Description
These Thick And Fudgy Brookie Cookies are a hybrid treat with the chewy texture of a cookie and the rich, gooey depth of a brownie. Each round features swirls of brownie‑style dough and chocolate‑chip cookie dough, delivering double the chocolate pleasure.
Ingredients
- Brownie‑batter cookie dough:
- 3 oz (85 g) dark chocolate (65‑75% cocoa)
- ½ cup (113 g) unsalted butter
- ¼ cup (25 g) Dutch‑processed cocoa powder
- 1 large egg
- 1 egg yolk
- ½ cup (100 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- ½ tsp vanilla bean paste
- ½ tsp instant coffee dissolved in ½ tsp hot water
- 1 cup (130 g) all‑purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- 4 oz (113 g) milk chocolate, chopped
- Chocolate‑chip cookie dough:
- ½ cup (113 g) unsalted butter, room temperature
- ⅓ cup (67 g) light brown sugar, packed
- ⅓ cup (67 g) granulated sugar
- 1 large egg
- 1 egg yolk
- ½ tsp vanilla bean paste
- ½ tsp instant coffee dissolved in ½ tsp hot water
- 1¼ cup (162 g) all‑purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ⅛ tsp baking soda
- 4 oz (113 g) dark chocolate, chopped
Instructions
- For the brownie‑dough: Melt dark chocolate and butter together until smooth. Stir in cocoa powder and set aside to cool slightly.
- In a separate bowl whisk the egg, egg yolk, brown sugar and granulated sugar until light and nearly tripled in volume. Add vanilla bean paste and the dissolved coffee, then pour in the melted chocolate mixture and whisk to combine.
- Sift in flour, baking powder, baking soda and salt. Fold gently until just combined, then fold in the chopped milk chocolate. The mixture will look more like batter than a typical cookie dough, but will firm up when chilled.
- For the cookie‑dough: Cream the butter with both sugars until fluffy. Add the egg, egg yolk, vanilla bean paste and dissolved coffee; whisk until smooth. In another bowl whisk flour, salt, baking powder and baking soda. Add these to the butter/sugar mixture in two batches, folding until almost combined, then fold in the chopped dark chocolate. Avoid over‑mixing.
- If either dough is too soft or sticky to scoop, chill for 5–10 minutes.
- On parchment‑lined baking sheets, scoop ~1 oz balls of each dough type (one brownie dough ball + one cookie dough ball). Alternate six balls (cookie, brownie, cookie, brownie, cookie, brownie) and gently press them together, then roll into one ~6 oz dough ball so the two doughs are marbled. Repeat until you have six large dough balls. Optionally top each with extra chopped chocolate.
- Refrigerate the dough balls overnight (or at least 6 hours) — this chilling step improves texture and spread control.
- When ready to bake: Preheat oven to 375 °F (190 °C). Place dough balls on lined baking sheet leaving ~3″ (7.5 cm) between each. Bake for 5 minutes at 375 °F, then reduce oven temperature to 340 °F (170 °C) and bake for another ~11‑13 minutes (total ~16‑18 minutes) until edges are set but centers still appear soft.
- Remove from oven, immediately sprinkle with flaky sea salt and extra chopped chocolate if desired. Let the cookies rest for at least 20 minutes — they’ll continue to internally bake and firm up.
Notes
- Chilling the dough (overnight or at least 6 hours) is key to achieving thick, fudgy centers and controlling spread.
- If you don’t have Dutch‑processed cocoa powder, you can use regular cocoa powder (though flavour and colour may differ slightly).
- You can make smaller cookies by dividing into ~3 oz dough balls; reduce bake time to ~12‑14 minutes and monitor so centres stay gooey.
- For added texture, fold in toasted walnuts or pecans into the brownie dough.
- To vary the flavour, swirl in a tablespoon of peanut butter into the brownie dough for a peanut‑butter brookie version.
- Prep Time: ≈ 1 hour (active) + at least 6 hours chilling
- Cook Time: ≈ 16‑18 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: ≈ 420
- Sugar: ≈ 30 g
- Sodium: ≈ 220 mg
- Fat: ≈ 22 g
- Saturated Fat: ≈ 12 g
- Unsaturated Fat: ≈ 7 g
- Trans Fat: 0g
- Carbohydrates: ≈ 48 g
- Fiber: ≈ 4 g
- Protein: ≈ 6 g
- Cholesterol: ≈ 75 mg
