Brookies

Prep Time:

Bake/Cook Time:

11m - 13m

Yield:

30 cookies

Can’t decide between a chocolate chip cookie and a brownie? Make these Brookies and you'll enjoy the best of both worlds. Half chocolate chip cookie, half brownie. When baked together, the two layers blend to create a delicious, indulgent treat that's a great all-occasion dessert recipe. The nuts in the brownie provide a nice crunch, while the chocolate chips in the cookie melt to a rich ooey gooey goodness.

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Products Used

Light Brown Sugar Poly Bag

Ingredients

Chocolate Chip Cookie Side

1 stick (1/2 cup) unsalted butter, soft
3/4 cup Dixie Crystals Light Brown Sugar, well packed
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/3 cup +1 tablespoon all-purpose flour*
1/2 teaspoon baking soda
1 cup dark chocolate chips

Brownie Cookie Side

1/2 cup + 2 tablespoons all-purpose flour*
1/8 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter
2/3 cup + 1/2 cup semi-sweet chocolate chips (about 55% cocoa)
1 teaspoon vanilla extract
1/2 cup + 1 tablespoon Dixie Crystals Light Brown Sugar, well packed
1 large egg
2/3 cup pecan or walnut pieces

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. (If working with a professional convection oven, reduce temp by 10- 20 degrees.)
Cream butter until smooth. Add brown sugar and cream further. Add egg, vanilla, and salt and mix until light and creamy.
Sift together flour and baking soda. Add flour in one step to creamed mixture and mix until just combined. Do not over-mix.
Add chocolate chips and set aside.
For brownie side, sift together flour, cocoa powder, baking powder, and salt. Set aside.
In a bowl large enough to hold all ingredients combine butter and 2/3 cup chocolate chips. Place over a double boiler or in microwave and heat until lukewarm and chocolate is barely melted. Remove from heat.
Add vanilla and brown sugar and whisk to combine. Add egg and whisk smooth. Remove whisk.
Add 1/2 cup chocolate chips and nuts.
For large cookies scoop each dough using an ice cream scoop that holds 2 tablespoons. For smaller cookies use one tablespoon batter of each.
On parchment-lined cookie sheets press both sides together and place in oven. Bake until one side is light golden brown, about 11-13 minutes. For soft and chewy cookies bake them until center is still soft. For a firmer cookie bake slightly longer.