 g per dough piece
  • Roll each dough piece with your hands into a small ball and place next to each other on a plate

5. Rest

  • Cover both plates with the dough balls and store them in the fridge at 4-6°C (39,2-42,8°F) for at least 1 hour

6. Shape

  • Take 2 baking plates and cover them with parchment paper
  • Take 1 brownie dough ball, 1 chocolate chip cookie dough ball, press them a bit together with your hands and shape a small cylinder
  • Place the flat side of the dough cylinder on the baking plate and press it a bit down
  • Repeat the process for the other 11 dough cylinders and place them next to each other (3 rows with 4 dough cylinders per row)

7. Bake

  • Preheat oven to 175°C (347°F) for ~20 minutes with the circulating heat function
  • Put one baking plate in the middle rack of the oven and bake for 8 minutes
  • After baking take the brookies out on the parchment paper they were baked on

8. Cool

  • Let your brookies rest on the baking plate they were baked on for about 10 minutes to set
  • Afterwards transfer them to a wire cooling rack for further cooling of at least 20 minutes to fully set

Conclusion

Taste

The bright side is the chocolate chip cookie of course. It is sweet, soft – melty with a buttery taste and simply a proper cookie with chocolate chips.

The dark side is the brownie. It has this typical full chocolate flavour which turns out nicely creamy in your mouth.

As it is no brownie as such but in the shape of a cookie, the edges are a little crunchy which is a nice extra.

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