What happens when you combine my favorite chocolate chip cookie recipe with my famous brownie recipe? You get brookies! Half golden brown chocolate chip cookie combined with half fudgy brownie cookie. Lots of chocolate flavor in in the brownie layer and in the cookies!

Famous Brookies Recipe

I don’t miss a lot about living in NYC… but I do miss the fabulous bakeries! When I lived there in my 20’s I pretty much spent all my free time visiting famous – and not so famous – bakeries. And then I’d go home and try to recreate the recipes in my matchbox kitchen.

‘Twas on one of these said bakery tours that I first came across brookies. My first brookie – which is half chocolate chip cookie and half brownie -was from the famous ‘Baked’ bakery in Brooklyn. And it was fabulous – and I knew instantly I had to try and recreate it for my own home baking pleasure. As well as yours!

What Is a Brookie?

• As mentioned above, a brookie is essentially half chocolate chip cookie and half brownie. In my experience, most brookies are more chocolate chip cookie than brownie. And that’s definitely the case with my recipe.
• I like this 60/40 ratio because the chocolate chip cookie is a little less rich than the brownie layer. But you can add more brownie batter for a heavier brownie layer.
• Some bakeries bake their brookies in small tins, making them like tiny cookie cakes. But I use a baking sheet, which makes them much easier to make for the average home baker. And requires less waste!
• That said, you can certainly bake these in small cookie tins if desired. The baking time may vary depending on the tin you use.

Chewy Chocolate Chip Cookie Recipe

• Flour: For best results, use all-purpose flour and don’t pack it into the measuring cup when measuring.
• Baking Soda: Helps the chocolate chip cookie dough spread in the oven.
• Salt: A pinch of salt enhances the flavors in the chocolate chip cookie recipe and helps balance sweetness.
• Butter: For the chocolate chip cookie recipe, make sure to use room temperature butter.
• Sugar: You’ll use granulated sugar and brown sugar in the chocolate chip cookie dough.
• Vanilla Extract: Adds rich vanilla extract flavor while enhancing the other flavors in the chocolate chip cookie dough. For the best flavor, always use real vanilla extract.
• Egg: One large egg, make sure to bring it to room temperature. I don’t recommend making this recipe without eggs or with an egg replacement.
• Chocolate Chips: I like using semi-sweet chocolate chips in my chocolate chip cookie recipe. But you can use dark chocolate chips or milk chocolate chips.

Brownie Recipe: The Brownie Layer

• Butter: You’ll use melted butter for the brownie recipe.
• Chocolate Chips: You’ll combine some chocolate chips with the melted butter, which helps create the brownie batter. You’ll also fold chocolate chips into the brownie batter.
• Flour: Use all-purpose flour and don’t pack it into the measuring cup when measuring.
• Cocoa Powder: Use unsweetened cocoa powder and don’t sub with Dutch-process cocoa.
• Baking Soda: Helps the brownie layer spread in the oven. Make sure your baking soda is fresh and don’t sub baking powder.
• Salt: A pinch of salt enhances the flavors in the brownie recipe and helps balance sweetness.
• Sugar: You’ll use granulated sugar and brown sugar in the brownie batter.
• Vanilla Extract: Adds rich vanilla extract flavor while enhancing the other flavors in the brownie layer. For the best flavor, always use real vanilla extract.
• Eggs: One large egg and one egg yolk, make sure to bring them to room temperature. I don’t recommend making this recipe without eggs or with an egg replacement.
• Chocolate Chips: I like using milk chocolate chips in my chocolate chip cookie recipe. But you can use dark chocolate chips or semi-sweet chocolate chips.

Note: This is definitely more of a brownie cookie dough than brownie batter. It should not be super thin or runny!

Other Things You’ll Need to Make Brookies

• Electric Mixer or Stand Mixer
• Cookie Scoop (Preferably 2)
• Parchment Paper

Chocolate Chip Cookie Dough + Brownie Batter

Note: Make the chocolate chip cookie dough before you make the brownie batter! The chocolate chip cookie dough needs to chill so it doesn’t spread too much in the oven.

• Make the Chocolate Chip Cookie Dough: In a medium bowl whisk together the flour mixture. In a separate large bowl beat the butter, then add the sugars, egg, and vanilla extract. Fold in the flour mixture and chocolate chips. Chill the chocolate chip cookie dough in the fridge for at least 1 hour.
• Make the Brownie Recipe: In a small sauce pan melt the butter and chocolate. In a medium bowl whisk together the flour mixture. Add the sugars and vanilla extract, then add in the egg and yolk. Fold in the flour mixture and chocolate chips.
• Assemble the Brookies: Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Use an ice cream scoop to scoop 2 tablespoons of the chocolate chip cookie dough onto a baking sheet. Using a second ice cream scoop, scoop 2 tablespoons of brownie dough directly next to the cookie dough. Gently pinch the cookie doughs together.
• Bake the Brookies: Place baking sheets in preheated oven. Bake for 12 minutes, or until the top of the brownies look shiny and firm. Cool for 10 minutes on the baking sheet before eating warm or transferring to a wire rack to cool completely.

More Chocolate Chip Cookie Recipes:

• Chewy Oatmeal Chocolate Chip Cookies
• Triple Chocolate Brownie Cookies
• Bite-Sized Brown Butter Chocolate Chip Cookies
• Soft Batch Double Chocolate Fudge Cookies 

The Best Brookies Recipe

Ashley Manila

What happens when you combine my favorite chocolate chip cookie recipe with my famous brownie recipe? You get brookies! Half golden brown chocolate chip cookie combined with half fudgy brownie cookie. Lots of chocolate flavor in in the brownie layer and in the cookies!

4.74 from 26 votes

PRINT RECIPE PIN RECIPE

Prep Time 40 minutes mins

Cook Time 12 minutes mins

Total Time 52 minutes mins

Course Dessert

Cuisine American

Servings 2 dozen cookies

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 1/2 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
• 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) packed dark brown sugar
• 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

 

For the Chocolate Chip Cookie:

• In a medium-sized bowl whisk together the flour, baking soda, and sea salt; set aside.
• 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.
• 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.
• Cover the bowl with plastic wrap and place it in the fridge for 1 hour to allow the cookie dough to firm up.

For the Brownie Cookie:

• 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.
• In a medium-sized bowl whisk together the flour, cocoa powder, baking soda, and salt; set aside.
• 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.

Assembly and Baking:

• Preheat oven to 350 degrees (F). Line 2 large baking sheets with parchment paper and set aside.
• 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.
• 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.
• Join the two cookie doughs by gently pinching them together, being sure to adhere any gaps.
• 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.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature