What Exactly Is a Brookie?

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.

How To Make a Brookie

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.

How To Assemble Brookies

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. The cookies are then baked in batches, leaving the remaining dough balls in the refrigerator while they bake.

How To Store and Freeze Brookies

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!)

S’mores Marshmallow Cookies No Bake Chocolate Peanut Butter Cookies Peanut Butter Buckeyes Brown Butter Chocolate Chunk Cookies Nutella Cookies

2 cups (241g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

10 tablespoons (143g) unsalted butter

1 1/4 cups (225g) packed brown sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup (100g) chocolate chips

For the brownie dough:

8 ounces (227g) chopped dark chocolate (chips are okay, too)

6 tablespoons (85g) unsalted butter

1 cup (200g) packed brown sugar

2 large eggs

1 teaspoon vanilla extract

3/4 cup (98g) all-purpose flour

2 tablespoons Dutch cocoa powder, sifted

1/4 teaspoon baking powder

1/2 teaspoon kosher salt

1/2 cup (100g) chocolate chips

Sea salt, to finish

On medium speed, beat in the eggs one at a time, scraping the bowl after each addition, followed by the vanilla extract. The dough will be soft, but that’s what we want. On low speed, beat in the flour mixture all at once, until just combined. Mix in the chocolate chips by hand, or with the mixer on low speed. Transfer the dough to a piece of plastic wrap and form into a flat rectangle (this will help the dough chill faster). Wrap the plastic wrap around the dough and refrigerate for at least 1 hour. Using a spatula, fold in the flour, sifted cocoa powder, baking powder, salt, and chocolate chips to form a very soft dough. Transfer the dough to a piece of plastic wrap and form into a flat rectangle (this will help the dough chill faster). Wrap the plastic wrap around the dough and refrigerate for at least 1 hour. Place all the dough balls on one of the baking sheets (it’s ok to crowd them), cover with plastic wrap, and chill for at least 30 minutes while the oven preheats or up to overnight. Bake one sheet at a time for 10 to 12 minutes. Let the cookies cool on the sheet pan for 3 minutes before transferring to a wire rack to cool completely. Repeat with the remaining dough. Store the cookies in an airtight container on the counter. They will keep for about 3 to 4 days before starting to dry out.