Are you team brownie or team cookie? With this cookie recipe you won't have to decide. These Brookie Cookies are truly the best of both worlds, and I love the portability.
In my house we are cookie lovers but a good brownie is a must. I have this super simple brownie cookie recipe I make from Ghirardelli's brownie mix. They are soft, chewy, gooey and delicious but most of all EASY. I make them often when we need a quick cookie to bring to any function. And these do the job of wowing every time.
Now, like I said, we are cookie people over here. I could seriously eat a chocolate chip cookie every day and never be tired of it. So, naturally I had to figure out a way to work these two together.
Here where my qualifications for the perfect brookie cookie:
The Chocolate chip cookie portion had to be just as soft as the brownie cookie
The completed cookie had to be thick
One cookie could not over power the other
" If there is no happy ending, make one out of cookie dough." - Anonymous
Like I mentioned before, the brownie portion was already pretty solid, I just had to make sure that the dough held a shape independently and wouldn't run (or bleed) into the chocolate chip cookie. Adding 1/4 cup pf flour and an extra egg yolk did the trick.
Now for the chocolate chip cookie portion. It had to be as soft as the brownie. I typically like a chocolate chip cookie to have a crust and then a gooey center. But this time the outside had to have minimal crust and be the same texture through out. I accomplished this by keeping my butter ratio high, using melted butter and have equal parts granulated sugar to brown sugar.
To make a soft cookie you want to retain as much moisture for as long as possible. Obviously water has to evaporate out or you would end up with a flat, soupy mess. Some ways to retain moisture is to use oil or shortening. If neither of those options appeal to you, you can also use a higher amount of brown sugar, more egg yolks (high in fat and low in water) and bake at a moderate temperature. This insures that the water in your bake isn't evaporating too quickly thus creating a crunchy crust.
After both doughs are mixed up separately, You will scoop out equal size dough balls of each dough. I used a 1.5 oz scoop for each. I then simply rolled the brownie dough and the chocolate chip cookie dough together making a 3 oz size cookie.
These cookies do require a chill time. Mostly so that the melted butter in the chocolate chip cookies has time to reset ensuring they won't spread too quickly. SO plan ahead. It's a quick 30 minutes but the chill time is important and I advise not to skip.
After you have allowed your cookies time to chill out, six 3 oz cookies will go on to a full baking sheet. Bake at 350 F (180 C) for 10 minutes and that's it. You will have soft, chocolatey, brownie chocolate chip cookies that are sure to wow any crowd.
So without any more hullabaloo, lets get to the recipe
1/4 c King Arthur AP flour
1 egg yolk
1 1/2 tsp vanilla
For the Chocolate chip cookie:
6 TBSP melted butter
1/4 c granulated sugar
1/4 c brown sugar
1 tsp vanilla
1/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
For the Brownie Cookie:
To a medium mixing bowl add in the dry brownie mix and 1/4 c flour. Mix together. Create a well in the center and add in the chocolate syrup packet, oil, vanilla and eggs. Using a hand mixer or silicone spatula, mis together till completely combined. set aside.
For the Chocolate chip cookies:
In a medium mixing bowl add butter and microwave for 30 seconds. Butter will be very soft/melted. Add in both sugars and cream until nice and fluffy. Next add in the baking soda, baking powder and salt. Mix again just until combined. Add in your egg and vanilla. Mix using a whisk or a hand mixer till fluffy and pale in color (about 3 minutes). Add in your flour, mix till combined. Then add in the chocolate chips and stir until evenly distributed.
Using a 1.5 oz cookie scoop, scoop out equal parts brownie dough and cookie dough. combine the two doughs to make a 3 oz cookie. Makes about 16 brookie cookies. Place on a lined baking sheet about an inch apart, cover and let chill in the fridge for 30 minutes. Can chill up to 24 hrs. When ready to bake, preheat the oven to 350 F (180 C ) Place 6 cookies on a full size cookie sheet. Bake for 10 minutes. let cool and then enjoy.