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Prep Time : 20

Cook Time : 12

These soft and chewy gluten free brookies are half chocolate chip cookie, half brownie, side by side, for the ultimate cookie.

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These gluten free brookies are the perfect marriage of soft, chewy cookies with rich, chocolatey brownies. And you won't believe how easy they are.

Overhead view of brookies on brown surface

Not only are these way faster to put together than you might imagine, but they're gonna impress the pants off your friends and family. The chocolate chip cookie ingredients are intentionally so much like the brownie ingredients that the whole recipe is super easy.

To prove it (and to help you recover from the long list of ingredients), I made a table with the ingredients, that are almost exactly the same for both halves.

brookie dough and cookies In brown surface

Not too many chocolate chips, not too few. Not too much chocolate, not too little.

Best enjoyed … with a tall glass of milk. By your favorite hand models (um, I mean children).

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Gluten Free Brookies

These soft and chewy gluten free brookies are half chocolate chip cookie, half brownie, side by side, for the ultimate cookie.

Course: Cookies

Cuisine: American

Prep Time: 20

Cook Time: 12

Yield: 36 cookies

Author: Nicole Hunn

Ingredients

Cookie half

1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
¾ teaspoon xanthan gum (omit if your blend already contains it)
3 tablespoons (27 g) cornstarch (replace with more Cup4Cup if that is your all purpose gluten free flour blend)
¾ teaspoon baking soda
½ teaspoon kosher salt
2 ounces semi-sweet chocolate chips
½ cup (100 g) granulated sugar
⅓ cup (73 g) packed light brown sugar
8 tablespoons (112 g) unsalted butter at room temperature
2 teaspoons pure vanilla extract
2 (100 g (weighed out of shell)) eggs at room temperature, beaten

Brownie half

1 ½ cups (210 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
¾ teaspoon xanthan gum (omit if your blend already contains it)
¾ cup (60 g) unsweetened cocoa powder (I used Hershey’s Special Dark unsweetened cocoa powder, but natural or Dutch-processed would work fine, too)
¾ teaspoon baking soda
½ teaspoon kosher salt
2 ounces semi-sweet chocolate chips
¼ cup (50 g) granulated sugar
½ cup (109 g) packed light brown sugar
6 tablespoons (84 g) unsalted butter at room temperature
2 tablespoons (28 g) neutral oil (such as vegetable or canola)
2 teaspoons pure vanilla extract
2 (100 g (weighed out of shell)) eggs at room temperature, beaten

Instructions

Make the cookie dough.

In a large bowl, place the flour, xanthan gum, cornstarch, baking soda and salt, and whisk to combine well. Transfer 1 tablespoon of the dry ingredients to a small bowl, and toss with the chocolate chips, then set the chips aside.
To the large bowl of dry ingredients, add the granulated sugar and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar.
Create a well in the center and add the butter, vanilla and eggs, mixing to combine after each addition. The dough should be thick but soft. If your dough isn’t coming together properly, your butter and eggs most likely were too cold.
Allow the dough to sit until the ingredients warm up, and then bring it together.
Add the chocolate chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough.
Cover the dough and place it in the refrigerator to chill until it is easier to handle (about 10 minutes).

Make the brownie dough.

In a large bowl, place the flour, xanthan gum, cocoa powder, baking soda and salt, and whisk to combine well.
Transfer 1 tablespoon of the dry ingredients to a small bowl, and toss with the chocolate chips, then set the chips aside.
To the large bowl of dry ingredients, add the granulated sugar and brown sugar, and whisk to combine well, breaking up any lumps in the brown sugar.
Create a well in the center and add the butter, oil, vanilla and eggs, mixing to combine after each addition. The dough should be thick but soft.
Add the chocolate chips and reserved dry ingredients, and mix until the chips are evenly distributed throughout the dough.
Cover the dough and place it in the refrigerator to chill briefly until it is easier to handle (about 10 minutes).

Shape the brookies.

Once the dough has chilled, divide both types of dough into mounds that are about 1 teaspoonful each (I used a #70 ice cream scoop to do this, and it was the perfect size).
You should get about 36 mounds of each type of dough. If the dough becomes too sticky to handle, try placing the mounds in the freezer briefly.
Pair 1 mound each of chocolate chip cookie dough with 1 mound of brownie dough, side by side.
Roll together into a ball between your palms, press gently into a disk about 1/2-inch thick, and place on a prepared baking sheet.
Repeat with the remaining mounds of dough, placing them about 1 1/2-inches apart on the prepared baking sheets.

Bake.

Place the baking sheets, one at a time, in the center of the preheated oven and bake for about 12 minutes, or until set in the center and just beginning to brown on the underside of the chocolate chip cookie side (you won’t be able to detect the browning on the brownie side).
Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.