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 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.