The Best Brookies Recipe

Introduction

Brookies combine the best of both worlds: rich, fudgy brownies and classic chocolate chip cookies. This irresistible treat is perfect for anyone who can’t decide between two desserts. With a soft center and slightly crisp edges, brookies promise a delightful bite every time.

Ingredients

• For the Chocolate Chip Cookie:
• 1 and 1/2 cups (180g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt works too)
• 1/2 cup (113g) unsalted butter, room temperature
• 1/2 cup (106g) dark brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 and 1/2 teaspoons vanilla extract
• 1 large egg, room temperature
• 3/4 cup semi-sweet chocolate chips
• For the Brownie Cookie:
• 6 tablespoons (84g) unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips
• 1 cup (120g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (106g) dark brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3/4 cup milk chocolate chips

Instructions

1. Step 1: Prepare the chocolate chip cookie dough by whisking flour, baking soda, and sea salt in a medium bowl. In a large bowl, beat room temperature butter until smooth, then add sugars and vanilla, beating until pale and fluffy. Mix in the egg, then gently fold in the flour mixture and chocolate chips. Cover and chill in the refrigerator for 1 hour.
2. Step 2: For the brownie cookie dough, melt butter and chocolate together over medium heat, stirring constantly until smooth. Remove from heat and whisk. In a separate bowl, combine flour, cocoa powder, baking soda, and salt. Add sugars and vanilla to the chocolate mixture and whisk until combined. Beat in the egg and egg yolk, then gently fold in the flour mixture and milk chocolate chips.
3. Step 3: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
4. Step 4: Using an ice cream scoop or tablespoon, place 2-tablespoon-sized rounds of chocolate chip cookie dough on the prepared baking sheets, spacing them 2 inches apart.
5. Step 5: Scoop equal-sized rounds of brownie cookie dough next to each chocolate chip cookie dough round. Gently pinch the edges of each pair together, sealing any gaps.
6. Step 6: Bake for 12 minutes, or until edges and tops are set but centers look slightly underdone. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Chill the chocolate chip cookie dough well to prevent excessive spreading during baking.
• Use a mix of semi-sweet and milk chocolate chips for a richer, more complex flavor.
• For extra texture, add chopped nuts such as walnuts or pecans to either dough.
• If you prefer a gooier center, slightly underbake by a minute or two and let them set as they cool.

Storage

Store brookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to a week and bring to room temperature before serving. For reheating, warm briefly in the microwave for 10-15 seconds to restore their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the doughs ahead of time?

Yes, both doughs can be made in advance and refrigerated for up to 24 hours. This can help deepen flavors and make assembly easier.

What if I don’t have an ice cream scoop?

You can use tablespoons or your hands to portion the dough. Try to keep the sizes consistent to ensure even baking.

The Best Brookies Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

A delectable hybrid dessert combining the rich, fudgy texture of brownies with the classic chewiness of chocolate chip cookies, creating the ultimate indulgence known as Brookies. This recipe features a chocolate chip cookie base paired with a luscious brownie cookie topping, baked together to perfection for a treat that’s both gooey and satisfyingly crunchy.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: Approximately 24 brookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Chip Cookie Dough

• 1 and 1/2 cups (180g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
• 1/2 cup (113g) unsalted butter, room temperature
• 1/2 cup (106g) dark brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 and 1/2 teaspoons vanilla extract
• 1 large egg, room temperature
• 3/4 cup semi-sweet chocolate chips

Brownie Cookie Dough

• 6 tablespoons (84g) unsalted butter, melted
• 1/2 cup semi-sweet chocolate chips
• 1 cup (120g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (106g) dark brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 2 teaspoons pure vanilla extract
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3/4 cup milk chocolate chips

Instructions

1. Prepare Chocolate Chip Cookie Dough: In a medium bowl, whisk together flour, baking soda, and sea salt. In a separate large bowl, using a handheld mixer or stand mixer fitted with a paddle attachment, beat room temperature butter on medium speed until smooth. Add dark brown sugar, granulated sugar, and vanilla extract; beat until pale and fluffy, about 2 minutes. Beat in the egg thoroughly. Gently fold in the flour mixture with a rubber spatula just until incorporated, then fold in the semi-sweet chocolate chips. Cover the dough with plastic wrap and refrigerate for 1 hour to firm up.
2. Make Brownie Cookie Dough: In a small saucepan over medium heat, melt the unsalted butter and 1/2 cup semi-sweet chocolate chips, stirring constantly until smooth, about 2 minutes. Remove from heat and whisk until completely smooth; set aside. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Add dark brown sugar, granulated sugar, and vanilla extract to the chocolate mixture and whisk until fully combined, about 2 minutes. Beat in the egg and egg yolk until well incorporated. Gently fold in the flour mixture until just combined, then fold in the milk chocolate chips.
3. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
4. Assemble Brookies: Using an ice cream scoop or tablespoon, scoop 2-tablespoon-sized rounds of chocolate chip cookie dough onto the baking sheets, spacing each about 2 inches apart. Next, using another scoop or tablespoon, place equivalent-sized rounds of brownie cookie dough directly next to each chocolate chip cookie dough round. Gently pinch the edges of both doughs together, sealing any gaps to form one combined cookie.
5. Bake Brookies: Bake in the preheated oven for approximately 12 minutes, or until the edges and tops are set but the centers still appear slightly underdone and soft.
6. Cool: Allow the brookies to cool for 10 minutes on the baking sheets to set further before transferring them to a wire rack to cool completely. Enjoy your indulgent brookies once fully cooled or slightly warm.

Notes

• Use room temperature ingredients for better mixing and texture.
• Chilling the chocolate chip cookie dough helps maintain shape during baking.
• Do not overbake the brookies; centers should remain slightly underdone for a fudgy texture.
• Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For variation, try different types of chocolate chips or add nuts if desired.

Keywords: brookies, brownie cookies, chocolate chip cookies, dessert, chocolate dessert, hybrid cookie