Brownie and chocolate chip cookie lovers unite in these soft and chewy hybrid True Love Cookies!
Brownie and cookie lovers, we have come together today to celebrate the unity of two incredible treats: the fudge brownie and the chewy chocolate chip cookie. You may now begin crying tears of joy.
(insert tremendous applause here)
Okay so “brookie” – you get that already. Brownie + cookie = brookie. Pretty self explanatory. But I sort of double named these cookies. I also call them true love cookies. The reason is because they remind me of my sister, she has the cutest love story. So my sister is as white as white can be (like me!), aka: caucasion. Her sweet (amazing chef by the way) husband is black (no need to correct this – he refers to himself as “black” so that’s exactly what he prefers!) and they are the cutest couple everrr. But it gets better! They have adopted two little baby girls. One is white / caucasion – like my sister, and the other is African American / black – like my brother in law. So freaking cute!!! I took their family pictures a few months ago and they made a big deal about my sister holding the dark little girl and my brother in law holding the light one – so they don’t look segregated haha!
Those little girls have brought so much joy to our family we can’t get enough of them. Yayyyyy for the miracle of adoption!!
Okay but really now, that was just a side bar. The real reason I call them true love cookies is because if you’re like me you LOVE brownies and you LOVE chocolate chip cookies. So when they both come together in one adorable, perfectly yummable, hybrid treat – it’s true love at first bite!
Too bad there’s no cheese in this recipe because this post is absolutely dripping with it….
True Love Cookies (AKA: “Brookies”)
Ingredients
Chocolate Chip Cookie Dough
- ¾ cup butter - softened (12 tablespoons)
- ¾ cup brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 egg
- 2 cups flour
- 1 small box instant vanilla pudding mix – dry - not prepared, (one 3.4 ounce box, it must be INSTANT – not cook and serve, etc)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Brownie Dough
- ¾ cup butter - softened
- ¾ cup brown sugar
- ¼ cup sugar
- 1 ½ teaspoons vanilla
- 1 egg
- 2 cups flour
- 1 small box instant chocolate pudding mix – dry - not prepared, (one 3.9 ounce box, it must be INSTANT – not cook and serve, etc)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 cups white chocolate chips
Instructions
- You can prepare one dough, then the other, OR both at the same time in separate bowls. The process is the same for both doughs. Start by beating butter and sugars together for 1-2 minutes until very fluffy. Add vanilla and egg and mix well. In a separate bowl whisk together flour, pudding mix, baking soda, and salt. Add dry ingredients to wet ingredients and mix until incorporated and dough comes together. Stir in chocolate chips. Cover and chill for at least 1 hour.
- Preheat oven to 350 and very lightly grease baking sheets. (I lightly mist mine with cooking spray, then wipe it off with a paper towel, too much grease will yield very flat cookies!) Roll about 3 tablespoons of the chocolate chip cookie dough into a ball. Set aside. Next roll about 3 tablespoons of brownie dough into a ball. Gently smash the two dough balls together and roll into one single ball. Repeat with remaining dough and place dough balls at least 3-4 inches apart on the baking sheet. Poke additional chocolate chips into the top of each cookie if desired (this is just for looks).
- Bake cookies for 10-13 minutes until set but still slightly undercooked. Allow to cool at least 10 minutes on baking sheet, then transfer to a cooling rack and allow to completely cool to room temperature. Store in airtight container.
Notes
**The dough balls will be larger than your usual cookie dough balls. This is intentional, it helps to get the right texture for the cookies – slightly crispy on the outside, soft and chewy on the inside!
Nutrition
*Recipe adapted from Santa’s Cookies and Chewy Double Chocolate Cookies
Everything sounds so good.
Unfortunately these cookies did not turn out great. The dough was super dry and difficult to roll into balls. It kept crumbling in my hands and all over the counter. After they were baked, the cookies still fell apart. I threw the dough away after one pan. I wonder if the flour needs to be reduced due to adding the instant pudding.
These are scrumptious!!!
I had the same issue as another commenter. The dough was too dry. But the problem was easily solved by adding 1-2 Tbsp water to the doughs. My biggest issue is that you say to use 3 TABLESPOONS of each dough to form the cookies. That is a massive amount of dough! It didn’t flatten at all, and was soooo undercooked in the middle. I flattened them with the back of a spatula and finished cooking them. Luckily that was just 4 test cookies. I decided to use 3 TEASPOONS of each dough on the next pan. It worked beautifully!