INVERTED BROOKIE OR BROOKIE COOKIE
We love cookies! We also love brownies! How can you make it better? mix them together. We all know the famous brookie. A combination of chocolate chip cookies in the base with a fudgy brownie on top. So good right? You can only get better with a combination of two delicious desserts.
Now, lets take that delicious brownie cookie combination and give it a small twist. A gigantic chocolate chip cookie, with a soft soft interior and a perfectly crunchy exterior. Add a fudge brownie filling that is baked beforehand and what do you get? An amazing amazing dessert cookie that you can have at any time of day. Heat it up and add some ice-cream for a perfect brookie.
I am absolutely in love with cookies, any kind really. I think most of the cookie recipes are quick, easy and they always turn out delicious. Another great thing about cookies is that there are so many types of cookies, different textures, flavors, and toppings. Yes, toppings, you can add almost anything to a cookie.
The chocolate chip cookie is myabsoaute favorite. So versatile! You can add whatever you want to this cookie recipe. Fillings? Oreos, dulce de leche, nutella, chocolate, ganache, peanut butter, brownie (like this particular recipe) whatever you want! The chips? Chocolate, semi sweet chocolate, white chocolate, nuts, almonds, pistachos, anything! Also, do you want to give it a pop of color? use M&Ms or sprinkles! Look at the recipes on the photo below.
THE BROOKIE COOKIE
The first thing you want to do for a perfect brookie cookie is the brownie. This brownie has nothing special. You make the batter according to the instructions on the recipe card and in a baking dish or pan bake it like you normally would. This brownie is a fudgy almost under baked brownie so it comes out perfect for the cookie filling.
Once you take the brownie out of the oven, let it cool for a little while. Using a spoon take out the pieces to fill the cookies.
The cookie dough for this broke cookie is a classic chocolate chip cookie. The idea is to make a jumbo cookie like the ones you see from New York! Add a lot of chocolate pieces or chips, you can never have too much in my opinion. Now, I normally buy the chocolate bar and chop it up to have different sized bits. That depends on your personal preference.
TIPS FOR A PERFECT BROOKIE COOKIE
The chocolate: Use a lot of chocolate for the cookie dough. I use a combination of milk chocolate and semisweet chocolate. This combination, in my opinion, gives you the perfect chocolate flavor for a perfect cookie. Also, I prefer using the chocolate bar and chopping it into different sized chips instead of the classic chips you get in a bag.
Weight: I am absolutely obsessed with giant cookies. I think that by making them this big you kind of ensure you will have a goey inside and crunchy outside of the cookie making it perfect. I weigh the dough balls before baking them to make sure they are all the same size. This help to have a even baking. If you want to make the cookies smaller or even bigger, make sure to pay special attention to the baking time. When you change the size of the cookie the baking time changes as well. Make this cookie 170 gr total, with the filling and everything.
Filling: The filling for this cookie is a brownie. For this brownie recipe, just bake it like you normally would. The recipe in this post is an easy easy brownie recipe that you can make in less than 10 minutes. Bake the brownie is a ceramic or glass baking dish and let cool before using. This is a very very fudgy brownie, so even with the double baking you are going to do it comes out soft. Double baking because you have to bake it on its own and then inside the cookie dough.
Butter: The butter for the cookie dough has to be cold. This is pretty important to maintain the structure of the cookie when its baking.
The oven: Turn the oven on in the setting that says it heats up on the top and bottom.
EQUIPMENT:
Bowls: For the brownie batter, two for the cookie doug hand a few small ones for the ingredients. Like I always say, weigh and separate all your ingredients before starting. Its so much easier!
Mixer: Its not absolutely necessary but the first couple of steps in the cookie dough recipe call for a mixer. You can do this by hand but it will take a bit more time and effort.
Spoon or silicone spatula: For the rest of the dough, you will need a spoon or silicone spatula. You can use the spoon to scoop up the brownie you will use to fill the cookies.
Baking dish: For the brownie!
Cookie sheet: To bake the cookies. Remember to place the cookies a few cm apart from each other, they tend to spread a bit.
Parchment paper or silat: The islet is a silicone sheet that you place over the cookie sheet so that they don’t stick. Parchment paper works perfectly as well. If you find yourself lacking both options, spread butter over the cookie sheet. It will do the trick.
Knife and chopping board: Like i mentioned before, I recommend using the chocolate bar instead of chips. Chop them into different sizes and your are good to go!
Kitchen scale: Weigh the ingredients and also the cookie dough balls before baking!
BROOKIE COOKIE
Ingredients
BROWNIE
- 140 gr Butter
- 300 gr Sugar
- 1 tsp vanilla extract
- 75 gr cacao powder
- 2 eggs
- 60 gr Flour
- 1 Pinch of salt
COOKIE
- 2 1/2 Cup all purpose flour
- 1/2 Cup sugar
- 3/4 Cup brown sugar
- 1 tsp vanilla extract
- 2 tsp Cornstarch
- 1 tsp baking powder
- 1 Egg
- 1 Cup semi sweet chocolate chunks or chips
- 1 Cup milk chocolate chunks or chips
- 1 tsp salt
- 150 gr Butter
Instructions
BROWNIE
- Preheat the oven at 350F and place parchment paper on the cookie sheet and baking dish.
- Cut the butter in smaller pieces to melt faster. Add to a bowl with sugar and cacao.
- Place in the oven for 1 minute. Take it out, stir a bit and place the bowl in the microwave for 1 extra minute.
- Mix well
- Add 1 egg at a time, mixing well but slowly between each one. Use a spoon or silicone spatula.
- Add flour and mix until barely incorporated.
- Place brownie in the oven for about 30 to 40 minutes or until when insertinga knife or stick it comes out almost clean.
THE COOKIE
- Add dry ingredients to a bowl. Flour, salt, baking powder and cornstarch.
- In another bowl, cream butter and sugars together with the vanilla extract.
- Still with the electric mixer, add the egg and mix well.
- Slowly add dry ingredients mixing with a silicone spatula or spoon.
- Add chopped chocolate and mix it in.
- Weigh about 100gr of dough. Press it down a bit.
- With a spoon get a bit of brownie and place it in the middle of the cookie dough to complete 170 gr.
- Close the cookie dough over the brownie.
- Bake for around 20 to 21 minutes or until barely golden brown.
