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THE Best Brookies


The best soft and chewy brownie and chocolate chip cookie all in one!

This recipe was featured in Woman’s World magazine, Oct. 12th, 2015 issue, p.32 as seen HERE

The true flavor of a brownie cookie together with the softest chocolate chip cookie out there, makes the BEST Brookies EVER! | urbanbakes.com

Hands down, these cookies are THE BEST Brookies, EVER!  A combination of my two favorites: brownies and chocolate chip cookies.  It can’t get any better than the best of two worlds put together in ONE cookie.  Taking a bite into these takes me wayy back to my childhood days when my sister and I would bake up a storm with our “not-so-pretty cakes,” you can read all about it in, how I started.

But you see, baking was always in me even as a child.  I loved every minute of it and still do till this day.  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.  I know there are many young bakers out there that if I could reach out to each one them, I would say to keep doing what you do because you never know where your passion for baking will lead you.  Baking is truly so much fun and of course, eating the food it is even better!  I think everyone can agree with me on that!

The true flavor of a brownie cookie together with the softest chocolate chip cookie out there, makes the BEST Brookies EVER! | urbanbakes.com

The true flavor of a brownie cookie together with the softest chocolate chip cookie out there, makes the BEST Brookies EVER! | urbanbakes.com

So with all the baking I do, I’m often asked if I eat all of the sweets.  Now I can’t eat everything.  I wish I could but my jeans won’t let me.  Instead I give it to my neighbors.  One neighbor in particular is Katie which just so happens to be my hand model in the photo below.  She is the sweetest girl.  She surprised me a few weeks ago with baked cookies and asked if I could let her know if I like them.  Of course I did!  They were chocolate chip, my fav!

To return the favor, I gave her a CHARM IT! bracelet and she LOVED it.  Figured it suit her well being that she enjoys baking too :)

To extend my baking passion, I’m sharing with you something I absolutely adore.  Something I wish I had as a young girl, a CHARM IT! bracelet

a Rafflecopter giveaway

 

Disclaimer: I received a CHARM IT! bracelet to review and host a giveaway.  However, all opinions are 100% my own.

THE Best Brookie Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 72 cookies if brownie cookie portion is doubled

The true flavor of a brownie cookie together with the softest chocolate chip cookie, makes the BEST Brookies EVER

Ingredients

    BROWNIE COOKIES
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (5 1/2 tablespoons) 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 packed 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
  • 2-4 cups semisweet chocolate chips

Instructions

    **Begin brownie cookie recipe first**
    BROWNIE COOKIES
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment or silicon baking liner; set aside.
  2. In a small bowl, combine flour, baking powder and salt; set aside.
  3. In a large bowl, melt butter and chocolate in microwave on HIGH setting for 30 seconds, stir. Reheat for an additional 15-30 seconds until fully melted, stir again.
  4. 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.
  5. SOFT CHOCOLATE CHIP COOKIE
  6. In large bowl, cream granulated sugar, light brown sugar and butter until light and fluffy.
  7. Beat in vanilla and eggs until blended. Stir in flour, baking soda and salt. Add chocolate chips.
  8. Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip cookie dough onto prepared baking sheets.
  9. 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.
  10. Join the two cookie doughs together by a small pinch to adhere any gaps.
  11. Bake 8-10 minutes. Leave cookies to cool in pan for 1 minute then transfer cookies to a cooling rack. Serve immediately or save for later in an air tight container for one week. ENJOY!

Notes

Brownie cookie recipe can be doubled to make enough to use the remaining chocolate chip cookie dough.

If either cookie doughs appear too thin to scoop and mound, cover and refrigerate dough(s) for 20-30 minutes. Remove and shape accordingly. Refrigerating will help stiffen the dough therefore, it should not fall flat upon baking.

Recipe source: www.urbanbakes.com

http://urbanbakes.com/the-best-brookie-cookies-giveaway/

Have you made any of my recipes?  I would love to see them.  Snap a pic and use the #urbanbakes on your public Instagram and Twitter.

 

Hungry for more BROWNIES? 

Try this Classic One-Bowl Fudge Brownies

Easy One-Bowl Classic Fudge Brownie | urbanbakes.com

How about Browned Butter Chocolate Chip Cookie Sandwiches with Eggless Cookie Dough?

Browned Butter Chocolate Chip Cookie Sandwiches with Edible (Eggless) Chocolate Chip Cookie Dough | urbanbakes.com


71 Responses to THE Best Brookies

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  1. Since my first post, I’ve made these two more times. While I mentioned that they were good, what I was tasting more of was the chocolate chip cookie and not the brownie cookie. I don’t know what I did wrong all three times that I made it, but the brownie cookie portion came out flat with a very pale, faded milk chocolate color and not the dark chocolate that your picture depicts. The taste was very bland and nothing like a brownie tastes. The third time, I refrigerated the brownie dough for three hours which helped a bit when scooping it and adding it to the chocolate chip cookie dough. But after a few minutes, the dough became very tacky and unmanageable. So I put the remaining brownie dough (which wasn’t much by this point) in the freezer for 10 minutes. That made the dough manageable, but the color and the taste were still the same after it was baked. As much as they look very good in your picture, mine came out looking nothing like it each time I made it.

    Reply
    • Hi Dawn, I’m sorry you are having difficulty with this recipe. I understand how frustrating this may be. May I ask, what chocolate are you using? I know it may sound random, but when I lived in high elevation of 5000 feet (about 2 months ago) and remade these cookies for an event, it did not turn out at all like the past several times they were made when I lived at sea level. By any chance, are you baking at high altitude? This could affect the recipe although, I have a stronger feeling it may be your chocolate.
      – Connie

      Reply
      • I’m in NY (Long Island) so no high altitude. The chocolate I used the first time for the brownie portion was Baker’s unsweetened baking chocolate bar. The second and third time I made it was with Hershey’s baking chocolate. The batter, uncooked, had the right color each time, but not after it was cooked. Once I took it out of the oven, the color changed to what I described in my original post.

        I also like tasting uncooked cookie dough (home made) and did taste the brownie dough. It tasted so rich and just like a brownie. After it was cooked, though, it lost that flavor and was very bland.

        Reply
    • Hi Sam,
      Thank you for the compliment. I tested this recipe several times before posting and I’m not sure if I can help better your next batch of cookies by comparing them to afro-bearing men since I do not know what this looks like. Can you elaborate?

      Reply
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