Brookies (Chocolate Chip Brownie Cookies)

By bassmatii - June 14, 2019

Brookies (Chocolate Chip Brownie Cookies)
Have you ever had a brookie? It’s a tempting combination of chewy chocolate chip cookies and fudge brownies!


The components are simple enough—chocolate chip cookie dough mashed together with brownie batter to make a hybrid cookie/brownie baked treat.
You usually find them in one of three forms: baked into bars like brownies, baked in mini muffin cups, or pressed together into cookies, as I’ve done here.
Brookies (Chocolate Chip Brownie Cookies)


For my version, I wanted to ensure that the cookie and brownie portions both maintained their integrity without one becoming too much like the other. The cookie portion remains classic and chewy while the brownie portion is fudgy and not cakey.
Chilling the dough for these may seem fussy, but both doughs are pretty soft and chilling helps make both doughs easier to work with; otherwise things can get messy, fast. They will also maintain their shape better once they are baked, yielding that ideal contrast of cookie-brownie bliss. I tried making a batch using firmer doughs that wouldn’t require chilling, but the cookies dried out quickly.
Brookies (Chocolate Chip Brownie Cookies)


Once both doughs are made and chilled, it’s time to assemble. In the spirit of efficiency, I like to break it down into a couple of steps.
  1. First, using a small cookie scoop, I portion out all of the cookie dough and all of the brownie dough onto a tray.
  2. Then I pair up the doughs, one part cookie and one part brownie, and press them together before rolling them into balls.
The cookies are then baked in batches, leaving the remaining dough balls in the refrigerator while they bake.
Brookies (Chocolate Chip Brownie Cookies)


Baked brookies will keep in an airtight container at room temperature for 3 to 4 days before starting to become overly dry and crumbly.
Brookies also freeze great and you can guarantee they’ll taste great with a few tricks!
  • For unbaked brookies: After pressing the cookie doughs together to form a ball, freeze on a parchment-lined sheet pan until solid and then transfer to a freezer bag. Freeze for up to 3 months. Bake as directed (from frozen), but add an extra minute or two onto the baking time.
  • For baked brookies: Wrap baked brookies individually in plastic wrap because freezers are dry, arid places and this allows you to cover the entire surface area of the cookie, thus trapping in the moisture and ensuring good texture. Then wrap them in foil to help keep funky freezer smells and flavors from ruining your treats! They are good for at least a month in the freezer.
  • To defrost baked brookies: Baked goods defrost fairly quickly at room temperature, but you could pop them into the microwave for 15 to 30 seconds to melt the chocolate and speed up the process (Be careful for hot and molten spots!)
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