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
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!!!!