Brookie Chocolate Chip Cookies

If you usually can’t decide between chocolate chip cookies and brownies, these buttery brookies cookies are the perfect solution to your cravings. These buttery, bakery-style cookies are extra large with crisp edges and soft and chewy centers!

Brookies are a classic American treat, consisting of equal parts chocolate chip dough and a brownie-like dough. They’re rich and decadent, often baked in square pans to look like brownies or blondies. Brookies cookies are the cookie version of the recipe. The cookie parts are buttery and moist while the brownie parts are ultra gooey and fudgy.

If you love brownie cookies, make sure to also try my cosmic brownie cookies and buckeye brownie cookies!

Recipe Ingredients

• Brownie Dough Butter: Skip the salt in the rest of the recipe if you use salted butter.
• Sugar: I used a combination of brown and granulated sugar.
• Shortening: Using a mixture of butter and shortening will give you that bakery style chewiness.
• Eggs: Liquid eggs won’t work here because you only need yolks.
• Vanilla Extract
• Flour: Use all-purpose flour.
• Cocoa powder: Make sure it’s unsweetened.
• Baking soda: Don’t swap it for baking powder, otherwise the cookies will become cakey.
• Salt
• Semi-sweet chocolate chips: Use milk, semi-sweet, or bitter chips.
• Semi-sweet chocolate: Feel free to use chocolate chips.
• Sugar: I used a combination of brown and granulated sugar.
• Butter: Skip the salt in the rest of the recipe if you use salted butter.
• Shortening: Swap it for butter if you prefer.
• Eggs: You need a whole egg and a yolk here.
• Vanilla Extract
• All-Purpose Flour: Avoid whole-wheat flour because it’ll make the cookies taste very earthy.
• Baking Soda: Sift it if it’s clumped together.
• Salt
• Semi-Sweet Chocolate: I used a chopped up chocolate bar for chocolate chunks, but you can also use semi sweet or dark chocolate chips.

How to Make Brookies Cookies

Brownie Batter:

Combine the wet ingredients, brown sugar, and granulated sugar. Whisk the dry ingredients. Mix the wet and dry mixtures. Stir in the melted chocolate and chopped chocolate. Cover the dough and chill it.

Cookie Dough:

Mix the sugar, brown sugar, and wet ingredients. Whisk the dry ingredients. Combine both mixtures and fold in the chopped chocolate. Cover the dough and chill it.

Prep:

Preheat the oven and line a baking sheet with parchment paper.

Assemble:

Combine 1.5 tablespoons of each dough, roll into a ball, and place on the baking sheet. Repeat for all the dough. You will have to bake in batches.

Bake:

Bake for about 13 minutes, until lightly golden brown. Let cookies set on the baking sheet, then transfer to a cooling rack.

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Tips for the Best Brownie Chocolate Chip Cookies

Read these helpful tips to ensure your cookies turn out perfectly!

• Chewy Bakery Style: Using a combination of melted shortening and butter will give you the best of both worlds. Shortening produces softer, bakery style treats. If you prefer, you can use all butter instead!
• Chill: Chilling the dough is necessary. It allows the flour to absorb better and prevents the cookies from spreading too much in the oven.
• Room Temperature: Bring butter and eggs to room temperature before using them for smoother, better incorporated doughs.
• Avoid Over-Mixing: This is especially important for the brownie dough. Incorporating too much air will lead to cakey brownies that won’t hold their shape well compared to the cookie halves.
• Even Sizes: Make sure the balls of dough are more or less the same size, otherwise some cookies will be under-baked and others might burn.
• Add Nuts: Adding 1/4 cup of chopped nuts to each dough will add a nutty crunch to your cookies. I recommend walnuts or pecans.

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Proper Storage

Make them fresh or freeze them for later. It’s up to you!

• Storage: Store cookies in an airtight container for up to 5 days. Store them with a slice of white bread to keep soft, replacing the slice every few days as it becomes stale.
• Freeze Cookies: Wrap each cookie in plastic wrap twice. Transfer them to freezer-friendly bags or containers. Freeze for up to 3 months. Thaw them overnight in the fridge or set them on the counter for 20-30 minutes.
• Freeze Dough: Freeze unbaked dough balls on a sheet pan until solid to the touch. Transfer to an airtight, freezer safe container and freeze for up to 6 months. Thaw frozen dough in refrigerator overnight and bake as directed. Or bake from frozen, adding an extra 2 to 3 minutes to the bake time.

Common Recipe Questions

→ What are brookies?

Brookies blend brownie dough and chocolate chip cookie dough, creating a treat with fudgy centers and buttery, crisp edges.

→ How do I get chewy bakery-style brookies?

Use a combination of butter and shortening and chill the dough to achieve a soft, chewy texture with crisp edges.

→ Can I freeze brookies or the dough?

Yes, both baked brookies and unbaked dough balls freeze well for months. Thaw before baking or eating for best results.

→ What chocolate should I use?

Semi-sweet chocolate chips or chopped chocolate bars work well in both doughs for rich flavor and texture.

→ How should brookies be stored?

Store in an airtight container up to five days. Adding a slice of white bread helps keep them soft.

→ Can nuts be added to brookies?

Yes, chopped walnuts or pecans (about 1/4 cup) can add a nice crunchy texture to both doughs.