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brookie recipe

Brookies (Brownie Cookies)

Ronaldo
Brookies are the perfect hybrid dessert combining fudgy brownies and chewy chocolate chip cookies into one irresistible treat. Each brookie features a chocolate chip cookie base topped with a rich brownie layer, offering the best of both classic desserts in every bite.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Brownies, Cookies, Dessert
Cuisine American
Servings 24 brookies
Calories 320 kcal

Equipment

  • Electric mixer
  • mixing bowls
  • baking sheets
  • parchment paper

Ingredients
  

Chocolate Chip Cookie Layer:

  • 2¼ cups 280g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 227g unsalted butter, softened
  • ¾ cup 150g granulated sugar
  • ¾ cup 165g packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups 340g semi-sweet chocolate chips

Brownie Layer:

  • ½ cup 113g unsalted butter
  • 1 cup 170g semi-sweet chocolate chips
  • 1 cup 200g granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¾ cup 95g all-purpose flour
  • ¼ cup 25g cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking powder

Instructions
 

Cookie Layer:

  • In a medium bowl, whisk together flour, baking soda, and salt.
  • In a large bowl, cream butter and both sugars until light and fluffy (3-4 minutes).
  • Beat in eggs one at a time, then vanilla extract.
  • Gradually mix in dry ingredients until just combined.
  • Fold in chocolate chips.
  • Chill dough for at least 30 minutes.

Brownie Layer:

  • Melt butter and chocolate chips together in a microwave or double boiler.
  • Whisk in sugar until well combined.
  • Add eggs one at a time, then vanilla, mixing well after each addition.
  • Stir in flour, cocoa powder, salt, and baking powder until just combined.
  • Chill batter for 30 minutes.

Assembly and Baking:

  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Scoop 2 tablespoons of cookie dough, flatten slightly.
  • Top with 1 tablespoon of brownie batter.
  • Place 2 inches apart on prepared baking sheets.
  • Bake for 12-15 minutes until edges are set but center is still slightly soft.
  • Cool on baking sheet for 5 minutes before transferring to wire rack.

Notes

Variations

  1. Triple Chocolate: Add white chocolate chips to the cookie layer and dark chocolate chips to the brownie layer
  2. Mint Chocolate: Add peppermint extract to the brownie layer
  3. Nutella: Swirl Nutella into the brownie layer
  4. Peanut Butter: Add peanut butter chips to either layer
  5. Sea Salt: Sprinkle flaky sea salt on top before baking

Storage

  • Room Temperature: Store in an airtight container for up to 5 days
  • Refrigerator: Store in an airtight container for up to 1 week
  • Freezer: Store in a freezer-safe container for up to 3 months
  • Make Ahead: Both doughs can be made ahead and refrigerated for up to 3 days
  • Thawing: Thaw frozen brookies at room temperature for 2-3 hours

Nutrition

Per Brookie (approximate values):
  • Calories: 320
  • Total Fat: 17g
  • Saturated Fat: 10g
  • Cholesterol: 55mg
  • Sodium: 180mg
  • Total Carbohydrates: 42g
  • Dietary Fiber: 2g
  • Sugars: 28g
  • Protein: 4g
  • Iron: 2mg
  • Calcium: 25mg

Allergen Information:

  • Contains: Wheat, Dairy, Eggs
  • May contain traces of nuts depending on chocolate chip brands used
Keyword Brookies, Brownie Cookies, Chocolate Dessert, Hybrid Dessert