Name: Brookies (Chocolate Chip Cookie Brownies) Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted (113g); 3/4 cup semisweet chocolate chips or roughly chopped chocolate; 1/2 cup granulated sugar (100g); 1/2 cup packed light brown sugar (100g); 1/3 cup cocoa powder (35g); 1 teaspoon vanilla extract (5ml); 1/2 teaspoon salt; 2 large eggs; 1/2 cup all-purpose flour (65g); 1/2 cup unsalted butter, room temperature (113g); 1/2 cup granulated sugar (100g); 1/4 cup packed light brown sugar (50g); 1 teaspoon vanilla extract; 1 large egg; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1 1/3 cups all-purpose flour (160g); 1 cup semi-sweet chocolate chips

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If you’ve ever found yourself torn between brownies and cookies, I totally get it. That’s exactly why I adore this Brookies (Chocolate Chip Cookie Brownies) Recipe—it’s the absolute best of both worlds baked into one luscious treat. Rich, fudgy brownies meet soft, chewy chocolate chip cookies, creating a dessert that works amazingly for everything from midweek pick-me-ups to celebratory vibes when you want to impress without too much fuss.

What makes this Brookies (Chocolate Chip Cookie Brownies) Recipe stand out is how it balances textures and flavors effortlessly. You get the deep chocolate kick from the brownie base paired with that sweet, buttery cookie top loaded with melty chocolate chips. Trust me, once you try these, you’ll find reasons to bake them again, whether it’s for a casual coffee date or a crowd-pleasing potluck dessert.

Ingredients You’ll Need

Choosing the right ingredients is half the fun and key to making sure your brookies turn out perfectly every time. These pantry staples mix together to create irresistible layers of flavor and texture that you’ll keep coming back to.

Unsalted Butter: I always go for unsalted to control salt level—plus it melts perfectly for the brownie portion and softens nicely for the cookie dough.
Semisweet Chocolate Chips: These add that classic chip crunch and melty richness. Feel free to use chopped chocolate if you want a more rustic melt.
Granulated Sugar: Sweetens both layers without overpowering, giving that perfect balance of chewiness in cookies and fudginess in brownies.
Light Brown Sugar: Brings a subtle molasses flavor that deepens the cookie’s taste and adds moisture for softness.
Cocoa Powder: Use good-quality unsweetened cocoa powder to get that intense chocolate flavor in the brownie layer.
Vanilla Extract: I never skip this! It rounds out all the chocolate flavors and adds warmth to both the cookie and brownie.
Salt: A pinch here and there perfectly balances sweetness and intensifies chocolate—don’t skip it!
Eggs: They bind the mixtures and add richness—room temperature eggs work best for even mixing.
Flour: All-purpose flour is ideal here, providing structure while keeping your brookies tender.
Baking Powder & Baking Soda: These give the cookie dough just enough rise to make it lift but stay chewy.

Variations

I love how flexible this Brookies (Chocolate Chip Cookie Brownies) Recipe is—you can easily make it your own depending on what you’re craving or what’s on hand. Here are a few twists I’ve tried or want to try with you.

Nutty Surprise: Adding chopped walnuts or pecans to the brownie layer gives such a satisfying crunch. I toss them in last minute—just enough for texture without overpowering the chocolate.
White Chocolate & Macadamia: Swapping in white chocolate chips and macadamia nuts in the cookie dough creates a buttery, tropical feel that’s perfect for summer baking adventures.
Gluten-Free Brookies: I’ve successfully substituted a gluten-free flour blend for the all-purpose flour. Just keep an eye on moisture—it might need a tiny extra splash of milk or water.
Double Chocolate Madness: For chocoholics like me, doubling the cocoa powder in the brownie layer and mixing dark chocolate chips in the cookie dough makes these extra indulgent.

How to Make Brookies (Chocolate Chip Cookie Brownies) Recipe

Step 1: Whip up that fudgy brownie base

Start by melting the unsalted butter gently in a saucepan or microwave. Once melted, stir in your semisweet chocolate chips so they melt into the butter for that rich chocolate flavor. Mix in your sugars, cocoa powder, vanilla, and salt until smooth, then beat in the eggs one at a time—this helps the batter get nice and glossy. Fold in the flour last to keep it tender. Be careful not to overmix here; you want that fudgy texture, not cake!

Step 2: Craft the classic cookie dough on top

While the brownie batter rests, it’s cookie dough time. Cream together the softened butter with both sugars until fluffy and light—this step is key for that chewy texture we’re after. Beat in the vanilla and egg, then combine your dry ingredients: salt, baking powder, baking soda, and flour. Add these to the wet mixture gradually. Finish by folding in your chocolate chips. The dough will be soft but not overly sticky, perfect for spreading or dolloping.

Step 3: Layer and bake the magic

In a greased or parchment-lined baking pan, spread the brownie batter evenly on the bottom. Then gently spread the cookie dough on top—it doesn’t need to be perfect; a rustic look is charming. Bake at 350°F (175°C) for about 30–35 minutes. You’ll know it’s done when the cookie top is golden and a toothpick in the brownie part comes out with a few moist crumbs (not wet batter). This ensures you get that perfect chewy, fudgy combo.

How to Serve Brookies (Chocolate Chip Cookie Brownies) Recipe

Brookies (Chocolate Chip Cookie Brownies) Recipe - Recipe Image

Garnishes

I like to keep it simple with these brookies because they’re already packed with flavor. A light dusting of powdered sugar adds a touch of elegance. Sometimes, I also grate a bit of extra dark chocolate over the top right after baking—it melts slightly and looks beautiful. If you’re feeling extra festive, a tiny dollop of whipped cream or a scoop of vanilla ice cream never hurts!

Side Dishes

For a little grown-up touch, I love serving these brookies with a fresh berry compote or a drizzle of salted caramel sauce. And of course, a cup of strong coffee or creamy milk is the ultimate partner for that rich chocolate cookie brownie combo. If you’re having a kid-friendly crowd, pair them with a cold glass of milk and some fruit slices for balance.

Creative Ways to Present

For birthday parties or special occasions, I’ve spread the brookies batter in mini cupcake tins for little individual portions that guests adore. Layering brookies with whipped cream and fresh berries in a glass for a trifle-style dessert also gets rave reviews. You can even swirl caramel or peanut butter into the brownie layer before baking for a decadent surprise inside.

Make Ahead and Storage

Storing Leftovers

Brookies keep wonderfully in an airtight container at room temperature for up to 3 days. I like to leave them out wrapped with a little parchment paper between layers to keep them from sticking together. If your kitchen tends to be warm, popping them in the fridge is a smart move—they still taste great chilled!

Freezing

These bakery hybrids freeze beautifully. Once baked and cooled, I cut brookies into squares and flash freeze them on a tray before transferring to a freezer bag—this prevents them from sticking together. When I’m ready to enjoy one, I just thaw it at room temperature for about 30 minutes. It’s an effortless way to keep this sweet treat handy any time.

Reheating

To warm up leftover brookies, I pop individual pieces in the microwave for 10–15 seconds to revive that melty chocolate goodness. Alternatively, a quick 5-minute spin in a 300°F oven does the trick without drying them out. Just watch closely so they don’t overbake—warm and gooey is the name of the game here!

FAQs

Can I use boxed brownie or cookie mix for this Brookies (Chocolate Chip Cookie Brownies) Recipe?

Absolutely! While homemade ingredients offer the best control over texture and flavor, you can layer prepared brownie mix and cookie dough in the same way for a quicker version. Just follow the baking instructions on the boxes and check doneness carefully, since mixes sometimes bake faster or slower.
How thick should the brownie and cookie layers be?

Generally, the brownie layer is thinner—about half the depth of the cookie dough layer. Aim for a 1:2 ratio so the brownies stay fudgy but still support that thick, chewy cookie topping which is the star of this recipe.
Can I make brookies ahead of time for a party?

Yes! Brookies are fantastic for making ahead. Bake them a day or two early, store in an airtight container, and warm them briefly before serving to get that fresh-baked feel. They also hold up well in the freezer if you want to plan even further ahead.
What’s the best pan size for baking brookies?

A 9×9-inch or similar square baking pan works great, giving nice thickness without crowding the batter. If you only have a larger pan, adjust baking times down slightly to avoid overbaking.
How do I get soft and chewy cookies on top instead of cake-like?

The key is in the dough: use a mix of granulated and brown sugars, room temperature butter, and do not overbake. Pull brookies out when the cookie top looks golden but still a little soft in the center—it will firm up as it cools.

Final Thoughts

Honestly, this Brookies (Chocolate Chip Cookie Brownies) Recipe has quickly become a sweet staple in my kitchen—something that feels both nostalgic and a little special every time I bake it. Sharing these fudgy, chewy squares with friends and family always brings smiles and a bit of magic to the table. I’m excited for you to give this one a shot because it’s a simple yet impressive way to satisfy multiple cookie and brownie cravings at once. Trust me, once you try it, it’ll be a recipe you’ll want to keep handy for any occasion.