Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup all-purpose flour (for brownie batter)
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/2 teaspoon espresso powder (optional)
- 4 tablespoons unsalted butter (for brownie batter)
- 1/2 cup granulated sugar (for brownie batter)
- 1 large egg (for brownie batter)
- 1 cup semisweet chocolate chips or finely chopped chocolate (for ganache)
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter (for ganache)
- 1 teaspoon light corn syrup (optional, for shine)
- A pinch of salt (for ganache)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
- For the cookie dough: In a large bowl, using an electric mixer, cream together 1 stick (½ cup) unsalted butter, softened, ½ cup granulated sugar, and ½ cup packed light brown sugar until light and fluffy, about 2-3 minutes. Beat in 1 large egg and 1 teaspoon vanilla extract until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry cookie ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! Gently fold in 1 cup semisweet chocolate chips. Scoop out half of this cookie dough and set it aside.
- For the brownie batter: To the remaining half of the cookie dough in the bowl, add ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, ¼ cup powdered sugar, and an optional ½ teaspoon espresso powder. Mix until just combined.
- In a separate microwave-safe bowl, melt 4 tablespoons unsalted butter. Stir in ½ cup granulated sugar and 1 large egg until smooth. Pour this mixture into the cocoa-infused cookie dough and gently mix until a fudgy brownie batter forms.
- To assemble: Take about a tablespoon of the reserved chocolate chip cookie dough and flatten it slightly in your palm. Then, take about a tablespoon of the brownie batter and place it over the cookie dough. Gently press them together and either swirl them slightly with your finger or just roll them loosely into a ball.
- Place these swirled balls onto your prepared baking sheets, leaving about 2 inches between them. Do not flatten them – they will spread beautifully on their own. Bake for 10-12 minutes, or until the edges are set and lightly golden, and the centers still look slightly soft and fudgy.
- Once out of the oven, let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- How to Make the Chocolate Ganache Drizzle: In a heatproof bowl, combine 1 cup quality semisweet chocolate chips or finely chopped chocolate. In a small saucepan, heat ½ cup heavy cream over medium heat until it just begins to simmer around the edges. Immediately pour the hot cream over the chocolate chips. Let it sit undisturbed for 5 minutes.
- Then, gently whisk the mixture from the center outwards until it’s completely smooth, glossy, and beautifully emulsified. Stir in 1 tablespoon of unsalted butter and an optional 1 teaspoon of light corn syrup and a tiny pinch of salt.
- Drizzle the Cookies: Once your Brookies Cookies have completely cooled, use a spoon or a piping bag to artfully drizzle the ganache over the tops of the cookies. Allow the ganache to set for about 15-20 minutes at room temperature, or briefly in the refrigerator, before serving.
Notes
Get ready to experience pure dessert bliss with these Brookies Cookies—the ultimate mashup of two beloved classics! Imagine a fudgy, rich brownie batter swirled and baked right into a chewy, golden chocolate chip cookie. This isn’t just a basic recipe; it’s a celebration of flavor and texture that elevates both components into something truly spectacular.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American