I’ve moved on from the pandemic’s sourdough bread craze and onto the flip side…chocolate, of course! Brookies are evidently a thing now. So, I incorporated my deep dish brownie recipe with one of my (halved) chocolate chip cookie recipes to create Chocolate Chip Brookies ! O.M.G! It’s the best of both worlds!
Cookies:
(*Allow some time to chill the dough, about an hour, to maintain its scooped form better while baking.)
To start, let’s make the cookie dough. I halved my Gigi’s Awesome Chocolate Cookies recipe for these brookies. ( I took care of the math for you in the recipe below.) Cream the butter and sugars together then add the eggs and vanilla.
Mix in the dry ingredients slowly, then increase to medium speed until well combined.
Finally, stir in the chocolate chips until equally distributed. Chill to firm up dough. This recipe will make about 4 dozen cookie dough scoops. You will only need 2 dozen. Freeze the rest for your next batch of brookies or just bake some cookies with what remains.
Brownies:
This is my Deep Dish Brownies recipe (minus the peanut butter chips).. Normally, this batter is baked in a 8″ x 8″ pan, but here it will be spread on the bottom of a 13″ x 9″ x 2″ pan lined with parchment paper.
Melt the butter in a microwave bowl. Stir in the sugar and vanilla until blended, then beat in the eggs one at a time using a whisk or wooden spoon.
Next sift together the cocoa, flour, baking powder and salt over the mixing bowl. Blend together.
Brookies:
Spread the brownie batter into the 13″ x 9″ x 2″ pan. Drop 24 scoops of chilled cookie dough in a 6 x 4 array, equally spaced. This will make it easy to portion the brookies.
Bake these Chocolate Chip Brookies for about 30-35 minutes at 350 degrees until a toothpick inserted in the center comes out clean.
Allow the Chocolate Chip Brookies to cool slightly before slicing into 24 sections. If this is to be shared, you could slice in half, as shown or even quarter each for a bite-sized piece. You might as well leave it as one whole piece because you know you’re going to eat the whole thing, anyway.
Chocolate Chip Brookies
Ingredients
Brownies
- 3/4 c butter (1 -1/2 sticks), melted
- 1-1/2 c granulated sugar
- 1 T vanilla
- 3 large eggs
- 3/4 c flour
- 1/2 c cocoa
- 1/2 t baking powder
- 1/2 t salt
Chocolate Chip Cookies
- 3/4 c butter (1-1/2 sticks), room temperature
- 1/2 c granulated sugar
- 3/4 c dark brown sugar
- 1-1/2 t vanilla
- 2 large eggs
- 2 c flour
- 1 t baking soda
- 1 c semi-sweet chocolate chips
Instructions
Chocolate Chip Cookies
- Cream together the room temperature butter with the sugars.
- Blend in the eggs and vanilla.
- Slowly add the flour and baking soda to the wet mixture until well blended.
- Stir in the chocolate chips and chill.
Brownies
- Melt butter in microwave-safe bowl. Blend in the sugar and vanilla. Beat in eggs one at a time.
- Sift together the flour, cocoa, baking powder and salt over the bowl. Blend into the wet mixture.
Brookies
- Spread brownie batter into a parchment paper-lined 13' x 9" x 2" pan.
- Using a cookie scoop, drop 24 mounds of dough in a 6 by 4 array.
- Bake at 350Β° for 30-35 minutes until toothpick inserted in center comes out clean.
- Allow to cool before slicing. I recommend using a plastic utensil, if possible. Brownies tend to stick to mental utensils and tear up brownies if they are still a bit warm.
