When you just can’t decide between making chocolate chip cookies or brownies, the obvious answer is to make both, right? Combined is the best!
Soft and Chewy Brookies
Baking with my kids and making memories in the kitchen is one of the best parts about my job as a mom and food blogger. And these deliciously rich, chocolate-loaded cookies definitely make for fun memories! They have the wow factor of two types of cookies dough in contrasting colors with complimentary flavors, and they are so much fun to make! You get the rich, chocolate flavor of brownie cookies snugged up next to buttery, almost toffee flavor of a classic chocolate chip cookie loaded with chocolate chips. I just took my favorite recipes for each cookie and scaled them back a bit, then tweaked them a little so that they bake evenly instead of one side spreading more than the other. The result makes a wonderful cookie with a regular sized batch! We loved these so much I’m already thinking about other flavor combinations I could tweak. Like peanut butter & chocolate. Or oatmeal and sugar cookie. Or maybe snickerdoodle and white chocolate macadamia nut!
Best Brookies Cookies Ingredients
We love that we always have everything we need on hand to make these cookies! A well-stocked baking pantry always includes cocoa powder and chocolate chips, right?
Flour: All-purpose flour provides the bulk of the structure in these cookies. Make sure to measure accurately so both sides bake evenly. Sugar: Both brown sugar and granulated sugar are used in these cookies. Butter: Salted butter gives these cookies crisp edges and soft centers with buttery flavor. You will need room temperature butter for the chocolate chip side and melted butter for the brownie side of the cookies. Eggs: Most of my cookie recipes call for eggs, which act as a binding agent so the cookies are chewy and not crumbly. An extra yolk in the chocolate chip side of these brookies helps even out the consistencies so both sides bake evenly. Vanilla Extract: A classic baking ingredient for wonderful depth of flavor! Cocoa Powder: I have only tested this recipe using regular, unsweetened cocoa powder, but I’m pretty sure a dark or dutch process cocoa powder would work well here also. Baking soda: This leavening ingredient helps the cookies puff and rise slightly so they aren’t completely flat. Salt: Be sure not to leave this out or the cookies will taste bland! Cornstarch: I will often add a little cornstarch to cookies to make them soft-baked style. Chocolate Chips: I used semi-sweet, but milk or dark chocolate chips would be good too! Or go crazy and add some peanut butter chips into the mix!
How to Make Brookies Cookies
This brookies recipe is made in two bowls: one for each type of dough.
Storing Brookies Cookies
Storing: These brookies cookies are nice and soft so they keep best in an airtight container on the counter at room temperature and will stay tasting fresh and yummy for 3-5 days. I don’t recommend storing them in the fridge because I feel like they get stale faster that way. Freezing: These freeze really well! Just let them cool completely before transferring to a freezer-safe airtight bag. They are good for about 2 months in the freezer. Just thaw and reheat for a few seconds in the microwave before enjoying!
More Favorite Cookie Recipes
Any of these cookie recipes are perfect for when you need a cookie fix!
Homemade Milano Cookies Brown Butter Chocolate Chip Cookies White Chocolate Oreo Cookies Gooey S’mores Cookies Oatmeal Chocolate Chip Cookies
