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Single Serve Eggless Brookie Cookie – Brownie & Chocolate Chip Cookie for One (a la mode)

This single serve eggless brookie cookie combines fudgy brownie batter with a chewy chocolate chip cookie in one easy dessert. Serve it warm with vanilla ice cream and flaky sea salt for the ultimate brookie à la mode.
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Prep Time 10 minutes
Cook Time 10 minutes
Course cookie, Dessert, Finger food, Snack, Sweet tooth
Cuisine American
Servings 4 large cookies

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • Baking tray
  • Baking paper

Ingredients
  

For the brownie cookie batter -

  • 2 tbsp dark chocolate melted
  • 1 tbsp oil
  • 2 tbsp + 1 tsp caster sugar
  • 1 tbsp + 1 tsp water
  • 2 tbsp flour
  • 2 tsp cocoa powder
  • ⅛ tsp baking soda
  • Pinch of salt

For the chocolate chip cookie -

  • 2 tbsp melted butter or browned butter
  • 2 tbsp brown sugar
  • 1 tbsp granulated sugar
  • 1 tbsp yogurt
  • 5 tbsp all purpose flour
  • 1/4 tsp baking soda
  • Pinch of salt
  • 3 tbsp chocolate chips
  • Sea salt flakes for the top

Instructions
 

For the brownie cookie batter -

  • Preheat your oven to 180°C and line a baking tray with baking paper. Melt the dark chocolate and allow it to cool slightly.
  • In a small bowl, combine the oil, caster sugar and water and whisk well until emulsified around 2-3 minutes. Add the melted chocolate and whisk again.
  • Add the flour, cocoa powder, baking soda and salt and mix until you have a thick brownie batter.

For the chocolate chip cookie dough -

  • Add the browned butter, brown sugar and white sugar into a small bowl and stir until dissolved. Add the yogurt and stir together until combined and thick.
  • Add the flour, salt, baking soda and chocolate chips. Stir until combined. Do not over mix. Divide the dough in half.

Assembly -

  • Take half the cookie dough and break pieces into the brownie batter bowl, fold together briefly - no not over mix.
  • Scoop out 4 balls from the dough and top with the remaining half of the cookie dough chunks.
  • Bake for 7-9 minutes until the edges are crisp and firm but the center is soft and molten.
  • Using a metal spatula slide it over the vanilla ice cream scoops and top with sea salt flakes.

Notes

  • Measure the ingredients well
  • Do not over mix the cookie dough into the brownie batter
  • Do not over bake the cookies