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!
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Leave out these brookies cookies with a glass of milk for Santa (or for you). They’ll disappear either way!
- Two In One: This brookie recipe packs two of everyone’s favorite classic favorites desserts into one epic dessert!
- Bakery Style: These brookies are extra large cookies with a buttery texture, crisp edges, and chewy centers. There’s cocoa powder, melted chocolate, and chocolate chips in every bite.
- Freezer-friendly: Pop them out of the freezer whenever you need a sweet treat. You can freeze the baked cookies or cookie dough, for freshly baked cookies anytime the mood strikes.
- Great for gifting: Give them away as gifts this holiday season. No one says no to homemade cookies!
What Are Brookies?
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
Chocolate is the most important ingredient in both doughs. Scroll to the recipe card at the bottom of the post for exact amounts.
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.
Chocolate Chip Cookie Dough
- 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.
Roll the two doughs together and bake away! Scroll to the recipe card at the bottom of the post for more detailed instructions.
- 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.
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.
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.
Yield: 18 large cookies
This buttery brookies cookies recipe packs chocolate chip cookies and fudgy brownies in every bite. Leave them out for Santa with some milk!
Ingredients
Brownie Dough:
- ⅓ cup unsalted butter, melted
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- 2 ½ tablespoons shortening, melted, or additional butter
- 2 egg yolks
- 1 ½ teaspoon vanilla extract
- ⅔ cup + 1 tablespoon all-purpose flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup melted semi-sweet chocolate chips
- ⅔ cup chopped semi-sweet chocolate, or chocolate chips
Chocolate Chip Cookie Dough:
- ½ cup granulated sugar
- 2 ½ tablespoons brown sugar
- ⅓ cup unsalted butter, melted
- 3 tablespoons shortening, melted, or additional butter
- 1 egg + 1 yolk
- 1 ½ teaspoon vanilla
- 1 cup (+ 1 tablespoon) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chopped semi-sweet chocolate, or chocolate chips
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Instructions
- Brownie Dough: In a large mixing bowl, whisk to combine the melted butter, brown sugar, granulated sugar, melted shortening, egg yolks and vanilla, making sure everything is well incorporated.
- In a separate mixing bowl add flour, cocoa, baking soda and salt. Whisk to combine. Add flour mixture to the wet ingredients and whisk until just combined.
- Add melted chocolate chips and mix until combined. Add chopped chocolate and fold in using a spatula or wooden spoon. Mold dough into a 1″ thick rectangle and cover in plastic wrap. Place in the fridge to chill.
- Chocolate Chip Cookie Dough: In a large mixing bowl, whisk to combine sugar, brown sugar, melted butter, melted shortening, eggs and vanilla.
- In a separate mixing bowl, whisk to combine the flour, baking soda and salt. Add the flour mixture to the wet ingredients and mix until just combined. Add the chopped chocolate and fold in using a spatula or wooden spoon. Mold dough into a 1″ thick rectangle and cover with plastic wrap. Place in the fridge to chill for 1 hour.
- Assembly and Baking: While the dough is chilling, preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking mats.
- Combine 1.5 tablespoons of each dough and roll together into a ball. Place 6 combined dough balls onto the prepared baking sheet, leaving 3 inches apart for spreading.
- Place cookies into the preheated oven on the middle rack. Bake for 15 minutes or until lightly golden.
- Once baked, remove from the oven and let cookies sit on the baking sheet for a few minutes until they set up a bit. Transfer the cookies to a wire cooling rack to cool. Repeat the baking process with the rest of the dough.
Notes
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.
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.
Nutrition
Serving: 1 cookie, Calories: 298kcal, Carbohydrates: 38g, Protein: 4g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 49mg, Sodium: 199mg, Potassium: 111mg, Fiber: 2g, Sugar: 18g, Vitamin A: 257IU, Calcium: 22mg, Iron: 2mg
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