Brookies are the best of both worlds, chewy chocolate chip cookies and soft fudgey brownies combined into one decadent dessert bar.
Why this recipe works
Fudgey brownies and chocolate chip cookies meet in the middle to create insanely good brookies. You will prep and use two different batters to make brookies, but the outcome is entirely worth the effort. I mean, how can you deny a chocolate chip cookie and brownie married together in perfect harmony?
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BUTTER – This recipe uses two different temperatures of butter between the cookie layer and the brownie layer. In the brownie layer, you need melted butter which simply means microwave it in 10-second intervals until it has melted. In the cookie layer, you will need softened butter which means it should be at room temperature before beginning. If you use cold butter you will have a hard time creaming it together with the other ingredients and may end up with chunks of butter throughout the dough. Cut the butter into cubes and let it rest at room temperature for around 20 minutes to properly soften it.
CHOCOLATE CHIPS – You will need a full 12 ounce bag of semi-sweet chocolate chips, divided between the cookie and the brownie layer. A 12 ounce bag measures out to 2 cups of chocolate chips, which is the perfect amount for this recipe!
How to Make Brookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350 F.
- Line a 13×9 baking dish with parchment so that extra hangs over the side to create handles.
- For the brownie layer, place the chocolate chips in a large bowl.
- Melt the butter. Pour melted butter over the chocolate chips and let it sit for a minute to soften chocolate. Stir until smooth.
- To the melted chocolate, add egg, cocoa, sugar, and vanilla. Stir to combine.
- Stir in flour just until no more traces of flour remain, do not over-mix.
- Scrape brownie batter into prepared pan and set aside.
- To make the cookie layer – in a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Using a mixer, combine softened butter and both sugars. Beat until well combined.
- Add egg and vanilla and mix again until combined.
- Add flour mixture and mix until no traces of flour remain.
- Stir in 1 cup of the chocolate chips, reserving the remaining to add on top at the end.
- Drop dough by spoonfuls on top of the brownie batter. You do not need to spread it.
- Use the remaining 1/3 cup of chocolate chips to sprinkle across the top of the brownie batter and cookie dough.
- Cover the pan with aluminum foil and bake for 20 minutes.
- Remove foil and return to oven. Bake another 20 minutes, or until the edges of the brownies are shiny and the cookie is golden brown.
Frequently Asked Questions & Expert Tips
Store brookies in an air-tight container kept at room temperature for up to 5 days.Â
Bake the brookies and allow them to fully cool off before beginning. Then, slice them into squares and place them in a freezer safe, air-tight container with parchment paper inbetween layers. They will last for around 4 months in the freezer. You can also freeze the individual doughs in large ziptop bags for 3 months.
Serving Suggestions
Serve as is, warm or chilled, with a heaping scoop of vanilla ice cream and a drizzle of caramel or chocolate sauce on top. You can cut these brookies into small or large squares. “Larger” squares would mean you would end up with around 12 bars, and “smaller” squares would be closer to 16 squares. If you have a rather large crowd and are looking to have a bite-sized dessert for guests, go ahead and cut them into even smaller squares.
More Cookie and Brownie Recipes
- Slutty Brownies
- Buckeye Brownie Cookies
- Millionaire Brownies
- Chocolate Cheesecake Brownies
- Doubletree Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Bars
- Salted Brownie Cookies
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Brookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Brownie Layer
- ¾ cup unsalted butter melted
- â…” cup semi-sweet chocolate chips
- 3 large eggs at room temperature
- ½ cup unsweetened cocoa powder
- 1 ½ cups granulated white sugar
- 1 teaspoon vanilla extract
- â…ž cup all-purpose flour a.k.a. 1 cup minus 2 Tablespoons
Cookie Layer
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened at room temperature
- â…“ cup granulated white sugar
- â…“ cup brown sugar packed
- ½ teaspoon vanilla extract
- 1 large egg at room temperature
- 1 â…“ cup semi-sweet chocolate chips divided
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- You will need a total of 2 cups of semi-sweet chocolate chips for this recipe which is equal to a 12 ounce bag.
- Make sure you are using softened butter for the chocolate chip cookie layer. This means your butter should be at room temperature. Remove the butter from the fridge, slice it, and allow it to rest on the counter for around 20 minutes. This should soften it to room temperature. If your butter is too chilled it will not cream well with the other ingredients.
Instructions
- Preheat oven to 350 F.
- Line a 13×9 baking pan with parchment so that extra hangs over the side to create handles.
Brownie Layer
- For the brownie layer, place the chocolate chips in a large bowl.
- Melt the butter. Pour melted butter over the chocolate chips and let it sit for a minute to soften chocolate. Stir until smooth.
- To the melted chocolate, add egg, cocoa, sugar, and vanilla. Stir to combine.
- Stir in flour just until no more traces of flour remain, do not over-mix.
- Scrape brownie batter into prepared pan and set aside.
Cookie Layer
- To make the cookie layer – in a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Using a mixer, combine softened butter and both sugars. Beat until well combined.
- Add egg and vanilla and mix again until combined.
- Add flour mixture and mix until no traces of flour remain.
- Stir in 1 cup of the chocolate chips, reserving the remaining to add on top at the end.
- Drop dough by spoonfuls on top of the brownie batter. You do not need to spread it.
- Use remaining 1/3 cup of chocolate chips to sprinkle across the top of the brownie batter and cookie dough.
- Cover the pan with aluminum foil and bake for 20 minutes.
- Remove foil and return to oven. Bake another 20 minutes, or until the edges of the brownies are shiny and the cookie is golden brown.
Nutrition
Amanda Davis
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Donna says
My family and friends ask me to make this recipe a lot! So good.
Lydia mcatee says
Looks so delicious with scoops of ice cream on top .