Brookies (Fudgy Brownie Cookies)

Ingredients

• 1/2 cup (113g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon almond extract (optional)
• 3/4 cup (95g) all-purpose flour
• 2/3 cup (67g) unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (90g) semi-sweet chocolate chips

Directions

1. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until creamy, about 1 minute.
3. Add the brown sugar and granulated sugar and beat on high speed until combined and creamy, about 1 minute.
4. Add the egg, vanilla extract and almond extract and beat on high speed until combined, about 1 minute.
5. Scrape down the sides and bottom of the bowl as needed.
6. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
7. Slowly add the dry ingredients to the wet ingredients with the mixer running on low. Beat until combined.
8. Add the chocolate chips and mix on low until combined.
9. Roll the dough into balls, about 1.5 Tablespoons of dough each. Bake for 9-10 minutes, or until the edges are set. The center may still look slightly undone, and that’s ok. Don’t overbake.
10. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Interesting Facts

• Brookies are a cross between a brownie and a cookie.
• These Brookies are best when still a bit fudgy in the center.
• Brookies are a great make-ahead treat, as they can be stored in an airtight container at room temperature for up to 5 days.