Brookies are a chocolate chip cookie plus brownie mashup. Brookies are made with a layer of brownie, a layer of chocolate chip cookie dough, and then another layer of brownie. Oh, and don’t forget the extra chocolate chips on top! These chocolate chip cookie bars deserve a place alongside some of the world’s best mashed up desserts like the cronut (croissant plus donut) and duffin (donut plus muffin).
Brookies are for serious chocolate lovers only. They are wonderfully dense due to the sheer number of chocolate chips used in the recipe – 2 full pounds!
The inside remains soft and moist, though, just like you would expect from a blondie (chocolate chip cookie dough baked in a brownie pan).
These chocolate chip cookie bars are wonderful warm and melty but just as good (and far less messy) at room temperature.
I cut off and eat small slivers of this dessert trying to fool myself into believing that I won’t be having another ten small slivers.
How to Make Brookies
First, you’ll need brownie batter and chocolate chip cookie batter.
For the brownie batter part, I use my double chocolate chip brownie cookie recipe, shown below. (Those cookies are insanely good all on their own. Try them if you never have!)
For the chocolate chip cookie part, I use the Nestle Toll House Blondie recipe because it’s easy and forever my favorite.
To make the brookies:
- Press the brownie batter into the bottom of a greased pan.
- Press the chocolate chip cookie batter on top of the brownie batter.
- Press more brownie batter on top of the chocolate chip cookie batter.
- Top with lots of chocolate chips!
Baking Tips and Variations
You can experiment with making these using your favorite brownie and chocolate chip cookie recipes.
However, I highly suggest that you choose a more dense brownie rather than a cakey brownie. Combining two recipes works best if they have similar bake times and batter consistencies.
To switch things up, try these fun variations:
- Use a mix of chocolate chips and cinnamon chips.
- Top with crushed peppermint to make these for the holidays.
- Experiment with using cacao nib cookies instead of chocolate chips to get extra crunch.
- For a totally different flavor, you can also try using carob chips.
- If you love red velvet, consider red velvet brookies.
Other Names for Brookies
While brookie is the most popular name for this type of dessert bar, you may also hear them called:
- Brondies (You may have noticed this name in my video.)
- Brownie cookies
Brownie Batter Ingredients
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 cup butter room temperature
- 3 cups granulated sugar
- 4 egg whites
- 2 eggs
- 2 teaspoons vanilla extract
- 14 ounces semi-sweet chocolate chips
Chocolate Chip Cookie Batter Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- Brownie batter from above
- Chocolate chip cookie dough from above
- 6 ounces semi-sweet chocolate chips
Brownie Batter Instructions
- In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a medium-sized mixing bowl, beat butter and sugar until light and fluffy. Mix in egg whites, eggs, and vanilla extract until thoroughly combined.
- Melt 6 ounces of the chocolate chips in the microwave or in a double boiler. Mix melted chocolate into the wet ingredients a little bit at a time until fully combined.
- Mix in dry ingredients until just combined.
- Fold the remaining unmelted chocolate chips into the batter.
Chocolate Chip Cookie Dough Instructions
- In a small mixing bowl, whisk together flour, baking soda and salt.
- In the large mixing bowl, beat butter, sugar, brown sugar and vanilla extract until fully combined.
- Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture until just combined.
- Stir in chocolate chips.
- Evenly press half of the brownie batter into a parchment-lined 9" x 13" baking pan.
- Preheat oven to 375 F.
- Press chocolate chip cookie dough batter evenly on top of brownie batter.
- Top with the remaining brownie batter.
- Sprinkle the chocolate chips over the top of the brownie batter.
- Bake for 30 minutes. Cover with foil and return to the oven.
- Bake for another 20 minutes or until the brondies no longer jiggle in the center when you agitate the pan.
- Cool to room temperature before cutting.