I promise this Chocolate Chip Brookies Recipe will make people fight over the last fudgy, chewy square.

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I’m obsessed with this brookie. It’s the perfect mash of fudgy brownie and chewy cookie so I make it for Thanksgiving and Christmas.

I want that gooey center and salty edges and I don’t care about crumbs. This Chocolate Chip Brookies Recipe hits like a sugar punch, chocolate melting from semisweet chocolate and little pocketed chips.

And the cookie top? It’s addictive.

I love that it looks fancy but is basically no-stress. Easy Brookie Recipe that actually tastes like something worth fighting for.

Warm from the pan, slightly underbaked. Yes, please.

Serve it to skeptics; they’ll be ruined. Trust me.

Ingredients

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Butter: rich, fudgy brownie texture, makes it melt-in-your-mouth.
Extra butter: cookie layer stays soft and tender.
Basically, comfort.
Semisweet chocolate (brownie): deep, gooey chocolate core you’ll crave.
Cocoa powder: adds chocolate punch without extra fat, slightly bitter.
Brownie sugar: sweet backbone, helps that glossy crackly top.
Cookie sugar: light sweetness, gives edge to the dough.
Brownie brown sugar: keeps brownies moist and slightly caramel-y.
Cookie brown sugar: chewier cookies, nice caramel notes.
Plus nostalgia.
Brownie eggs: structure and shine, makes it cakey or fudgy.
Cookie egg: binds dough, adds tenderness and lift.
Vanilla (brownie): warm background scent, makes chocolate sing softly.
Vanilla (cookie): cozy flavor boost, pairs with chocolate chips.
Flour for brownie: gives body, keeps it sliceable not soupy.
Flour for cookie: holds dough, so cookies don’t spread too thin.
Salt (brownie): balances sweetness, makes chocolate taste brighter.
Salt (cookie): tiny kick, highlights butter and brown sugar.
Baking soda: gives cookie lift and that light chew.
Chocolate chips: melty pockets or crunchy bits, your call.
Pan spray/flour: prevents sticking, keeps your brookie intact.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, plus 1/2 cup extra softened for cookie layer

8 oz semisweet chocolate, chopped (or 1 1/3 cups semisweet chips) for brownie

1/2 cup natural unsweetened cocoa powder

1 1/4 cups granulated sugar for brownie

1/4 cup granulated sugar for cookie

1/2 cup packed light brown sugar for brownie

1/2 cup packed light brown sugar for cookie

3 large eggs for brownie

1 large egg for cookie

1 teaspoon pure vanilla extract for brownie

1 teaspoon pure vanilla extract for cookie

3/4 cup plus 1 1/4 cups all purpose flour (3/4 cup for brownie, 1 1/4 cups for cookie)

1/2 teaspoon fine salt for brownie

1/4 teaspoon fine salt for cookie

1/2 teaspoon baking soda for cookie

1 to 1 1/2 cups semisweet chocolate chips for cookie topping/mixing

Nonstick spray or extra flour for pan, optional

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch pan with nonstick spray or flour it, line with parchment if you want easier removal later.

2. Make the brownie layer first: melt 1 cup (2 sticks) unsalted butter with 8 oz chopped semisweet chocolate in a heatproof bowl over simmering water or in bursts in the microwave, stir till smooth. Let cool a little.

3. Whisk in 1 1/4 cups granulated sugar, 1/2 cup packed light brown sugar, then add 3 large eggs one at a time, beating after each, and 1 teaspoon vanilla. Stir in 1/2 cup unsweetened cocoa powder, 3/4 cup all purpose flour and 1/2 teaspoon fine salt until just combined, dont overmix.

4. Spread the brownie batter evenly into the prepared pan, smoothing the top. You can dot the top with a few extra chips if you want more chocolate pockets.

5. Make the cookie dough: cream together 1/2 cup extra softened unsalted butter, 1/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy. Beat in 1 large egg and 1 teaspoon vanilla.

6. Stir in 1 1/4 cups all purpose flour, 1/4 teaspoon fine salt and 1/2 teaspoon baking soda until just combined, then fold in 1 to 1 1/2 cups semisweet chocolate chips, reserving a handful to sprinkle on top.

7. Dollop or gently press the cookie dough over the brownie layer in chunks, it dont need to be perfect, try to cover most of the surface but leave some brownie showing so they bake into each other.

8. Sprinkle the reserved chocolate chips over the top, then bake at 350 F for 25 to 35 minutes, until the cookie top is golden brown and a toothpick in the center comes out with a few moist crumbs but not raw batter. Ovens vary so check early.

9. Cool the brookie in the pan on a rack for at least 1 hour so it sets up, then chill in the fridge 30 minutes if you want cleaner slices. Cut into bars and serve warm or at room temp.

10. Tips: use good chocolate for fudgy brownie flavor, dont overbake or it will lose fudginess, press cookie dough gently so brownie and cookie meld, you can add nuts or a pinch of espresso powder to deepen chocolate flavor.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment or sprayed)

2. heatproof bowl and a small saucepan for a double boiler (or microwave-safe bowl if you use the microwave)

3. mixing bowls (one for brownie, one for cookie dough)

4. electric mixer or hand mixer (you can use a sturdy whisk if needed)

5. rubber spatula and wooden spoon for folding and spreading

6. measuring cups and spoons

7. whisk for eggs and dry ingredients

8. bench scraper or knife to cut bars, plus a cutting board

9. cooling rack to let the brookie set up

FAQ

Q: What size pan, oven temp and bake time should I use for this broookie?

A: Use a 9×13 inch pan, preheat oven to 350 F. Bake about 28 to 34 minutes. Start checking at 25 minutes – the edges should be set and a toothpick in the brownie layer should come out with a few fudgy crumbs, not wet batter.

Q: How do I layer the brownie and cookie so they bake evenly?

A: Melt butter and chocolate for the brownie, stir in sugar, eggs, vanilla, then fold in the 3/4 cup flour and salt. Spread that into the pan first. For the cookie, cream the extra 1/2 cup softened butter with sugars, add egg and vanilla, then mix flour, baking soda and salt. Drop spoonfuls or press the cookie dough lightly over the brownie. Chill the cookie dough 10 to 15 minutes if it seems too soft so it won t sink.

Q: Can I swap ingredients like using margarine, instant pudding or different chocolate?

A: Substitutions work but change texture. Use unsalted butter for best flavor; margarine makes it softer and less rich. You can use chocolate chips instead of chopped chocolate for the brownie, just melt carefully. Instant pudding is not needed here. For less sugar, reduce each sugar by about 2 tablespoons but the top won t brown as much.

Q: How do I tell when the broookie is done without overbaking?

A: Look for set edges and slightly jiggly middle. A toothpick inserted into the brownie mostly with moist crumbs is perfect. If it comes out wet batter, give 3 to 5 more minutes. Remember brownie continues to set as it cools so dont overbake.

Q: What s the best way to cut and store slices?

A: Cool completely in the pan for at least 45 minutes, then pop out using parchment overhang if you used parchment. Warm a sharp knife under hot water, wipe dry and slice – it gives cleaner cuts. Store airtight at room temp up to 3 days or in fridge up to 7 days. Freeze slices up to 2 months wrapped well.

Q: Can I add mix-ins like nuts or swirl caramel?

A: Yes. Fold 1/2 to 1 cup chopped nuts or extra chocolate chips into either layer. For caramel swirl, drop small dollops on the brownie layer then gently swirl before adding cookie dough. Don t overload or the layers might not set right.

HOMEMADE BROOKIE RECIPE Recipe Substitutions and Variations

Butter (1 cup + 1/2 cup): use equal parts unsalted margarine or 3/4 cup coconut oil for the browned butter flavor, but reduce to 1 1/3 cups and chill dough a bit since coconut oil is softer at room temp.
Semisweet chocolate (8 oz / chips): swap with bittersweet or dark chocolate of similar cocoa percent for a richer brownie, or use milk chocolate for a sweeter, softer bite; if using chips, stir in a few extra for structure.
All purpose flour (3/4 + 1 1/4 cups): substitute 1-to-1 with a cup for cup gluten free flour blend, include 1/4 teaspoon xanthan gum if the blend doesn’t have it, or use whole wheat pastry flour for a nuttier taste but expect denser texture.
Eggs (3 for brownie, 1 for cookie): replace each egg with 1/4 cup applesauce for a moist crumb, or 1/4 cup mashed banana for flavor; for firmer chew use 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 min per egg.

Pro Tips

1) Chill the brownie batter a bit before dolloping the cookie dough on top if your kitchen is warm. Cooler brownie helps the cookie pieces sit on top instead of sinking in too much, so you get distinct layers.

2) Don’t overfill the surface with cookie dough. Leave some brownie showing so they bake into each other and create pockets of fudgy brownie and chewy cookie. If a few gaps remain it actually looks nicer.

3) Check early and often near the end of baking. Start probing at 20 minutes, then every 3 to 5 minutes after. You want a few moist crumbs on a toothpick, not raw batter. Ovens vary a lot, so timing is only a guideline.

4) Let the pan cool completely, then chill 20 to 30 minutes before slicing. That extra set time makes much cleaner bars and keeps the brownie from smearing when you cut. If you want warm servings, zap individual pieces briefly in the microwave.

HOMEMADE BROOKIE RECIPE Recipe

Recipe by Samantha Dalling

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I promise this Chocolate Chip Brookies Recipe will make people fight over the last fudgy, chewy square.

Servings

servings

Calories

761

kcal

Equipment: 1. 9×13 inch baking pan (lined with parchment or sprayed)