If you’re a fan of both brownies and cookies, then you’re going to absolutely love this Brookies (Chocolate Chip Brownie Cookies) Recipe. It’s one of those magical treats that perfectly combines the fudgy richness of a brownie with the soft, chewy bite of a chocolate chip cookie. Whenever I need a crowd-pleaser or just want to indulge in something truly irresistible, this recipe is my go-to because it hits all the right sweet spots without being too complicated.

What I love most about this Brookies (Chocolate Chip Brownie Cookies) Recipe is how wonderfully versatile it is—you can make it for a casual afternoon snack, a special dessert, or even pack it for a road trip or picnic. The balance between the intense chocolate brownie base and those crispy edges from the cookie dough makes it a guaranteed winner. Trust me, once you try it, you’ll find yourself reaching for this recipe again and again.

Ingredients You’ll Need

Each ingredient plays a special role in creating that perfect brookie texture—soft, rich brownie mingling with tender, chocolaty cookie. I always recommend using good quality chocolate and fresh baking powders to get the best results.

Unsalted Butter: Use unsalted so you can control the saltiness perfectly in both batters.
Semisweet Chocolate Chips or Chopped Chocolate: I usually opt for chocolate chips for texture, but chopped chocolate melts beautifully too.
Granulated Sugar: Provides sweetness and helps create that slight crisp to the brookie edges.
Light Brown Sugar: Adds moisture and that lovely caramel undertone especially in the cookie dough.
Cocoa Powder: I prefer natural cocoa powder for a deep chocolate flavor in the brownie batter.
Vanilla Extract: Don’t skip this—it elevates all the chocolate flavors and brings warmth.
Salt: Just a pinch enhances sweetness and balances the flavors.
Eggs: Eggs bind everything together and ensure the right chewy texture.
All-Purpose Flour: Needed for structure; make sure to measure it properly (spoon and level) to avoid a dry brookie.
Baking Powder and Baking Soda: These help the cookie dough rise properly without making it too cakey.
Semi-sweet Chocolate Chips: Stir these into the cookie dough for those bursts of melty goodness.

Variations

I like to customize this Brookies (Chocolate Chip Brownie Cookies) Recipe depending on the occasion. Sometimes I swap classic chocolate chips for chunks of white chocolate or add nuts to pack in some crunch—feel free to go wild with your preferences!

Nutty Brookies: Adding chopped pecans or walnuts gives a wonderful crunch; I’ve made this version several times for holiday parties, and it’s always a hit.
Salted Caramel Switch-Up: Drizzle caramel sauce over the top before baking for a gooey twist—don’t forget a tiny sprinkle of flaky sea salt!
Gluten-Free Version: You can swap the all-purpose flour for a gluten-free blend I trust; just keep an eye on moisture since GF flours sometimes absorb differently.
Less Sweet Option: Using dark chocolate chips instead of semisweet reduces sweetness a bit but amps up the chocolate intensity—perfect if you like bittersweet treats like I do.

How to Make Brookies (Chocolate Chip Brownie Cookies) Recipe

Step 1: Prepare the Brownie Batter

Start by melting your butter gently—either on the stove in a small pan or in short bursts in the microwave. While it’s warm but not hot, add in your semisweet chocolate chips so they melt together with the butter; this makes your brownies extra fudgy. Mix in both sugars, cocoa powder, vanilla, and salt; then beat in your eggs one at a time. Finally, fold in the flour just until combined—overmixing will make brownies tough, so stop as soon as the flour disappears.

Step 2: Whip Up Your Cookie Dough

In a separate bowl, cream the room temperature butter with your two sugars and vanilla until it’s light and fluffy—this usually takes about 3 minutes with an electric mixer. Add the egg and beat until blended. Then sift together the salt, baking powder, baking soda, and flour; gradually add these to the butter mixture. Once the cookie dough comes together, stir in the chocolate chips. It’ll be thick but soft—perfect!

Step 3: Layer and Bake

This is where the magic happens. Spread your brownie batter evenly on a parchment-lined baking sheet. Dollop spoonfuls of the cookie dough on top, then gently spread or press it out to form an even layer. Don’t worry if the dough and batter swirl a bit—this creates that signature brookie marbling. Bake at 350°F (175°C) for about 25-30 minutes, or until the edges look set but the center still jiggles slightly. Let cool before cutting into squares to get those clean pieces.

How to Serve Brookies (Chocolate Chip Brownie Cookies) Recipe

Brookies (Chocolate Chip Brownie Cookies) Recipe - Recipe Image

Garnishes

I tend to keep garnishes simple because these brookies speak for themselves! Occasionally, I’ll dust a little powdered sugar on top or sprinkle flaky sea salt right after baking to contrast with the sweetness—totally optional but adds a nice touch.

Side Dishes

These brookies are rich, so I like pairing them with a scoop of vanilla ice cream or a glass of cold milk for a classic combo. Sometimes, I serve them alongside fresh berries to add a refreshing pop of color and flavor.

Creative Ways to Present

For parties, I’ve arranged brookies on a tiered dessert stand, alternating with brownies and cookies for visual appeal. Another fun idea is to cut them into bite-sized squares and serve them on a platter skewered with mini forks—nice for easy sharing and portion control!

Make Ahead and Storage

Storing Leftovers

I store leftover brookies in an airtight container at room temperature, layered with parchment paper to keep them from sticking together. They stay fresh and fudgy for about 3 days, which is usually just enough time for me to finish them off!

Freezing

If you want to save some for later, you can freeze brookies wrapped tightly in plastic wrap, then placed in a freezer bag. I’ve found they freeze beautifully and thaw quickly—just leave them out for about an hour before serving.

Reheating

To bring back that freshly baked warmth, pop brookies in a preheated 300°F oven for about 5-7 minutes. If you’re in a rush, a quick 10-second zap in the microwave works too, but watch carefully so they don’t get too soft or chewy.

FAQs

Can I make brookies ahead of time?

Absolutely! You can prepare the batter and dough ahead and even assemble the brookies before baking. Keep the assembled but unbaked brookies in the fridge for up to 24 hours before popping them in the oven—this can even enhance the flavors a bit!
What’s the best way to cut brookies without them crumbling?

Once completely cooled, chill the brookies in the fridge for about an hour before cutting. Use a sharp, serrated knife and cut gently with a sawing motion to get clean edges without crumbling.
Can I substitute dairy-free butter or chocolate?

Yes, dairy-free butters and vegan chocolate chips can be swapped in for this recipe. I recommend trying a small batch first to adjust cook times and taste, as these alternatives can affect texture slightly.
Why do my brookies sometimes come out cakey instead of fudgy?

This usually happens if you overmix the brownie batter or add too much flour. Be gentle when folding in flour and keep an eye on your baking time—pull them out as soon as the center jiggles but isn’t liquid.

Final Thoughts

This Brookies (Chocolate Chip Brownie Cookies) Recipe holds a special place in my kitchen rotation because it’s the perfect compromise for those days when you just can’t decide between brownies or cookies. The fudgy, chocolaty layers combined with chewy cookie goodness bring so much joy, and sharing these with friends always sparks compliments and requests for the recipe. I hope you’ll give it a try soon and experience that same delight—I promise it’s worth every delicious bite!