My husband and I live in opposite-ville when it comes to dessert. Give me a rich, gooey chocolate brownie with a shiny, crackly top any day. My husband loves crispy-chewy chocolate chip cookies with a passion that verges on a new religion, but he’s positively “meh” about brownies.
The solution? I glued my favorite brownie recipe to his favorite chocolate chip cookie recipe, made a few tweaks, and now we live in dessert harmony with brookies—half brownie, half chocolate chip cookies!
Step 1: Mix up the Brownie Batter
You’ll want to make this sticky batter first and chill it while making the cookie dough, which will make it easier to handle. I like to use Dutch-processed cocoa powder (such as Hershey’s Special Dark) and a touch of instant coffee (Starbucks instant VIA Columbia Roast works well) to give the brookies a really deep, dark chocolate flavor. Adding walnuts is optional, but I think they taste more like real brownies that way.
Step 2: Make the Cookie Dough
For the chocolate chip cookie side, you’ll want to use true room-temperature butter. If the butter is too warm, the dough will spread too much, leaving you with a flattened cookie pool around a brownie mound in the center. Cut it up and blend it with the sugars until it looks like wet sand. It doesn’t need to be fluffy or fully creamed, just combined.
Step 3: Form and Bake the Brookies
Once both doughs are prepared, measure out even tablespoons of each and line them up in pairs on two baking sheets (a spring-loaded cookie scoop is your BFF here). Working quickly so the doughs don’t become too warm, gently roll one blob of each dough together until they are just married into a rough ball with distinct sides. Place the ball seam-side up on the baking sheets so you can see a brownie side and a cookie side.
Bake until the edges of the chocolate chip side are golden-brown and the brownie half is cracked on top. Then, enjoy them with your favorite brownie-lover or chocolate chip cookie-lover—it works both ways.
Makes 24 cookies
For the Brownie Dough
- 1/2 cup bittersweet chocolate chips
- 2 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 2 tablespoons Dutch-processed cocoa powder, such as Hershey’s Special Dark
- 1/2 teaspoon instant coffee or instant espresso granules
- 1/4 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 large egg
- 1/2 cup chopped raw walnuts (optional)
For the Chocolate Chip Dough
- 5 tablespoons unsalted butter
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup bittersweet chocolate chips
- Cooking spray
To prep: Cut the 5 tablespoons unsalted butter for the chocolate chip dough into 1/2-inch pieces and let sit at room temperature until softened, about 1 hour.
Make the brownie dough: Place the bittersweet chocolate chips and unsalted butter in a small microwave-safe bowl. Microwave on high for 1 minute. Stir until completely melted and smooth, microwaving for 20 seconds more if needed. (Alternatively, melt together on the stovetop over low heat.)
Place the all-purpose flour, Dutch cocoa powder, instant coffee granules, kosher salt, and baking soda in a small bowl and whisk to combine.
Place the granulated sugar and egg in a large bowl and whisk until the mixture is lemon yellow-colored and the sugar has dissolved, about 1 1/2 minutes. Add the melted chocolate mixture and whisk to combine. Add the flour mixture and fold with a rubber spatula until just combined. Add the chopped walnuts, if using, and fold to combine.
Refrigerate for 20 minutes. Meanwhile, arrange 2 racks to divide the oven into thirds and heat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Make the chocolate chip dough: Place the all-purpose flour, kosher salt, and baking soda in a medium bowl and whisk to combine.
Place the softened butter, light-brown sugar, and granulated sugar in a stand mixer (or in a large bowl if using an electric hand mixer). Beat on medium speed until combined, about 1 minute. Add the egg and vanilla extract and beat until combined, 2 to 3 minutes. Add the flour mixture and beat on low speed until just combined.
Add the bittersweet chocolate chips and fold in by hand with a rubber spatula until just combined. Refrigerate until the brownie dough is ready, at least 10 minutes.
Scoop out the chocolate chip dough into 24 (about 1-tablespoon) portions and place on the baking sheets, 12 per sheet. Repeat with scooping out the brownie dough into 24 portions, placing each one next to a portion of the chocolate chip dough.
Finish the brookies: Coat your hands lightly with cooking spray. Working quickly, gently roll each brownie and chocolate chip portion of the dough together with your hands to form 24 half-and-half dough balls. Arrange them at least 2-inches apart on the baking sheets. For the best-looking cookies, make sure they are placed with a “seam” of the light and dark doughs facing up.
Bake for 7 minutes. Rotate the baking sheets from front to back and between racks. Bake until the edges of the chocolate chip side are golden brown and the brownie half is cracked on top, 5 to 8 minutes more. Let cool for a few minutes on the baking sheet, then transfer the cookies to a wire cooling rack and let cool completely.
Natural cocoa powder can be substituted for the Dutch cocoa powder, but the brownie dough will not be as dark and will have a more intense chocolate flavor.
To make ahead: Once formed, freeze the half-and-half cookie dough balls on a baking sheet until solid, then transfer to a zip-top freezer bag and freeze for up to two months. Bake from frozen, adding 2 to 3 minutes to the baking time.
Baked cookies can be stored in an airtight container at room temperature for up to one week.