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baked brookie cookies on parchment paper

Chewy & Soft Brookie Cookies – No Eggs, No Dairy!

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  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 7 large cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Dairy-Free, Vegan

Description

These chewy and soft brookie cookies take the best of brownies and chocolate chip cookies and bake them into cookie form! Different from a brookie (which is brownie form), a brookie cookie is soft, chewy, and fudgy with crisp outer edges and ridiculously dense, decadent flavor. And you don’t even need any eggs nor dairy to make them. Yep, they’re 100% vegan, and you’d never know!

Ingredients

Scale

Chocolate Chip Cookie Dough:

  • 1/4 cup (57 g) vegan butter, melted and room temperature
  • 1/2 cups (100 g) light brown sugar
  • 1/2 cup (100 g) organic granulated sugar
  • 2 tsp vanilla extract
  • 1/4 cup (57 g) dairy free yogurt, room temperature
  • 1 cup (125 g) all purpose flour, spoon & leveled
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup (180 g) vegan chocolate chips

Brownie Cookie Dough:

  • 1/4 cup (67 g) neutral oil, melted
  • 1/4 cup (25 g) high quality Dutch-processed cocoa powder*
  • 3 ounces vegan chocolate
  • 1/8 cup (40 mL) dairy free milk, room temperature*
  • 1/3 cup (75 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
    1/4 cup (50 g) dairy free yogurt
  • 1/2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1/2 tsp baking powder
  • 1/4 tsp espresso powder (optional, for flavor booster)
  • 3/4 cup (100 g) all-purpose flour or gluten free 1:1 baking flour
  • 1/4 cup (40 g) vegan chocolate chips, additional

Instructions

  1. Prep: Measure out all ingredients. Line a cookie sheet with parchment paper. Preheat the oven to 350F.
  2. Make the dough: In a large bowl, use a hand mixer or a whisk to cream together the vegan butter with the brown sugar, granulated sugar, and vanilla extract. Then add in the yogurt, baking soda, and sea salt, and mix again. Add in the flour, and use a silicone spatula to fold the dry ingredients into the dough. Stop JUST before the flour is fully incorporated into the dough.
  3. Add in the chocolate chips: Fold in the chocolate chips until evenly distributed. Set the bowl aside.
  4. Make the brownie batter cookie dough: In a microwave safe bowl, heat the neutral oil and 3 ounces of chocolate until hot and melted (I do about 1 minute for my microwave). Let sit for 1 minute to melt. Then stir until the chocolate chips are completely melted. Then add in the cocoa powder, and whisk until completely integrated into the melted chocolate. Set aside. Then in a large bowl, add the light brown sugar, sugar, and dairy free milk to a bowl. Use a hand mixer or a whisk and mix the sugars into the liquid until the sugar is completely dissolved, about 5 minutes. You don’t want to feel any sugar granules when you pinch the liquid to test if the sugar is dissolved.
  5. Finish the cookie dough: Once dissolved, add in the dairy free yogurt, espresso powder, sea salt and baking powder, and mix on medium speed until combined. Then pour in the chocolate fudge sauce into the wet ingredients, and mix until the fudge sauce is completely combined.
  6. Add in the flour: Pour in the flour, and use the hand mixer again to mix on low speed JUST until the flour is incorporated into the wet ingredients.
  7. Fold in the chocolate chips: Add in the remaining chocolate chips, and use a spatula to fold the cookie dough.
  8. Assemble the cookies: Using a large 3-ounce cookie scoop, scoop about a big tablespoon’s worth of brownie batter cookie dough into the scoop then the scoop the chocolate chip cookie dough, and repeat, alternating between the two doughs until you have one full cookie scoop. Release the cookie dough onto the baking sheet and repeat for the other cookies, spacing them about 2 inches apart.
  9. Bake: Bake the cookies for 14-17 minutes, or until the edges are set. Once baked, remove them from the oven, and use a large round cookie cutter or a spoon to scoot any edges to be more round.
  10. Serve and enjoy! Sprinkle on some sea salt, and serve immediately warm or store for later for a cookie exchange! Enjoy!
  11.  

Equipment

Notes

Please see blog post for all tips & tricks!

Find it online: https://thebananadiaries.com/vegan-brookie-cookies/