30 Minute One Batter Brookies Cookies
You know those times when you cant decide between a brownie or a chocolate chip cookie? Well you can now make these brookies cookies! Half brownie, half chocolate chip cookie, these cookies are a mixture of these two classic favorite desserts rolled into one. The best part? Theres no need to make two batters, split this one batter in half to make both! These are also no chill cookies and can be made in 30 minutes or less!
As a trained pastry chef, I took my time developing this cookie recipe- I wanted to make sure that the brownie part was reminiscent of a decadent brownie and that the chocolate chip cookie part was chewy and soft. A BIG part of making this brookie cookie recipe was making sure that I didnt have to make two batters to make it work.
I really really (like really) didnt want to do that. There’s something about making cookies that makes me want to make them as simple as possible but without sacrificing on flavor.
Unlike my brookies recipe that is made with two batters and in a pan like brownies, these brookies cookies were designed to use one batter only. All you have to do is make a basic cookie batter, then divide it evenly in half to create both flavors of the cookie.
You’ll add chocolate chips to one half and then another yolk and cocoa powder to another. Then you’ll add them together in one cookie dough ball and bake!
These are basically my brownie cookies and my small batch chocolate chip cookies put together in one batter! and when I asked taste testers (at Thanksgiving no less!) if I needed to re-test or change anything, they told me they had “no notes” !!
Chewy, soft, and delicious, the cookie part is loaded with bites of chocolate chips, and the brownie part has rich and chocolatey flavor all over.
If your’e ready to have these 2 classic desserts in one, lets get to baking!
Ingredients needed
To make the basic batter you’ll need everyday ingredients that you use in other cookie recipes like butter, sugar, eggs, flour etc.
I use melted butter in this recipe because we need to use a larger amount of flour to keep these no chill, and we don’t want them to be cakey. Using the melted butter will keep them chewy.
Once you separate the batters you’ll add in cocoa powder and another yolk into one batter and just chocolate chips to the other.
The extra yolk in the brownie batter will offset the extra dry ingredients added (the cocoa powder).
How to make these cookies
Prepare for baking: Preheat the oven to 350° F and line 2 baking sheets with parchment paper. Set aside while you make the batter.
Mix the wet ingredients: Melt the butter in a microwave safe bowl in 30 second intervals until fully melted. Mix in the brown and white sugar with a whisk or spatula, then add the eggs, yolk, and vanilla extract until fully combined.
Add dry ingredients: To the bowl, add in the flour, baking powder, baking soda, and salt and mix until a thick dough forms without overworking.
Divide the dough: Place half of the dough into a separate bowl. Each portion should weigh between 540-545 grams to make it even.
For the cookie dough: Add ¾ cup chocolate chips and fold in until evenly distributed without overworking.
For the brownie batter: Add 1/4 cup cocoa powder and the remaining egg yolk. Mix until fully combined.
Form the cookies: Using a tablespoon measuring spoon, spoon out one tablespoon of each dough and press them together. Roll the two doughs like you would a meatball. Continue rolling the dough balls until no batter remains.
Bake the cookies: Place each dough ball about 2” apart. Add more chocolate chips to the top if you’d like! Bake for 12 minutes until the chocolate chip cookie side is golden brown.
Scoot and cool: Remove from the oven and immediately use a larger cookie cutter to scoot the cookies. This keeps them super chewy! Cool for 5 minutes, then transfer to a wire rack to cool completely.
How to scoot cookies
To make your cookies perfectly round, just “scoot” them into shape with a round cookie cutter or a glass right after baking. This means to place a larger cookie cutter or a larger glass over the cookie immediately after coming out of the oven and moving your hand in a circular motion really fast.
This makes the perfectly perfectoy round but also shakes up the insides a little and keeps them super chewy.
But you have to do it immediately, otherwise the cookies will cool and they won’t be malleable.
Alll the baking tips
- Make sure your eggs are at room temperature before starting. This helps them blend better into the batter, making a smoother dough.
- For consistent and the best results, use a kitchen scale to measure your ingredients. This helps especially with flour. Measuring cups are notorious for scooping too much flour into baking recipes so a scale is always your best bet for the most accurate results!
- Use a cookie scoop or a tablespoon to portion the dough, ensuring each cookie is the same size for even baking.
- Add more chocolate chips on top of the cookie dough balls before baking for more chips!
Storage and freezing
Storing Instructions: Store leftover cookies in an airtight container at room temperature. They will remain delicious and chewy for up to a week.
Freezing Instructions: Let the cookies cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Once they’re individually frozen, transfer them to a freezer-safe bag or container. They can be stored like this for up to 3 months. When you’re ready to enjoy, simply thaw them at room temperature or give them a quick warm-up in the oven or microwave.
30 Minute One Batter Brookies Cookies
Ingredients
- 1 cup (227 g) butter, melted
- 1 cup (220 g) brown sugar, +1 tbsp
- 2/3 cup (133.33 g) white sugar
- 2 (2) eggs, + 2 yolks divided
- 1 tbsp (1 tbsp) vanilla extract
- 3 1/2 cup (437.5 g) all purpose flour
- 1 1/4 tsp (1.25 tsp) baking powder
- 1/2 tsp (0.5 tsp) baking soda
- 1/2 tsp (0.5 tsp) kosher salt
- 1/4 cup (21.5 g) cocoa powder
- 3/4 cup (135 g) chocolate chips, preferably mini chocolate chips
Instructions
- Preheat the oven to 350° F and line 2 baking sheets with parchment paper.
- In a large microwavable safe bowl, melt the 1 cup butter for 30 seconds at a time until fully melted.
- Add in the 1 cup + 1 tbsp brown sugar, and ⅔ cup white sugar. Mix well with a spatula or whisk.
- Add in 2 eggs and 1 yolk, along with 1 tbsp vanilla extract. Mix again until uniformly combined.
- Add the 3 ½ cup flour, 1 ¼ tsp baking powder, ½ tsp baking soda and ½ tsp kosher salt and mix well until a thick dough forms.
- Using another bowl, evenly divide the dough into two equal portions. If you are weighing, each dough portion should be about 545 grams each.
- To one portion add ¾ cup chocolate chips. You can use reg size or minis!
- To the other bowl add 1/4 cup cocoa powder and the remaining egg yolk. Mix well until fully combined.
- Using a tablespoon measuring spoon, spoon out 1 tablespoon of each dough and press them together. Roll the two doughs like you would a meatball. Continue rolling the dough balls.
- Place each dough ball about 2” apart and add more chocolate chips to each dough ball if you like. Bake for 11-13 minutes until the chocolate chip cookie part is golden brown.
- Remove from the oven and immediately scoot with a cookie cutter: place a larger cookie cutter or a large glass over the cookie and move your hand in fast circles. This helps keep the cookie chewy and makes it perfectly round!
- Cool for 5 minutes then transfer to a wire rack to cool completely.
