Brookies are soft, buttery and chewy chocolate chip cookies layered on top of rich and fudgy brownies. These chocolate chip cookie brownies are easy to make and are the most deliciously decadent dessert.
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Why Should You Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love a thick and fudgy brownies. I especially love flavorful twists on brownies. I adore my Almond Flour Brownies, Cheesecake Brownies, Tiramisu Brownies, Peanut Butter Brownies, Brownies with Cream Cheese Frosting, Espresso Brownies and Red Velvet Brownies. These homemade brookies may just be my new favorite. I know you’ll love this brookie recipe because:
- Layers of rich, indulgent flavors and textures. From rich and fudgy espresso brownies to the sweet, buttery and chewy chocolate chip cookie layer this brookie dessert will delight all your senses.
- You love a twist on a classic dessert. The classic chocolate chip cookie flavors and textures top the best rich and fudgy brownie you’ll ever eat. It’s the best of both worlds.
- Easy to make. This chocolate chip cookie brownies is just as easy to make as normal brownies and regular chocolate chip cookie dough. Brookies need just a little more preparation time. Simply make the cookie dough and brownie batter, assemble, bake, chill and enjoy.
Ingredients
Before I show you how to make the best brookies, make sure you have these ingredients ready to go.
Chocolate Chip Cookie Recipe
Gather Gather all purpose flour, baking soda and salt, unsalted butter, light brown sugar, granulated sugar, an egg, vanilla extract and chocolate chips.
Brownie Layer
Gather butter, chocolate chips, espresso powder, eggs, sugar, light brown sugar, vanilla extract, salt, cocoa powder, flour and water.
Substitutions
Here are my recommended substitutions to make these chocolate chip cookie brownies if you need them.
- All Purpose Flour: Make this brookie recipe gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (330 g total) rather than cup for cup.
- Baking Soda and Cronstarch: Baking soda gives the cookies a bit of a rise and also brings chewiness to the cookie. Make sure the baking soda is fresh and in date.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make these chocolate chip cookies and brownies refined sugar free.
- Unsalted Butter: Salted, vegan butter or plant based can also be used in place of regular unsalted butter. I personally love Miyokos Plant Butter.
- Eggs: This recipe has not been tested without an eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this fudgy brownie cookie recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
Variation
Brookies with Box Mix and Pre-Made Cookie Dough: Make these as chocolate chip cookie brownies with box mix and premade cookie dough. Press the cookie dough into a roughly 9 x 13 size rectangle. Store in the fridge until the brownie layer is made. For an 9 x 13 sized pan, you’ll need one family sized box of brownie mix plus any ingredients listed on the box. Prepare the brownie mix according to the box directions. Layer the brownie batter and cookie dough layer, as written in the recipe. Bake the brownies according to the recipe directions.
How To Make
Learn how to make brookies in a few easy steps.
Make the Chocolate Chip Cookie Dough
- Preheat the oven to 350 F (177 C). Line an 9 x 13 pan with parchment paper along the bottom and two long sides. Take another sheet of parchment paper (larger than the pan), place the sheet into the pan. Press the parchment paper gently along the bottom and sides of the pan to create creases in the parchment paper that measures 9 x 13. Remove the parchment paper and set aside for now. Make the chocolate chip cookie dough. In a mixing bowl whisk together the flour, cornstarch, baking soda and salt until well combined. Set aside for now.
- Slice the cold butter into tablespoon sized slices. Heat the cold butter in the microwave for 30 seconds. The butter should still be somewhat solid, but will have softened sides. Add the butter to a large mixing bowl fitted with a paddle attachment. Cream together the butter with light brown and granulated sugars on medium speed for 2 - 3 minutes or until well combined. Mix in the egg and vanilla extract on medium speed for 1 minute until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in 1 cup (170 g) of the chocolate chips Reserve about ½ cup (85 g) for topping the brookies right before baking. Press the cookie dough onto a large sheet of parchment paper into a roughly 9 x 13 size rectangle. Transfer the sheet of cookie dough into the fridge to chill while you make the brownie batter.
Make the Brownie Layer
3. Make the brownie layer. In a microwave safe mixing bowl add the butter and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment. In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy.
Assemble and Bake the Brookies
- Evenly pour the brownie batter into the prepared pan. Remove the cookie dough from the fridge. Gently pull the parchment paper away from the cookie dough. Place the cookie dough rectangle on top of the brownie batter. Top the cookie dough with the remaining ½ cup chocolate chips. Bake the chocolate chip cookie brownies for 33 - 38 minutes. Signs the brookies are finished baking are puffed up edges that have slightly pulled away from the edge of the pan and are lightly golden.
- Remove the brownie chocolate chip cookie bars to cool in the pan at room temperature for 1 hour. Cover and transfer the brookies to the fridge to chill for 1 hour. When it’s time to serve, use the parchment overhang to remove the brookies from the pan, slice and enjoy.
How To Serve, Store, Freeze and Thaw
- Store: Keep the brookies in an airtight container at room temperature for up 1 week. For longer storage, transfer leftover chocolate chip cookie brownie bars in the freezer.
- Freeze: Make sure the cookie brownie bars are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie cookie bar in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the chocolate chip cookie brownies is to let them sit thaw on the countertop. Then heat the brookie bars in the microwave until the chocolate chips become glossy.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in the best brookies.
- Use a metal pan. This recipe was created using an 9 x 13 aluminum pan. If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer for each baking time. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
- Line the baking pan with parchment paper. This helps to release the brookies from the pan more easily. I highly recommend lining the pan with parchment paper.
- Look for the signs the brookies are done. Use the baking time as a guide rather than a strict rule. Signs these chocolate chip cookie brownie bars are finished baking is set, puffed up edges that have slightly pulled away from the edge of the pan and are lightly golden.
- Fully cool the brownies. The brookie cookie bars need to cool at room temperature for about 1 hour. Cool the brookies in the pan for 1 hour. Then the brownies need time to chill in the fridge for another hour.
- Clean brookie slices. For the cleanest chocolate chip cookie brownie slices, use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
FAQs
Brookies made with a layer of fudgy brownies topped with a layer of buttery chocolate chip cookie dough, baked together to create decadent cookie bars.
This chocolate chip cookie brownie recipe was developed in a 9 x 13 pan. Cut the recipe by half and bake in an 8 x 8 pan.
Absolutely. To make this brookie recipe with store bought cookie dough and box brownie mix simply prepare a “family size” box of brownies according to the box directions. Pour the brownie batter into a lined 9 x 13 pan. Spread the roll of chocolate chip cookie dough to roughly the size of the 9 x 13 pan. Top the brownie batter and bake for about 33 - 38 minutes. Cool the brookie bars in the pan for about 20 - 30 minutes.
Other Chocolate Chip Cookie Recipes to Try
- Chocolate Chip Cookie Cake
- The Best Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Mini Chocolate Chip Cookies
If you try this Brookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Brookies Recipe
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 9 x 13 inch (23 x 33 cm) baking pan
- 2 sheets parchment paper
Ingredients
Chocolate Chip Cookie Dough Layer
- 2 cups (240 g) all purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, cubed
- 1 cup (200 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 tablespoon (15 ml) vanilla extract
- 1½ cups (255 g) chocolate chips, divided mix of regular and mini chocolate chips
Brownie Layer
- 1 cup (226 g) unsalted butter, sliced
- 1 cup (170 g) chocolate chips
- 2 teaspoons espresso powder
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon salt
- ½ cup (40 g) Dutch processed cocoa powder
- ¾ cup (90 g) all purpose flour
Instructions
- Preheat the oven to 350 F (177 C). Line an 9 x 13 pan with parchment paper along the bottom and two long sides. Take another sheet of parchment paper (larger than the pan), press the sheet into the pan. Press the parchment paper gently along the bottom and sides of the pan to create creases in the parchment paper that measures 9 x 13. Remove the parchment paper and set aside for now.
Chocolate Chip Cookie Dough Layer
- In a mixing bowl whisk together the flour, cornstarch, baking soda and salt until well combined. Set aside for now.2 cups (240 g) all purpose flour, 2 teaspoons cornstarch, ½ teaspoon baking soda, ½ teaspoon salt
- Slice the cold butter into tablespoon sized slices. Heat the cold butter in the microwave for 30 seconds. The butter should still be somewhat solid, but will have softened sides. Add the butter to a large mixing bowl fitted with a paddle attachment. Cream together the butter with light brown and granulated sugars on medium speed for 2 - 3 minutes or until well combined.¾ cup (170 g) unsalted butter, cubed, 1 cup (200 g) light brown sugar, ¼ cup (50 g) granulated sugar
- Mix in the egg and vanilla extract on medium speed for 1 minute until smooth and well combined. Mix the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in 1 cup (170 g) of the chocolate chips Reserve about ½ cup (85 g) for topping the brookies right before baking.1 large egg, room temperature, 1 tablespoon (15 ml) vanilla extract , 1½ cups (255 g) chocolate chips, divided
- Press the cookie dough onto a large sheet of parchment paper into a roughly 9 x 13 size rectangle. Transfer the sheet of cookie dough into the fridge to chill while you make the brownie batter.
Brownie Layer
- Make the brownie layer. In a microwave safe mixing bowl add the butter and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.1 cup (226 g) unsalted butter, sliced, 1 cup (170 g) chocolate chips, 2 teaspoons espresso powder
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy.3 large eggs, room temperature, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 teaspoons (10 ml) vanilla extract , ½ teaspoon salt, ½ cup (40 g) Dutch processed cocoa powder, ¾ cup (90 g) all purpose flour
Assemble the Brookies
- Evenly pour the brownie batter into the prepared pan. Remove the cookie dough from the fridge. Gently pull the parchment paper away from the cookie dough. Place the cookie dough rectangle on top of the brownie batter. Top the cookie dough with the remaining ½ cup chocolate chips.
- Bake the chocolate chip cookie brownies for 33 - 38 minutes. Signs the brookies are finished baking are puffed up edges that have slightly pulled away from the edge of the pan and are lightly golden.
- Remove the brownie chocolate chip cookie bars to cool in the pan at room temperature for 1 hour. Cover and transfer the brookies to the fridge to chill for 1 hour. When it’s time to serve, use the parchment overhang to remove the brookies from the pan, slice and enjoy.
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