Introduction

Brookies are a delightful hybrid of brownie and cookie, combining rich chocolate fudge with classic chocolate chip cookie dough. This recipe yields soft, chewy treats that satisfy both cravings in one bite. Perfect for bake sales, parties, or a special homemade snack.

The image shows many round cookies with two colors in each—one side light brown with chocolate chips and the other side dark brown also with chocolate chips, creating a half-and-half pattern on each cookie. The cookies have a slightly cracked surface with smooth, glossy chocolate chips placed on top in small groups of one to three. They are placed closely together on a white marbled textured surface with visible baking paper beneath them. The arrangement is flat and fills the frame completely. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (113 g) unsalted butter, room temperature
3/4 cup (150 g) light brown sugar, packed
1/4 cup (50 g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla
1/3 cup Dutch-process cocoa powder
1 cup (125 g) all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semi-sweet chocolate chips
2 3/4 cups (345 g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup (226 g) unsalted butter, cold and cubed
3/4 cup (150 g) light brown sugar, packed
2/3 cup (130 g) granulated sugar
1 egg, plus 1 egg yolk, room temperature
2 teaspoons vanilla
1 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside.
Step 2: To make the brownie cookie dough, beat the room temperature butter and brown sugar in a stand mixer on medium speed for about 3 minutes until light and fluffy.
Step 3: Add the egg and vanilla to the butter mixture and mix until well combined.
Step 4: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sift the dry ingredients into the wet mixture, then mix on low speed until fully incorporated.
Step 5: Stir in the semi-sweet chocolate chips using a spatula. Set the brownie dough aside.
Step 6: For the chocolate chip cookie dough, add the cold cubed butter, brown sugar, and granulated sugar to the mixer fitted with the paddle attachment. Mix on low speed, gradually increasing to medium-high, creaming for about 4 minutes until pale and fluffy with no butter chunks remaining. Scrape down the bowl sides.
Step 7: Add the egg and then the egg yolk, mixing well and scraping the bowl in between.
Step 8: Mix in the vanilla extract.
Step 9: In another bowl, whisk together the flour, baking soda, cornstarch, and salt.
Step 10: Add the dry ingredients to the butter and egg mixture in two batches, mixing on low speed just until combined. Avoid over mixing.
Step 11: Fold in the semi-sweet chocolate chips gently with a spatula.
Step 12: Using a small cookie scoop, portion the dough into balls. Make the chocolate chip cookie dough balls slightly larger than the brownie dough balls. Roll each ball between your palms to smooth. Using a kitchen scale can help ensure uniform sizes.
Step 13: Press one brownie dough ball and one chocolate chip dough ball together, then roll gently to form one combined ball. Place on the prepared baking sheet about 2 inches apart.
Step 14: Bake one sheet at a time in the center of the oven for 8 to 9 minutes, until the edges are set but the tops remain soft and slightly underbaked. Do not overbake.
Step 15: Remove cookies from the oven and let them cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough, cooling the baking sheet between batches.
Step 16: Optionally, sprinkle with flaky sea salt before serving to enhance the flavors.

Tips & Variations

Make sure your butter for the cookie dough is cold for the best texture, while the butter for the brownie dough should be softened to room temperature.
Use Dutch-process cocoa powder for a deeper chocolate flavor in the brownie dough.
For a nutty variation, fold chopped walnuts or pecans into either dough before combining.
Press the two dough balls firmly together to help them bake as one cookie without separating.
If you like a salt-sweet contrast, flaky sea salt on top adds a gourmet touch and balances the sweetness.

Storage

Store brookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cooled cookies in a sealed bag for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave.

How to Serve

A round cookie split evenly into two halves, one side is light golden brown with three visible melted chocolate chips and a soft, crumbly texture, while the other half is dark brown chocolate cookie with four melted chocolate chips, both halves are sprinkled with coarse white sea salt flakes, all placed on a crinkled white paper sheet over a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, both doughs can be made one day ahead. Wrap separately in plastic wrap and refrigerate. Bring to room temperature briefly before scooping and combining to make the cookies.

Why do the cookies need to be slightly underbaked?

Baking brookies until just set ensures a soft, chewy center. Overbaking will result in a dry, crumbly texture, so it’s best to remove them while the tops are still a bit puffed and underdone.