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Sep 4, 2022

Brookies | Half Brownie and Chocolate Chip Cookie

These Brookies, made with a mash up of chocolate chip cookie dough and brownie batter and baked into a cookie, are perfect for when you can't decide whether or not you want one or the other. 

Brookies stacked in a bowl.

These brookie cookies are the perfect combination of brownie and chocolate chip cookie. They are soft and chewy in the middle and slightly crispy on the edges. Plus, they are loaded with a combination of the flavors of everyone's two favorite childhood desserts (with the exception of ice cream and birthday cake). 

These brookies might just be my new favorite cookie. They are super easy to make and totally fun to eat. 

You can alternate bites of chocolate brownie and chocolate chip cookie, or get a little bit of taste of each in one bite! 

Close up of brookie cookie halves.

How to Make These Cookies:

To make these brookies, you will need to make two kinds of dough, but both are pretty easy to pull together. In fact, I used the same bowl for mixing the flour ingredients to save on doing at least one dish! 

First, you make the brownie dough. Melt some butter and bittersweet chocolate chips together and let the mixture cool a bit. Next, whisk together flour, cocoa powder, espresso powder, salt, and baking soda in a small bowl. 

After that, whisk an egg and granulated sugar together until everything is a pretty pale yellow color and the sugar is dissolved. This should take about two minutes of brisk whisking. Then, whisk the chocolate/butter mixture into the egg mixture. Finally, fold in the flour mixture and chill the batter while you make the chocolate chip cookie batter. 

Shaped brookie dough on a baking sheet.

You will need either a hand mixer or a stand mixer to make the chocolate chip cookie batter because you will be creaming butter and sugar. 

First, whisk together flour, salt, and baking soda together in a small bowl. 

Next, beat softened butter, brown sugar, and granulated sugar with an electric mixer and then add an egg and vanilla extract and beat for about 2 minutes. After that, beat in the flour mixture and then fold in some chocolate chips. 

To form the cookies, divide both doughs into 24 pieces and smush them together into balls that are one-side brownie and one-side chocolate chip cookie. 

Finally, bake the cookies for about 12 to 15 minutes. Do not over bake them because they will continue setting once you remove them from the oven. I went with 12 minutes. 

Brookies on a cooling rack.

Tips and Ingredient Notes:

To form the cookies, it's a good idea to spray your hands with spray oil because the dough is pretty sticky, and you don't want to color the outside of your chocolate chip cookie side. 

Be sure to use parchment paper for baking these cookies, and place them about two inches apart. They will spread quite a bit, so you want to leave some room. P.S. Using parchment paper really helps with reducing too much spreading. Plus, it helps even out the baking temperature on your cookie sheet. 

If you want, you can add about 1/2 cup of chopped walnuts or pecans to either dough and you could fold in about 1/2 cup of chocolate chips (not melted) into the brownie dough. 

You could also finish these cookies with a light sprinkle of sea salt before baking. 

Brookies on a black plate with two glasses of milk.

These cookies are especially tasty right after they have cooled and the chocolate chips are still melty. But, no worries, they are still delicious the next day. 

These brookies are sturdy enough for a lunchbox and are delicious as an after school treat. You can keep them fresh in an airtight container for about 5 days. 

To make ahead, form the cookies and freeze them on baking sheets before baking. Transfer the dough balls to a freezer bag and freeze for up to 2 months. You can actually bake them from frozen. Just add a couple of minutes to the baking time. 

Brookies tacked on a black plate.

More cookies perfect for a lunchbox:

Chocolate-Toffee Crinkle Cookies

Double Chocolate Rye Cookies

Copycat Oreo Chocolate Creme Cookies

Levain Bakery Chocolate Chocolate Chip Cookies

Sourdough and Browned Butter Chocolate Chip Cookies

Brookies stacked on a black plate.

This week, the Sunday Funday group is celebrating Back to School with recipes fit for a lunch box! Our host is Cook with Renu

If you are stuck blessed with packing lunches for the kiddos this year, be sure to check out everyone's Sunday Funday links!

Half Brownie and Chocolate Chip Cookies in a bowl.

Brookies | Half Brownie and Chocolate Chip Cookie

Brookies | Half Brownie and Chocolate Chip Cookie
Yield: 24 cookies
Author: Karen's Kitchen Stories
Prep time: 40 MinCook time: 12 MinTotal time: 52 Min
These Brookies, made with a mash up of chocolate chip cookie dough and brownie batter and baked into a cookie, are perfect for when you can't decide whether or not you want one or the other.


For the Brownie Dough
  • 85 grams (1/2 cup) bittersweet chocolate chips
  • 28 grams (2 tablespoons) unsalted butter
  • 40 grams (1/3 cup) all purpose flour
  • 11 grams (2 tablespoons) Dutch process unsweetened cocoa powder
  • 1/2 teaspoon espresso powder (or crushed instant coffee granules)
  • 1/4 teaspoon Diamond Crystal kosher salt
  • 1/8 teaspoon baking soda
  • 75 grams (1/4 cup plus 2 tablespoons) granulated sugar
  • 1 large egg
For the Chocolate Chip Cookie Dough
  • 150 grams (1 cup plus 2 tablespoons) all purpose flour
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon baking soda
  • 71 grams (5 tablespoons) unsalted butter, softened
  • 106 grams (1/2 cup) packed light brown sugar
  • 50 grams (1/4 cup) granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 128 grams (3/4 cup) semi sweet chocolate chips


To Make the Brownie Dough
  1. Microwave the chocolate chips and butter in a small bowl for one minute. Stir vigorously for 1 to 2 minutes to melt the chocolate. If necessary, microwave an additional 20 seconds and stir again. Let cool to lukewarm.
  2. In a small bowl, whisk together the flour, cocoa, salt, and baking soda.
  3. In a separate medium bowl, whisk the sugar and the egg vigorously for about 90 seconds until the sugar has dissolved and the color is a pale yellow. Whisk in the cooled melted chocolate.
  4. Fold in the flour mixture. Refrigerate while you are making the chocolate chip cookie dough.
To Make the Chocolate Chip Cookie Dough
  1. Heat the oven to 375 degrees F. with a rack in the center of the oven.
  2. Whisk together the flour, salt, and baking soda.
  3. In the bowl of a stand mixer using the paddle attachment, or in a bowl using a hand mixer, mix the butter, brown sugar, and granulated sugar on medium for one minute. Add the egg and vanilla and beat on medium high for 2 to 3 minutes.
  4. Add the flour mixture and beat in on low until just combined. Add in the chocolate chips and fold in by had with a rubber spatula.
  5. Refrigerate for about 10 minutes.
To Make the Cookies
  1. Line two baking sheets with parchment paper.
  2. Divide each separate dough into 24 pieces. Spray your hands with spray oil.
  3. Press each brownie dough piece into a chocolate chip cookie dough piece to create a ball. Place each 2 inched apart on the baking sheet, 12 per sheet.
  4. Bake the cookies, one sheet at a time, 12 to 15 minutes. Cool the cookies on the baking sheet for about 3 minutes before transferring to a wire rack to cool completely.

Nutrition Facts



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cookies, brookies
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This recipe was adapted from The Kitchn

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Would you like to comment?

  1. What a fun cookie Karen....who says you can't have your brownie/cookie and eat it too?!!

  2. Stunning cookies I must say. I am not sure if I would just stare at them or eat it :-). I would go so slow and eat it by enjoying it to the fullest. They look divine, and my kids would love to have this in their lunchbox.

  3. Karen, have heard of brookies but have not tried them. Brookies look so tempting and stunning. This recipe is for keeps. Don't have to pack lunch boxes, but can definitely enjoy them with my afternoon tea.

    1. I don't have to either but we sure enjoyed them =)

  4. I love brookies and these look so tempting, beautiful two tone ones!


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