Description
This brookies cookies recipe takes two classic desserts and literally smooshes them into one. Each cookie is half fudgy brownie and half chewy, buttery chocolate chip cookie.
Ingredients
Scale
Chocolate Chip Cookie
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 Tbsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 2 1/2 cups flour
- 2 cups mini chocolate chips
Brownie
- 1 (18 oz) box brownie mix
- 1 1/4 cup flour
- 3 eggs
- 1/3 cup vegetable oil
Instructions
- Preheat oven to 350°
- Line baking sheet with parchment paper, set aside.
For chocolate chip cookie portion:
- Cream butter and both sugars together for 2 minutes until fluffy and light.
- Add in eggs and vanilla and mix until incorporated.
- Mix in baking soda and salt. Then add flour and mix until combined. Stir in chocolate chips.
- Set aside.
Brownie
- In a large bowl combine brownie mix and flour. Whisk together.
- Stir in eggs and oil until combined. Dough will be thick.
Assembly
- Form chocolate chip cookie dough into 1 inch balls. Scoop an equal size of the brownie mixture and squish it together with the cookie portion.
- Place on baking sheet 2 inches apart.
- Bake for 9-10 minutes until edges are golden and cookies are just set.
- Allow to cool 3-4 minutes on baking sheet and then transfer to a wire rack to finish cooling.
Notes
Store airtight for up to 3 days
