Brownie Cookies

If you’re a brownie person who also loves chewy chocolate chip cookies, this recipe is for you! This brookie recipe is part brownie and part cookie, with the fudgy richness of brownies blended perfectly with the chewy cookie part everyone loves.

I created this recipe after way too many failed attempts at getting the perfect brownie-cookie hybrid. The secret is beating the sugar and eggs until they’re really thick and ribbony. It gives you that shiny, crackled top that makes these cookies so irresistible!

Some bakers make brookies in bar form using a boxed brownie mix and a chocolate chip cookie mix, while others stick to homemade brookie cookies from scratch with the perfect balance of part brownie and cookie part. I love these!

Recipe Ingredients to make a Brookie:

You’ll need the following ingredients to make these brownie cookies:

• Semi-sweet chocolate chips
• Butter- You can use salted or unsalted butter.
• Brown sugar- I used light, but you an also use dark brown sugar.
• Granulated sugar (white sugar)
• Large eggs- room temp.
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Flaky sea salt, for topping (optional)

Ingredient Notes:

• Chocolate Chips: Use good quality semi-sweet chips, they make a difference in flavor! All you need is 1 cup of chocolate chips, so save the rest for your favorite chocolate chip cookie recipe!
• Sugar Mix: The combination of brown and white sugar gives the perfect texture and flavor. Trust me on this one! I tried several times with just all brown sugar, tasted great, but was flat as a pancake!

How to make Brookies:

Step 1: Preheat oven to 350°F. Line cookie sheets with parchment paper, or spray with 

Step 2: In heatproof bowl, melt 1/2 cup chocolate chips and butter in 30-second intervals, stirring between each, until smooth to create your butter mixture. Let cool 10 minutes.

Step 3: In large mixing bowl, beat brown sugar, white sugar, and eggs with a hand mixer on high speed for 6 to 7 minutes, until pale, thick, and ribbony.

Step 4: On low to medium speed, mix in the cooled chocolate mixture until combined. Stir in vanilla to complete the wet batter.

Step 5: In separate bowl, whisk together flour, cocoa powder, baking powder, and salt to make the flour mixture.

Step 6: Using a rubber spatula, gently fold dry ingredients into chocolate mixture just until combined.

Step 7: Fold in remaining 1/2 cup chocolate chips. Cookie batter should be glossy and slightly loose.

Step 8: Using a medium cookie scoop, drop mounds of dough onto prepared baking sheets in a single layer, spacing 2 inches apart. Do not flatten.

Step 9: Bake 10 to 11 minutes, until tops are shiny and cracked, edges are set and golden brown, but centers still look soft.

Step 10: Cool on baking sheet 5 minutes before transferring to wire rack.

Step 11: Once cooled, sprinkle tops with flaky sea salt.

Additions and Substitutions:

ADDITIONS:

• Mix-ins: Try chopped walnuts, peanut butter chips, or white chocolate chips.
• Flavoring: Next time, add a little espresso powder or instant coffee to intensify the chocolate flavor even more.
• Toppings: Drizzle with melted chocolate or dust with powdered sugar.

SUBSTITUTIONS:

• Chocolate: Dark chocolate chips work for a more intense flavor.
• Sugar: You can use all brown sugar for chewier cookies, or all white for crispier ones. But I found the blend is the perfect thing! I tried several times with just all brown sugar, tasted great, but was flat as a pancake and spread alot!

FAQs about this Brookies Recipe:

Why do I need to beat the eggs so long?

Beating the eggs and sugar for several minutes incorporates air and creates the shiny, crackled tops that make brookies so irresistible. Don’t skip this step for the best results!

How do these compare to other brownie recipes?

 Unlike brookie bars or brownie cookie bars, these are individual cookies that capture brownie flavor without needing different batters or layering techniques.

Can I make these without a mixer?

A mixer is really important for getting the right texture. Beating by hand won’t whip enough air into the batter, so the results won’t be the same.

What if I want to make bars instead?

 You could press this dough into a prepared baking pan lined with aluminum foil, but the texture will be different from traditional chocolate chip cookie bars.

Do brookies taste more like brownies or cookies?

Brookies really are the best of both worlds! The brownie part gives them a rich, fudgy flavor, while the cookie part makes them chewy with crisp edges, just like your favorite cookies.