Brookie – Brownie and Chocolate chip cookie
About Brookies – Brownie and Chocolate chip cookie
Do you know what Brookie is? Brookie is a hybrid of brownie and chocolate chip cookie. This is a brilliant combination : fudgy chocolate brownie and soft chewy chocolate chip cookies. I suppose someone couldn’t choose which one to make and ended up combining both. Anyway I think this is a wonderful creation and I enjoy brookies every time I eat them. The link below is a little article about brookies.
When you google “brookie”, you see many different brookies, such as marble-patterned or double-layered brookies. I found a brookie with polka dots. It’s so cute that I decided to make it. When you cut the cake, you can see the cream yellow cookie dough here and there, which contrasts with the brown brownie dough and this is visually pleasing. The texture is also contrasting, and you can enjoy two textures in one cake, a little hard cake-like cookie and a very soft and moist brownie.
How to make polka dots brookie
First making cookie dough. This dough is very soft and sticky. Therefore you need to place the dough in the freezer or fridge to harden it. Then you can handle it easier. Once the dough becomes hard enough to make little balls, you can make balls and keep them in the freezer until required.
While the balls are in the freezer, making brownie dough. Melt the chocolate and butter over hot water and let it cool for a while. If you add hot chocolate mixture (higher than 65 degrees C) to the egg, the egg will be cooked and you can’t make smooth dough. Whisk egg and sugar until fluffy and white, then add chocolate mixture. Further add flours (flour, baking powder and salt) and mix.
Pour the brownie dough into the lined cake form. Place the cookie balls on the brownie dough and bake in the oven for 30 – 45 minutes.
The baking time can be different. It depends on your preference. If you like squishy gooey cake, the baking time will be shorter. I like the cake which is still moist, but not too gooey, hence I bake the cake a bit longer.
Brookies -Brownie and Chocolate chip cookie
Equipment
- 20 x 20 cm cake form lined with parchment paper
Ingredients
- 50 gram Butter (at room temperature) for cookie dough
- 70 gram Light brown sugar for cookie dough
- 30 gram Caster sugar for cookie dough
- 1 Small egg for cookie dough
- 110 gram Flour for cookie dough
- 1/6 teaspoon Salt
- 50 gram Chocolate chip for cookie dough
- 110 gram Dark chocolate for brownie dough
- 110 gram Cold butter for brownie dough
- 180 gram Caster sugar for brownie dough
- 2 Large eggs for brownie dough
- 30 gram Cocoa powder for brownie dough
- 80 gram Flour for brownie dough
- 1/3 teaspoon Baking powder for brownie dough
- 1/4 teaspoon Salt for brownie dough
Instructions
- First making cooking dough. Put butter (soft at room temperature), brown sugar and caster sugar in a bowl. Mix well.
- Add one small egg and mix well. Then add flour, salt and mix well.
- When all combined add chocolate chips and mix. Place the dough in the freezer to harden for about an hour.
- When the dough is hard enough, make about 9 – 10 small balls. Place the cookie dough balls in the freezer.
- Preheat oven at 175 C = 350 F.
- Making brownie dough. Melt the chocolate and butter over a hot water bath. Let cool the chocolate mixture for a while.
- Put 2 eggs and 180g caster sugar in a large bowl. Whisk until fluffy and whitish.
- Add chocolate mixture to egg mixture, and mix well.
- Shift flour, cacao powder, baking powder and salt into the mixture and mix until all incorporated.
- Pour the brownie dough into prepared cake pan. Take cookie dough balls from freezer and place them on top op the brownie dough. Push the balls down a bit.
- Bake for 30 – 45 minutes at 175 C / 350 F degrees. When cooled completely, slice the brookie.
Notes
If you are interested in more cake recipes, please click the link below.
Thank you reading and hope you will enjoy brookies. Bon Appetit !
