Thick and Fudgy Brookie Cookies Recipe
Thick and Fudgy Brookie Cookies combine the best of both worlds: rich, gooey brownie batter layered with classic, chewy cookie dough. This decadent treat bakes into thick, indulgent bars that satisfy any chocolate and cookie craving in one bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9 thick brookie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cookie Dough
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (55g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (135g) semisweet chocolate chips
Instructions
- Prepare Brownie Batter: In a medium bowl, whisk together melted butter and granulated sugar until combined. Add eggs and vanilla extract, mixing well. Sift in cocoa powder, flour, salt, and baking powder, then fold gently until just combined to form a thick brownie batter.
- Prepare Cookie Dough: In a separate large bowl, cream softened butter with granulated sugar and brown sugar until light and fluffy. Beat in egg and vanilla extract until smooth. In another bowl, whisk flour, baking soda, and salt, then gradually add to the wet ingredients and mix until just combined. Fold in chocolate chips evenly.
- Layer Batters: Grease or line an 8×8 inch baking pan with parchment paper. Spread the brownie batter evenly as the base layer. Carefully spoon spoonfuls of cookie dough on top of the brownie batter and gently spread or pat to create an even layer, making sure not to mix the two batters.
- Bake: Preheat oven to 350°F (175°C). Bake the layered batters for 30-35 minutes or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. The middle should still be fudgy but not raw.
- Cool and Serve: Allow the brookie cookies to cool completely in the pan on a wire rack before cutting into thick squares. This helps them set properly and makes for easier slicing.
Notes
- For extra gooey brookies, slightly underbake and allow to finish setting as they cool.
- Use parchment paper in the pan to prevent sticking and for easy removal.
- You can customize cookie dough by adding nuts or different types of chocolate chips.
- Store brookie cookies in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness.
Keywords: brookie cookies, brownie cookie bars, fudgy brookies, chocolate dessert, layered dessert, homemade brookies
