Brookie: Brownie and Chocolate Chip Cookies

Sometimes you just can’t decide between a rich, fudgy brownie and a soft, chewy chocolate chip cookie — so why not have both? These Brookie Cookies combine the best of both worlds into one heavenly bite. With their crackly brownie tops, melty chocolate chips, and soft, buttery cookie edges, they deliver the perfect balance of gooey and chewy.

They’ve quickly become a favorite in my kitchen — and I promise, once you try them, you’ll understand why they never last long! Perfect for open houses, family gatherings, or when you just want a little something extra sweet at home.

Brookie Cookie Recipe

Ingredients

Brownie Cookie Dough

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup (5 ½ tablespoons) unsalted butter
• 2 oz unsweetened chocolate, chopped
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Soft Chocolate Chip Cookie Dough

• 1 ¼ cups granulated sugar
• 1 ¼ cups packed light brown sugar
• 1 ½ cups butter or margarine, softened
• 2 teaspoons pure vanilla extract
• 3 large eggs
• 4 ¼ cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups semisweet chocolate chips

Directions

Start with the brownie cookie dough:

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners; set aside.

2. In a small bowl, whisk together the flour, baking powder, and salt; set aside.

3. In a large microwave-safe bowl, melt the butter and chopped chocolate on HIGH for 30 seconds. Stir, then heat for another 15–30 seconds until fully melted. Stir until smooth.

4. Mix in the sugar, eggs, and vanilla until combined. Gently fold in the flour mixture until fully blended. Batter will be slightly thin and tacky — set aside to thicken while preparing the chocolate chip cookie dough.

5. Make the chocolate chip cookie dough: In a large bowl, cream together the granulated sugar, light brown sugar, and butter until light and fluffy.

6. Beat in vanilla and eggs until fully incorporated. Stir in the flour, baking soda, and salt, then fold in the chocolate chips.

7. Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip dough onto the prepared baking sheets.

8. Wipe the scoop clean, then scoop rounds of brownie dough and place them next to the chocolate chip dough mounds. Pinch the two doughs together gently to form one cookie.

9. Bake for 8–10 minutes, until the edges are set but the centers are still soft. Cool on the baking sheet for 1 minute, then transfer to a wire rack to cool completely. And Enjoy!

Tips & Notes

• Double the brownie dough if you want to use up all the chocolate chip dough.

• If either dough feels too soft to scoop, refrigerate for 20–30 minutes to firm up — this helps them hold their shape when baking.

Recipe adapted from UrbanBakes.com