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Home » 30 Minutes

January 4, 2022 30 Minutes

Brookie Cookies

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Meet Brookie Cookies: brownies and chocolate chip cookies combined into one cookie! With half thick, fudgy brownie cookie batter and half soft and chewy chocolate chip cookie batter, this cookie combines the best of both worlds. Your friends and family will be thanking you for whipping this treat up!

brownie chocolate chip cookies in rows with a bite taken out of the front center cookies
Contents hide
1 Why You Need These Brownie Chocolate Chip Cookies
2 Brownie Cookie Ingredients
3 Chocolate Chip Cookie Ingredients
4 Brookie Cookie Process
5 Expert Tips & Tricks
6 Related Recipes
7 Brookie Cookies
7.1 Description
7.2 Ingredients
7.3 Instructions
7.4 Did you make this recipe?

Why You Need These Brownie Chocolate Chip Cookies

  • Thick, fudgy, and soft
  • 2 simple batters with accessible ingredients
  • Flavorful, addicting, and unique
  • Makes 24 cookies- perfect for serving a crowd!

Brownie Cookie Ingredients

All Purpose Flour: Plain, simple, white all purpose flour is the way to go in these thick and fudgy brownie cookies. Make sure to measure correctly by using a kitchen scale or by spooning the flour into your measuring cups before using a knife to level off the tops of the measuring cups. Too much flour leads to dry, crumbly, and cakey cookies instead of rich, chewy, and fudgy cookies.

Unsweetened Cocoa Powder: This is where your chocolate flavor comes from. Dutch or natural will be great!

Baking Soda: Baking soda gives these cookies a bit of a rise. Normally, brownies do not include any leavening agents, but adding just a bit helps these cookies to be more even with the chocolate chip cookies while still maintaining a thick and fudgy texture.

Salt: Salt is one of the most important ingredients in these cookies, as it brings out sweetness and completes the overall flavor.

Unsalted Butter: You'll melt down the butter before mixing cocoa powder into it. This means that you'll have moisture and butter flavor in every. single. bite.

Light Brown Sugar + Granulated Sugar: Both sugars add flavor, moisture, structure, and sweetness to the brownie cookies. Try not to substitute one for the other, as both are important for different things!

Egg: One large egg at room temperature adds structure to the cookies. If you forget to leave the egg out ahead of time. leave the uncracked egg in a bowl of hot water for about 5 minutes before using.

Egg Yolk: An egg yolk adds chewiness and fudginess to these brownies. PLEASE do not leave it out or add a whole egg.

Vanilla Extract: Though these cookies are chocolatey as ever, vanilla extract rounds out the flavor!

overhead shot of 3 brookie chocolate chip cookies

Chocolate Chip Cookie Ingredients

All Purpose Flour: Just as in the brownie cookies, plain and simple all purpose flour creates soft and chewy chocolate chip cookies. You'll need to measure the flour accurately using a kitchen scale or by spooning the flour into your measuring cups before using a knife to level off the tops of the measuring cups to ensure the cookies stay fudgy and chewy.

Corn Starch: Corn starch is a secret weapon in so many baked goods. It keeps these cookies thick and soft, so do not leave it out!

Baking Soda: Baking soda helps these cookies puff up to have gorgeous domes and a soft texture.

Salt: Salt is one of the most important ingredients because it enhances the flavor by bringing out the sweetness.

Unsalted Butter: Unsalted butter at room temperature will be beat with both sugars on high speed to create a flavorful base for these cookies.

Light Brown Sugar + Granulated Sugar: Both types of sugar add flavor, moisture, structure, and sweetness to classic chocolate chip cookies.

Egg: One large egg at room temperature creates thick, chewy cookies. If you forget to leave the egg out ahead of time, place it in a bowl of hot water for 5 minutes before using.

Vanilla Extract: Vanilla extract completes the flavor of these cookies.

overhead shot of brookie cookies with half chocolate chip cookie and half brownie

Brookie Cookie Process

*PLEASE READ FULL INSTRUCTIONS IN THE RECIPE CARD BELOW*

  1. Preheat your oven and prepare baking sheets with parchment paper to prevent the brookie chocolate chip cookies from sticking to the pan after baking.
  2. Make brownie cookie dough by combining melted butter and cocoa powder. Then, add granulated sugar, light brown sugar, room temperature egg, and vanilla extract, whisking until smooth.
  3. Add dry ingredients to the brownie batter, whisking only until the dry ingredients disappear into the dough. Do not overmix. Let the dough sit as you prepare the chocolate chip batter.
  4. Prepare chocolate chip cookie dough by creaming butter, light brown sugar, and granulated sugar together in a stand mixer or with a hand mixer for about 3 minutes on high speed. Add egg and vanilla extract to the batter, mixing until smooth.
  5. Add dry ingredients to the chocolate chip cookie dough batter, mixing only until the dry ingredients disappear into the dough. Add chocolate chips to the batter, making sure to evenly disperse them throughout the dough.
  6. Roll the chocolate chip dough into slightly larger than 1 tablespoon balls, about 30-35g of dough per ball.
  7. Roll the brownie cookies dough into slightly smaller than 1 tablespoon balls, about 25-30g of dough per ball.
  8. Place one ball of each dough type next to one another before rolling the two together. Place additional chocolate chips on top of the dough balls as desired. Repeat with all dough balls.
  9. Bake cookies for 9-11 minutes until the cookies look slightly wet and shiny on top, the chocolate chip cookies look light golden brown on top, and the bottoms of the chocolate chip cookies look golden brown in color when carefully lifted off of the pan with a spatula.
overhead shot of brookie cookies making a semi circle

Expert Tips & Tricks

Measuring Flour: One of the most important parts of these brookie chocolate chip cookies is the amount of flour in both batters. When you overmeasure flour, you end up with thick, dense, hard, and crunchy cookies. When you undermeasure flour, you end up with flat, spreading, and messy cookies. To properly measure flour, use a kitchen scale or use a spoon to scoop the flour into your measuring cups before using a knife to sweep across the tops of your measuring cups to level them off.

Tablespoon: To ensure that you have a proper amount of each batter in each cookie and enough of each batter for all 24 cookies, you'll want to use a little over 1 tablespoon (30-35g) of chocolate chip cookie batter and a little under 1 tablespoon (25-30g) of brownie cookie batter.

Additional Chocolate Chips: Looking for bakery-style gorgeous cookies? Before baking the cookies, stick additional chocolate chips into the tops of the cookies. For these brownie chocolate chip cookies, I used regular chocolate chips on the brownie side of the cookie and mini chocolate chips on the chocolate chip side of the cookie.

Related Recipes

BROOKIE BARS
OREO-STUFFED BROWNIES
OATMEAL CHOCOLATE CHIP COOKIES
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Brookie Cookies

★★★★★ 5 from 3 reviews
  • Author: Elise
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies, Brownies, Brookies
  • Method: Bake
  • Cuisine: American
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Description

Meet Brookie Cookies: brownies and chocolate chip cookies combined into one cookie! With half thick, fudgy brownie cookie batter and half soft and chewy chocolate chip cookie batter, this cookie combines the best of both worlds. 


Ingredients

Scale

For the Brownie Cookies

  • 1 ¼ cups (175g) all purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (110g) unsalted butter, melted
  • ½ cup (45g) unsweetened cocoa powder
  • ½ cup (120g) light brown sugar
  • ⅓ cup (70g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract

For the Chocolate Chip Cookies

  • 1 ⅔ cup (233g) all purpose flour
  • 2 tablespoons (18g) corn starch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (110g) unsalted butter, room temperature
  • ⅔ cup (160g) light brown sugar
  • ¼ cup (53g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ chocolate chips

Instructions

For the Brownie Cookies

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
  2. In a medium bowl, whisk all purpose flour, baking soda, and salt together.
  3. In a large bowl, whisk cocoa powder and warm melted butter together. The mixture will have a paste-like consistency.
  4. Mix light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract into the butter and cocoa powder mixture. Whisk until smooth.
  5. Carefully, whisk dry ingredients into the rest of the batter. Do not overmix, as doing so could impact the texture of the cookies. Mix only until you see the dry ingredients disappear into the dough.
  6. Let the batter rest as you prepare the chocolate chip cookie dough batter.

For the Chocolate Chip Cookies

  1. In a medium bowl, whisk all purpose flour, corn starch, baking soda, and salt together.
  2. In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment (preferred), beat room temperature butter, light brown sugar, and granulated sugar together on high speed until slightly pale in color, puffy in texture, and shiny.
  3. Add egg and vanilla extract to the batter and mix on medium speed until smooth. Scrape down the sides and the bottom of the bowl as necessary to ensure the ingredients are dispersed evenly throughout the batter.
  4. Slowly, add the dry ingredients to the batter on low speed to prevent the dry ingredients from spilling out of the bowl. Mix only until you see the dry ingredients disappear into the batter.
  5. Add chocolate chips to the dough and mix until dispersed throughout the batter.

For Assembly & Baking

  1. Divide the brownie cookie batter into slightly smaller than 1 tablespoon balls, about 25-30g of batter.
  2. Divide the chocolate chip cookie dough batter into slightly larger than 1 tablespoon balls, about 30-35g of batter.
  3. Place one of each dough ball next to each other before squishing the two together and rolling them into one smooth ball.
  4. As recommended in “Expert Tips & Tricks” above, stick additional chocolate chips into the tops of the dough ball as desired. Repeat the rolling and decorating process for the remaining dough balls.
  5. Place the cookies at least 2 inches apart on a baking sheet, as the cookies will spread and rise as they bake.
  6. Bake cookies for 9-11 minutes or until the chocolate chip cookie portion is light golden brown on top, the cookies look slightly shiny on top and soft in the middle, and the bottom of the chocolate chip cookie portion looks golden brown when carefully lifted off of the baking sheet with a spatula.
  7. Allow the cookies to cool on the pan for about 5 minutes until they are firm enough to transfer to a wire cooling rack or cool plate. If you have overbaked the cookies, carefully remove them from the pan immediately after removing the pan from the oven to ensure the cookies do not bake for any longer.
  8. Store at room temperature tightly covered or in an airtight container for up to 4 days after they have completely cooled. Cookies can be frozen in a freezer bag, individually wrapped, or in an airtight container for up to 3 months.

Keywords: Brookies, Brookie Cookies, Brownie Cookies, Chocolate Chip Cookies, Brownie Chocolate Chip

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

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  1. Stéphanie says

    May 28, 2022 at 12:55 pm

    These cookies are so good! On Wednesdays, I cook them and though the recipe is for 24 pieces, there are no more left in the plate in about 10mn!!
    Their flavour is very sweet though I use salted butter. We love them!💕💕

    ★★★★★

    Reply
    • Elise says

      May 29, 2022 at 12:14 am

      Thank you so much for this comment, Stéphanie! I love that you have enjoyed these cookies 🙂

      Reply
  2. Aleka says

    June 01, 2022 at 2:23 pm

    What a delicious combination!!!

    ★★★★★

    Reply
    • Elise says

      June 06, 2022 at 1:08 am

      Thank you, Aleka! It's one of my favorite recipes!

      Reply
  3. Erin says

    August 22, 2022 at 8:03 pm

    I’ve made these cookies multiple times and they always come out perfect. People now ask me for these cookies specifically, would highly recommend!!

    ★★★★★

    Reply
    • Elise says

      August 24, 2022 at 11:37 am

      Thank you so much, Erin! That makes me so so happy to hear!

      Reply

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Hi, friends! I'm Elise- a recent university graduate who loves all things sweet. I am the baker, recipe developer, photographer, and writer behind Sweets by Elise. I'm here to bring you easy, quick, and approachable recipes that are comforting and indulgent!

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