Brookie Recipe

Brookie Recipe

In most houses, the food debates center around what to have to dinner. In our house, though, it’s always about what to have for dessert. It’s always a debate – pie vs. cake, cookies vs. ice cream, etc.

I love combo desserts because then we skip the debate! This Brookie recipe combines two of my favorite cookie dough recipes – Brownie Cookies and Chewy Brown Sugar Chocolate Chip Cookies – into one delicious super cookie. No debates or decisions necessary.


Brookie Recipe

Brookie Recipe

Servings 36 cookies
Author i heart eating


Brownie Cookie Dough

  • 12 oz. bittersweet chocolate chips, 60-70% cacao
  • 1/2 c. butter
  • 3 large eggs
  • 1 c. granulated sugar
  • 1/4 c. brown sugar , packed
  • 1 T. vanilla extract
  • 1/2 tsp. baking powder
  • 3/4 c. all-purpose flour
  • 1/4 c. unsweetened cocoa powder, not Dutch-processed
  • 1/2 c. mini semisweet chocolate chips

Chocolate Chip Cookie Dough

  • 1 c. butter
  • 1 1/2 c. brown sugar, packed
  • 1 large egg + 1 large egg yolk
  • 1 T. vanilla extract
  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 10 oz. package chocolate chips


Brownie Cookie Dough

  1. Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.

  2. Remove from heat, and set aside.

  3. In the bowl of a stand mixer, beat the eggs, sugars, vanilla, baking powder, and salt on high speed 5 minutes, or until the batter is thick and creamy.

  4. Reduce the speed to low, and mix in the melted chocolate until well-combined.

  5. Stir in flour and cocoa powder just until combined.

  6. Add chocolate chips. Stir in to combine.

  7. Cover the batter, and chill while you prepare the chocolate chip cookie dough.

Chocolate Chip Cookie Dough

  1. Melt butter in a heavy saucepan.

  2. Add brown sugar to a large bowl.

  3. Pour melted butter over sugar. Stir to combine butter and sugar. Let stand 5 minutes.

  4. Add egg and egg yolk; stir to combine.

  5. Stir in vanilla extract.

  6. Add flour, baking soda, and salt. Stir until just combined.

  7. Stir in chocolate chips.

  8. Cover, and chill for 30 minutes.

Putting the doughs together

  1. Preheat oven to 350 F. Line 2 large baking sheets with parchment or silicone baking mats. 

  2. Using a 1.5 tablespoon cookie scoop (medium), scoop up chocolate chip cookie dough. Repeat with separate scoop for brownie cookie dough (or clean scoop in between). 

  3. Press the two doughs together, sealing the seam in the middle. 

  4. Repeat with remaining dough.

  5. Bake 9-12 minutes, or until done. 

You may also like…

Frosted Brownie Recipe

Frosted Brownie Recipe

Chocolate Mousse Brownie Recipe

Chocolate Mousse Brownie Recipe

Chocolate Mousse Cake

Chocolate Mousse Cake


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  • Reply
    Marilynn Janson
    July 9, 2017 at 7:36 pm

    I have to try this!! Thank you.

    • Reply
      July 10, 2017 at 5:39 pm

      The kids love them. Hope you do too!

  • Reply
    May 31, 2017 at 10:51 pm

    My cookie dough was super dry! What do you recommend for that?

    • Reply
      May 31, 2017 at 11:02 pm

      When I end up with dry cookie dough, it’s almost always because there was too much flour in the dough. I fluff up my flour before I measure it, and then I lightly scoop it. I’ve found that fluffing it up helps in case the flour has gotten packed down. You could also try decreasing the amount of flour slightly to see whether that works. Hope that helps!

  • Reply
    February 19, 2017 at 1:10 pm

    OK…I’ve got to try this one. I am not a dough or cookie baker -because I’m intimidated with several aspects of the baking process. (uneven, cookies not consistently baked, what’s considered overbaking and how to see it, proper baking spacing etc.) Couple clarifying questions for a very inexperienced dough-cookie baker. The scoop I am planning to purchase releases round-mounds. (1) do i press the mound dough flat? (2( How does one Press the two doughs together, sealing the seam in the middle? I just need a more clarifying tutorial on this part. I’m sure well versed cookie bakers can figure it out while reading the instructions. But, ask me about batter, custard and filling —-I’m a subject expert! lol

    • Reply
      February 20, 2017 at 10:13 am

      Absolutely! 1) I don’t. I use a cookie scoop that releases round mounds, and I leave them as-is. I find that most doughs spread enough that I don’t need to flatten the dough. Also, I like my cookies to be a little thicker, but that’s a matter of personal preference. 2) I gently press the two doughs together, and then I just run my finger over the seam to seal it. Then I re-shape the dough as needed. You won’t want to roll it because it can make the dough warm, which will lead to spreading.

      If you have any other questions, please feel free to ask!

  • Reply
    Kelly Lynn's Sweets and Treats
    October 31, 2016 at 11:08 pm

    Best of both worlds!! Recipe sounds amazing!!

    • Reply
      November 1, 2016 at 9:50 am

      Thank you so much!

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