Get ready to experience the ultimate cookie mashup! What happens when you combine two of the most beloved cookies into one delicious treat? You get Brookies - a mouthwatering combination of rich, fudgy brownie-like chocolate cookies and classic chocolate chip cookies. These little delights are a match made in cookie heaven, offering the perfect balance of chocolatey goodness with sweet and buttery flavors.
CREAM BUTTER AND SUGAR: Cut cold butter (straight from the fridge) into small cubes. In a large bowl (or stand mixer fitted with whisk attachment) add the cubed butter and brown sugar. Beat until completely combined and ultra creamy, about 3-4 minutes. Mixture should be the consistency of peanut butter.
ADD REMAINING INGREDIENTS: Add in the egg and vanilla. Beat until combined. Add in the cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping down the sides with a spatula as needed. Add in the cake flour and regular flour and beat again until combined. Don't over-beat the mixture. Add in the miniature and regular-sized chocolate chips. Fold the chips into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes.
Chocolate Chip Cookies
WET INGREDIENTS: Cut cold butter into small cubes. In a large bowl (or stand mixer fitted with a whisk attachment) add in the cubed butter, brown sugar, and white sugar. Beat, scraping edges as needed, until nice and creamy (peanut butter consistency). Add in the eggs and vanilla. Mix to incorporate.
DRY INGREDIENTS: Add in the cornstarch, baking powder, baking soda, and salt. Mix through. Add in the flour and mix just until combined. Finally, add in the mini and regular chocolate chips and mix through. Cover the bowl tightly and refrigerate for 25 minutes.
Baking
OVEN: Preheat the oven to 375 degrees F. Line a large sheet pan with a silicone liner.
FORM DOUGH BALLS: Use a food scale (if you have one) to measure out balls of dough that are 20 grams in size (about 1 tablespoon each). Take 1 chocolate and 1 chocolate-chip cookie dough ball and sandwich them together. Gently roll into a ball that holds together but doesn't fully blend the two doughs. Set formed cookie dough balls on a sheet pan and repeat until all the cookie dough has been used. Place a sheet pan of cookie dough balls in the freezer for 15-20 minutes.
BAKE: Place cookie dough balls at least 2 inches apart on a parchment-paper-lined or silicone-mat-lined sheet pan, and bake for 12-13 minutes, or until the edges are just beginning to turn golden brown. Remove from the oven and sprinkle immediately with sea salt (if using). Optional: press a few more chocolate chips into the tops of the cookies. Allow cookies to cool for 5 minutes before using a spatula to transfer to a wire cooling rack.
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Notes
Note 1: Cocoa powder: The cocoa powder really sets these cookies apart; Dutch-process cocoa powder offers a more robust and intensely deep chocolate flavor -- I don't recommend using plain cocoa powder. Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder that is readily found at most grocery stores. Note 2: Cake flour: This flour is responsible for giving the cookies a fluffier, more delicate, and tender crumb. It helps keep these cookies soft and chewy. We combine cake flour with all-purpose flour to get the perfect texture. Cake flour is usually found in the baking supplies aisle in the grocery store near other types of flour. I don't recommend a different flour substitute or making "homemade" cake flour -- it doesn't work the same in this recipe.Quick Tips:
Chill the dough. Don’t rush the chilling time or you’ll find yourself with cookies that spread too much.
Ever so slightly underbake. If you overbake these cookies, the taste and texture will be off. Slightly underbaking these cookies keeps them soft, chewy, and flavorful. Remember, the residual heat on the pan continues to bake the cookies for a couple of minutes even after they’re pulled out of the oven. Visual cues to look for: firm edges and set center (they shouldn't be overly gooey/wet looking).