Description
These 30 Minute One Batter Brookies Cookies combine the best of both worlds: fudgy brownie and chewy chocolate chip cookie in one easy, delicious treat. Made from a single batter that’s split and flavored differently, this recipe yields perfectly round, soft, and chocolaty treats that are quick to prepare and bake. Ideal for satisfying your chocolate cravings with a homemade touch.
Ingredients
Scale
Butter and Sugars
- 1 cup butter (melted)
- 1 cup brown sugar + 1 tbsp brown sugar
- 2/3 cup white sugar
Wet Ingredients
- 2 whole eggs + 2 yolks (divided)
- 1 tbsp vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup cocoa powder
Mix-ins
- 3/4 cup chocolate chips (preferably mini chocolate chips)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Melt Butter: In a large microwave-safe bowl, melt the butter by heating it in 30-second intervals until fully liquid and smooth.
- Add Sugars: Stir in 1 cup plus 1 tablespoon brown sugar along with 2/3 cup white sugar until well combined for a rich, sweet base.
- Mix Wet Ingredients: Add 2 whole eggs plus 1 yolk, and 1 tablespoon vanilla extract to the sugar mixture. Whisk thoroughly until uniform and smooth.
- Add Dry Ingredients: Incorporate the flour, baking powder, baking soda, and kosher salt, mixing until a thick, cohesive dough forms without overmixing.
- Divide Dough: Split the dough evenly into two parts; each should weigh about 545 grams if using a kitchen scale for precision.
- Add Chocolate Chips to One Portion: Fold 3/4 cup chocolate chips (mini or regular size) into one half of the dough for classic chocolate chip cookie flavor.
- Make Brownie Dough: To the second portion, mix in 1/4 cup cocoa powder and the remaining egg yolk until fully incorporated, creating a fudgy brownie batter.
- Form Dough Balls: Using a tablespoon, scoop one tablespoon from each dough and press them together. Roll gently into a ball like a meatball, repeating this process for all dough.
- Arrange on Baking Sheet: Place dough balls about 2 inches apart on the prepared baking sheets. Optionally, sprinkle extra chocolate chips on top for added texture and flavor.
- Bake: Bake in the preheated oven for 11-13 minutes, or until the chocolate chip portion turns golden brown and the brownies appear set but moist.
- Shape with Cookie Cutter: Immediately after removing from the oven, gently press a larger cookie cutter or large glass over each cookie and rotate your hand in fast circles. This keeps edges chewy and shapes the brookies into perfect rounds.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they finish setting with the ideal chewy texture.
Notes
- Use mini chocolate chips to get a more even chocolate distribution without overwhelming the cookie texture.
- Pressing with a cookie cutter right out of the oven ensures the brookies hold their round shape and remain chewy.
- If you prefer larger cookies, increase the dough ball size but adjust baking time accordingly.
- The recipe yields about 24 cookies depending on the size of dough balls.
- Store baked brookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 35g)
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: brookies, chocolate chip cookies, brownies, easy dessert, quick cookies, one batter recipes, chocolate dessert
