The Best No-Butter Brookies
You guys - brookies. I repeat, brookies.
A chocolate chip cookie and a double chocolate chip cookie (or brownie, to make the name make sense here), baked together to form one amazing BROOKIE, i.e. Brownie + Cookie. Get it?
The brookie, also known as the cookie for the bipolar, or even just the slightly indecisive. Because how can you decide what you want to eat more at any given moment - a chocolate chip cookie or a double chocolate chip cookie? You can't. Which is why you need these brookies in your life.
It's all very simple. Just make a batch of chocolate chip cookies. And a batch of double chocolate chip cookies. Then divide the dough from both recipes into balls. Then smush one piece of dough from each recipe together.
Look above. Those are your two separate cookie dough balls. Look below. Those are your smushed cookie dough balls.
And here are your smushed cookie dough balls after they're baked. Here are your brookies.
Now, let's not kid ourselves by saying "just make a batch of chocolate chip cookies" and "a batch of double chocolate chip cookies." Because you can't just make any batch of cookies from any recipe that you want. Uh uh. You gotta make THESE cookie recipes.
Because they're the best. These brookies here are comprised of two of my favorite cookie recipes - the best no-butter chocolate chip cookies (my most popular recipe on the blog, by the way), and the rich and amazing no-butter double chocolate chip cookies I posted a few months ago.
So what's so special about these two cookie recipes?
Let's start with the no-butter chocolate chip cookies. Firstly, they have an awesome texture - slightly crisp on the edges, gooey and pillowy in the center, and chewy all-around. Secondly, they're rich and dense and thick. Thirdly, they're made by hand in one bowl in 5 minutes. Fourthly, they're made with coconut oil instead of butter. Which makes the cookies so rich and dense but also dairy free and creaming-with-a-machine free. And fifthly (why does that not sound like a real word?), they're packed with chunks of melty dark chocolate.
Onto the double chocolate chip cookies.
These cookies, too, are soft and thick. Slightly more crumbly than the chocolate chip cookies, but just as rich and dense. And double chocolate means the addition of cocoa powder, which adds some deep and delicious cocoa flavor to these cookies. And you use coconut oil instead of butter again for these cookies. You know why. And they're made in one bowl in 5 minutes also. Oh, and they're packed with chunks of melty dark chocolate too.
I made these brookies bigger than your average cookies. Because I combined a regular sized chocolate chip cookie and a regular sized double chocolate chip cookie. Yielding a brookie double the size of your average cookie.
I just want to make sure you're clear that this is NOT me complaining. No, quite the contrary.
I actually used a slightly bigger piece of double chocolate chip cookie dough in each brookie because 1 - the recipe produces more dough than the chocolate chip cookie recipe does, and I didn't want to have dough leftover from one of the recipes, and 2 - the chocolate chip cookies flatten more, so the brookies require more double chocolate dough to end up looking uniform and even.
Am I making sense? Either way, I wrote it in the recipe instructions too, in case you needed me to repeat this. Or in case you forgot.
Are you ready for butter free, coconut oil enriched, chocolate chunk packed, easy, soft, dense, rich, thick, gooey, jumbo chocolate chip cookies and double chocolate chip cookies? At the same time? In one bite?
I think you are.
the best no-butter brookies
Yield: About 25 large brookies
No-Butter Chocolate Chip Cookies:
3/4 cup coconut* oil, melted (measured in liquid form)
3/4 cup light brown sugar, packed
1/4 cup sugar
1 egg
2 teaspoons vanilla extract
2 cups flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
10 oz. chocolate, chopped
No-Butter Double Chocolate Chip Cookies:
1 cup coconut oil*, melted (measured in liquid form)
1 cup light brown sugar, packed
1 whole egg + 1 egg yolk
2 teaspoons vanilla extract
2 cups flour
1/2 cup cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups chocolate chunks/chips
Preheat oven to 350 F. Line two baking sheets with parchment paper.
No-Butter Chocolate Chip Cookies: Melt the coconut oil. *Use refined coconut oil if you don't want any coconut flavor in your cookies and unrefined coconut oil if you want a rich coconut taste.
Let the oil cool slightly. Add to a large bowl with both the sugars. Stir.
Add in the egg and vanilla extract and mix well.
Mix the flour, cornstarch, baking soda, and salt right over the wet mixture and then stir everything together until just combined. Stir in the chocolate chunks. Set dough aside.
No-Butter Double Chocolate Chip Cookies: Melt the coconut oil. Let the oil cool slightly, then add to a large bowl and stir in the brown sugar with a rubber spatula.
Stir in the egg, yolk, and vanilla extract vigorously.
Mix together the flour, cocoa, cornstarch, baking soda, baking powder, and salt right over the wet mixture and then stir everything together until just combined. Stir in the chocolate chunks/chips last.
First, round a medium piece of the chocolate chip dough between your palms. Then, round a slightly bigger piece of the double chocolate chip dough (you want more double chocolate dough in each brookie so that the cookies end up looking proportionate because the chocolate chip spreads a little more). Press the two balls of dough together till firmly attached, then flatten the cookie a bit into a thickish disk.
Repeat with rest of the dough, spacing the brookies evenly onto prepared baking sheets.
Bake for 11-13 minutes (depending on size of your brookies), or until edges are just set. Don't over bake! Let cookies cool and firm up on sheets for 10 minutes before moving them.
