This Brookie recipe combines buttery, chewy brown sugar chocolate chip cookies and rich, chocolaty brownie cookies in one delicious cookie!
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.
We can never agree. It’s always pie vs. cake, cookies vs. ice cream, etc. That’s why I love combo desserts because then we skip the debate!
This brookie cookie 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 with this tasty recipe. The brownie cookies are perfect for folks who love chocolate cookies, and the buttery chocolate chip cookies are sure to satisfy even the pickiest cookie fan.
How to make brookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Brownie cookie dough
Step 1: Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat, and set aside.
Step 2: 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.
Step 3: Reduce the speed to low, and mix in the melted chocolate until well-combined.
Step 4: Stir in flour and cocoa powder just until combined.
Step 5: Add chocolate chips. Stir in to combine.
Step 6: Cover the batter, and chill while you prepare the chocolate chip cookie dough.
Chocolate chip cookie dough
Step 1: Melt butter in a heavy saucepan. Add brown sugar to a large bowl.
Step 2: Pour melted butter over sugar. Stir to combine butter and sugar. Let stand 5 minutes.
Step 3: Add egg and egg yolk; stir to combine. Stir in vanilla extract.
Step 4: Add flour, baking soda, and salt. Stir until just combined.
Step 5: Stir in chocolate chips.
Step 6: Cover, and chill for 30 minutes.
Putting the doughs together
Step 1: 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).
Step 2: Press the two doughs together, sealing the seam in the middle. Repeat with remaining dough.
Step 3: Bake 9-12 minutes, or until done.
Recipe Tips!
- Brownie cookies
- Cocoa Powder: I didn’t have good results when using Dutch-processed cocoa powder. I recommend using unsweetened cocoa powder in this recipe.
- Chocolate chips: I’ve tried making the cookies without the chocolate chips, and they didn’t have as much of a crackly crust. Don’t skip the chocolate chips if you want a shinier cookies.
- Mixing: I recommend using a paddle attachment to mix the cookie dough. I’ve tried using a whisk attachment, and the cookies didn’t turn out as well.
- Chilling: The cookies will be flat and will bake out if you skip chilling the dough. Also, if your fridge is packed doesn’t chill very well, you may find that you need to add a little extra time to the given chilling time.
- Baking: The cookies will look underbaked in the center but be set at the edges, and the crackly, shiny crust will develop as the cookies cool.
- Chocolate chip cookies
- Butter: If you want to brown the butter, you will need to use more butter because browning butter causes it to cook down. Otherwise, you will be left with a drier dough. If browning, you will need to use approximately 3 tablespoons more butter (so about 19 tablespoons or 269 grams total).
- Measuring: Correctly measuring the ingredients is key! I suggest either weighing the ingredients or aerating the flour (sifting or fluffing) and then scooping and leveling. If you don’t want to sift or weigh the flour, please use less flour. Packing in too much flour will cause the cookies not to spread.
- Chocolate chips: Can substitute 4 ounces finely chopped semisweet baking chocolate for chocolate chips. However, using chopped baking chocolate will cause the dough to spread a little more.
- Mixing: I suggest stirring the dough together by hand rather than using a hand or stand mixer.
Storage
I store these cookies in an airtight container at room temperature. These cookies will keep for up to 4 days when properly stored.
More cookie recipes!
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Brookie Recipe
Ingredients
Brownie Cookie Dough
- 12 ounces bittersweet chocolate chips 60-70% cacao
- 1/2 cup butter
- 3 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking powder
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder not Dutch-processed
- 1/2 teaspoon salt
- 1/2 cup mini semisweet chocolate chips
Chocolate Chip Cookie Dough
- 1 cup butter
- 1 ½ cups brown sugar packed
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour please see the note below about measuring the flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounce package semisweet chocolate chips
Instructions
Brownie Cookie Dough
- Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
- Remove from heat, and set aside.
- 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.
- Reduce the speed to low, and mix in the melted chocolate until well-combined.
- Stir in flour and cocoa powder just until combined.
- Add chocolate chips. Stir in to combine.
- Cover the batter, and chill while you prepare the chocolate chip cookie dough.
Chocolate Chip Cookie Dough
- Melt butter in a heavy saucepan.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar. Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, and salt. Stir until just combined.
- Stir in chocolate chips.
- Cover, and chill for 30 minutes.
Putting the doughs together
- Preheat oven to 350 F. Line 2 large baking sheets with parchment or silicone baking mats.
- 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).
- Press the two doughs together, sealing the seam in the middle.
- Repeat with remaining dough.
- Bake 9-12 minutes, or until done.
Notes
Tips for making brownie cookie dough
- Chocolate chips: I’ve tried making the cookies without the chocolate chips, and they didn’t have as much of a crackly crust. Don’t skip the chocolate chips if you want a shinier cookies.
- Chilling: The cookies will be flat and will bake out if you skip chilling the dough. Also, if your fridge is packed doesn’t chill very well, you may find that you need to add a little extra time to the given chilling time.
- Baking: The cookies will look underbaked in the center but be set at the edges, and the crackly, shiny crust will develop as the cookies cool.
Tips for making chocolate chip cookie dough
- Measuring: Correctly measuring the ingredients is key! I suggest either weighing the ingredients or aerating the flour (sifting or fluffing) and then scooping and leveling. If you don’t want to sift or weigh the flour, please use less flour (about 2-1/2 cups). Packing in too much flour will cause the cookies not to spread.
- Mixing: I suggest stirring the dough together by hand rather than using a hand or stand mixer.     Â
- Nutrition values are estimates.
Nutrition
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Originally published 10/31/16.
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Comments & Reviews
Shanon says
This is a perfect Brookie recipe!!! My husband was raving about them.
Kate says
Thank you so much!
Lindsey says
UNREAL!!! These might be the best cookies I’ve ever made… and I’ve made a LOT of cookies. Thank you for sharing this masterpiece!! I used dark brown sugar so mine came out a little darker but good god they taste amazing.
Kate says
Yay!! Thank you so much!! I’m so glad that you liked the cookies!