If you've read my post about Crispy Roasted Chickpeas, you know that one of the best things about visiting Grandma was the snacks! And these Half and Half Cookies were something she made regularly and almost always had on hand.
We don't have her recipe, but after experimenting with several batches, I think that I have come up with a comparable cookie!
These "Brookie" cookies (half chocolate chip cookie, half brownie cookie) are perfect if you can't decide what kind of sweet treat you want. And they start from the same base dough, so they are actually quite easy to make and only dirty two bowls.
- Butter- You can use salted or unsalted butter. The butter should be softened to room temperature.
- Brown Sugar
- Vanilla Extract
- Baking Soda
- Baking Powder
- Fine Sea Salt
- All Purpose Flour
- Chocolate Chips- I like to use dark chocolate chips but semi sweet or milk chocolate will work as well!
- White Chocolate Chips
- Cream butter and sugar.
- Add egg and vanilla. Mix until smooth and well combined.
- Add baking soda, baking powder and salt.
- Add first amount of flour. The dough will be quite sticky.
- Divide dough into two even bowls. You can just "eyeball" it. Or if you want to be exact, you can weigh the total dough and divide it into two. It will be about 180 g of dough per bowl.
- First Bowl: Mix in remaining flour. Fold in chocolate chips.
- Second Bowl: Mix in cocoa powder. Fold in white chocolate chips.
- Chill. The dough is quite sticky so I find it much easier to work with after chilling for 1 hour in the refrigerator.
- Shape. Divide each bowl of dough into 24 balls (48 total). You will use about 1-1.5 tablespoon of dough per ball. Once you have them all shaped, take one ball of each dough and squish together. Place on a prepared baking sheet and repeat with remaining dough. The cookies will spread out a bit so place them each 1-2inches (2.5-5cm) apart.
- Bake. These cookies take about 10-13 minutes at 350F. The edges should be lightly browned and the centres will still look soft.
- Cool. Allow cookies to cool on the baking sheet for 5-10 minutes to set then move them to a cooling rack to cool completely before storing.
- Enjoy! Feel free to eat these half and half cookies warm right after the initial 5 minute cooling time!
To Store: Store leftover "Brookie" cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Make it Your Own!
- Change up the chips - Feel free to use all chocolate chips, all white chocolate chips or another type of baking chip! Butterscotch chips, peanut butter chips, Skor bits or even mint baking chips would all be tasty.
- Add nuts - If you're a fan of nuts in cookies, you could replace some of the baking chips with chopped walnuts, peanuts or almonds.
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If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Nut Free
And if you liked this recipe...
...you might also like:
Half and Half Cookies
- ½ cup butter at room temperature
- ½ cup brown sugar
- 1 egg
- 2 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ⅔ cup all purpose flour
- ¼ cup all purpose flour
- ¾ cup chocolate chips
- 6 tablespoon cocoa
- ¾ cup white chocolate chips
- In a large bowl, cream together butter and sugar. Add egg and vanilla and mix until well combined. Add baking soda, powder, salt and ⅔ cup of flour.
- Divide the dough in half (about 180 g of dough per bowl) and place half in a second bowl.
- To the first bowl of the dough, add the additional flour and the chocolate chips. To the second bowl of dough, add the cocoa powder and the white chocolate chips. The dough will be a bit sticky. Chill for 1 hour.
- Preheat the oven to 350 °F. Remove the cookie dough from the refrigerator. Divide the two types of dough into 24 balls each (about 1-1.5 tablespoon per ball). Squish a cookie dough ball of each type together and place on a prepared cookie sheet.
- Bake for 10-13 minutes until lightly browned on the edges. The centers will still look a bit soft. Remove cookie sheet from the oven and allow cookies to cool on the pan for 5 minutes. After 5 minutes, move cookies onto a rack to finish cooling.
More Sweet Treats!