I know what you’re thinking.. That looks like the cookie of my dreams but I can’t fathom the effort of making not one, but two cookie doughs! I’m not here to tell you that it’s the quickest, most convenient cookie recipe of all time, but I will say that it’s not difficult and the effort is SO worth it. This cookie is literally the best of both worlds! I think the technical term is “brookie” – like, half brownie, half cookie? Whilst I like how catchy that is, I don’t think you could call the chocolate half a brownie. It’s definitely a chocolate cookie. And it works super well! My mum actually commented on how the brookie was pleasant because it wasn’t overly sweet… She then proceeded to eat another two just to make sure.

These are great to make as a lazy Sunday afternoon activity, or as something a bit more special if you have people round. Everyone will appreciate the effort because let’s face it, they look sooooo pinterest-esque!

Makes 30 cookies:

For the chocolate cookie:

115g butter, room temperature

100g dark brown sugar

60g caster sugar

1/2 tsp vanilla extract

1 large egg

140g plain flour

40g cocoa powder

1/2 tsp bicarbonate of soda

1 tbsp cornfour

large handful of chocolate chips

For the chocolate chip cookie:

115g butter, room temperature

100g dark brown soft sugar

40g caster sugar

1 tsp vanilla extract

1 large egg

175g plain flour

1/2 tsp bicarbonate of soda

1 tbsp cornflour

large handful of chocolate chips

1) Heat the oven to 170 degrees FAN. Line a couple of baking trays with baking parchment and set aside.

2) Make the chocolate cookies first, by beating the butter and sugars together until lighter in colour and fluffy.

3) Add the egg and vanilla and give it another good mix until smooth.

4) Sieve the rest of the dry ingredients, not including choc chips, and fold in to the wet ingredients. Stir through the chocolate chips and leave in the fridge while you make the other cookie dough.

5) Again, beat the butter and sugar until light and fluffy before adding the egg and vanilla and beating again. Sieve the dry ingredients and add to the wet before stirring through the chocolate chips. Go ahead and pop that in to the fridge as well while you wash up!

First two photos show the same steps for both cookies. Third photo shows the cocoa powder sieved in to the flour mix for the chocolate cookies and the fourth photo is the completed vanilla chocolate chip cookie dough

6) To complete the magical process of combining two cookie doughs, all you need to do is make small balls of each and roll them together lightly before studding a few more chocolate chips on top. Hopefully the pictures will help.


7) Make sure your doughs are chilled – minimum 20 minutes in the fridge will help you roll the balls out and stop the doughs from mixing together! I studded the chocolate cookie with white chocolate chips for contrast – totally optional!

8) Position a few at a time on a tray with about 2″ between each cookie and bake for 10 minutes. It took me a few batches in the oven to bake all 30 cookies. When each tray comes out of the oven, leave the brookies to cool on the tray for a further 10 minutes before transferring to a wire rack.


See – I told you it wasn’t that hard!






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