Brookies: when you can’t decide between making cookies and making brownies, make Brookies! A brownie and chocolate chip cookie all in one. This delicious dessert recipe is ready in less than an hour, and perfect with a tall glass of milk!

Looking for more cookie recipes? Try my Thick Chocolate Chip Walnut Cookies or my Double Chocolate Coconut Oil Cookies!

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Brookies = the best of both worlds. A fudgy brownie cookie mixed with a soft and buttery chocolate chip cookie. They are the perfect choice when you can’t decide between a brownie or a cookie.
 

This is the BEST Brookie recipe! It requires no chilling time and has two types of chocolate chips for variety. I like to make the brownie batter first and then the chocolate chip cookie batter. This gives the brownie batter time to firm up and makes it easier to scoop.

The two different cookie halves of these brookies cookies are distinctly delicious. The brownie cookie portion is rich and chocolatey just like a brownie, soft and crisp around the edges. As for the chocolate chip cookie, they are thick and fluffy and loaded with tons of chocolate chips! They are also incredibly soft on the inside and firm on the edges.

Which half will you eat first?!

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    Ingredients

    The full ingredient list and measurements are listed in the printable recipe below.

    • Unsweetened chocolate: I used chopped up chocolate instead of cocoa powder to make these brownies even richer.
    • Butter: Butter adds flavor and also makes this brookies recipe feel extra indulgent.
    • Sugar: Both brown and white! White adds sweetness, while the brown adds a caramel note.
    • Flour: I used all purpose however you can substitute gluten free flour as well!
    • Vanilla: Adds the perfect amount of flavor.
    • Eggs: Add structure to the brownie batter and keep the brownies moist.
    • Vanilla Extract: Vanilla adds more depth of flavor, giving the chocolate chip cookie side that classic taste.
    • Sugar: Again, both brown and white! They really bring out the vanilla flavor.
    • Chocolate chips: You can use semi-sweet or white chocolate chips for a change!
    • Flour: I used all purpose flour in this cookie dough batter as well you can substitute gluten free flour if you prefer!
    • Eggs: Add structure to the cookie dough.

    How to make Brookies

    I recommend making the brownie batter first and allowing it to firm up while you are preparing the chocolate chip cookie batter.

    Brownie Cookies

    1. After preheating the oven, I added butter, unsweetened chocolate, and 1 cup of the chocolate chips to a double boiler, which is a bowl set over a saucepan filled with warm water. Stir until chocolate and butter have melted. This takes a couple of minutes.
    2.  Meanwhile, add eggs and both sugar to a stand mixer with the whisk attachment. Whip on high until mixture becomes thick and lighter in color, and then slowly add in melted chocolate on low speed until combined.
    3. Sift flour, baking powder, and salt into a medium bowl. Fold in the dry ingredients into the wet ingredients by hand and then fold in the remaining 1 cup of chocolate chips. Set aside until ready to bake with the chocolate chip cookie.

    Chocolate Chip Cookies

    1. Add butter and both sugars to a stand mixer with the paddle attachment, and when they’re combined add in the vanilla and egg and mix well. Make sure to scrape the sides of the bowl throughout.
    2. Meanwhile, add the flour, baking soda, and salt to a medium bowl. Whisk to combine and then slowly add in the dry ingredients to the wet in two parts. When they’re just combined, fold in chocolate chips.

    To assemble the brookies

    1. Roll about 1 tablespoon of both the brownie dough into a ball, and also roll about 1 tablespoon of the chocolate chip cookie into a ball. 
    2. Gently push the two dough balls together and roll into one single ball. Repeat with remaining dough and place on a baking sheet lined with a silicone baking mat.
    3. Bake for 8-10 minutes. Take out of the oven and allow them to cool for a couple of minutes on the sheet tray. Move to a cooling rack to cool completely.
    brookies

    Can I add anything else to these Brookies cookies?

    Yes! You can use all different kinds of chocolate to add to these Brookies, or even some nuts. Remember, you have 2 cookie flavors to play with! Here are a few ideas:

    • Milk chocolate chips
    • Dark chocolate chips
    • White chocolate chips
    • Peanut butter chips
    • Butterscotch chips
    • Your favorite chocolate bar, chopped
    • Walnuts
    • Peanuts
    • Almonds
    • Hazelnuts

    Storage and freezing

    • Store: Store cooled baked brookies cookies in an airtight container at room temperature for 3-5 days.
    • Freeze: Freeze for up to 3-4 months. These brookies can be frozen baked or raw. To freeze raw cookie dough I like to portion out the brookies and then place them on a baking sheet in the freezer to firm up. This takes about an hour or so. Then I place the raw cookie dough balls in a large ziplock bag and freeze them. When you are ready to bake, take out however many you want and let them come to room temperature while the oven is heating up. Bake as directed and enjoy!
    soft-and-thick-brookie-cookies

    Brookies

    4 from 4 votes
    Rate Print
    Thick and Soft Brookies. A brownie and chocolate chip cookie all in one.
    Servings: 24
    Prep Time: 30 minutes
    Cook Time: 10 minutes
    Total Time: 40 minutes

    Ingredients 

    Brownie Cookies

    Chocolate Chip Cookies

    Instructions 

    • *I recommend making the brownie batter first and allowing it to firm up while you are preparing the chocolate chip cookie batter*

    Brownie Cookies

    • Preheat oven to 350 degrees.
    • Add butter, unsweetened chocolate and 1 cup of the chocolate chips to a double boiler. (A bowl set over a saucepan filled with warm water)
    • Stir until chocolate and butter have melted. Takes a couple of minutes.
    • Meanwhile, add eggs and both sugar to a stand mixer with the whisk attachment. Whip on high until mixture becomes thick and lighter in color.
    • Slowly add in melted chocolate on low speed until combined.
    • Sift flour, baking powder and salt into a medium bowl.
    • Fold in the dry ingredients into the wet ingredients by hand. Fold in the remaining 1 cup of chocolate chips.
    • Set aside until ready to bake with the chocolate chip cookie.

    Chocolate Chip Cookies

    • Add butter and both sugars to a stand mixer with the paddle attachment.
    • Add in vanilla and egg. Mix until combined. Make sure to scrap the sides of the bowl throughout.
    • Meanwhile add flour, baking soda and salt to a medium bowl. Whisk to combine.
    • Slowly add in the dry ingredients to the wet in two parts.
    • Fold in chocolate chips.

    To assemble

    • Roll about 1 tablespoon of the brownie dough into a ball. Next roll about 1 tablespoon of the chocolate chip cookie into a ball. Gently push the two dough balls together and roll into one single ball.
    • Repeat with remaining dough and place on a baking sheet lined with a silicon baking mat.
    • Bake for 8-10 minutes.
    • Take out of the oven and allow them to cool for a couple of minutes on the sheet tray.
    • Move to a cooling rack to cool completely.

    Notes

    Brownie cookie adapted from Epicurious

    Nutrition Information

    Calories: 396kcalCarbohydrates: 52gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 56mgSodium: 252mgPotassium: 219mgFiber: 3gSugar: 30gVitamin A: 297IUCalcium: 42mgIron: 3mg

    Did you make this?

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