Brown Butter Brookies
Delightful cookies that combine chewy edges with fudgy brownie centers, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, browned and chilled adds a nutty flavor
- 1/4 cup granulated sugar provides sweetness
- 1/3 cup light brown sugar, packed adds moisture and a hint of caramel
- 1 large egg, room temperature binds ingredients
- 3/4 teaspoon vanilla extract enhances flavor
- 1 cup plus 2 tablespoons all-purpose flour gives structure
- 1/2 teaspoon baking soda helps cookies rise
- 1/4 teaspoon kosher salt balances flavor
- 3/4 cup chocolate chips (bittersweet and semi-sweet) adds richness
For the Brownie Batter
- 5 ounces bittersweet chocolate melts into a fudgy texture
- 1/4 cup unsalted butter adds creaminess
- 1 large egg plus one egg yolk, room temperature enhances richness
- 1/3 cup granulated sugar for sweetness
- 1/4 cup light brown sugar, packed for moisture
- 1 teaspoon vanilla extract boosts flavor
- 1/4 teaspoon baking powder promotes rising
- 1/3 cup all-purpose flour provides structure
- 3 tablespoons Dutch process cocoa, sifted adds depth of chocolate flavor
- 1/4 teaspoon kosher salt balances flavor
Instructions
Preparation
- Begin by browning the unsalted butter in a saucepan over medium heat, stirring continuously until golden brown, about 5 minutes.
- Let the browned butter cool, then mix in the granulated sugar and brown sugar until fully combined.
- Add one large egg and vanilla extract to the butter mixture and whisk until smooth.
- In a separate bowl, mix together all-purpose flour, baking soda, and kosher salt.
Cookie Dough
- Gradually fold the flour mixture into the wet ingredients with a rubber spatula until just combined.
- Carefully fold in the chocolate chips.
Brownie Batter
- In another bowl, melt the bittersweet chocolate and unsalted butter until smooth.
- Mix in egg and egg yolk, followed by granulated sugar and brown sugar, whisking until combined.
- Stir in vanilla extract and baking powder.
- Sift in all-purpose flour and Dutch process cocoa and fold until just combined.
Baking
- Preheat the oven and line a baking sheet with parchment paper.
- Scoop tablespoons of both cookie dough and brownie batter onto the lined sheet, placing them about an inch apart.
- Bake until edges are set but centers are still soft. Allow to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
These brookies pair well with coffee or can be stored in an airtight container for up to three days. They can also be frozen for longer storage.