Brookie Cookies
Brookie Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 15-16 cookies
Measurments:
(Recipe in grams below!)
1 cup butter
2/3 cup of packed brown sugar (light or dark)
1/3 cup white granulated sugar
1 large egg
2 tsp of vanilla extract
1 tbsp molasses (optional)
1 tbsp corn syrup (optional)
SPLIT DOUGH IN HALF
1st half (chocolate chip cookie dough)
1 cup All-purpose flour
1 tsp baking powder
1/2 cup chocolate chips (semi-sweet)
2nd half (brownie cookie dough)
1/3 cup cocoa powder
3/4 cup All-purpose flour
1 tsp baking powder
1/2 cup chocolate chips (semi-sweet)
What is the purpose of molasses?
The key difference between brown sugar and granulated/white sugar is molasses. Molasses is the ingredient that is mixed into granulated sugar to create white sugar. Brown sugar is gives your desserts a nutty and caramel flavor. Therefore, adding extra molasses will enhance the nutty and caramel flavor without having to add more sugar or without having to originally use brown sugar.
What is the purpose of corn syrup?
Corn syrup is a completely optional ingredient in cookies. However, I always try to use it in chocolate cookies because it makes cookies more fudgy and dense. Adding a touch of corn syrup will give your cookies a chewier texture without making them crunchier or grainier.
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements in Grams
215 grams salted/unsalted butter
130 grams brown sugar
100 grams white/granulated sugar
1 large egg (60 grams)
4 grams vanilla extract
24 grams molasses (optional)
20 grams corn syrup (optional)
SPLIT DOUGH IN HALF (about 280 grams each)
1st half (chocolate chip cookie dough)
120 grams All-purpose flour
4 grams baking powder
80 grams chocolate chips (semi-sweet)
2nd half (brownie cookie dough)
40 grams cocoa powder
90 grams All-purpose flour
4 grams baking powder
80 grams chocolate chips (semi-sweet)
Instructions:
Step 1
Preheat oven to convection 350 degrees fahrenheit.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white).
Step 2
Add in brown sugar and white sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).
Step 3
Add your large egg and stir into mixture.
Mix in vanilla, corn syrup (optional) and molasses (optional).
Step 4
Split your dough into two portions (approximately 280 grams each).
Add flour, baking powder, and chocolate chips into your 1st bowl of dough. Add cocoa powder, flour, baking powder, and chocolate chips into your 2nd bowl of dough.
Step 5
Use a 1 & 1/2 tbsp cookie scooper and get a single scoop of each dough. Smoosh dough together and then split in half (each half with both cookie dough flavors), then attach back the opposite way. This will allow your dough to be more swirled together.
Start by baking a single cookie on a parchment paper lined tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 6
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 10-12 minutes.
Step 7
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
Step 8
You can eat these fresh or store them. Put these in an airtight container or bag and put in the fridge to store up to 10 days, or in room temperature for 8 days!