Description
Delicious brookies combining cookies and brownies in one incredible treat!
Ingredients
Scale
- 2 eggs
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is key to getting that perfect cookie texture—soft but not cakey.
- Add Eggs and Vanilla: Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture should now look silky and well combined.
- Add the Cocoa Powder: Now add your cocoa powder and mix until the batter becomes a rich chocolate brown. It might look a little thick—that’s exactly what you want.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients. Stir just until incorporated—don’t overmix.
- Fold in Chocolate Chips: Gently fold in your chocolate chips. The dough should be thick and chocolatey with plenty of chips in every bite.
- Scoop and Bake: Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes. The tops should be crackly, and the centers just set.
- Cool and Enjoy: Let your brookies cool on the pan for 5 minutes before transferring them to a wire rack. Enjoy warm for melty chocolate goodness or let them cool for perfectly chewy bites.
Notes
- This recipe yields about 24 cookies.
- For a richer flavor, consider adding a pinch of espresso powder.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg