A decadent mashup of chocolatey brownies and chocolate chip cookies. These bad boys are the best of every world!
If you have been following my recipes for a while, then you know I am a sucker for for a good mashup, like this fan favorite, the S’mores Brownie Cookie.
Brownies and cookies are my 2 all time favorite treats! And these Brookies are overflowing with the flavor of both! Half decadent, chocolate brownie, half chewy and delicious chocolate chip cookies. They are everything you could want in a dessert rolled into one cookie!
Best news yet- you don’t have to make two separate cookie doughs for this one cookie! That’s right, we will make one dough, separate at the last minute and add in a few last items to make two completely different cookie doughs.
Ingredients in Brookies
- Butter- You can use salted or unsalted. I always use salted because that is what I have on hand. If you only have unsalted, you’ll want to add an extra pinch of salt to your dough.
- Brown Sugar- The brown sugar helps keep the cookies nice and soft, plus it gives the cookie side the perfect, rich caramely cookie flavor you want!
- Vanilla– Use you favorite brand, mine is usually Watkins found at Walmart.
- Flour- Just all purpose flour- Note that the flour in the recipe is divided just slightly. Make sure to not add it all to the dough initially.
- Baking Soda
- Baking Powder
- Salt- Using salt in desserts helps bring out the sweetness, desserts fall a little flat with out it!
- Cocoa Powder– I like to use dutch processed for a richer, deeper chocolate flavor but you can use whatever you have on hand.
- Chocolate Chips- I use white chocolate and semi-sweet chocolate chips in this recipe, but really, go crazy with whatever chocolate chips you’d like to.
How to Make Brookies
Start by preheating the oven to 350 degrees.
In a stand mixer cream together the butter and sugars for 2-3 minutes until light and fluffy. Scrape the sides and add the eggs and vanilla and mix until combined.
Add 4 cups flour, baking soda, baking sugar and salt and mix until just combined. Be careful not to overmix once you have added the flour or your cookies will become tough and cakey.
Take half your dough and place it in a separate bowl.
Add the remaining 1/4 cup of flour to the dough and mix. Now add a cup of chocolate chips to the stand mixer and stir until just combined. Once your cookie dough is combined, remove it from the stand mixer.
Return the remaining dough to the stand mixer and add the cocoa powder, and the remaining chocolate chips and stir to combine.
Portion the both doughs into 1/4 cup portions. Take one chocolate brownie protion and one chocolate chip portion and press them together to make one large mashup cookie!
Break the cookie dough in half, so each half is part brownie, part chocolate chip cookie. Rotate one of the halves before squishing the dough back together. (see photo below)
Arrange the dough on your cookie sheets and bake at 350 for 12-15 minutes being careful not to overbake. You will know they are done when there is no longer a wet spot on the top of the cookie.
Allow the cookies to cool for 10 minutes before serving.
Can I make my Brookies smaller?
Definitely! You’ll just want to bake them for less time. I’d start the timer at about 7 or so minutes and then start checking on them. You’ll want to pull them out of the oven when they just start turning golden brown.
How to store your Brookies
Store at room temperature in an air tight container for up to 3 days. You can also freeze them for up to 3 months.
How to reheat leftover cookies
To just reheat one, you can pop it in the microwave for 10-15 seconds. If you’d like to warm up multiple at a time, place the cookies on a cookie sheet and warm in a 350° oven for 3-5 minutes.
More Cookie Recipes
- 1 1/2 cups salted butter softened
- 1 1/2 cups brown sugar
- 2 eggs
- 1 1/2 tbsp vanilla extract
- 4 1/4 cup all purpose flour divided (4 cups + 1/4 cup)
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups semi sweet chocolate chips divided (1 cup + 1/2 cup)
- 1/2 cup dutch processed cocoa
- 1/2 cup white chocolate chips
- Preheat the oven to 350°.
- In the bowl of a stand mixer, cream together the softened butter and brown sugar for 2-3 minutes. It should be smooth and very creamy.
- Scrape the sides of the bowl and add in the egg and vanilla. Mix until combined.
- Add in 4 cups of all purpose flour, the baking soda, baking powder and salt. Mix until a soft dough forms.
- Separate the dough into two equal sections. Set one section aside, leaving the other in the mixing bowl.
- Add the remaining 1/4 cup of flour into the mixer with the dough and mix until well combined. Add in 1 cup of semi sweet chocolate chips and mix until the chocolate chips are well distributed.
- Remove the dough from the mixer and place the other half of the dough back into the mixer.
- Add in the cocoa powder and mix on low until completely combined.
- Once combined, add in the remaining 1/2 cup semisweet chocolate chips and white chocolate chips.
- Portion out the dough into 1/4 cup portions. Take one chocolate chip cookie portion and one triple chocolate cookie portion and press them together to make one large cookie dough ball. Repeat with remaining dough.
- Break the cookie dough in half, so each half is part brownie, part chocolate chip cookie. Rotate one of the halves before squishing the dough back together. (See photos in the post)
- Repeat with remaining dough.
- Bake in a 350° oven for 11-14 minutes, or until the cookies start to turn golden brown, spread slightly and start to crackle.
- Allow the cookies to cool on the pan for 10 minutes before serving.
- Serve warm.