If you’ve ever struggled to decide between brownies and cookies (because seriously, why choose?), then you’re in for a treat with this Brookies Cookies with Chocolate Chips Recipe. It’s that perfect mashup of chewy brownie goodness and classic chocolate chip cookie comfort, all in a single bite. I remember the first time I baked these; my family went absolutely nuts for them—there’s just something magical about the combo that keeps everyone sneaking back for more. Keep reading because I’m going to walk you through everything you need so your batch turns out fan-freaking-tastic!

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Why You’ll Love This Recipe

Best of Both Worlds: Combines fudgy brownie texture with soft, chewy chocolate chip cookies in one delightful treat.
Simple Ingredients: Uses everyday pantry favorites—no fancy or hard-to-find items needed.
Quick and Easy: Ready in under 30 minutes, perfect for when you need a fast bake with big wow factor.
Family Favorite: My crew absolutely devours these, making them perfect for any gathering or sweet cravings.

A close-up view of a stack of three cookies, each cookie divided into two colors: light beige and dark brown, with a soft, slightly bumpy texture. The top cookie shows scattered chocolate chips embedded in the light beige part, while the middle cookie's dark brown part looks smooth and rich. Surrounding the stack on a white marbled surface are a few more chocolate chips and blurred cookies in the background, creating a warm and cozy feeling. photo taken with an iphone --ar 2:3 --v 7 - Brookies Cookies with Chocolate Chips, chocolate chip brownie cookies, easy brookie recipe, chewy brownie cookie combo, homemade brookies

Ingredients You’ll Need

The magic of this Brookies Cookies with Chocolate Chips Recipe comes from the way the brownie dough’s rich cocoa blends with the buttery, classic chocolate chip cookie dough. Each ingredient plays a part in getting that perfect balance—trust me, don’t skip the cornstarch in the cookie dough; it’s a game-changer for softness!

Flat lay of a small mound of light brown sugar, a small mound of granulated sugar, a small mound of unsweetened cocoa powder, a small mound of all-purpose flour, a few sprigs of cornstarch kernels, two whole uncracked brown eggs, two whole uncracked white eggs, a few tablespoons of salted butter chunks, a teaspoon of vanilla extract in a small white bowl, a quarter teaspoon of baking soda in a small white bowl, a quarter teaspoon of salt in a small white bowl, a half teaspoon of baking soda in a small white bowl, a half teaspoon of salt in a small white bowl, two small white bowls each containing a half cup of glossy semi-sweet chocolate chips, all arranged with perfect symmetry and balanced proportions in simple white ceramic bowls placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Brookies Cookies with Chocolate Chips, chocolate chip brownie cookies, easy brookie recipe, chewy brownie cookie combo, homemade brookies

Salted Butter: I always opt for real butter here—even for the brownie dough melted version—as it brings richness and flavor you just can’t fake.
Brown Sugar: Adds moisture and that delicious caramel undertone in both doughs.
Eggs & Egg Yolk: These act as binders and help keep the cookies soft and tender, especially with the extra egg yolk in the chocolate chip dough.
Vanilla Extract: Just a teaspoon lifts the whole flavor profile beautifully.
All-Purpose Flour: The base for both doughs—go for good quality, and make sure to measure it properly (spoon and level is my favorite method).
Unsweetened Cocoa Powder: Essential for that rich, fudgy brownie dough flavor.
Baking Soda: Helps with the rise and tender crumb—don’t substitute with baking powder here.
Salt: Just a pinch enhances all the sweet flavors and balances the doughs.
Cornstarch: This little addition in the chocolate chip dough gives it that irresistible softness you’ll want to replicate forever.
Chocolate Chips: I recommend good-quality semi-sweet chips; they melt just right and play off the cocoa in the brownie dough beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Brookies Cookies with Chocolate Chips Recipe is how easy it is to make your own. I’ve tried a few tweaks myself, and it’s fun to tailor to personal preferences or dietary needs—go ahead, play around!

Nutty Addition: My family adores adding chopped walnuts or pecans to the brownie dough; it adds a crunchy surprise that balances the softness.
Dairy-Free Version: Swap out the butter for coconut oil or a vegan butter substitute—results are slightly different but still very satisfying.
White Chocolate Chips: Occasionally I swap half of the chocolate chips for white chocolate in the cookie dough for a fun twist and extra sweetness.
Extra Fudgy Brookies: A trick I discovered is to add a tablespoon of espresso powder to the brownie dough—it intensifies the chocolate flavor without making the cookies taste like coffee.

How to Make Brookies Cookies with Chocolate Chips Recipe

Step 1: Get Your Oven Ready and Line Those Pans

First things first, line two baking sheets with parchment paper so your cookies don’t stick—and no messy cleanup! Then, preheat your oven to 375°F. I always double-check the temperature with an oven thermometer because baking at the right heat is key for these cookies to crisp up just right on the edges while staying soft inside.

Step 2: Whip Up the Brownie Cookie Dough

Pop ½ cup salted butter in a microwave-safe bowl and melt it carefully—don’t let it bubble over! While it’s melting, get ready with ¾ cup brown sugar. Once melted, mix the sugar in with a hand mixer until the mix lightens wonderfully—this aeration step makes a huge difference in texture. Then add in 1 egg and 1 teaspoon vanilla extract, mixing again until smooth. Next, sift together 1 cup flour, ⅓ cup cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt, then stir into your wet mix with ½ cup chocolate chips. When it’s all combined, stash the bowl in the fridge while you tackle the cookie dough—this chilling step helps the dough firm up and makes assembly easier.

Step 3: Mix the Chocolate Chip Cookie Dough

In a separate bowl, cream together ½ cup softened salted butter, ¼ cup granulated sugar, and ½ cup light brown sugar until fluffy—about 1-2 minutes with an electric mixer. To this, add 1 egg yolk, 1 egg, and 1 teaspoon vanilla extract, beating until it all lightens and comes together nicely (about 2 minutes). Then combine 1 ⅓ cups flour, 2 tablespoons cornstarch, ½ teaspoon baking soda, ½ teaspoon salt, and 1 cup chocolate chips, mixing gently until just combined. This dough doesn’t need chilling, so you can move right on to the fun assembly part.

Step 4: Form Your Brookies

Here’s where the magic happens: using a small tablespoon cookie scoop, grab a mound of brownie dough and a mound of chocolate chip dough. Combine one of each and gently roll them into a ball, being sure you leave the two dough colors visible on the sides—this way, every bite shows off both flavors! Space the balls on your parchment-lined pans a few inches apart since they’ll spread slightly during baking.

Step 5: Bake and Finish with Extra Chocolate Chips

Bake your brookies for 9-11 minutes. You want them to be light golden brown around the edges while still looking a little soft in the middle—don’t overbake or they’ll lose that chewy magic. The moment they come out, press a few extra chocolate chips on top while warm; it adds a gorgeous, melty finish that’s hard to resist.

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Pro Tips for Making Brookies Cookies with Chocolate Chips Recipe

Chilling Brownie Dough: Putting the brownie dough in the fridge helps keep it firm and separates the textures beautifully when baked.
Room Temperature Butter: For the cookie dough, using softened (not melted) butter ensures you get a creamy texture and proper spread.
Don’t Overmix: When adding flour and dry ingredients, mix just until combined—this helps avoid tough cookies.
Watch Your Oven Time: I’ve learned that crisp edges with a soft center make the best brookies, so keep a close eye past minute 9.

How to Serve Brookies Cookies with Chocolate Chips Recipe

The image shows several round, two-tone cookies cooling on a black wire rack placed on a white marbled surface. Each cookie is divided unevenly into two halves, one half light beige with a smooth texture and the other half dark brown with a slightly rougher texture, both embedded with shiny dark chocolate chips scattered on top. The cookies have a soft but firm appearance, giving a fresh, baked look. The background is out of focus, highlighting the cookies in the center. Photo taken with an iphone --ar 2:3 --v 7 - Brookies Cookies with Chocolate Chips, chocolate chip brownie cookies, easy brookie recipe, chewy brownie cookie combo, homemade brookies

Garnishes

I like to keep it simple by adding some extra chocolate chips on top right after baking—they melt perfectly and look so inviting. Sometimes, a light sprinkle of flaked sea salt adds a lovely contrast to the sweetness—try it, you’ll thank me!

Side Dishes

Brookies are pretty much a standalone star, but if I’m serving them at a party, I love pairing them with a scoop of vanilla or coffee ice cream for an indulgent dessert duo. Also, a cold glass of milk or a rich cup of coffee is the perfect companion.

Creative Ways to Present

For birthdays or gatherings, I like arranging brookies on a tiered dessert stand with colorful sprinkles scattered around. Another fun idea is drizzling some melted white or dark chocolate over the top for a festive touch. If you’re feeling fancy, some edible gold dust on the chocolate chips adds a wow factor!

Make Ahead and Storage

Storing Leftovers

I store leftover brookies in an airtight container at room temperature. They stay perfectly soft for about 3 days, but honestly, they rarely last that long in my house! If you want to keep them softer longer, add a slice of bread to the container—the moisture helps maintain softness.

Freezing

Freezing is an excellent option! I like to freeze the dough balls individually on a tray, then transfer them to a freezer bag. When I’m ready to bake, I just pop them straight into the oven from frozen (add a minute or two to baking time). This way, you can always have fresh brookies on demand.

Reheating

If you have leftover baked brookies, reheating in a low oven (around 300°F) for 5-7 minutes works wonders to freshen them up—crispy edges return, and the interior softens nicely. Avoid microwaving if you want to keep that texture balance!

FAQs

Can I make this Brookies Cookies with Chocolate Chips Recipe vegan?

Yes! You can substitute the butter with a plant-based margarine or coconut oil, and replace the eggs with flax eggs or other egg replacers. Keep in mind the texture might be a bit different, but it’s definitely doable and still delicious.
Do I have to chill the dough?

Only the brownie dough needs chilling to keep it firm and manageable. The chocolate chip cookie dough can be used right away. Chilling the brownie dough also helps prevent the brookies from spreading too much.
Can I use dark chocolate instead of chocolate chips?

Absolutely! Chopping up a dark chocolate bar works great and even lets you control chunk size. Just be sure it’s good-quality chocolate for the best melting and flavor.
How long will brookies stay fresh?

Stored in an airtight container at room temperature, brookies stay fresh and soft for about 3 to 4 days. For longer storage, freeze either dough or baked brookies as I mentioned above.

Final Thoughts

I absolutely love how this Brookies Cookies with Chocolate Chips Recipe brings two crowd-pleasers together seamlessly—it’s like having your cake and eating it, too! Whether you’re baking for a party, a treat after dinner, or just because you’re craving something extra special, these brookies never disappoint. Give them a try, and I promise you’ll be hooked like me. Happy baking, friend!