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
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.