I'll be honest with you - I'm not really a sweets person. Give me a bag of chips over a cookie any day. But there's something about the combo of a chewy chocolate chip cookie and a fudgy brownie in one bite that gets me every single time!

Years ago, I made blondies from scratch for the first time and I remember standing at my counter absolutely stunned at how easy it was. I think I expected some kind of pastry-chef-level production, and instead it was just... mixing bowls and butter.

These Brookies gave me that same feeling all over again. Two doughs, pressed together, baked into one cookie - and somehow it looks way more impressive than it actually is to make!

They've become one of our family's go-to treats, and once you make them you'll see why. No box mixes, no fancy techniques, just really good pantry-staple ingredients doing their thing!

Why You'll Love This Recipe

• Two desserts, one cookie - you genuinely don't have to choose between brownie and chocolate chip cookie ever again
• Truly from scratch - no box brownie mix, just real ingredients you probably already have
• Simple technique - if you can run an electric mixer, you can make these
• Crowd-pleaser - great for bake sales, potlucks, lunchboxes, or just because it's Tuesday
• Make-ahead friendly - dough and baked cookies both store well

Ingredients

• 1 ½ cups (3 sticks) butter, softened
• 1 ½ cups brown sugar
• 2 eggs
• 1 ½ tablespoon vanilla extract
• 4 ¼ cups all-purpose flour, divided
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips, divided
• ⅓ cup cocoa powder

Tools You'll Need

• Measuring cups and spoons
• Large bowl and electric mixer or stand mixer
• Cookie scoop
• Baking sheet
• Parchment paper
• Wire cooling rack

Directions

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Beat the butter and brown sugar in a large bowl until creamy, scraping the sides as you go.

Beat in the eggs and vanilla.

Beat in 4 cups of flour, the baking soda, baking powder, and salt, until the dough forms.

Divide the dough in half. Put one half back in the mixing bowl, beat in the remaining ¼ cup 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.

Scoop each variety of dough and place the scoops next to each other on the baking sheet. Press them together, shape into a circle, and flatten slightly.

Bake for 12-13 minutes.

Cool for 1 minute on the pan, then transfer to a wire rack.

Tara's Tips

• Softened butter (not melted!) is key to that creamy base - pull it out about an hour before you start
• A cookie scoop keeps your two doughs evenly sized so they bake at the same rate
• If your dough feels sticky when pressing the two halves together, lightly dampen your hands - it'll smooth right out
• This is one of those recipes where "from scratch" doesn't mean "hard" - if that surprises you like it surprised me, you'll want to bookmark this one

Serving Ideas

Serve these warm with a glass of milk, pack them in lunchboxes, or stack them on a platter for your next potluck - they disappear fast either way. Pair them with Lavender Shortbread Cookies for a full dessert spread.

Yield: 36

The Best Brookie Cookies

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The easiest way to get fudgy brownie and chewy chocolate chip cookie in one bite. 

Prep Time 30 minutes

Cook Time 13 minutes

Additional Time 5 minutes

Total Time 48 minutes

Ingredients

• 1 ½ cups (3 sticks) butter, softened
• 1 ½ cups brown sugar
• 2 eggs
• 1 ½ tablespoon vanilla extract
• 4 ¼ cup all purpose flour, divided
• 2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 cups semi sweet chocolate chips, divided
• ⅓ cup cocoa powder

Instructions

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Beat the butter and brown sugar in a large bowl until creamy, scraping the sides as you beat it.
3. Beat in the eggs and vanilla.
4. Beat in 4 cups of flour, baking soda, baking powder, and salt, until the dough has formed.
5. 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.
6. 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.
7. 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.
8. Bake for 12-13 minutes.
9. Remove from the oven and allow to cool for 1 minute, then transfer to a cooling rack.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 304Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 33mgSodium: 240mgCarbohydrates: 43gFiber: 2gSugar: 18gProtein: 5g

Storage

Store in an airtight container at room temperature for up to 5 days, or freeze the baked cookies for up to 3 months.

I hope these become a go-to in your house the way they did in ours. If you make them, come back and let me know what you thought!