Brookies {Brownie + Chocolate Chip Cookies}
Can’t decide between chocolate chip cookies and brownies? Don’t worry! You don’t have to. Meet the brookie: a cookie combo sure to rock your world!
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.
Chocolate Chip Cookie + Brownie
Super cute. Super delicious. Super unique. Super angelic and naughty all at the same time.
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.
Putting the Brookie Together
The doughs for both the chocolate chip cookie part and the brownie cookie part are very straightforward.
Once the doughs are made, portion out equal pieces of both the chocolate chip cookie dough and the brownie cookie dough and press them together as shown below.
Use your hands to shape the two pieces into a round thick disc.
Once the cookies bake, you’ll get the best of both worlds!
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.
One Year Ago: Brazilian Lemonade {Or In Other Words 2-minute Blender Limeade}
Two Years Ago: Grilled Caprese Chicken
Three Years Ago: Grilled Pizza {How To}
Brookies {Brownie + Chocolate Chip Cookies}
Ingredients
Brownie Cookie Batter:
- 10 tablespoons (142 g) butter, softened
- ⅔ cup (141 g) lightly packed brown sugar
- ⅔ cup (141 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cups (205 g) plus 3 tablespoons flour
- ½ cup (43 g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Chocolate Chip Cookie Batter:
- 10 tablespoons (142 g) butter, softened
- ⅔ cup (141 g) granulated sugar
- ⅔ cup (141 g) light brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 large egg yolk
- 2 cups (302 g) plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup (213 g) chocolate chips, mini size preferred
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with silpat liners or parchment paper. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
Notes
Recommended Products
Recipe Source: inspired by this recipe from this recipe at Urban Bakes
272 Comments on “Brookies {Brownie + Chocolate Chip Cookies}”
Tasted good. Looked good, but you couldn’t tell the difference between the two. Might as we have been a chocolate chip cookie dipped in chocolate.
Very disappointing.
I doubled the recipe and could see the dough was not quite right; it was a bit too sticky. The cookies absolutely needed to chill overnight, the cookies made the night of were very thin, unstable cookies. Just looking at the sugar/flour/butter measurements for this recipe, I was anticipating this problem. The refrigerated dough held up much better and increased the stability of the cookie. This is not a good cookie recipe if you want thick cookies. I’ve been making cookies for almost thirty years, my own recipes produce thick, chewy cookies (which is what I prefer), so this was not a rookie mistake. The flavor and texture is on point, they are absolutely delicious. However, I will probably not use this recipe again, unless I make it in a brownie pan.
These were fun to make and quite yummy!! My kids think I’m amazing now. Thanks, Mel!
Hey Mel! These cookies are beautiful and delicious! They are always a crowd pleaser! I took them to a young women bake sale and they all got sold and eaten! Literally everyone in our family loves them and it’s the perfect blend of brownies and chocolate chip cookies put together. Not to mention, they are pretty easy to bake too! Thank you again!!❤
I made these 5 years ago for my son’s wedding. Pittsburgh PA has a tradition of a cookie table at weddings… they were a big hit!! Fast forward to today, I’m making them again for my granddaughter’s wedding… I’m sure they will be gone quickly again!! Thank you for adding to the happiness!!
I’ve looked over other brookie recipes and liked yours. I’ve made it multiple times with great success and happy tummies. My mother has taken them to her library group (mostly retired seniors) and the grandkids have had them on picnics, there are never leftovers. I’d say both ends of the age spectrum love them.
Can I substitute the flour for Almond flour? Look good but prefer low carb. Thanks
I haven’t tried that, but you could experiment!
Personally, I thought this recipe wasn’t very good, the cookies had too much flower and came out, somehow, both doughy and slightly overcooked… sorry, they just weren’t good.
Genius recipe . So pretty. They taste fantastic and will be one of the 5 desserts I’m taking to Thanksgiving dinner. Easy to make, I don’t think anyone should make these in a rush. They are not difficult but I wanted to get the 2 balls rolled correctly. I admire you so much for coming up with this.
I have been making a similar cookie for years. I take the original Tollhouse chocolate chip cookie recipe and alter it by reducing the white sugar to 1/3 cup and using one small box of instant vanilla pudding. Then for the brownie portion, same recipe but instead of vanilla pudding I use chocolate pudding. Then shape into logs and roll them together. My kids called them “ Half and half cookies”. They have been a family favorite for over 30 years.
I like the idea of rolling it into logs. Did you lightly push the chocolate chip part into the brownies side and then slice and bake? I would think it would be a time saver. TIA
These are delicious and impressive. Followed your recipe exactly and they are perfect. Thanks for another great recipe!
Great recipe! I baked a few immediately after completing the recipe. The cookies were flat. However, when I allowed the dough to chill overnight the shape of the cookies were much nicer. I will definitely bake them again.
You say that you have ” added weight measurements for those that like to be ultra-precise” – which is a good thing – everybody should be using a kitchen scale to be accurate. But please – metric instead of Imperial to be more precise! And what about the butter measurements? You still have ” 10 tablespoons butter, softened”. That should be 141 g . – for those of us that like to be ultra-precise. 🙂
looks so good making them for a family home evening desert
This recipe was easy and results are delicious!
I’ve had the same problem with having to choose between brownies and chocolate chip cookies and these were the perfect solution! Thank you so much the we’re delicious.
What kind of butter is best for this recipe salted or unsalted?
I use salted
Hi. Just made a batch for the 1st time. Baked 1/2 a dozen for 9 minutes. Delicious! Though they we’re a bit on the flat side. So, instead of rolling the doughs into balls I shaped them into logs combining halves of each, wrapped in wax paper and put them in the fridge. Since I plan on baking them later in the week to surprise the grandchildren, I was wondering, Could I just refrigerate the dough, not freeze it, and for how long? Also will this make them go flat?
You could probably refrigerate the dough for 3-4 days. I’m not sure if will affect the baking or not. Good luck!
Just wanted to let you know they turned out beautifully. A huge homerun with my family. I think you elevated my grandma status. Thanks again!
Oi Mel. Tdo bem?
Não tinha um vídeo ensinando como faz ou eu viajei?
♀️
Obrigada
Hi Renata, yes, there is a video in the post. It sometimes appears on the side (if on a desktop computer) or below the recipe if using a mobile device.
I’m about to make this recipe and was wondering if you ever tried using pastry flour instead of AP (specifically, BRM’s whole wheat pastry flour)? I’ve read this could make for a fluffier/chewier cookie…
I haven’t tried that – sorry!
These were amazing! Thanks for sharing ❤️
One other comment, I put the pans with the cookies (after I combined them and just very slightly flattened them) into the fridge for 10+ minutes for each pan I made. I think that helped them from flattening out too much in the oven.
These came out great! Brookies were my younger daughter’s request for Christmas cookies this year. I didn’t weigh, but used a small scoop to portion out 48 scoops of each dough, and it worked out just fine. Watched the baking like a hawk and took out after about 9 minutes. Will keep on my yummy-tried-and-true list and use again.
Cookies came out exactly like the picture , in fact, I sent a picture of my cookies to my sister and she thought they were your cookies! Hubby loves them! I’m thinking of making these for our faculty Christmas competition! Thank you!
I have made these brookies a few times and they have never turned out as flat as yesterday. It was so disappointing.
I followed all the steps, as usual. They looked beautiful I the oven and then they flatten out. Any tips?
Try increasing the oven temperature by 25 degrees and/or adding a bit more flour to the dough(s).
Do you know the weight what 10 tablespoons of butter would be? Thanks in advance:)
Delicious
My 13 year old son was so excited to make these. He actually really enjoys watching America’s Test Kitchen, so we did our own “version,” videotaping him making these cookies. It was really fun for him, and he’s looking forward to another recipe to record. Thanks for sharing such fun recipes for even kids to make.
That’s amazing! So impressed with your 13-year old son!
For the men in my family this has become their new, favorite cookie! I had a little trouble with baking time with the first batch but nothing that stopped them from eating them! Thanks for the recipe.
Awesome Mel! My 2 Granddaughters and I made these tonight. We thoroughly enjoyed them and had fun baking these. Delish!!
Thanks so much for the recipe!!
Hi Mel! Love you and your cookies! It looks great and crisp. Would definitely make these cookies for my kids and husband. They also wonder when who test it.
I love the idea of these cookies and plan to make them for my son’s birthday on the 26th. Several posts on pintrest recommend refrigerating cookie dough for several hours or even over night before baking. Do you recommend this for your recipe? Thanks
You can definitely refrigerate the dough if you’d like, but otherwise, making it per the recipe should work just fine, too.
These are great! I tried completley mixing the cookie dough balls together to form a swirl like cookie and it was divine!! Thanks Mel!
Mel, I love you! These are amazing! I made them for my son’s birthday party and they were a hit
These cookies are super easy to make and taste great!
Good cookie, keeps it shape without refrigeration
This recipe was great! My husband, kids and grand daughter loved it. Froze a dozen to put in treat bags for neighbors and friends throughout the year. Thanks for a wonderful recipe!
Want to make as bars.. Layers or?
These cookies are fun to make and tasty. Even though you half to make two different batters, it’s really fun to make the little balls into shapes and designs. 10/10 would recommend.
Hi this cookies look amazingly delicious . Im trying this recipe but Can you tell me how to store the dough ?
Do you mean storing the cookies after they have baked or storing the dough before baking?
I don’t see the recipe by weight. Is it posted?
The weights for the dry ingredients are located above in the ingredient list.
Is there a way I can half the recipe
These were delicious! I was going to freeze them for Christmas but everyone is all over them and I don’t think they’ll last that long! My kids had fun making them with me too… Thanks for the recipe!
Made these day and they were delicious! Even though I weighed everything, they still really spread out on me. I will try to add a couple of more tablespoons of flour to each dough next time, but everyone loved the taste just the same. Thanks!
I made this a few years ago, and it didn’t work for me. I just made them today for a ward party and they turned out perfect! I made all the dough last night and measured them in ball shapes. I refrigerated them, then pulled them out while preheating the oven, and let them sit for a few minutes, then baked them 10 minutes and they’re perfect!!! Can’t wait to try one:)
We love these. They are always a hit.
Mel- I have loved you since we both lived in WI and the missionaries told us how much they loved your cooking! Yet somehow I’ve never commented but couldn’t keep silent when it comes to these delectable morsels.
These brookies, I mean seriously SO good! Thanks for nailing it again. P.S. have you ever looked into America’s Test Kitchen’s Coconut Cake? It’s a favorite around here and if you are ever looking for a recipe to adapt I’d love your take on it.
Hey Jen! Glad you love these little brookies…and I haven’t made that coconut cake, but I’m excited to give it a try!
I loved this recipe. The brownies are delicious and sooo fluffyyyyyyyy. Thanks for this recipe 🙂