Brookies cookies are the ultimate treat for dessert lovers who can’t decide between brownies and cookies. Combining the rich, fudgy texture of brownies with the chewy, buttery goodness of cookies, brookies offer the best of both worlds in a single, indulgent bite. Perfect for special occasions, holiday baking, or just satisfying a craving, these hybrid treats have quickly become a favorite among bakers and dessert enthusiasts alike.
The History of Brookies
The origin of brookies is a testament to the creativity and resourcefulness of home bakers. While the exact inventor of this hybrid dessert is unknown, brookies are believed to have emerged during the rise of “mashup” desserts in the late 20th century, when bakers began experimenting with combining different treats into a single creation. The name “brookies” is a playful blend of the words “brownies” and “cookies,” reflecting the dessert’s dual identity. Today, brookies are a beloved treat across bakeries and kitchens worldwide, celebrated for their ability to bring together two classic desserts in a harmonious and delicious way.
Ingredients Breakdown
Brookies typically require two sets of ingredients—one for the brownie layer and one for the cookie layer. For the brownie layer, the key components include unsalted butter, sugar, eggs, cocoa powder, flour, and a touch of salt. This creates the dense, fudgy texture that serves as the base of the brookie. For the cookie layer, ingredients such as butter, brown sugar, granulated sugar, vanilla extract, eggs, flour, baking soda, and chocolate chips are used. The cookie dough adds a chewy, slightly crunchy contrast to the soft brownie base. Both layers are carefully balanced to ensure that they bake evenly together, resulting in a perfectly layered treat. Additional mix-ins like walnuts, pecans, or caramel bits can be added for extra flavor and texture.
Step-by-Step Recipe
To make brookies cookies, start by preheating your oven to 350°F (175°C) and lining a baking sheet or pan with parchment paper. Begin with the brownie batter: melt butter and whisk it together with sugar until smooth. Add eggs and vanilla extract, mixing until well combined. Gradually fold in cocoa powder, flour, and a pinch of salt until a thick, glossy batter forms. Spread the brownie batter evenly into the prepared pan or set aside if making individual brookie cookies. Next, prepare the cookie dough: cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla, then gradually mix in the dry ingredients—flour, baking soda, and a pinch of salt. Stir in chocolate chips or other mix-ins. For layered brookies, spread the cookie dough over the brownie batter in the pan. For brookie cookies, scoop equal portions of brownie batter and cookie dough, gently press them together, and place on the baking sheet. Bake for 20–25 minutes for layered brookies or 12–15 minutes for individual cookies, until the edges are set and the centers are slightly gooey. Allow to cool before cutting or serving.
Tips for the Perfect Brookies
Achieving the perfect brookies requires attention to detail and a few helpful tips. First, ensure that the butter for both layers is at the right temperature—room temperature for the cookie dough and melted for the brownie batter. This helps achieve the correct texture for each component. When layering the batters, spread them evenly to prevent uneven baking. To avoid overbaking, keep a close eye on the brookies as they bake and remove them from the oven when the edges are set, but the centers are still soft. For an extra indulgent treat, sprinkle sea salt on top just before baking to enhance the flavors.
Variations and Customizations
Brookies are incredibly versatile and can be customized to suit your preferences. For a nutty twist, fold chopped walnuts, pecans, or hazelnuts into the brownie or cookie layers. If you’re a fan of peanut butter, swirl a few dollops into the brownie batter before baking or add peanut butter chips to the cookie dough. For a festive touch, mix in colorful candies like M&M’s or sprinkles. You can also experiment with flavors by adding extracts such as almond or peppermint to the batters. For a healthier version, substitute some of the butter with applesauce or Greek yogurt and use whole wheat flour in place of all-purpose flour. The possibilities are endless!
Health Considerations and Nutritional Value
While brookies are undeniably a decadent treat, there are ways to make them slightly more health-conscious without compromising flavor. Using dark chocolate instead of milk chocolate can increase the antioxidant content and reduce sugar levels. Opting for unrefined sugars like coconut sugar or honey can also provide a more natural sweetness. Additionally, incorporating whole grains, such as oat flour or almond flour, can boost the fiber content. However, keep in mind that brookies are best enjoyed in moderation as part of a balanced diet, as they remain a high-calorie, high-sugar dessert.
FAQ
Can I make brookies ahead of time? Yes, brookies can be prepared in advance. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze brookies? Absolutely! You can freeze both baked brookies and the dough. Baked brookies should be frozen in an airtight container for up to 3 months. To freeze the dough, portion it into balls, freeze on a baking sheet, then transfer to a freezer bag for storage.
What’s the best way to serve brookies? Brookies are delicious on their own, but they’re even better served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Brookies Cookies
Ingredients
For Brownie Cookie Dough
- 1/2 cup 113 g unsalted butter, at room temperature
- 3/4 cup 150 g packed light brown sugar
- 1/4 cup 50 g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup Dutch-process cocoa powder
- 1 cup 125 g all-purpose flour, spooned and leveled
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup semi-sweet chocolate chips
For Chocolate Chip Cookie Dough
- 2 3/4 cups 345 g all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup 226 g unsalted butter, cold and cubed
- 3/4 cup 150 g packed light brown sugar
- 2/3 cup 130 g granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Optional: Flaky sea salt for sprinkling
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper. Set them aside.
- To prepare the brownie cookie dough, cream together the butter and brown sugar in the bowl of a stand mixer for about 3 minutes, until the mixture is light and fluffy. Add the egg and vanilla, mixing until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift the dry ingredients into the butter and egg mixture. Mix on low speed until fully incorporated and the flour is blended in.
- Stir in the chocolate chips using a large spatula. Set the brownie dough aside while you prepare the chocolate chip cookie dough.
- For the chocolate chip cookie dough, place the cold butter, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Begin mixing on low speed, gradually increasing the speed to cream the butter and sugars together for about 4 minutes, until the mixture is pale and fluffy. Scrape down the sides of the bowl as needed, ensuring no butter chunks remain.
- Add the egg and egg yolk one at a time, scraping down the sides of the bowl between each addition. Then, mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
- Add the dry ingredients to the butter mixture in two additions, mixing on low speed until just combined. Be careful not to over mix.
- Use a large spatula to fold in the chocolate chips, again being careful not to over mix.
- Next, scoop the doughs into balls using a small cookie scoop. Make the chocolate chip cookie dough balls slightly larger than the brownie cookie dough balls. Roll them into uniform balls using the palms of your hands. For consistent-sized cookies, use a kitchen scale to weigh the dough balls. It’s easiest to roll all of the brownie dough balls first and then roll all of the chocolate chip dough balls.
- Take one brownie cookie dough ball and one chocolate chip cookie dough ball, press them together, and roll them into one cohesive ball using your hands. Place the combined dough balls on the prepared cookie sheet, spacing them about 2 inches apart.
- Bake one sheet at a time in the center of the oven for 8 to 9 minutes, or until the edges are set and the tops are slightly underbaked and fluffy. Be careful not to overbake.
- Remove the cookies from the oven and let them cool on the cookie sheet for 5 to 10 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough, ensuring the cookie sheet is cooled between batches.
- Optionally, sprinkle the cookies with flaky sea salt before serving.
- Note: Depending on how you divide the chocolate chip dough and brownie dough, you may have some chocolate chip cookie dough left over. If so, bake the remaining cookies at the end.