Brookies (Brownie + Cookie)

Have a sweet craving but can’t decide whether to go for chocolate chip cookies or decadent brownies? Meet the brookie. If you haven’t met her yet, she’s sure to change your life. Super cute. Super delicious. Super unique. Super angelic and naughty all at the same time.

Brookies (Brownie + Cookie)

The concept of the brookie is brilliant. But brilliance wouldn’t matter one little lick if the finished cookie wasn’t edible or if the batters didn’t have the same consistency while baking or if they looked a mess. These brookies have looks and taste and foolproof factor going for them.

I wish you could have seen the expressions on the faces of my children when they came home to these beauties. My 10-year old was sure they came from the store (I tried not to be offended) and when they realized they were homemade, there was nothing to do but make another batch the next day so they could get in on the smushing-together-to-create-the-brookie-effect action (see below the recipe for a quick little tutorial on that – thanks to my son, Jackson, for taking the pictures while I did the handiwork).

Brookies (Brownie + Cookie)

Not only are these cookies sure to earn you very high rock star points, but their appeal is instantaneous. An ideal dessert for indecisive souls, one glance and anyone can see that this is the perfect marriage between two of the most classic sweets of all time.

I have a couple bags of these sitting in my freezer as we speak. And if you want to know something truly naughty…these brookies are fantastic straight from the freezer. I apologize in advance for what the combo of that knowledge and this recipe may mean for you and your loved ones.

Super Important Update – 9/2/2014: So, after posting this recipe a few weeks ago, the comments came flooding in that the cookies being baked by you weren’t turning out right. I was surprised a bit since the brookies had worked out so well for me but I also trust that you guys know what you’re doing too and after hours and hours and seriously more batches of brookies than I ever thought I’d make in a lifetime, I think I’ve ironed out the issues. Mostly, I’m very sorry that many of you made the first iteration of this recipe and had trouble. That’s the most annoying thing in the history of ever and I totally get how frustrating it can be to make a recipe you hope is going to be stellar only to have it flop. It was keeping me up at night and I seriously considered just taking down this recipe completely (that was during our cross-country move when I didn’t have the ability to make batch after batch to troubleshoot) but I really didn’t want to do that because these brookies are simply stellar. I’m not sure quite honestly what I did wrong in the first variation of the recipe (because in later batches, the cookies weren’t working for me, either). Regardless, the good news is that the brookies are fixed. And they are even more delicious than they were before (I should know since I made at least 6 batches to test and tweak them). I’ve posted the new recipe and included weight measures for those of you who like to be very precise. The chocolate side of the cookie is still rich, decadent and chewy – it just has a slightly different technique and ingredient list to help with the sticky, sticky, stickiness. Thanks for your patience. Long live the brookie!

Brookies (Brownie + Cookie)

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Brookies {Brownie + Chocolate Chip Cookies}

Yield: Makes about 4 dozen cookies

Brookies {Brownie + Chocolate Chip Cookies}

As mentioned in the post above, I have completely revamped this recipe to make it foolproof thanks to many of you leaving feedback that the cookies weren't turning out right. I have also added weight measurements for those that like to be ultra-precise (let's start a support group together, shall we?). The cookies are still soft, chewy and completely delicious and dare I say even better than the first iteration of the recipe. Thanks for your patience and for all your comments to help me troubleshoot the recipe.

A note about measuring the dry ingredients - if you aren't using a scale to weigh the ingredients, measure with a light hand. I fluff the flour before scooping and leveling the cup but you may want to spoon in the flour/cocoa powder and leveling off that way. It doesn't take much flour to get five ounces in a cup which is what I use as my general standard and what I go by when developing a recipe.

And last thing, if you generally end up with flat cookies (more flat than you want), it may be due to how you measure the flour (see the note above), overly soft butter (make sure it is just at room temperature) and/or high altitude (consider adding a tablespoon or two extra flour to the cookie doughs as that sometimes help high altitude cookie making). These cookies aren't overly thick but they shouldn't be super flat either - nice, soft and chewy, that's what you are after.

Ingredients

    Brownie Cookie Batter:
  • 10 tablespoons butter, softened
  • 2/3 cup lightly packed brown sugar (5 ounces)
  • 2/3 cup granulated sugar (5 ounces)
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups plus 3 tablespoons flour (7.25 ounces)
  • 1/2 cup unsweetened natural cocoa powder (1.5 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • Chocolate Chip Cookie Batter:
  • 10 tablespoons butter, softened
  • 2/3 cup granulated sugar (5 ounces)
  • 2/3 cup light brown sugar (5 ounces)
  • 1 teaspoon vanilla
  • 1 large egg
  • 1 large egg yolk
  • 2 cups plus 2 tablespoons all-purpose flour (about 10.75 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup chocolate chips (mini size preferred)

Directions

  1. Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
  2. For the brownie cookie batter, in a medium bowl with a handheld electric mixer (or in the bowl of an electric stand mixer), beat the butter, granulated sugar and brown sugar together until smooth and creamy, 1-2 minutes. Add the egg, yolk and vanilla and beat the mixture for 2-3 minutes until light in color.
  3. In a separate small bowl, whisk together the flour, cocoa, soda and salt. Add the dry ingredients to the batter and mix until combined. Cover and refrigerate while making the chocolate chip cookie batter.
  4. For the chocolate chip cookie batter, in the bowl of an electric stand mixer or with a handheld electric mixer, cream together the butter, granulated sugar, and brown sugar until smooth, 1-2 minutes.
  5. Blend in the egg, egg yolk and vanilla, mixing for 2-3 minutes until the batter is very light in color. In a separate small bowl (you can use the same one as the brownie batter dry ingredients), whisk together the flour, baking soda, and salt. Add the dry ingredients to the batter with the chocolate chips and mix until no dry streaks remain and the chocolate chips are evenly distributed.
  6. Portion both sets of dough into about 4 dozen equal pieces; they will be small teaspoon or so sized balls (if you want to be super precise, I weigh about .5 ounce balls for the brownie batter and .65 ounce balls for the chocolate chip cookie batter).
  7. Grabbing one chocolate chip cookie ball and one brownie batter ball, press them together and use your hands to gently form into a cookie shape, flattening and turning to smooth the edges and form a flattish but still thick cookie shape; they'll spread out while baking. See the simple picture tutorial below the recipe, if needed.
  8. Bake the cookies on the prepared baking sheets for 8-10 minutes. Don't overbake or they will be dry and crunchy - underbake just slightly for a soft, chewy texture. It's ok if the chocolate side crackles just a bit. Remove from the oven and let the cookies cool on the pan for 1-2 minutes before scooping onto a cooling rack to cool completely.
http://www.melskitchencafe.com/brookies/

Recipe Source: inspired by this recipe from this recipe at Urban Bakes 

Brookies (Brownie + Cookie)

95 Responses to Brookies {Brownie + Chocolate Chip Cookies}

  1. Those cookies are looking absolutely amazing! I can’t wait to try the recipe, it’s really fun!

  2. Sheila says:

    Very creative and sheer indulgent recipe! Jackson, great job — thank you!

  3. Kim in MD says:

    Brookies? Genius! Amazing! I am off to make a batch of these right now!

  4. This not only looks delish and SO creative, but also pretty! I’m going to now go and make a peanut butter brookie in my kitchen RIGHT NOW! Paleo version as well, anyone?!

    From your whole food-y!
    Janie Lynn

  5. Brownies and cookies in one?! I must have some. :)

  6. Amanda says:

    Love this :) So creative and fun :)

  7. Karen says:

    Looks good. Did you try rolling the two types of dough into a log and then slicing? It sounds faster but not sure if it will work.

    • Mel says:

      Karen – I didn’t try that; sounds like a good idea although the brownie cookie dough has a slightly different consistency and it might be too soft to roll.

      • AnnMarie says:

        My friend and I made these last night (well, last night Korea-time), and after one round of scoop-and-smoosh, we gave up on that idea. We left the batter in the fridge overnight and rolled them into logs and sliced them up today — I personally prefer them that way, and they’re super easy to pop into the freezer that way, too.

        On an unrelated note, did anyone else have trouble with the brownie-cookie batter being really dry? We did double the recipe (maybe that was the problem), but I have to admit I was a little disappointed that they didn’t end up as moist as Mel’s look.

        • Mel says:

          AnnMarie – I’m surprised the brownie batter was so dry – when I’ve made these it verges on being a little too soft. Is there a possibility the batter was overfloured? Glad the rolled logs idea worked out great!

  8. Melanie says:

    These look like to perfect thing to bring camping with is this weekend. They look amazing!!

  9. Holly W says:

    These look super scrumptious! I can’t wait to try them!

  10. Jan C. says:

    These look wonderful! Can’t wait to get off work and mix some up tonight.

  11. Kelley says:

    Well, isn’t this a game changer and a diet-ruiner. Yum yum get me some! I love your blog Mel.

  12. Ahh, my 2 favorite things in the universe!!! Now all we have to do is smoosh some ice cream between two of them and i’ve got all my sweet tooth cravings covered ;)

  13. Erin says:

    Sometimes I want a brownie and sometimes I want a chocolate chip cookie. Put them together and it looks oh-my-goodness amazing. Thanks for sharing!

  14. Oh, Mel, you’re killing me. I’m trying so hard to refrain from sweets this week after overdoing it for the 4th. I can just imagine what these taste like and will have to indulge at some point in the near future.

  15. Susan says:

    What fun! I tried something like this myself a few times, and called them crownies. I’ll try your recipe soon!

  16. My two favorite things in one cookie! Love it!!!

  17. Love this Mel! They look super naughty but super delicious and I bet everyone loves them!
    http://youtube.com/addalittlefood

  18. Very creative idea, I love your brookies (brownie + cookies)

  19. Tara says:

    My daugher’s name is Brooke and we always call her Brookie. I think this will be her “Signature” cookie from now on!!! LOVE IT and it is SOOOOO delicious!

  20. Carolyn says:

    I was looking for this EXACT recipe last night and couldn’t find anything so I “settled” for chocolate chip cookies. I will definitely have to go to the store for more chocolate chips so I can these. They look so delicious and can’t wait to make them.

  21. The best of both worlds! These look so good!!

  22. Ashlee T says:

    Mel these are perfect! What a great idea! Im going to make them for a dessert tomorrow after a BBQ! Thanks for the recipe! Whenever I make your desserts people always comment! We just made your pretzel bites last night. My hubby loved them! We ate every single one! I put cinnamon and sugar on this time (after I rolled in butter) and it was awesome! Can’t wait to try these!!

  23. Hilary says:

    Made these today for my 4 children and they INHALED them- so fun and delicious!

  24. Stacie A. says:

    I made this tonight. They are fabulous and so fun! My second and third batch turned out better than my first and they only thing I can think was that the rolled out dough balls sat on the counter and “dried” out a bit before baking, and I also didn’t smoosh them down after making them into a ball with the brownie cookie. I had to give them away so I don’t eat them all!

  25. I just love this idea! Two amazing things in one! Your brookies look beautiful Mel, I just want to reach out and grab one!

  26. Not only brilliant, but adorable. Gone are the days of indecision. Thanks so much for this recipe!

  27. Bonnie says:

    So, I’m in the middle of making these. I knew that I needed more than 30 cookies so I doubled the recipe. I used my pampered chef tablespoon sized cookie scoop to portion the cookie dough pieces and I have more than 100! Thank goodness these (apparently) freeze well since it seems I am going to have enough for an army of treat loving children!

  28. Tina Reeve says:

    I made these last night and has issues. The batter was way too sticky to roll into balls. The cookies ended up really big and flat. I also got more than 24 cookies. I liked them but I think the recipe needs a little more flour and I need to figure out how to make them a little thicker instead of flat.

  29. myra says:

    i had issues also. too sticky. different consistency of 2 batters. i put them both in the fridge for 3 hrs. brownie still too sticky and difficult to attach to other ball of dough. i made one tray of brookies and then gave up and baked the batters separate. i still have cookies but not brookies. i suspect that flour measuring is the culprit-i scooped and leveled. i want to start weighing flour since this is not my first situation that didn’t work out as intended. my scale isn’t accurate-i need a new one.

  30. Aimee says:

    I am in process of making these and having issues with the consistency of the cookie dough batter. Specifically, it’s not rolling into balls. I currently have the cookie dough batter in the fridge with the brownie batter. Hoping cooling helps. But, worst case scenario is a batch of brownie cookies and a batch of chocolate chip. :)

  31. Natalie says:

    My husband always wants chocolate chip cookies but brownies are my favorite. Now we can both get what we want! Thanks Mel!

  32. Morgan says:

    I had the same problem with the cookie dough being too sticky. I added more flour thinking that would help but it was still super sticky. I decided to just spray my hands with PAM and it worked great! No more stickiness!!! and super delicious!!!

    • Mel says:

      Thanks for that tip, Morgan! Next time I make these I’ll grab my kitchen scale and be more exact with the flour measurements. It sounds like we all may be measuring our flour a bit differently since I didn’t have any issues with overly sticky dough (especially after it rested a bit). But your tip can definitely help others!

  33. Kiersten says:

    These didn’t work out for me either. I refrigerated both types of dough for 4-5 hours so that it rolled well (initially it was extremely sticky). The dough balls looked great but when I baked them they spread out so much that I had a sheet of flat cookies all connected to one another. They taste good of course, though my brownie halves are also a little dry like others’. Hope this can be figured out because I love the idea!

  34. Mel says:

    Hey everyone – ok, so I can’t even stand it when I know a recipe isn’t working out for some of you (even though this one has worked out for some of you). So I snuck into the kitchen today to make this recipe twice more to figure out what the issue may be. I made it twice before posting and didn’t have issues but wanted to double check it again. My kitchen was much warmer today (probably around 76 degrees) than when I made them before (it was probably around 68 degrees then). Here’s what I found, the brownie cookie batter is very soft – but we all knew this; that’s why I indicate in the recipe to make it first and let it rest while you mix up the chocolate chip cookie dough. I noticed today that after I mixed it up, it did best if I let it rest for 30 minutes in the refrigerator. Then, I scooped it out into balls and with lightly greased hands, rolled them into a round shape. The chocolate chip cookie dough was a fine consistency for rolling into balls right after I made it (I included the weight of flour in the recipe above since I used my kitchen scale today for more accurate measurements). After I rolled both the cookie balls together to form the brookies, I refrigerated them for an hour before baking (the first batch spread more than I wanted because my kitchen was so warm). Those tips should help these cookies work out for you! I want you to love them as much as we do! I’ve updated the recipe to indicate these tips/small changes. Hope it helps! If you are still getting spreading issues, it may be due to where you live (high altitude? temperature or humidity differences?) and you may want to experiment adding a couple tablespoons extra flour to the dough. Good luck!

  35. Peaya says:

    Mine came out terrible. I refrigerated both doughs overnight, but the choc chip cookie dough was so sticky I had to add 1 extra cup flour at least. Resulting cookies were very dense and dry.

  36. Jessica says:

    Thanks Mel. These were great. I did add extra flour to the brownie batter so that it had a better consistency before putting it into the fridge for 30 minutes. They rolled together fine and turned out so good. The batches that I left a little less done were the best. So good!

  37. Susan from WA says:

    This was such a fun Cooking With My Kiddos recipe! One son whipped up the brownies, another the cookies, and we all had fun rolling them together and snitching. Thanks, Mel! We followed the recipe as is, and chilled the brownie dough. I think maybe next time I would even make twice as many balls with the recipe for the smaller eaters.

  38. ann says:

    I encountered the sticky dough/way-thin-cookie problem too. Thank you, Mel for the good tips. I thought, as I mixed the dough that the batter was very sticky, so I refrigerated the dough overnight, but still the cookies were very thin. I will add a little more flour next time (especially to the chocolate chip cookie dough). The taste was fabulous and I will make them again! :-))

  39. Tanya M. says:

    Oh fun! My kids would love theme! These remind me of the Yin and Yang– the Chinese symbol that means two opposite things actually work together and complement each other and become better than the two things individually! :) Sounds like a good description of these brookies!

  40. Tanya M. says:

    *them* :)

  41. amanda_ab says:

    Made them and love them. Mine turned out great and I’m pretty sure it’s thanks to the recommended refrigeration.

  42. Kim Lange says:

    I love the combination of cookies and brownies together! Fun!! Your recipes are inspiring Mel! Thanks for sharing. :)

  43. Ashley says:

    Hi there! I just made this amazing recipe but my cookies didn’t come out as gorgeous as yours! Mine have more of that puffy flat cookie look to them, chilled them for 30 min in the fridge but I did leave them on the cookie sheet that I was going to bake them on, would that have affected them like that at all? I might go the log and slice method next time, this time I used my cookie scoop to scoop half chocolate chip and used a spoon to fill in the other half with brownie and popped them right on the sheet to be flattened. Thanks!

    • Mel says:

      Ashley – I’m not sure leaving them on the baking sheet would have made a significant difference. I hope the rolling and slicing will work better. I’m going to have to try that method out, too!

  44. Anji says:

    I made these over the past weekend and have been hoarding them in the freezer ;-) !! I did notice the cookie part flattened more than the brownie, so next time I’ll increase my flour a little. I’m at high altitude so I usually have to change the amount with most recipes. Thanks for a fantastic recipe!!! Hoping I can get mine to look more like yours next time, yours are perfect!

  45. Marie says:

    I am baking these right now but the first batch that just came out does NOT look like Mel’s. The chocolate chip cookie part is flatter than the brownie part. I chilled both batches before rolling them and then chilled the balls again before forming them into the circles. Not sure what I did wrong. It won’t change how I feel about Mel’s recipes. I love everything on here.

    • Marie says:

      My sister was going to make these before Thursday. We don’t live in a high altitude so I will suggest she uses a bit more flour for the chocolate chip part and see how that turns out. I just went back and read your posts.

  46. Julie says:

    I made these last weekend for a baby shower and they were delicious but did not look like yours. I may have measured the flour incorrectly since I did have 4 noisy boys running around while trying to make these. The brownie half looked just like yours but the cookie part spread out pretty flat. I ended up freezing the cookies for a few hours and cutting the centers out with a heart shaped cookie cutter for the shower. My boys loved the scraps. I will definitely make these again and will weigh the flour next time. Thanks for doing some problem solving for us!

  47. Marcie says:

    I tried these last week and while they are completely delicious I had a problem with the cookie part turning completely flat (my altitude is 5000 ft). Does this mean I should add more flour? And if so, how much? I don’t have a problem with your perfect choc chip cookie recipe turning flat at all.

    My cookies also turned out gigantically huge (which my daughter LOVED) so that they stuck together on the pan. I think next time I make them I will try making them the size of 1 tbsp. of combined dough and cooking them for less time. I always know I can count on your recipes to turn out delicious! Thanks, Mel!

  48. Laurel says:

    Our dough was so soft so I popped on to check out the reviews. Noticed the recipe change so we did a bit of flour updating. Turned out amazing. Thanks so so much. You’re so awesome for going in and testing it out again.

  49. Evonne says:

    I saw this recipe and had to make it! I had the same problem that a few others did–the brownie part was fluffy but the cookie part spread out and was flat. I also ended up with at least a dozen extra cookies, not that it’s a problem in our house! I refrigerated the brownie and cookie dough for several hours before rolling them out. I live at sea-level, so altitude is not a problem, but we do have high humidity here…. I’ll try it again and maybe add a little more flour to the cookie part. Thanks for all the tips!

  50. Nic says:

    I sure do like the look of those cookies! I’ve actually made them in bar form using Bakerella’s recipe (cheater, boxed mixes, but I’d like to try them with homemade ingredients modeling after your recipe) – less work & the ganache is to die for if you ever feel like changing it up a bit: http://www.bakerella.com/thaaank-you-betty/

  51. Margo says:

    These are looking and smelling delicious. Might I suggest that you change the instructions at the beginning? No need to preheat the oven before beginning either dough, since everything is going to chill for at least an hour.

  52. Paula says:

    I know this will sound almost sacreligious to some, but I find that using butter-flavored Crisco instead of real butter eliminates the flat, spreading cookie syndrome.

  53. jane says:

    I love your website, Mel! Thank you! Your recipes are so great! I saw these and decided to try them for a dinner I was going to…I read through many comments, weighed my flour, followed the refrigeration directions and still struggled with these cookies. They tasted good but were really sticky to combine so I only made a dozen brookies. They did not look nearly as perfect as yours…I might try them again but with my usual chocolate chip cookie recipe and a different brownie cookie recipe (these were a little to cake like and not moist enough for me).

  54. Lin says:

    These look amazing and I can’t wait to try them. I might give them a try tonight!

    About the chocolate chip cookie spreading issue, I have spent a great deal of time baking chocolate chip cookies, trying to perfect them and also to feed the herds of hungry teenage boys that show up here once in awhile. I noticed that there is much more butter in this recipe than I typically use in a similarly sized batch. I use just under a cup of butter/shortening. The shortening helps them to stand up a little bit better, but I hate the idea of using all shortening, so I use half butter, half shortening. A little bit less butter might help the spreading issue. Either that or add a bit of flour (1/4 cup?) or cornstarch (1-2 Tbsp) to the cookie dough. Thanks for the amazing recipe!

  55. Tess says:

    The brookies look amazingI! I will definitely try this soon…

  56. Jenn says:

    These are tasty, but it’s my cookie dough that turned out too soft (I’ll just add more flour next time)! Oh, well, they might not look great, but they do taste good!

  57. Lindsay says:

    I had to make these, and I’m at a high altitude – I’ve been reading all these comments. I had trouble with the stickiness and the spreading even after all the refrigeration. Yours look so perfect, so I was sorely disappointed that mine didn’t work out. I’ll have to try them out when it’s not summer and see if a cooler kitchen helps.

  58. Mel says:

    Ok, guys, check out the post for a recent update (and totally revised recipe). Thanks for your patience!

  59. Anna Daugherty says:

    These are cooling right now and they look beautiful!! Thanks for the recipe tips, these cookies look so impressive, im feeling quite proud of my baking skills!!! :)

  60. Paula says:

    I made these today and they are a huge hit! Thanks for another great recipe!

  61. Christine says:

    Did the original recipe have dark chocolate chips in the brownie batter?
    When I first read the recipe (I didn’t print it off at the time so I can’t be sure),
    I purchased dark chocolate chips. I thought it was for this recipe but now I don’t
    see them in the revised recipe.

  62. Deni says:

    THE. PERFECT. COOKIE. I didn’t change a thing but did use a scale to weigh out the dough. My smallest cookie scoop for the brownie part was right on. The chocolate chip scoop needed just a little bit more. LOVE THESE and WILL MAKE OVER AND OVER! A+++++!

  63. Kacy says:

    I made these tonight and they turned out perfect! I followed your instructions exactly and used a digital scale to measure my ingredients as well. These brookies were a hit and I’m so happy they turned out on the first try. Thank you so much for sharing the recipe!!

  64. Emma says:

    I’m glad I finally got to try these. The revised recipe worked great! The brownie dough was a little sticky, but not too sticky to roll. I made them for a Scout court of honor, and and they were gone in minutes all 48 of them!

  65. Laura says:

    Mel,
    Would you be willing to share how you tweaked the chocolate chip batter for the brookie? It became my go-to recipe for chocolate chip cookies and was an absolute family favorite! When I made them yesterday they came out a little dry and not nearly as yummy as before. I’m kicking myself for not writing down the original recipe. I think the flour was increased and maybe the butter decreased. Thanks for your help and all your wonderful recipes!

    • Mel says:

      Laura – I think it was pretty close to this (although the flour amount may have been slightly different; I couldn’t tell from my scribbled notes):
      2/3 cup white sugar
      2/3 cup brown sugar
      1 1/2 sticks butter
      1 teaspoon vanilla
      2 large eggs
      2 cups flour
      1 teaspoon soda
      1/2 teaspoon salt
      1 1/4 cups chocolate chips

  66. Ellisa says:

    Hey, Mel. I was just wondering, how long could the doughs be stored in the freezer? Thanks.

  67. Carol Waltman says:

    Melanie, you’re so amazing! Thanks for the Brookie’s. We really enjoyed them. They’re not only delicious, but such a great looking treat too. I’ll have to try them, but you’re welcome to send the kids over with samples anytime!

  68. Laura says:

    Thanks so much Mel! That was exactly it! It’s amazing how they are 10 million recipes for a simple chocolate chip cookie! :)

  69. Carrie says:

    I just tried this recipe and they were AMAZING !!
    i can’t stop telling everyone i know to try it too
    thank you for updating your recipe

  70. Erin says:

    I made these this weekend and they turned out amazing!!! I followed your edited recipe (did not use a scale, just measured light) and i had no problems at all. The batter for both were the perfect consistency and went together very well. It made a ton! They were a big hit. Thanks so much going back and trying a few times to get it right. The recipe is awesome. Ill use it a lot!

  71. Kathy M says:

    Finally made these today and they came out great! The only thing different I did was to roll them out into 4 logs of half brownie and half chocolate chips, put them in the fridge and sliced them.

  72. Carrie says:

    My best friend and I made these today and they turned out wonderful! and delicious!! Thank you so much for this recipe!!!

  73. Bukran says:

    Brookies became a hot topic in Elders Quorum on Sunday. I looked up this recipe on the spot and just finished making a batch with my wife! This recipe makes a great in-home date night where each spouse makes one of the doughs before working together to put it all together!

  74. Alex says:

    Thank you so much for this recipe! I just tried it out last night and they came out perfectly. One of the best cookies I’ve made, really delicious and beautiful. Here’s a picture of how they turned out http://i.imgur.com/SyWCcGN.jpg

  75. Nat says:

    I love this recipe! I tweaked the finshing part a bit though, more work but I feel well worth it!! What I did was make both doughs and then make small chocolate chip-ish size balls(not quite that small but smallish) of the brownie dough and froze it. Once frozen I incorporated it into the cookie dough along with the chocolate chips that the cookie dough recipe called for(all the while trying not to over-handle the dough). I then placed this final dough mix into the fridge so that all the components would have the same temperature so as to ensure proper baking. The remaining steps were as the recipe called for. Et voilà!

  76. Miralda says:

    I think brookies are such a creative idea! i am 13 and i bake a treat every “chews”day (Tuesday) for my class, when i saw this, i thought that they would LOVE it, and when i told them about it, they thought it was a great idea, the only problem is that i got home at around 6:30pm, after my after school activities, and then i had to do homework so i ran out of time, but this week end i am planning on trying it. I hope it works! by the way, great idea!

  77. Tasha says:

    It will probably be difficult for you, this recipe takes forever ! but its worth it. your class will love it!

  78. jennifer says:

    I made these, weighing the flour, cocoa, and sugars, and the brownie half was notably softer and spread more than the chocolate chip half did. I did like one reader, forming the doughs side by side into a log in waxed paper, then slicing the dough before baking. I refrigerated for several hours prior to slicing and baking. I will try again another time with a little less flour in the CC part, which required a little more effort to incorporate the flour that my usual CC cookies would, and I’ll use a little more flour in the brownie part. I noticed that the overall weight of the flour/cocoa in the two parts was unequal in the recipe. The CC had a total of 10.75oz of flour and the brownie part had only 8.75oz of flour and cocoa together. I had once heard that to make a vanilla cake/cookie/etc recipe into a chocolate one, one should replace a certain volume of the flour with an equal volume of cocoa.
    Tasted delicious and made huge cookies (1.15 of dough oz per the recipe).

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