These are a combination of the two classics: brownies and chocolate chip cookies. Lets’ call them Brookies! It can’t get any better than this you get the best of two worlds and it is all put together in ONE cookie. Taking a bite into these will make your mouth explode. It too will be a real crowd-pleaser.
I love every minute of being in the kitchen, each and every time I find that I learn new things.
“Tell me and I forget, teach me and I may remember, involve me and I learn.”
― Benjamin Franklin
So the only way of becoming better is through practice. I have failed a lot of time, but each failure has made me a better cookie. Some people might wonder why I love it so much but to know you can make something from scratch and watch it come out the oven into something so simple yet delectable, brings so much joy to me. Plus seeing others excited about what I make and enjoy it gives me my obsession for my baking and cooking.
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter
- 2 oz unsweetened chocolate, chopped
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
SOFT CHOCOLATE CHIP COOKIES
- 1 1/4 cups granulated sugar
- 1 1/4 cups light brown sugar
- 1 1/2 cups butter or margarine, softened
- 2 teaspoons pure vanilla extract
- 3 eggs
- 4 1/4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- bag of milk chocolate chips and white chocolate chips
First preheat oven to 350 degrees F. Line baking sheets with parchment or silicon baking liner; set aside (makes clean up a lot easier and Brookies wont stick to pan).
We start off with the brownie cookies
- In a small bowl, combine flour,cocoa powder, baking powder and salt; set aside.
- In a large bowl, melt butter and chocolate (can use the microwave or like I did it with the double boiler method)
- Mix in sugar, eggs and vanilla. Add the flour mixture and stir until batter is completely blended. NOTE: batter may appear thin and tacky. Set bowl aside to thicken while preparing soft chocolate chip cookies.
CHOCOLATE CHIP MIXTURE
- In large bowl, cream together the granulated sugar, light brown sugar and butter until light and fluffy (2-3 minutes).
- Beat in vanilla and eggs until blended. Stir in flour, baking soda and salt. Add the MILK chocolate chips (save a few to the end to decorate the top of the chocolate chip cookie dough part).
- Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip cookie dough onto prepared baking sheets.
- Wipe ice cream scooper clean or use a second tablespoon to scoop rounds of brownie cookie dough next to each round of chocolate chip cookie dough.
- Then took a knife and cut each of them in half (if did not would get massive cookies)
- Join the two parts of doughs together by a small pinch to adhere any gaps.
- Now for the chocolate chips, I find placing individual ones on the top will give the cookie a more dramatic look (optional). I placed white chocolate chips on the brownie dough and the milk chocolate chips on the other.
- Bake 10-12 minutes. Leave cookies to cool on tray for a few minutes then transfer cookies to a cooling rack.
- Adjust anything you feel is needed . I did play around with the flour and cocoa powder for the brownie mixture because sometimes it can be too sticky.
- can really pair any two things together. Peanut butter cookie one half and then chocolate on the other. Let your creative mind flow. What unique pair can you think of?
So this recipe is just taking the basic chocolate chip cookie (as seen below) and combining it with a cake like brownie