Half fudgy brownie, half soft chocolate chip cookie, and somehow better than both. The trick is layering the two doughs together so every bite has that perfect mix of rich + chewy. Also… mini chocolate chips in both doughs because we don’t do anything halfway here.
Fair warning: this recipe makes a LOT, but future you will be very grateful when there’s dough in the freezer. Or if you’re heading to an event, this is a great amount for sharing!
BROOKIES (Brownie + Cookie Combo)
Classic Cookie Dough
Cream together 1 cup softened unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until smooth and creamy.
Add 1 egg + 1 egg yolk (room temp) and 1 teaspoon vanilla bean paste. Mix until combined.
Add 2 1/2 cups lightly measured flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cornstarch, and 1/8 teaspoon salt. Mix until about halfway combined.
Add one 8 oz bag mini chocolate chips and mix until fully combined. Set aside.
Brownie Cookie Dough
Cream together 1 cup softened unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until creamy.
Add 1 egg + 1 egg yolk (room temp) and mix until combined.
Add 1 1/2 cups lightly measured flour, 1 cup cocoa powder, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cornstarch, and 1/8 teaspoon salt. Add 2 teaspoons chocolate syrup. Mix until halfway combined.
Add one 8 oz bag mini chocolate chips and mix until combined. Set aside.
Assemble the Brookies
Scoop 1 tablespoon of classic dough and 1 tablespoon of brownie dough.
Split each scoop in half so you have 4 small pieces total (2 classic, 2 brownie).
Gently roll the pieces together into one ball.
Place on a parchment-lined baking sheet.
Bake
Bake at 350°F for 9 minutes (about 6 cookies per sheet).
Remove from oven, gently round the cookies if needed, and sprinkle with flaky salt.
Tip: This makes a large batch—halve it, share it, or freeze extra dough for later.
Half fudgy brownie, half soft chocolate chip cookie, and somehow better than both. The trick is layering the two doughs together so every bite has that perfect mix of rich + chewy. Also… mini chocolate chips in both doughs because we don’t do anything halfway here.
Fair warning: this recipe makes a LOT, but future you will be very grateful when there’s dough in the freezer. Or if you’re heading to an event, this is a great amount for sharing!
BROOKIES (Brownie + Cookie Combo)
Classic Cookie Dough
Cream together 1 cup softened unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until smooth and creamy.
Add 1 egg + 1 egg yolk (room temp) and 1 teaspoon vanilla bean paste. Mix until combined.
Add 2 1/2 cups lightly measured flour, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cornstarch, and 1/8 teaspoon salt. Mix until about halfway combined.
Add one 8 oz bag mini chocolate chips and mix until fully combined. Set aside.
Brownie Cookie Dough
Cream together 1 cup softened unsalted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until creamy.
Add 1 egg + 1 egg yolk (room temp) and mix until combined.
Add 1 1/2 cups lightly measured flour, 1 cup cocoa powder, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cornstarch, and 1/8 teaspoon salt. Add 2 teaspoons chocolate syrup. Mix until halfway combined.
Add one 8 oz bag mini chocolate chips and mix until combined. Set aside.
Assemble the Brookies
Scoop 1 tablespoon of classic dough and 1 tablespoon of brownie dough.
Split each scoop in half so you have 4 small pieces total (2 classic, 2 brownie).
Gently roll the pieces together into one ball.
Place on a parchment-lined baking sheet.
Bake
Bake at 350°F for 9 minutes (about 6 cookies per sheet).
Remove from oven, gently round the cookies if needed, and sprinkle with flaky salt.
Tip: This makes a large batch—halve it, share it, or freeze extra dough for later.
