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
Did You Make This Recipe?
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Originally published 10/31/16.
Reader Interactions
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Comments & Reviews
Jade Park says
Hi! I want to try this recipe, but I am confused, it says 1 tablespoon of vanilla extract for each dough. That is a lot! I was just wondering if it was typo, and if you meant teaspoon instead of tablespoon. Just making sure:)
Kate says
If you would like to use less, you certainly can!
Jade Park says
okay, thank you so much!!
Carla says
This recipe made me very happy. I love brownies and I love chocolate chip cookies and together they were exceptional. Debating when to make them again :)
Kate says
Thank you! I’m glad you liked them!
lilly says
it says too melt the chocolate and the butter together but on the ingredients list it doesnt list chocolate so how much chocolate should i melt??
Kate says
Hi! The chocolate is the first ingredient just above the butter.
Jane says
This recipe is one of the reasons I gain 5 lbs. during the Christmas season. They are chocolatey goodness with a fine chocolate chip cookie. They look beautiful and are perfect for serving company.
Kate says
Thank you so much! I’m so happy that you’re enjoying the cookies so much. Thanks for commenting!
Mary says
This is an outstanding recipe. I found it after first trying the brownie cookie recipe, which was a little too chocolaty-intense for us, maybe because I used a Hasslachers 100% Columbian chocolate bar(I did do the math to adjust for the sugar content, but still). With more than half the brownie cookie dough left, I turned to this recipe to complete the cookies as brookies and the result was EXCELLENT! The sweetness of the cookie dough provided a welcome contrast to the rich intensity of the chocolate. Rave reviews from everyone who tasted them. Thanks!
Kate says
Thank you so much!! The brownie cookies are very rich. I’m happy to hear that the brookies were a hit. Thanks for taking the time to come back and comment!
Jeska says
Pure deliciousness recipe! Thanks for posting. We will try it tonight and share it family and friends.
Kate says
Thank you! I hope you enjoy the cookies! =)
Felix says
I’d it possible to make this recipe without a stand mixer or hand mixer?
Kate says
It is, but it will take a good amount of work to get the egg yolks thick enough without a stand or hand mixer.
Megan Marshall says
just made these and they are DELISH. needed a bit more flour in the brownie mix than what the recipe says but no biggie, thanks for sharing.
Kate says
I’m glad that you liked the cookies! Thank you for coming back to comment! =)
Lindsay says
I also followed the brownie recipe exactly and mine came out like a brownie batter that was too soft to form into a ball. I added almost 1 cup more of flour and that helped make it become an actual cookie dough. About to put them in the oven, can’t wait to see how they turn out!
Kate says
Hey! I hope adding the flour helped! It should have been thick after you beat the egg and sugar together. Was it thick at that point?
Sofia Llabres says
I followed the brownie recipe to a tea but it ended up more like battter than dough. It it right?. Also I these look soooo good. Thanks
Kate says
The browine portion should be thick and easy to work with. Was that how it was?
Stacey says
oh my, I just has one from the first batch. SO AMAZING!
Stacey says
Can this be made ahead of time and put in the freezer? I have seen cookie dough put in the freezer but not brownies. Trying to prep them for thanksgiving.
Kate says
I haven’t tried to freeze this dough, so I’m afraid that I can’t help much with this. I’m sorry that I don’t have a better answer for you!
Abby says
I’ve been craving these for a while. Taste sooooo good!!!
Kate says
Thanks! Treat your self to some! =)
Jan says
In the directions for the brownie dough…you mention adding in salt but no salt is listed in the recipe. I looked at your brownie cookie recipe and that lists 1/2 tsp salt so I’m going to add that to this recipe. LOL…hope that is correct amount? Currently making them now. Can’t wait to taste!
Kate says
Yes, that’s the correct amount. Thank you! I’ve fixed that on the recipe.
Chelsea says
The cookies were more work then making chocolate chip cookies but SO worth it!! Made these cookies for my friends birthday and everyone raved about them. Thanks for the recipe!
Kate says
Yay! I’m glad the cookies were a hit! Yes, since you’re making two doughs, they are a bit more work. Thanks for taking the time to come back and leave a comment!
Chrissy says
What kind of butter do you use? Salted or unsalted
Kate says
I prefer baking with salted butter, and that’s what I use in my recipes unless otherwise noted. =)
Marilynn Janson says
I have to try this!! Thank you.
Kate says
The kids love them. Hope you do too!
Layla says
My cookie dough was super dry! What do you recommend for that?
Kate says
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!
Brenda says
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
Kate says
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!
Kelly Lynn's Sweets and Treats says
Best of both worlds!! Recipe sounds amazing!!
Kate says
Thank you so much!