Brookie Recipe

This Brookie Recipe combines buttery, chewy brown sugar chocolate chip cookies and rich, chocolaty brownie cookies in one cookie!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 30

Chilling 30

Total Time 1 30

Servings cookies

Calories 350kcal

Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined.
12 ounces bittersweet chocolate chips, ½ cup butter
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.
3 large eggs, 1 cup granulated sugar, ¼ cup brown sugar, 1 tablespoon vanilla extract, ½ teaspoon baking powder, ½ teaspoon salt
Reduce the speed to low, and mix in the melted chocolate until well-combined.
Stir in flour and cocoa powder just until combined.
¾ cup all-purpose flour, ¼ cup unsweetened cocoa powder
Add chocolate chips. Stir in to combine.
½ cup mini semisweet chocolate chips
Cover the batter, and chill while you prepare the chocolate chip cookie dough.

Melt butter in a heavy saucepan.
1 cup butter
Add brown sugar to a large bowl.
1 ½ cups brown sugar
Pour melted butter over sugar. Stir to combine butter and sugar. Let stand 5 minutes.
Add egg and egg yolk; stir to combine.
1 large egg , 1 large egg yolk
Stir in vanilla extract.
1 tablespoon vanilla extract
Add flour, baking soda, and salt. Stir until just combined.
2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
Stir in chocolate chips.
10 ounce package semisweet chocolate chips
Cover, and chill for 30 minutes.

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.

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.

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.
Nutrition values are estimates.