Can’t decide between your two favorite childhood sweets? Now you don’t have to. Part brownie, part chocolate chip cookie, these Brookie Cookies hold the best of both worlds.
When done correctly, a dessert mashup is truly a thing of beauty. And these Brookie Cookies are a recent fave. Each element stays true to its original form. The brownie portion is chewy and chocolaty with a soft middle. The chocolate chip cookie half is puffy, chewy, and bakes to golden-edged perfection. The two textures compliment each other because they are so similar – soft baked – and yet they hold together well for a dunk in ice cold milk (which I recommend!).
Whipping up the two cookie doughs for this treat takes a little more time than a regular cookie recipe, but the steps are not complicated. I recommend using a cookie scoop to portion the dough (this one) which will speed the process and make kitchen life easier in general.
I also recommend portioning all of one flavor of dough, washing the cookie scoop, and then portioning all of the second dough. You’ll find the dough balls unsticky enough to handle, and assembly is simply squishing one of each flavor together and rolling it in a ball between your palms.
This recipe makes more than 3 dozen cookies, so you’ll want to share the wealth! They keep well for about 5 days stored in zip top bags with the air removed.
Rich cookies such as these deserve a tall glass of ice cold milk as accompaniment. For me, just one cookie is the best sweet ending to dinner. They’re also worth a bookmark if you’re looking to surprise and delight friends and family with doorstep cookie deliveries.
Chocolate Chip Cookie Dough
- 3/4 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups semisweet chocolate chips
Brownie Cookie Dough
- 1 1/3 cups granulated sugar
- 1 cup unsweetened dark cocoa powder
- 8 tablespoons unsalted butter softened
- 2 eggs large
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Chocolate Chip Cookie Dough
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter, brown sugar, and granulated sugar; beat until mixture is lightened. Beat in the egg and then the egg yolk. Add the vanilla extract, mixing until well-blended.
- Scrape down the sides of the bowl. In a medium bowl, whisk together the 2 1/4 cups flour, baking soda, and salt. Add to the creamed mixture and beat on low speed until just incorporated. Stir in the chocolate chips. Cover and set aside.
Brownie Cookie Dough
- Whisk together the sugar and cocoa in a large mixing bowl; set aside. In a microwave safe bowl, heat the butter in 30 second intervals in microwave on 100% power until completely melted (about 1 minute to 1 minute 30 seconds total). Pour butter into the bowl with sugar and cocoa; stir until smooth. Add the eggs to mixture one at a time, stirring after each addition until completely incorporated. Stir in the vanilla. Add the flour, baking powder and salt; stir until well combined. Cover and set aside.
- Preheat the oven to 375°F. Line two baking sheet with parchment paper.
Roll the Doughs and Bake
- Using a small cookie scoop (4 teaspoon capacity) portion out all of the chocolate chip cookie dough onto a cookie sheet. Wash and dry the cookie scoop, then portion out the brownie dough in the same manner. (If you don’t have a cookie scoop, portion dough using measuring spoons, about 1 1/2 level tablespoons for each dough ball.)
- Press a chocolate chip cookie dough ball and brownie dough ball together and roll between your palms into a ball. Repeat with remaining dough balls. Place each dough ball about two inches apart on prepared baking sheets, and bake for 10-12 minutes or until well puffed and lightly golden on the edges of the chocolate chip cookie halves.
- Remove from oven, and let cool on baking sheets about 3 minutes before moving cookies on to cooling racks to cool completely.
I can't wait to make these! These are great for our game nights, which I always put a theme to. This will work awesome for a The Office party! Since we all know that one Christmas episode where Angela made brownies, but Pam also made cookies. SAME CATEGORY!
Ha! Yes. I know that episode well. I agree, these would be so perfect.
Brookies are the BEST!! I can't wait to try this recipe!
Made these yesterday and, not only are they delicious, they're fun to say! They look adorable piled on a plate and the flavor got even better overnight.
Hi I made these and they were fantastic thank you. I also like how you have a metric option. The only thing I might point out is that the butter in the brownie dough recipe still comes up in tablespoons not weight. It would be nice to have the weight. Thank you for a great recipe.
Thanks for letting me know. I’ll get this fixed. Glad you enjoyed the recipe!
These are amazing! I’m thinking ahead to Christmas and wondered what you would change or add to include peppermint?
How well would these freeze? Is it better to freeze the cookie doughs separately and bake later? I want to take these to my grandkids but can’t take so many with me. Thanks!
The baked cookies freeze well for a couple of weeks. If you need to store them longer, I think it’s best to freeze the dough separately, then thaw in the refrigerator, assemble and bake.
Thanks, Heather! Will bake some and freeze the rest.