Day 2 of my Christmas Cookie Box Series! Today, we're making Brookies - half fudge brownie, half chocolate chip cookies - made with just 1 dough split in two parts. It's truly the best of both cookie worlds!
What is a Brookie?
It's half brownie, half chocolate chip cookies! This brookies recipe is made 1 dough that is split into 2 parts. One part you'll add chopped chocolate (for the chocolate chip cookie portion) and the other part you'll add melted chocolate (for the brownie portion). Adding melted chocolate changes the cookie texture to be more fudge and of course, chocolate-y!
How to Make Brookies:
Preheat to 350F. Line 1-2 large, rimmed baking pans with parchment paper.
In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated cane sugar.
Stir in the vanilla extract.
Beat in the eggs until smooth and fluffy.
In a separate bowl, mix the flour, baking soda, and salt. Add into the stand mixer bowl and mix just until combined. Set aside the bowl used to mix the flours.
Remove half of the cookie dough into the set aside bowl. Add the melted chocolate and mix until chocolate is well-combined. If you find your cookie dough too soft to roll, place in the freezer for 10 minutes.
(Optional) If time allows chill in the fridge for 2 hours to overnight. Let rest at room temperature for 20 minutes before baking.
In the stand mixer bowl, add the chopped chocolate. Use the paddle attachment to mix.
Use 1-2 tablespoon dough from each bowl and roll together to mingle the cookie-brownie doughs. Place on the prepared pans.
Bake for 10-13 minutes, until set in the center. Tap the pan on the stovetop 2-3 times to help interrupt the baking process.
Let cool on the pan 5 minutes before transferring to cool completely on a wire rack.
Alrighty, let me introduce to you all my favorite chocolate on planet Earth...
Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!
Absolutely! Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!
Where to buy Tony Chocolonely?
My go-to place to buy Tony Chocolonely is at Whole Foods Market, but you can find them almost at all grocery retailers! Find a retailer nearest to you by clicking here.
How to Store Baked Cookies:
These cookies will stay fresh up to 5 days on the counter at room temperature or in the fridge when store in an airtight container. You can also freeze the baked cookies for up to 3 months.
Check back tomorrow for Day 3 of my Christmas Cookie Box Series ❄️🎄🍊⛄️
Cook with me! ⬇️
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
1 cup Tony Chocolonely Gingerbread Milk Chocolate, chopped
3 oz. (¼ cup) Tony Chocolonely Dark or Milk Chocolate, melted
Instructions
Preheat to 350F. Line 1-2 large, rimmed baking pans with parchment paper.
In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated cane sugar.
Stir in the vanilla extract.
Beat in the eggs until smooth and fluffy.
In a separate bowl, mix the flour, baking soda, and salt. Add into the stand mixer bowl and mix just until combined. Set aside the bowl used to mix the flours.
Remove half of the cookie dough into the set aside bowl. Add the melted chocolate and mix until chocolate is well-combined. If you find your cookie dough too soft to roll, place in the freezer for 10 minutes.
(Optional) If time allows chill in the fridge for 2 hours to overnight. Let rest at room temperature for 20 minutes before baking.
In the stand mixer bowl, add the chopped chocolate. Use the paddle attachment to mix.
Use 1-2 tablespoon dough from each bowl and roll together to mingle the cookie-brownie doughs. Place on the prepared pans.
Bake for 10-13 minutes, until set in the center. Tap the pan on the stovetop 2-3 times to help interrupt the baking process.
Let cool on the pan 5 minutes before transferring to cool completely on a wire rack.
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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