Brookies Recipe (Brownie Cookies)
This Brookies recipe is the ultimate dessert mashup, combining rich, fudgy brownie batter with classic chocolate chip cookie dough baked together into one glorious cookie. One dough, split two ways, with golden edges, a soft center, and twice the chocolate in every single bite. Chewy, indulgent, and completely impossible to stop at one!
Before You Get Started
Make sure your butter is fully softened before you start. It creams much more easily with the sugar and gives you a smooth, cohesive dough. When dividing the dough in half, try to eyeball it as evenly as possible so both sides bake at the same rate. And when you press the two doughs together on the sheet, don’t skip the slight flatten. It helps them bake into one cohesive cookie instead of two separate lumps.
What You Need To Make This Easy Brookies Recipe
All exact amounts are listed in the recipe card below. Here’s what you’ll be working with:
- Butter and brown sugar for a rich, caramel-flavored base
- Eggs and vanilla to bind and flavor the dough
- All-purpose flour, baking soda, baking powder, and salt for structure
- Semi-sweet chocolate chips, divided between both doughs
- Cocoa powder to turn half the dough into the brownie side
You’ll also need measuring cups and spoons, a large bowl, an electric or stand mixer, a cookie scoop, a baking sheet, parchment paper, and a wire cooling rack.
How To Make This Brookies Recipe
Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
In a large bowl, beat the softened butter and brown sugar until creamy, scraping the sides as you go.
Beat in the eggs and vanilla until fully combined.
Add 4 cups of flour, baking soda, baking powder, and salt. Beat until the dough comes together.
Divide the dough evenly in half. Return one half to the mixing bowl and beat in the remaining ¼ cup of flour, then stir in 1 cup of chocolate chips. That’s your cookie dough half.
To the other half, add the cocoa powder and beat until fully combined. Stir in the remaining 1 cup of chocolate chips. That’s your brownie dough half.
Use a cookie scoop to portion out one scoop of each dough and place them side by side on the prepared baking sheet. Press them together gently, shape into a circle, and flatten slightly. Repeat with the remaining dough.
Bake for 12 to 13 minutes.
Remove from the oven and let cool on the pan for 1 minute, then transfer to a wire rack to finish cooling.
💡 Tip: Don’t overbake. Brookies should look slightly underdone when you pull them out. They’ll firm up perfectly as they cool.
Commonly Asked Questions
Can I make brookies ahead of time?
Yes! Scoop and shape the cookies, place them on a tray, and refrigerate unbaked for up to 24 hours before baking. Baked brookies keep in an airtight container at room temperature for up to 5 days.
Can I freeze brookies?
Absolutely. Freeze baked brookies in a single layer, then transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature before serving.
Can I use a different type of chocolate chip?
Of course. Milk chocolate, dark chocolate, or even white chocolate chips all work great. Mix and match between the two doughs for extra variety.
Why divide the dough instead of making two separate batches?
It’s the genius of this recipe. One base dough, two totally different cookies, with half the mess and all the payoff.
What if my two dough halves aren’t sticking together?
Just press a little more firmly when shaping on the pan. The heat of the oven will meld the two sides together perfectly.
Brookies Recipe
Equipment
- Measuring cups and spoons
- Large bowl
- Electric mixer or stand mixer
- Cookie scoop
- Baking sheet
- Parchment paper
- Wire cooling rack
Ingredients
- 1 1/2 cups 3 sticks butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 1 1/2 tbsp vanilla extract
- 4 1/4 cup all purpose flour divided
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups semi sweet chocolate chips divided
- 1/3 cup cocoa powder
Instructions
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Beat the butter and brown sugar in a large bowl until creamy, scraping the sides as you beat it.
- Beat in the eggs and vanilla.
- Beat in 4 cups of flour, baking soda, baking powder, and salt, until the dough has formed.
- Divide the dough in half, and put one half back into the mixing bowl. Beat in the remaining ¼ cup of flour, then stir in 1 cup of chocolate chips.
- Add the cocoa powder to the other half of the dough, and beat until combined, then beat in the remaining 1 cup of chocolate chips.
- Use a cookie scoop to gather each variety of dough and place them next to each other on the baking sheet. Press them together, shape into a circle and flatten slightly on the baking sheet. Repeat with the rest of the dough.
- Bake for 12-13 minutes.
- Remove from the oven and allow to cool for 1 minute, then transfer to a cooling rack.