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
270 Comments on “Brookies {Brownie + Chocolate Chip Cookies}”
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 🙂
My kids have dubbed these “eclipse cookies” and are making them for tomorrow’s big event. 🙂 We also made them for a friend’s wedding reception, when they were marriage cookies (wedding a brownie with a chocolate chip cookie). These are so delicious and fun!
That is awesome! Kind of a “why didn’t I think of that” moment! Enjoy the eclipse!
Wonderful recipe!!! Made them at the request of a friend. I typically don’t care for brownies, but these cookies were just the right amount of everything. I will definitely make them again.
We made these and both batches were very sticky. we could not make balls out of them. Any tips would greatly be appreciated. Still tasted good though
Sounds like you might need just a tad bit more flour in the dough (this could be due to a lot of factors including your elevation or how you measure flour, etc).
Ok, I don’t know if it’s intentional, but when I saw the photo of these babies I saw a Ying Yang sign. Granted, the boys and I have been watching a lot of Kung Fu Panda, so that’s probably why. If I smush them a little more in one direction, I’m thinking I can make Kung Fu Brookies. Next level stuff. The boys will be thrilled. Thanks for the great recipe!
I sasaw ying Yang sign to… I am so sorry that I comment so late but I wanted somesomething sweet and I found this website and your comment. So I just have to reply
I spread the dough on top of a parchment paper, topped with the other dough, rolled it to a round shape and froze. When I wanted to bake, i just sliced off cookies and baked as normal. 🙂
Is there a way to get the recipe prior to these most recent changes? I’ve just made them again and they turned out really dry… I’m assuming the flower amount is different? They were always perfect before:( I am still enjoying this batch just with a little milk dunking:)
Hi Lacie – how recently did you make them and they worked out better? I haven’t changed the recipe in a couple of years.
The most recent time was this January right after I posted but the time before was probably only a year before. I probably just did something wrong They are the best cookies either way!!!
I was hesitant to try these because of the mixed reviews, but I finally risked it for a school bake sale (they definitely have kid-appeal!). They turned out great!
I only had dutched cocoa, so I did 2 tsp of baking powder in lieu of the 1 tsp baking soda (as per King Arthur Flour’s recommendation). I wonder if maybe some reviewers inadvertently used dutched cocoa and baking soda and therefore experienced the brownie batter spreading?
I chilled the brownie batter while mixing and scooping the chocolate chip dough, then scooped the brownie batter and it was the perfect texture at that point. I used my smallest cookie scoop for both batters (they weighed out at .55oz) – this was great because they had a flat side that could be smushed with the other dough easily.
I chilled the slightly flattened dough balls for 3-5 min before baking (had to bake for 11-12 min because of the chill). They didn’t spread much; probably ended up 1.5x their original size and about the same thickness as I had formed them. The only tricky part was baking them for the perfect amount of time so they weren’t over or underdone. I got 47 out of the batch. Thanks for a great recipe!
I made these as is with no changes and they were perfect! The brownie batter was a little messy even after refrigeration, but it didn’t change the outcome. My friends and family are addicted to these, and now they are my go to desert. I love this recipe!
I live at 7000 feet above sea level. I was wondering if I would have to do anything different for this recipevent? They look so good,
You could google info on high altitude baking to see if there are any adjustments needed; good luck!
Thank you so much for sharing this recipe! Made it on Thursday night for my partner and he’s devoured 8 in the past 2 days, absolutely loves them.
I did make my “brookies” a bit larger than suggested so simply adjusted the cooking time to suit – perfectly chewy. Also added some white chocolate chips to the brownie side as I believe a little while chocolate can never damage a recipe.
Love finding amazing, well-written recipes like this so thank you so much … Now to search your blog for countless more!
I made these today and they turned out perfect!! I followed the recipe to a tee except I added mini chocolate chips to the brownie dough as well. Thank you for the pics at the bottom of the recipe showing how to combine the doughs to form the cookie.
I made these for a school function, and the kids devoured them! I had no problems with the recipe. I did put my brownie dough in the fridge for a bit…because I had to run an errand…and it worked out fine. One helpful hint – make the chocolate chip cookie dough ball before putting them in the fridge. Make it super easy so you don’t have to scoop hard dough. Delicious, and I’ll make these again. Thank you for sharing your recipe!
I have tried to make these cookies two times now and both times they came out flatter than pancakes. I used Silpats for some batches and parchment for others. I baked some batches for 8 minutes and others for 10. I refrigerated the dough overnight. I put the formed cookies in the freezer for 15 minutes. The second time I weighed the ingredients. I don’t know what else to do, except treat them like icebox cookies.
Hi Wendy – do you live at high altitude? If so, you may need to add an extra couple of tablespoons to the dough (that’s just a guess but it might help).
Would this work with box brownies and cookies ?
Feel free to experiment, I haven’t tried it with boxed mixes.
My daughter’s name is “Brooke” and we’ve always called her “Brookie” in our family. These have become her personal,signature dessert!!! She loves any opportunity to make these to share at school– adds to her cool factor!!! LOL
So cute!
I am not a baker at all and I was wondering Ingrid if I could use store bought brownie mix and cookie dough (I know, but I can’t bake to save my life). Do you think this recipe would still work?
These are excellent, thank you for sharing the recipe! After mixing and chilling each dough, I made them into long (snake like) rolls, put them together side by side then twisted them together. After chilling until firm, I sliced and baked.
Thank you for the tip Darlene!
I have my dough resting in the fridge as we speak.
And thanks Melskitchencafe for the recipes too. I’m trying it with half peanut butter cookie and half chocolate. Because what a pregnant woman wants a pregnant woman gets. 😛
I love this recipe however the thought of making 80 balls and then smashing them together to make 40 cookies sounded like a lot of work. So I made them into slice and bake cookies and they worked beautifully. Thanks for the tip.
What a great tip!!
Made these using the weight measurements and they came out PERFECT. I looked awesome in the eyes of my kids when they saw them. And my friends thought I was cool!
Just made these and they were actually pretty good. I wasn’t expecting the brownie part to be as good as it is… (not a big chocolate or brownie eater)
When adding the sugars and butter i did the brownie bowl and chocolate chip bowl at the same time.
Overall very good recipe!
These are delicious !
I’ve been wanting to make these for so long and we finally got to today! They were wonderful and devoured quickly! My husband and I made ice cream sandwiches with them for our date night in- a Brookie Bridge! (Just like at Juliana’s Pizza in New York by the Brooklyn Bridge!)
Hi Mel,
Do you bake your cookies (or brookies) with convection mode or just standard bake? Trying to get the hang of when to use my convection mode setting. Thanks in advance!
I do both – I have one of those split ovens where the top third is a small oven and the bottom 2/3 is a larger oven (two racks). The bottom oven is convection but the top isn’t so if I really want to crank out my cookies, I cook one sheet in the top oven on standard bake and two sheets in the lower oven on convection bake.
My daughter has made these two years in a row for teachers as gifts and for trading day. She has won trading day both years (made the most money!). I love so so so many of your recipes! I should comment on each but there are so many it would be time consuming. I do have a question for both cookies and bread. Can i bake more than one batch at a time? Do I need to add time? I am always scared to put more then one loaf/tray in at a time. How do you do it? Thank you so much, a rockstar in the making 😉
That’s so awesome about your daughter, Britney! I love that! I only bake more than one tray of cookies if I’m using convection mode on my oven. If it’s just standard bake, I only do one at a time. However, if I have more than one loaf pan, I’ll put several (up to 4 or 5) on the same rack and bake at the same time (using standard mode or convection).
Thank you so much!
I love these cookies, I made them for the first time a few weekends ago and made the balls a little bigger and we put ice cream between 2 of them and it was like a party in our mouths!!
Anyways I was wondering if you or anyone else has thought about doing a peanut butter cookie in place of the chocolate chip dough?
If so what recipe did they use because I have 2 different recipes for the peanut butter cookies, one uses flour and the other recipe doesn’t use flour.
Just a little help please
I can not convert weights Italian! 🙁 🙁
I just made them and these cookies are delicious. I can’t wait to bring them in for my students! I showed them the pictures of the cookies on Pinterest and they made sure they did their work, well! I love how they are so big because I can afford to give them each, two and they won’t complain about not having enough, lol.
Amazing! This is my go to chocolate chip recipe and I finally made the brookies today. So good.
This could be the best thing my daughter could do. She is 10 and LOVES to bake. She would do things that’s on top of her head. She definitely will have a lot of fun with this. Thanks for posting this…and who would have thought of this!!! 😀
Hi Mel, thank you for your wonderful cookie recipe, just bake these cookies, the taste is awesome, my best ever baked cookies, so good. The only thing is , the shape cannot hold on its own due its softness, super soft, is it the butter was melted? The direction was softened butter, but since i lack the time, heat it for a couple minutes, it was melted butter, but over all t’was relly good cookies, we live here in the Philippines, thank you.
Hi Lina – yes melted butter will make a big difference in the cookies – softened butter will help them hold their shape more.
Oh. My. Goodness. I have made these several times now. Each time I got asked for the recipe. You rock!
I did the wet part of both recipes together since they are identical. Once it was all mixed, I divided the total in half and added the appropriate dry ingredients to each half. Worked great. Saved time and dishes. They tasted great as well.
Brilliant, Mary!
The first picture of these cookies (found in the sideline of your caramels recipe) looked like a little ‘yin-yang’ symbol. Then I thought, chocolate chip and brownie … TOGETHER?!?!? So I had to come see this recipe too!
This looks delicious, i was wondering if ithe brookirs Could be made into a bar? What size pan and how long would you bake? Thanks
I haven’t tried that, Jocy – but you might try googling a brookie bar recipe online to see how you might adapt this one. Good luck!
What wonderful cookies, and so attractive. I had no problem making these and took the recipe one step further and made ice cream sandwiches, with vanilla ice cream sandwiched between 2 cookies. They were delicious. Thank you for this recipe.
I used a brownie box mix and shaped it into a log. Then bought the premade cookie dough log. I squeeze both logs together and cut into cookies. It turned out great. Thanks for the great brookie idea!
You were reading my mind! So much faster! Yummy cookies.
LOVE this recipe. I live in Denmark and made them for my boyfriend’s coworkers on his birthday. They were a huge hit and I wrote about it on my blog here: http://www.juliasconfectioncollection.com 🙂
Julia
Are these peanut free?:)
As long as the ingredients aren’t processed in a facility that processes peanuts, it should be fine.
the brownie side of these cookies were pretty flavorless… Did I maybe make an error or?
I too felt the the cookies were flavorless – brownie & choco chip wise. They looked pretty (someone even asked me where I bought them) but flavor wise not certain they were worth the effort of making two doughs to marry together into one mediocre cookie. Even threw some away after they sat around for a couple of days.
This afternoon I finally got around to preparing the doughs for this cookie after having the recipe sit in my “to try” list for months and months and months. Once I got to the portion of combining the two doughs, I logged on for the visual reminder of what it should look like – only to discover that the recipe had been totally revamped and that the cookies I had prepared pretty much weren’t going to turn out. Bummer! Of course they turned out comically bad. They could go straight to a “Pinterest Fail” photo spread. Haha! Not sure if I’ll be trying them again, though, with the new recipe … but I HAVE learned now to always double check your website for tips and changes to recipes!!
I received so many complements on these cookies! You make me look good Mel… Thank you!
Hi Mel. This is the first recipe I’ve tried from pinterest. They were so good and turned out perfect the first time. I love to bake so I will definitely visit this blog again. Thanks for sharing!
Hi Mel! First of all, let me say I love your blog!
This cookie batter had a sticky consistency…and from other comments I think people are having the same problems. I added a little more flour, but after it didn’t “unstick” I just worked with it. AND…they were AMAZING! So I don’t really worry about the consistency of these anymore. Thanks again!
Se ven deliciosas, gracias.
Can’t wait to make these but don’t need the temptation of having 48 cookies in the house!
At what point is it okay to freeze them? Before mixing the batters? Before or after baking?
I have frozen the dough balls (after they are merged together) and baked them later and I’ve also frozen the baked and cooled cookies.
Do you bake the frozen dough balls straight out of the freezer? or do they need to be thawed?
I bake them straight from the freezer and just add a minute or so onto the baking time.
Can dough be frozen in cookie form after joining the separate doughs? Excited to try this!
Haven’t tried that, Maureen, but you could definitely experiment.
Maureen –
Cookies can absolutely be frozen after forming. As a matter of fact, this might help with the cookies that are too thin. Shape them and place them side by side on a tray (don’t worry if they are touching) and put in the freezer for a few hours. Once frozen, pop them off the tray and into a zip-top bag. They can stay this way for weeks and allows you to make fresh cookies anytime. To bake, place frozen cookies on a tray and into the oven, no need to thaw.
Enjoy, Stefanie
Why not just freeze yourself some rolls of dough for later? Merge a “snake” of each dough together and prep yourself some rolls you just have to slice and bake. You won’t have to waste time on dough balls frozen together, you can conserve freezer space, and your finished product will look more uniform. Sprinkle with some turbinado sugar w/a little kosher salt before baking or–if you didn’t put any walnuts in your cookie mix–press a candied walnut into the center of each.
I love this Brookie recipe only problem was my cookies came out really big and super thin (still amazing taste) but how can i get them to look thick and chewy like yours?
It sounds like you might need to add a bit more flour if your cookies were too thin.
Trying to make these and unsure if it calls for two eggs per batter, add egg, yolk…….is this one egg or 1 egg + yolk of another egg? Confused, not really a baker but they look so good had to try…lol
Hello Shae – Each batter has one full egg and one egg yolk.
delicious
I just made 3 dozen 8 Brookies and they are super good with a very cool appearance. Can’t wait to share them with a gathering Thursday night…they will be gone in a minute.
I must thank you for writing an explicit set of directions. So often bloggers leave out little
facts that make me go boggers…you were totally complete with extra direction to boot.
So I just wanted to say how delicious and impressed I am with this recipe. Only downer for me was the mess of bowls and measuring twice for everything. I did use my scale which I never use and it turned me into a follower of scale measuring for sure….easier than cups etc and faster too. So thanks for it all and I’ll be checking out other recipes on your blog.
Thanks, Lexy!
Mel, I have a funny story about my brookies. Just added to my own little blog. http://love2cooksweets.blogspot.com/2015/02/brookies-are-cookie-that-you-love.html Thank you for the recipes.
That was so cute, Virginia! My 2 1/2 year old loves Pocoyo although I’m not sure she would have identified the cookies as brookies. 🙂
made the other night but the batter came out to running in a way but I do contribute that to the butter being to softened due to the hot weather ..will try again and add more flour and make sure the butter is a little more cold..other then that they were yummy everyone loved them!!!!
I just made these “Brookies” and they came out splendidly! I followed the recipe to a T, even weighing out each ball of cookie dough/brownie dough. I accidentally overbaked the second batch, so that batch was a bit more crunchy, but still delicious nonetheless! 🙂 I was a bit worried about how the cookies would come out when reading the earlier reviews, but I had faith that your new, revised recipe wouldn’t let me down – and it didn’t! Thank you so very much for the recipe – I will definitely be baking more “Brookies” soon!
Peanut butter cookies on one side and the brownies on the other with peanut butter chips (like chocolate chips, but peanut butter) inside the brownies creates basically an inverted cookie. In halves. It’s strange, but it should look and taste good! Can’t wait to try!
I made these today 2/17/15. They are wonderful. I weighed all the ingredients since that is the most accurate way to make a recipe, and I figured I should after all the comments I read about the cookies not turning out quite right. I made the brownie dough, which was pretty soft and sticky last night and divided it into two logs which I wrapped in parchment paper. I chilled them overnight. I made the chocolate chip dough this morning and again rolled it into two equal sized logs, wrapped in parchment paper. I let that briefly chill. Then I unwrapped all the logs, cut them in half lengthwise, and then sandwiched two halves of dough together. I re wrapped them in the parchment paper and chilled them a little more. Then I simply sliced the logs and baked. Yummy! They turned out beautiful and evenly spread. My 13 year old son devoured two for lunch, and so did I. The recipe isn’t a quick one to throw together, but well worth the extra time for the individual steps. I have the other two rolls in the freezer ready to thaw, slice and bake when I need them.
I used hot chocolate mix instead of coco powder it was so good!!!!!
going to try this, it looks absolutely yummy.
as far as coming out a bit different, ive had this happen many times. i live in Florida, so its quite muggy and hot here. the weather makes a big difference, when its cooked at different sea and mountain levels as well.
also your stove can make a difference, whether it be gas, oven, or other.
something as simple as the brand of the ingredient you used, may not be the same brand i buy, and the end quality is different.
i have learned over the years, to never give up on a delicious recipe!
I just made a batch of Brookies, because I’m a Vegan I made some changes that made them every bit as good. I substituted the eggs and yolks with egg replacer and used Earth Balance Vegan butter instead of regular butter.I’m very pleased how they came out. They’re moist and chewy. I did notice though, that I had more cookie dough than brownie dough. Did anyone else find that problem?
That happens to me, too, so I just bake a few stand-alone chocolate chip cookies. Glad you liked them!
Do you use unsalted butter?
I always use salted butter.
So huge favor to ask-if you by chance have the original recipe still, could you post it? I made these a few times before the recipe was altered, and they disappeared. Once the recipe was altered,a few were eaten and then, sadly, the rest were thrown away. 🙁 I wanted to make for the Super Bowl this weekend!
Hi Mel – I’ll look and see if I have it written down somewhere and let you know if I can find it.
In the process of making these right now. I gotta say, didn’t think they would be this much work. But after having made home made buns and cupcakes before, toast would have been a lot of work. I am having good luck with them. Don’t seem to be having any trouble with anything. Other than my own impatience. I rolled the brownie mixture first and some were on the large size, oh well. Which made me have extra choco chip left, but again, oh well … Lol … These are not bad things in my mind. Followed the recipe to the letter, and the only issue I had was when I was rolling the brownie balls, they got a bit gooey towards the end, but my kitchen was very warm, even in the middle of a Canadian winter! Will try these again when I have more time to measure the pieces correctly.
Lovely recipe and have made these twice now but I find the batter is well too sticky if taken out the fridge for longer than a minute which makes it near impossible to shape or remove from hand/fingers
Oh my gosh, Mel! Those look insanely delicious! I was just reading today’s email (12 Make-ahead Christmas Breakfasts) and had to pin the Perfect Cinnamon Rolls. When I saw the Brookies link on the sidebar, I knew they had to be mine. The butter and eggs are coming to room temp as we speak.
These are huge. My first batch was too soft for the brownie and ran together so I have had to increase the flour for the brownie side. Maybe just a feature of the store brand of flour I used. I get 2 to 2.5 inch cookies making 96. I flatten both doughs into a rectangle and refrigerate for 30 minutes. I score each cut into pieces. This lets me come out even. They are both cute and tasty.
I’m just making these now, the brownie batter turned out perfectly, the cookie side is a little crumbly :/
Awesome cookie. Sifted flour and refrigerated overnight. No problems. Made over 4 dozen
These look great! Can’t wait to try them – the best of both worlds.
Thinking I would save some time, I made both doughs simultaneously. However, as I was adding the chocolate chips, I realized I had added them to the brownie dough, not the chocolate chip cookie dough, which was not a big problem since I always add mini chocolate chips when I make brownies from scratch. So, I added another 1 1/4 cups of chips to the cookie dough and figured how bad could they turn out since the recipes of both are almost identical with the exception of the two different brown sugars.
It was getting late, and I had to prepare dinner, so I rolled both doughs on parchment paper into long, skinny logs, wrapped them securely and placed them in the refrigerator. The next afternoon I took them out. They were both fairly hard, but I had no problem slicing pieces from each log and putting them together to form a cookie shape. I baked them for about 11-12 minutes, and they came out perfectly. I couldn’t wait to try them thinking my mix up with the doughs may have a big effect on the results, but guess what……….they came out fantastically! Can’t imagine them coming out better the next time I make them without the mix up.
You have really perfected this recipe right down to the weight of the ingredients. I do not have a scale and am not a novice baker, so I guess my measurements must be fairly accurate. By the way, I never use salted butter for anything – just don’t care for it. Thanks for sharing this creative, terrific cookie recipe!
Thanks, Shelby!
I made these today. they are yummy and i did make the mistake of over cooking the 1st batch. also the cookie scoop i used was way too big. i had one whole cookie that i had to cut apart. I also had more choc chip dough by the end than brownie dough. why?
That may happen depend on how much dough you use for each cookie. I use slightly more cookie dough than brownie dough.
If I have extra, I just bake the last few as plain chocolate chip cookies.
Mel, Thanks for this awesome recipe! I made them last week and they came out perfect! I’m new to baking from scratch, I use to just buy the boxed stuff. Question: When you bake these cookies or in general, do you use salted or unsalted butter?
Hi Stacy – so happy these worked out well for you. I generally use salted butter. Professional chefs (and many other bloggers) turn their nose up at that but it’s always worked for me and all I keep on hand.
Ok cool thanks! I bought unsalted better for the Brookies and they were great, but normally I have salted better at home. I wasn’t sure so I had read an article that said not to use salted butter, so I didn’t….thinking it would mess up the recipe! Lol. Now I know!!
i just made these and I am so bummed. The chocolate chip side flattened out 2x as much as the brownie side. I doubled the recipe too :(. I am thinking of tossing the chocolate chip dough and just making the brownie cookies with what is left. I wish I could add a picture to show you. I measured precisely and it just tastes like butter. 🙁
Just made a batch and they came out great. Thank you for this delicious recipe!
wow! I love these 🙂 !
Thank you so much for this recipe! I made a batch and they are wonderful. I don’t have a kitchen scale, but measured the ingredients with a light hand, per your recommendation and they turned out perfect.
I think this will be my go to cookie for the holidays this year, thank you!
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).
It will probably be difficult for you, this recipe takes forever ! but its worth it. your class will love it!
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!
Cool! u bake 4 your class! i wish u were in my school!
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!
You posted that comment on my birthday, i turned thirteen.
At 3:00 am
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
Alex, your cookies look amazing! Thanks for sharing a picture!
Thats such a good picture! looks like it turned out great!
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!
My best friend and I made these today and they turned out wonderful! and delicious!! Thank you so much for this recipe!!!
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.
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!
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
Thanks so much Mel! That was exactly it! It’s amazing how they are 10 million recipes for a simple chocolate chip cookie! 🙂
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!
Hey, Mel. I was just wondering, how long could the doughs be stored in the freezer? Thanks.
Ellisa – If well covered I think easily for a month or more.
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!
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
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!
These look amazing!!!
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!!
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+++++!
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.
Christine – Nope, the first recipe didn’t have any chips in the brownie batter. Better find another great use for them!:)
snacking 🙂
I made these today and they are a huge hit! Thanks for another great recipe!
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!!! 🙂
Ok, guys, check out the post for a recent update (and totally revised recipe). Thanks for your patience!
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.
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!
The brookies look amazingI! I will definitely try this soon…
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!
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).
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.
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.
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/
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!
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.
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!
Marcie – Yes, sometimes at really high altitude extra flour helps – maybe start with a 1/4 cup and see how that goes!
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!
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.
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.
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!
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!
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!
I love the combination of cookies and brownies together! Fun!! Your recipes are inspiring Mel! Thanks for sharing. 🙂
Made them and love them. Mine turned out great and I’m pretty sure it’s thanks to the recommended refrigeration.
*them* 🙂
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!
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! :-))
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.
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!
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.
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!
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!
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!!!
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!
My husband always wants chocolate chip cookies but brownies are my favorite. Now we can both get what we want! Thanks Mel!
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. 🙂
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.
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.
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!
Not only brilliant, but adorable. Gone are the days of indecision. Thanks so much for this recipe!
I just love this idea! Two amazing things in one! Your brookies look beautiful Mel, I just want to reach out and grab one!
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!
Made these today for my 4 children and they INHALED them- so fun and delicious!
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!!
The best of both worlds! These look so good!!
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.
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!
Very creative idea, I love your brookies (brownie + cookies)
Love this Mel! They look super naughty but super delicious and I bet everyone loves them!
http://youtube.com/addalittlefood
My two favorite things in one cookie! Love it!!!
What fun! I tried something like this myself a few times, and called them crownies. I’ll try your recipe soon!
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.
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!
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 😉
Well, isn’t this a game changer and a diet-ruiner. Yum yum get me some! I love your blog Mel.
These look wonderful! Can’t wait to get off work and mix some up tonight.
These look super scrumptious! I can’t wait to try them!
These look like to perfect thing to bring camping with is this weekend. They look amazing!!
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.
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.
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.
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!
I hate to ask? But I work A TON! Do you know if anyone has attempted this with premade cookie dough from the grocery store?
I haven’t tried it, sorry!
I’m gong to try the store ones and see how they come out.
Love this 🙂 So creative and fun 🙂
Brownies and cookies in one?! I must have some. 🙂
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
Brookies? Genius! Amazing! I am off to make a batch of these right now!
Very creative and sheer indulgent recipe! Jackson, great job — thank you!
Those cookies are looking absolutely amazing! I can’t wait to try the recipe, it’s really fun!
i cannot wait to bake these cookies. I am a bit confused. You said to make both doughs .5ozs. Then you said .5ozs for brownie & .65ozs for chocolate chip. Can it be done both ways or not. I would appreciate a quick response. Love & blessings,
Ilona
I use about .5 ounces for the brownie dough and .65 ounces for the chocolate chip dough. You can use .5 ounces for each but you’ll have a bit of cookie dough leftover.