I love how this recipe turned out!  I never even knew ‘brookies’ existed…LOL. You will definitely have the best of both worlds with these chewy, gooey brownie-chocolate chip cookies. And, might I add, I adore the concept of baking them in a cast iron skillet.

Ingredients:

(Most are organic unless noted otherwise)

For the Brownie Batter

  • 1/2 stick unsalted butter
  • ½ cup white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¼ cup + 1 tablespoon good quality cocoa (refer to sample photo)
  • ⅛ teaspoon sea salt
  • ¼ teaspoon baking powder
  • ¼ cup + 2 tablespoons all-purpose flour
  • ½ cup semi-sweet (or milk) chocolate chips

For the Chocolate Chip Cookie Batter

  • ¾ stick butter (6 tablespoons)
  • 1 cup packed brown sugar (light okay)
  • ⅛ cup white sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • ¾ teaspoon baking powder
  • ⅛ teaspoon kosher salt
  • ½ cup semi-sweet (or milk) chocolate chips

Recipe Preparation:

For the Brownie Batter

Preheat oven to 350° F.

  1. Prepare an 8 x 8 cast iron skillet (or you can substitute with an 8 x 8 baking pan) sprayed with baking oil to prevent from sticking.  Alternatively, you can line it with parchment paper measuring slightly larger than 8 x 8 for easy lifting.  
  2. Melt the butter in the microwave, about 1 minute.  Add-in the sugar and stir using a hand mixer until shiny and smooth. Allow mixture to cool for five minutes to avoid cooking the egg when you add it in.
  3. Add-in the egg, vanilla, and beat until smooth.  Mix together the cocoa powder, salt, baking powder, flour, and add it into the butter mixture, mixing until smooth. Stir in the chocolate chips. Set aside.

For the Chocolate Chip Cookie Dough Batter

  1. Melt the butter in the microwave. Add-in the sugars; then with a hand mixer stir until smooth and glossy. Allow the mixture to cool for five minutes. Add the egg and vanilla, then stir until smooth. Add-in the flour, baking powder, and salt until smooth. Gently stir in the chocolate chips. Set aside.
  2. With a spatula spoon in the brownie batter first; then using a heaping tablespoon, dollop with cookie dough batter. Bake for about 30 – 35 minutes or until tested with a toothpick for smoothness. Cut into desired squares when brookies are cooled/room temperature. Although, there is nothing I love more than a warm brownie topped with a heaping spoonful of vanilla ice cream 😉

By the way, if you are planning to serve a large crowd, you can double this recipe to make 9 x 13 pan brookies.