What do you do when you can’t decide between a brownie and a cookie? Make brookie cookies! With a dark chocolate-y brownie on one side, and a soft chocolate chip cookie on the other, you can’t go wrong!
I’m so happy to be sharing this recipe with you today!
I made these brookie cookies a few weeks ago, and they were a HUGE hit! Everyone who I shared them with went gaga over them.
Can you blame them? I mean seriously, what could be better than eating a dark chocolate brownie AND a chocolate chip cookie, all in one glorious bite?
These brookie cookies are truly the best of both worlds.
If you have a chocolate craving, you’ve gotta bake up a batch!
It’s as easy as mixing up two kinds of dough, scooping balls of each, and then smooshing them together and baking them.
The brownie side of the cookie is based on my Simply Perfect Brownies recipe, and it’s soooo dark chocolate-y, fudgy, and dense.
And the chocolate chip cookie side is just my favorite Soft Chocolate Chip Cookies recipe. Buttery, soft, and just bursting with melty chocolate chips.
I’ve been making both these recipes for years, so it was only a matter of time before they met, fell in love, and had adorable brookie cookie babies.
I hope you enjoy these brookies as much as my friends and family did!
More great cookie recipes on my “Cookie Recipes Galore” Pinterest board!
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- 1 1/3 cup granulated sugar
- 10 tablespoons unsalted butter
- 1 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, loosely packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 12 ounces semi-sweet chocolate chips
Place the sugar, butter, and cocoa in large, microwave-safe bowl (loosely covered), and microwave in 1-minute intervals until the butter is completely melted.
Stir the mixture together until smooth.
Add the eggs, one at a time, stirring after each addition until completely incorporated.
Stir in the vanilla extract.
Add the flour, baking powder, and salt, stirring together until smooth.
In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until very pale and fluffy (about 5 minutes on medium-high speed).
Add the egg, and mix until completely incorporated.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the egg yolk and vanilla, mixing until blended.
Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt.
Mix until all the dry ingredients are incorporated, then stir in the chocolate chips.
Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
Scoop about 1 1/2 tablespoons of the chocolate chip cookie dough.
Scoop about 1 1/2 tablespoons of the brownie cookie dough.
Press both kinds of dough together, and roll into a ball.
Place on the prepared baking sheets, and bake for 10 to 12 minutes, or until just beginning to turn golden around the edges.
Brookie cookies will keep in an airtight container for about 1 week at room temperature, 2 weeks in the refrigerator, and 2 months in the freezer.