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September 11, 2015

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

Chocolate Chip Brownie Swirl Cookies (aka Brookies) are half chocolate chip cookie and half brownie cookie! These Brookies are truly the best of both worlds!

Chocolate Chip Brownie Swirl Cookies (aka Brookies) Brookies Recipe

Let’s talk about Fall. Are you a fan? I know… It’s hard to smooch Summer goodbye, but I have to admit, I ♥♥♥ Fall like whoa! Mainly because there are just so many things I’m looking forward to. Long afternoon bike rides, leaf peeping (we have so many colorful trees here in the Hudson Valley!), apple picking with my nieces, and late night hot toddies by the fire. <— Just to name a few 😉

Tell me. What are you most excited to do this season?

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

Speaking of excited. I’m also – obviously – super stoked for the Fall baking season! During the Summer it’s so hot even the most dedicated bakers slow down. But now that the days have cooled, it’s time to crank on the oven and bust out the butter!

Today it’s time to introduce cookies into our Fall baking party.

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

And not just any cookie, my friend. Meet the chocolate chip brownie swirl cookie. Also known as a BROOKIE. You know, half brownie // half chocolate chip cookie.

↑↑↑↑↑↑↑ Yes. They are exactly as awesome as they sound.

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

How to Make Brookies

The first half of this brookie situation is a thick and chewy chocolate chip cookie. You’re going to make this dough first as it does need to chill. For the ingredients you’ll need butter, brown sugar, granulated sugar, eggs, flour, salt, baking soda, and milk chocolate chips. You’ll want to chill the dough for exactly 45 minutes (set a timer!). During this time you can make the brownie dough.

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

Important to know: The brownie dough is thicker and more dense than the chocolate chip cookie dough, so be prepared for that. For the ingredients you’ll need butter, semi-sweet chocolate, cocoa powder, brown sugar, granulated sugar, eggs, flour, salt, baking soda, and milk chocolate chips. Because this dough is so thick, you don’t need to pop it in the fridge.

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

Alright alright. So when you’re ready to bake the cookies you’re going to scoop mounds of the brownie dough out onto your prepared baking sheets. Then you’re going to scoop mounds of the chilled cookie dough right next to the brownie dough and use your fingers to pinch the two together; you’re going to kind of wrap the cookie dough around the brownie dough. It’s like a cookie hug!

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

You’re going to bake the cookies at 350ºF for 12 minutes. When the cookies come out of the oven the chocolate chip cookie will have spread much more than the brownie; use a spatula to gently press the edges back in towards the brownie side. The brownie bakes up more underneath, giving you a little bit of both flavors in every bite! If you’d like your cookies to look just like mine, you can also press a few more chocolate chips on top when they first come out of the oven.

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

FYI: Following the instructions in this recipe are critical.

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

These bookies cookies are a favorite. Sweet, rich, chewy, chocolatey deliciousness in every-single-bite. They hit all the right spots! C even said they’re one of the best cookies I’ve ever baked, and that’s a BOLD statement; that man has eaten a lot of cookies!

Chocolate Chip Brownie Swirl Cookies (aka Brookies)

The recipe is below and I hope you love it! Follow me over on Instagram and tag the recipes you make #bakerbynature so I see them. I ♥ seeing your creations!!!

Chocolate Chip Brownie Swirl Cookies (aka Brookies) are half chocolate chip cookie and half brownie cookie! These Brookies are truly the best of both worlds!

More Cookie Recipes:

  • Chewy Oatmeal Chocolate Chip Cookies
  • Triple Chocolate Brownie Cookies
  • Bite-Sized Brown Butter Chocolate Chip Cookies
  • Soft Batch Double Chocolate Fudge Cookies 
Chocolate Chip Brownie Swirl Cookies (aka Brookies)

16 votes

Print

Chocolate Chip Brownie Swirl Cookies AKA Brookies

Prep 40 mins

Cook 12 mins

Total 52 mins

Author Ashley Manila

Yield 2 dozen cookies

What happens when a cookie and a brownie meet? Chocolate Chip Brownie Swirl Cookies. Also known as Brookies by some! These cookies are the best of both worlds.

Ingredients

  • *Prepare chocolate chip cookie recipe first; it needs to chill while you prepare the brownie cookie dough.
  • For the Chocolate Chip Cookie:
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon flaky sea salt (regular salt will work in a pinch)
  • 7 tablespoons unsalted butter, at room temperature
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla
  • 1 large egg
  • 3/4 cup semi-sweet chocolate chips
  • For the Brownie Cookie:
  • 6 tablespoons unsalted butter, melted
  • 1/2 cup semi-sweet chocolate chips, melted
  • 1 cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg + 1 egg yolk, at room temperature
  • 3/4 cup milk chocolate chips

Instructions

  1. For the Chocolate Chip Cookie:
  2. In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
  3. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the *room temperature butter on medium-speed until smooth. Add in the sugars and vanilla and beat on medium-speed until the mixture is pale and fluffy; about 2 minutes.
  4. Add in the egg and beat well after its addition. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
  5. Cover the bowl with plastic wrap and place it in the fridge for 45 minutes (set a timer!).
  6. For the Brownie Cookie:
  7. Place butter and chocolate in a small sauce pan over medium heat and cook for about 2 minutes – stirring constantly – or until the butter and chocolate are completely melted. Remove from heat and whisk until completely smooth; set aside.
  8. In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
  9. Add the sugars and the vanilla to the chocolate mixture and whisk until well combined; about 2 minutes (I recommend using a stand mixer/ handheld mixer to do this, if you have one). Add in the egg and egg yolk and beat well. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in chocolate chips.
  10. Assembly and Baking:
  11. Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
  12. Using an ice cream scoop or tablespoon, scoop 2 tablespoon-sized rounds of chocolate chip cookie dough onto the prepared baking sheets, leaving 2 inches in between each cookie for spreading.
  13. Use a second measuring device (ice cream scoop or tablespoon) to scoop rounds of brownie cookie dough directly next to each round of chocolate chip cookie dough.
  14. Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
  15. Place baking sheets in preheated oven and bake for 12 minutes, or until the edges and tops are set but the centers still looks slightly underdone. Let cookies cool for 10 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

Notes

*You will know butter is at room temperature when it's just soft enough to hold an indentation of your finger when lightly pressed.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1-2 cookies

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

83K Shares

Filed Under: Chocolate, Cookies

Reader Interactions

Comments

  1. Lori @ RecipeGirl says

    September 12, 2015 at 10:24 pm

    This looks like the kind of cookie my family would go crazy for!

    Reply
  2. June @ How to Philosophize with Cake says

    September 13, 2015 at 12:03 pm

    Those look incredible!! I must try this brownie + chocolate chip cookie idea. Definitely saving this one 🙂

    Reply
  3. Kayle (The Cooking Actress) says

    September 18, 2015 at 6:47 pm

    I 100% HATE fall.

    BUUUUT I 100% LOOOVE these cookies! CCC’s and brownies all in one beautiful chewy package? LOVE. NEED!

    Reply
  4. Erika says

    September 24, 2015 at 11:19 pm

    Hi! Love your recipes as always! And I’m from the Hudson Valley too! Grew up in Tuxedo! Anyhow, I think there is a mistake in either the write up or the recipe- the chilling order and times vary. One says 45 min the other says 30. Then it says to make the choc chip dough after the brownies… Just wanted to clarify before I make them on Sunday! Thank you 🙂

    Reply
    • bakerbynature says

      September 25, 2015 at 4:07 am

      Hi Erika! Thank you so much for the kind compliment. And how pretty is the Hudson Valley this time of year? I just love it!
      Sorry for the confusion. It is 45 minutes, for the chocolate chip cookie dough. The brownie dough is very firm already, so it shouldn’t need to be chilled. Please let me know if you have more questions! I look forward to hearing how they turn out.

      Reply
  5. Chedva says

    September 25, 2015 at 3:56 am

    I’m also confused..do I chill the cookie dough for 30 minutes or 45 minutes? And the Brownie part doesn’t need to be chilled?

    Reply
    • bakerbynature says

      September 25, 2015 at 4:03 am

      Hi Chedva. It is 1/2 cup packed brown sugar for both parts. The cookie dough needs to be chilled for 45 minutes. Please let me know if there are any more questions!

      Reply
    • Fran says

      December 12, 2016 at 6:10 am

      For 45′.
      No, the brownie dough don’t need to be chilled.

      Reply
  6. Chedva says

    September 25, 2015 at 4:00 am

    Also…do you use 1/2 cup or tablespoon for the brown Sugar in both parts?

    Reply
  7. Becky says

    October 12, 2015 at 4:07 pm

    Omg, these look so good! Defo going to make them 🙂

    http://printedforest.blogspot.co.uk/

    Reply
    • bakerbynature says

      October 12, 2015 at 4:19 pm

      Yay! Hope you love them, Becky.

      Reply
  8. Mary says

    October 21, 2015 at 4:25 pm

    Can I make the doughs a couple days before baking them? If so, would the brownie dough
    Need to come to room temperature? Having a Halloween party and would like to make these, but I want to get as much done beforehand!

    Thank you. Those are some very good looking cookies!

    Mary

    Reply
    • bakerbynature says

      October 21, 2015 at 6:17 pm

      Hi Mary. You can make both doughs ahead of time (up to two days), then simply leave the bowls of dough on the counter 20-30 minutes before baking. The doughs will need to soften a bit so that you can easily scoop and roll them.

      Reply
      • Ebony says

        February 7, 2016 at 4:13 pm

        Hi there,

        If I make the dough 1 or 2 days ahead of time can I refrigerate or do I have to freeze?

        Also, is freezing okay if I don’t want to make all of the dough at once – I only have 1 baking sheet and I don’t need all of the cookies at once…

        Reply
        • Ebony says

          February 7, 2016 at 4:15 pm

          One more thing I forgot to ask – will they still turn out to be soft and chewy if I make ahead of time?
          Does freezing affect the outcome?

          Reply
        • bakerbynature says

          February 8, 2016 at 4:05 pm

          Hi Ebony. If you make the dough 1-2 days ahead of time, I would suggest assembling the cookies, then freezing the dough. When you’re ready to bake, just add an extra 1-2 minutes on the bake time. Freezing shouldn’t affect the outcome. I hope that helps!

          Reply
          • Ebony says

            February 19, 2016 at 1:18 am

            Great thanks… What’s the longest amount of time you have froze the assembled dough?

          • bakerbynature says

            February 21, 2016 at 2:28 pm

            You can freeze it up to two months.

          • Laura says

            July 13, 2016 at 2:08 pm

            mmm! now that’s an idea! Assemble cookies ahead of time, freeze them bake as needed. scrumptious and simple dessert on demand (for one or two!)

  9. Kathy says

    October 23, 2015 at 12:34 am

    I’m working on making these right now. Just finished making the brownie dough, and it’s much looser than you have pictured. I weighed my flour and used exactly 120 grams, so it’s not light on flour, but should I add a little extra to the batter anyway?

    Reply
    • bakerbynature says

      October 23, 2015 at 12:38 am

      Hi Kathy. The dough should be soft but easily scoop-able. Can you scoop and roll the dough? If not, add a little more flour, but start slow – one tablespoon at a time. Please keep me updated on how they turn out!

      Reply
    • Jennny says

      October 16, 2016 at 5:59 pm

      I am soo frustrated with this recipe. Very confusing. I went exactly by the recipe and my brownie dough is not stiff, it is runny like brownie batter.

      Reply
      • bakerbynature says

        October 16, 2016 at 6:24 pm

        Hi Jenny. I’m so sorry you’re feeling frustrated. If your batter is too runny to scoop, you can cover it and place it in the fridge for 30 minutes or so, this should help firm it up. I make these cookies all the time and the batter is always very thick, but I’ll add a note into the recipe just in case. Please let me know if you have any questions!

        Reply
    • AJITA says

      December 12, 2018 at 11:28 am

      I just finished making my batch, my dough too looked a bit loose then shown in the pic,however went ahead and the Brookies have turned out amazing.

      Reply
  10. becky says

    October 25, 2015 at 9:20 pm

    Something that is easier and Ive been doing for years
    I just use nestle cookie mix and any box brownie mix
    But I put them in cupcake pan brownie on bottom cookie on top
    cook for 20-25 mins

    Reply
  11. Beth says

    October 30, 2015 at 6:40 pm

    These look so good and I’m making them right now! I am having the same problem as Kathy – when I made the brownie cookie dough it was almost pourable! I’ve added an extra three tablespoons and it’s just now getting to where I might be able to scoop it. I also followed the recipe exactly and double & triple checked! I’m wondering if it’s maybe the heat from the chocolate mixture? It wasn’t all the way cooled. I’ll try to let it get room temperature next time, but I might do it before the chocolate chip dough then. Can’t wait to see how they turn out!!

    Reply
    • bakerbynature says

      October 31, 2015 at 11:10 am

      Hi Beth! How did they turn out? The the chocolate mixture definitely should be solid and I am going to go into the recipe today and re-edit just to make sure I didn’t miss a step.

      Reply
    • Ali Welch says

      November 7, 2015 at 1:07 am

      I had the same problem. I’m trying your idea of adding more flour and I’m going to chill the batter and hope it forms dough…
      any updates?

      Reply
  12. Teniesce says

    February 21, 2016 at 6:46 pm

    My family, my father-in-law, my mom and my mom’ s coworkers, absolutely love these cookies! I mailed a couple batches to my father-in-law for his birthday. I even mailed a couple of batches to my mom’s work for Valentine’s Day! Now everyone is asking me to make and send more! My husband’s mom used to buy Chips Ahoy specifically for him when he was a little boy! Sometimes I only use the chocolate chip cookie portion to satisfy his never ending sweet tooth and to remind him of him mother. The cookies are beautiful, amazing and GOOD! Thanks for the recipe! You make me look like a star!

    Reply
  13. Thalia @ butter and brioche says

    April 11, 2016 at 7:18 am

    oh my god those cookies! i don’t think i could be trusted to make them by myself as i would eat them all! they look too good Xx

    Reply
  14. Karly Campbell says

    April 11, 2016 at 6:08 pm

    Finally, the war is over! Something that pleases my brownie loving girl and cookie obsessed boy! These are absolutely perfect. Perfect, I tell you.

    Reply
  15. Brooke says

    May 5, 2016 at 3:41 am

    How big of a difference will it make if I use light brown sugar instead of dark brown?

    Reply
  16. Michelle says

    June 6, 2016 at 9:54 pm

    So is it two tablespoons of cookie dough and one tablespoon of brownie dough for one cookie? Or one tablespoon of each?

    Reply
  17. mark says

    June 19, 2016 at 8:25 pm

    hello there! can i cook these brookies in the microwave or will they get too hot? thanks so much, awaiting your reply

    Reply
    • bakerbynature says

      June 20, 2016 at 1:41 pm

      Hi Mark. I don’t think these Brookies can be made in the microwave.

      Reply
  18. Micaela says

    June 29, 2016 at 11:55 pm

    Hi ! Love these cookies 🙂 My step daughter’s name is Brooke, so we couldn’t help but try them. They turned out great! Thank you for sharing the recipe.

    Reply
  19. Jessica says

    July 1, 2016 at 5:01 pm

    These were a total flop for me. They came out really flat and thin – and the brownie and cookie didn’t stick together well. When you pick a cookie up it separates in two. Mine came out nothing like pictured – and I bake often. Also, the brownie mixture was a bit runny as mentioned in the other comments.

    Reply
  20. Heather says

    July 8, 2016 at 5:10 pm

    I wish I had read the reviews before making this recipe, but I was in a time crunch to make brookies for my daughter’s play date. Individually both components taste great. Problems I encountered: my brownie dough was relatively soft (not runny) even after chilling. It was difficult to combine the two doughs to look like the pictures above. My dough seemed to be very different from the pictures despite following the directions. I baked one sheet of brookies as a test and they spread A LOT. The second pan I refrigerated first to prevent so much spreading, but they, strangely, came out even larger than the first batch. Very disappointed in the appearance, but they still tasted great.

    Reply
  21. Patty Sitongia says

    July 13, 2016 at 4:54 pm

    So is it 2 T of cookie dough & 1 T of brownie mix that we put together ? Can’t wait to try!

    Reply
  22. Jasmine says

    July 21, 2016 at 10:35 pm

    Will there be a difference if i use light brown sugar instead of dark?

    Reply
  23. Claudia says

    November 3, 2016 at 1:39 pm

    Thank you for sharing this wonderful recipe! Just wondering if there’s a way to maintain the cookie thickness but not thin and spread-out after baking?

    Reply
  24. Zara says

    January 2, 2017 at 2:22 pm

    These cookies were amazing! Please add more recipes like this! Easy, fun and delicious! Everybody should try this recipe! Will definitely use this recipe again. 10/10 😉

    Reply
  25. Kerri says

    January 9, 2017 at 3:11 am

    My version of brookies takes place in a 9×13, and with store bought mix. Tasty, but never as good as a scratch recipe. Never thought about making them in to cookies. Great idea!

    Reply
  26. Shirley says

    January 10, 2017 at 7:53 am

    Can you use a box brownie mix instead of making your own brownie?

    Reply
  27. Carla says

    January 20, 2017 at 8:14 pm

    These are AMAZING! Mine came out exactly as pictured. Family loves them!! Thank you for sharing your recipe!!

    I wasn’t sure about how much dough to scoop for each side. I did 1 T for each side and that worked perfectly. I actually had more brownie dough left so I made 4 brownie cookies with that.

    Reply
    • bakerbynature says

      January 21, 2017 at 2:39 pm

      I’m so happy they were a hit, Carla 🙂

      Reply
  28. Jada says

    January 29, 2017 at 1:52 am

    Hey! Ive been making these for a while, but lately they haven’t been spreading out. I follow the recope exactly, so I don’t know what it could be. Any suggestions ?

    Reply
  29. Karen says

    January 29, 2017 at 11:16 pm

    I baked my first batch, of these yummy cookies; turned out really good, and are huge.☺ Would definitely, make this recipe again! Thanks.

    Reply
  30. JJ says

    February 1, 2017 at 3:26 pm

    I just made these brookies and they were amazing! Thanks for such easy instructions and awesome recipe!

    Reply
  31. Justin says

    April 29, 2017 at 10:26 pm

    Love it love it love it!!!! Relatively easy to make and really perks up milk! Also a great bribe for the little ones!

    Reply
    • bakerbynature says

      April 30, 2017 at 3:38 am

      So happy to hear it, Justin! And as a former nanny I can definitely vouch these make great bribes for the kiddos 😉

      Reply
  32. lise @momlovesbaking says

    June 10, 2017 at 3:28 pm

    Super fun cookie! Two of my favorites in one. Love these!

    Reply
  33. Sarah says

    September 4, 2017 at 6:09 pm

    is it ok to use light brown sugar instead of dark brown?

    Reply
    • bakerbynature says

      September 4, 2017 at 6:42 pm

      Yes!

      Reply
  34. Elaine says

    November 23, 2017 at 6:04 pm

    Brookies is the most creative and awesome name I have heard so far. I love this recipe. The photos, the post, the name – you’ve done a fantastic job, Ashley!

    Reply
  35. Deb says

    December 23, 2017 at 5:25 pm

    I just made these and they are delicious. I had a couple of comments:
    – Your overall prep time is too little – since the cc dough chills for 45 minutes there’s already no way prep can be just 40 – I’d make prep time at least 75 minutes, 45 for the chilling and 20-30 for the other prep. Just in case someone thinks they can get it done in 40 minutes of prep work.
    – I think your print recipe directions say to scoop a 2-tablespoon mound of cc dough and then 2-tablespoons of the brownie to join. There is no way that would make 24 cookies! I like smaller cookies anyway and used 1 tablespoon of each dough and I ended up with 31 cookies, about 3″ across. I may go even smaller next time.
    – When I shaped & joined the cookies, since the brownie dough was softer than the cc chip dough the brownie kind of enveloped the cc chip, a little opposite of what is shown in your pictures. Not a big deal, but a little different.
    I’d attach a picture if I could because they turned out great! I put some extra chips and chocolate jimmies on top. They’re on our Christmas cookie tray this year. Thanks for a great creative recipe.

    Reply
  36. Sanya says

    January 26, 2018 at 3:08 pm

    Well any substitute for egg I only want to make a dozen and most members in my fan has egg allergy so ….

    Reply
  37. Maddie says

    February 4, 2018 at 12:34 am

    What if you don’t have parchment paper

    Reply
  38. MaryAnn K says

    March 17, 2018 at 2:49 am

    I followed your directions and mine came out great! I just had to bake them a little longer because my oven runs a little cooler than most.

    Reply
  39. Tiffany says

    April 25, 2018 at 8:57 pm

    They were very tasty but I experienced the same problem as many others. My brownie batter was super runny. But I also mixed the chocolate sauce while warm so maybe that’s why. Also even after 45 minutes in the fridge, my cookie dough was a bit runny when scooping onto the cookie sheet. FYI, I’m not a baker by any means. Haha, I’m still learning!

    Either way, they were delish! Thanks for the recipe!

    Reply
  40. Heather says

    June 21, 2018 at 1:49 pm

    I like the autumn season a lot.
    This recipe looks really good.
    Would probably put Sumer walnuts
    In both doughs.

    Reply
  41. Sydney L. says

    August 5, 2018 at 10:47 pm

    I can’t wait to bake these! They look so yummy!

    Reply
    • bakerbynature says

      August 6, 2018 at 12:30 pm

      Yay! Let us know how they turn out, Sydney 🙂

      Reply
  42. Magdalena says

    August 14, 2018 at 8:53 pm

    Super amazing cookies! I made these last night, and they turned out absolutely delicious! Will definitely make again (tonight, in fact!), and I would definitely recommend this recipe to others. Thank you so much 🙂

    Reply
  43. holli says

    August 17, 2018 at 8:51 pm

    These were amazing! Turned out beautiful and everyone is already craving more. I had a bit more brownie batter than the chocolate chip cookie dough, but I’m not complaining about extra brownie cookies 🙂

    Reply
  44. Monina says

    September 16, 2018 at 10:06 pm

    Very good recipe. I made this today. Both doughs are currently chilling in the refrigerator. The cookie dough will be formed then frozen tomorrow.
    The measurements were converted into grams before I attempted to use it, A scale is used to measure all my ingredients except for the small amounts of spices and extracts. I found that my baking results are uniform.
    I make it a habit to read the recipe several times before prepping my ingredients.
    Chilling the dough overnight helps.

    Reply
  45. Heather says

    November 21, 2018 at 8:46 pm

    Fall/Autumn is my favorite season of the year.
    I also love to bake. These look delicious.

    Reply
  46. Susan says

    December 4, 2018 at 7:55 pm

    Do you have a suggestion for gluten free flour?
    Thank you!

    Reply
  47. Abi says

    December 8, 2018 at 5:31 am

    I was so excited to try this recipe as I’ve loved all her other ones. However, I was super disappointed in the chocolate chip cookie portion. It came out too dry…more of a biscotti texture that didn’t blend well with the delicious brownie portion.

    Reply
  48. Annabelle says

    December 14, 2018 at 6:21 am

    Hi, mine are chilling in the freezer waiting to be cooked. I followed your recipe and had absolutely no pb: the brownie part was a bit sticky so I just let it cool down in the refrigerator for about 45 min and it was perfect. I can’t wait to see if mine are as much beautiful as yours. Love from France.

    Reply
  49. Nabihah says

    February 10, 2019 at 10:22 am

    Hi,

    I’m from the UK, would all purpose flour be self raising flour? And semi sweet chocolate, is that dark chocolate?

    Thank you

    Reply
  50. María says

    April 16, 2019 at 10:40 am

    Hi!
    Thanks so much for sharing this recipe, I love it!! And I would like to do it but I’m from Spain and I have no idea of how I can measure correctly because here we use grammes and I supossed that for baking these two different dough you need to be precise with the ingredients. Any recommendation?
    Thank you❤️

    Reply
  51. Rocky says

    May 10, 2019 at 6:09 pm

    Hi!
    This is Rocky here saying that I 110% love these cookies! These are the cookies that my little sister would go nuts over! But do you need fold in the flour mixture with a spatula or can you just beat it in! Great job with this recipe.

    Reply
  52. Melyssa Graeper says

    June 9, 2019 at 5:40 am

    These cookies have become a tradition in our house – they make EVERYONE happy! I started making them to celebrate my niece’s half birthday (real birthday is too close to Christmas to be any fun) and 5 years later they are a tradition! I use dark chocolate chips for both recipes (I find 1 bag is perfect for both cookies) and add a few multi-sprinkles to the choco chip cookies for a “funfetti” look – which is her favorite part. Thanks for creating a wonderful recipe that will be loved by my family for years!

    Reply
  53. Hannah Rose says

    January 30, 2020 at 5:45 am

    These turned out great, but I wish that it was written out in a recipe format- it would make it MUCH easier to read. But they are absolutely delicious!

    Reply
  54. Elena says

    March 5, 2020 at 10:22 pm

    I just made these for the second time, and they are delicious!! Thanks for the recipe!

    Reply
  55. MJ says

    March 12, 2020 at 7:15 pm

    Omg. These cookies are amazing. My whole family engulf them all in two days! Delicious!

    Reply
  56. Bob Jordan says

    May 2, 2020 at 9:52 pm

    Stuck at hind due to the pandemic and I’m trying many of your recipes! The brookies came out perfect! I followed your directions to a tee; used quality ingredients and added a minutes to the cookie time since they didn’t look done at 12 minutes. One comment; the recipe reads two scoops of cookie mix to one scoop of brownie mix. I used closer to 50/50 mix and pinched top and bottom to make sure they were attached. The family gave me two thumbs up!

    Reply
  57. Ashley Coruzzi says

    May 8, 2020 at 5:50 pm

    Can I use salted butter instead of unsalted ? Should I adjust the added salt if I do?

    Reply
  58. Tahera Muntakim says

    May 12, 2020 at 3:08 am

    Hey I made these cookies today. They taste soooo gooood!! Only problem I had is that they don’t look like yours. I followed the recipe but for some reason they don’t spread out. They. Just puffed up. Any idea what I may have done wrong for it to be like that?? Any tips would help for next time! Thank you!

    Reply
  59. Jessica says

    June 10, 2020 at 5:37 pm

    Hey. Very interesting recipe indeed. Going to try it out soon. Had a question. Do you think it would be ok to put the brookies in a muffin tray to bake to maintain the shape?

    Reply
  60. Katie says

    July 11, 2020 at 11:48 pm

    These are so good & surprised me with how easy they were to make! Will definitely be making these again & again

    Reply
  61. Zakia says

    August 10, 2020 at 2:56 pm

    Hi Ashley
    Any chance of having metric measurements for the brookie recipe? I’ve tried to use cups but didn’t quite work out!
    Many thanks

    Reply
  62. Branden says

    August 11, 2020 at 3:57 am

    One of the best cookies I’ve ever made!!!!

    Reply
  63. Kendra says

    September 18, 2020 at 12:21 pm

    Good Morning from Oregon! Getting ready to make this recipe and had a quick question – do you think that you’d be able to make this as a tray bake rather than cookies and ‘swirl’ the cookie dough on top of the brownie mix? Or do you have a recipe that is this one but in a tray bake? BTW – the Bourbon Blondies were a HUGH HIT! Love, Love Love!!! Thanks!

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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