If you have trouble choosing between chocolate and vanilla — or just like the look of two-toned desserts — then these Brookies (or brownie cookies) are for you!
In addition to being super pretty on a dessert plate, they are super easy too. No need to make two separate batches of dough; simply take half the chocolate chip cookie dough and add some unsweetened cocoa and white chocolate chips to the batter!
The only “extra” work is the time it takes to chill the dough. This will ensure that the cookies keep their shape when baking in the oven. You then only need to decide how to eat these delicious treats — chocolate first, vanilla first, or right down the middle!
- 2 sticks unsalted butter at room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1 cup white chocolate chips
- In the bowl of an electric mixer beat the butter and both sugars until light and fluffy. Scrape down the sides of the bowl and add the eggs and vanilla. Beat, then scrape down the bowl again. Add the flour, baking soda and salt, and beat until just incorporated. Scrape down the bowl.
- Remove half the batter and transfer to a mixing bowl. Fold in the chocolate chips.
- To the remaining batter in the mixer, add the cocoa powder and beat until incorporated. Fold in the white chocolate chips. Refrigerate both batters until firm (or overnight).
- Line 2 baking sheets with parchment paper. Using a tablespoon or small cookie scoop, form both batters into small balls and place onto your baking sheets. Chill for an hour, until firm.
- Preheat oven to 375 F. Push two dough balls together and firmly, but gently roll into a ball.
- Place 9 balls on a baking sheet. Bake for 10 minutes or until the “vanilla” side is golden brown around the edges. Cool cookies on the sheets for 5 minutes before transferring them to the rack to cool completely. Repeat with remaining dough.