Chocolate Chip Brownie Cookies

These chocolate chip brownie cookies combine two favorites – delicious chocolate chip cookie dough and soft, chewy fudge brownies! This recipe is great for holiday baking, bake sales, and cookie exchanges.

This is going to be a bit of a weird question, but do you remember all of your baking burns? You know – the battle scars you’ve received over the years from making delectable treats.

I’m 46 years old and I still have a scar on my wrist from baking brownies in high school. It’s like 30 years old.

I remember putting the brownies in the pan, opening the oven, and sliding them in. I also remember touching my wrist to the top of the oven which was HOT. Youch!

But such is the life of a creative, I guess. I’m sure any professional baker or chef could show me loads of scars on their hands and other areas. It’s the cost of doing delicious dessert business.

I’m still making brownies all these years later – I’ve done blondies, pumpkin cheesecake brownies, and strawberry cake mix brownies.

I’ve been doing a lot of unique cookie recipes lately, and I’ve really gotten into chocolate (chocolate thumbprints and chocolate marshmallow for example).

I decided to combine the best of both worlds and, for the upcoming holidays, make something that incorporated both brownie and cookie alike. I bring to you, chocolate chip brownie cookies!

I believe they are also known as “brookies.”

You’ll get both rich, chocolatey brownie dough and classic chocolate chip cookie dough in one baked delight.

With a soft and chewy texture, and chunks of melted chocolate chips in every bite, these brookies are the perfect dessert for any occasion.

Tips for Making Delicious Cookies

Before you dive into this recipe, I’ve got some tips for you on making the best (and tastiest) cookies. If you’re interested, check them out. Otherwise scroll to the bottom for the recipe.

Use Quality Ingredients

Use high-quality, fresh ingredients for the best cookie flavor and texture. You’ll for sure want to get fresh eggs, good quality butter, and pure vanilla extract (instead of imitation).

Measure Precisely

Flour is often the main dry ingredient in these cookies. Measure using the scoop-and-level method, as adding too much flour can result in dry baked goods.

Bring Cold Ingredients to Room Temp

Bring ingredients like butter, eggs, and milk to room temperature before mixing. They will incorporate better, resulting in smoother batter and soft cookies. They don’t need to be warm; slightly cool to room temp is fine.

Avoid Overmixing

Mix the batter just until ingredients are combined, or the dry disappears into the wet. Overmixing can result in tough cookies.

Chill the Dough

Chilling the cookie dough in the fridge for the specified time (or even overnight) before baking allows the flavors to meld and the fats to solidify. This results in cookies with better flavor and texture. It also prevents them from spreading too much during baking.

Look for Golden Edges

Unless the recipe says otherwise, the edges of the cookies should turn a golden brown while the center remains slightly soft. This balance ensures a chewy texture without overbaking.

Cool Before Transferring

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and avoids them becoming too fragile and crumbling apart.

Remember, practicing and experimenting will help you perfect your cookie baking skills over time. Have fun and enjoy the process of creating delicious baked goods! Here’s what you’re going to need for these chocolate chip brownie cookies.

Ingredients

• Unsalted butter, room temp – 1 cup (226 grams)
• Brown sugar – 3/4 cup (150 grams)
• Granulated sugar – 1/2 cup (100 grams)
• Egg – 1 whole + 1 yolk
• Pure vanilla extract – 2 tsp

Brownie Half

• All-purpose flour – 3/4 cup (94 grams)
• Cocoa powder – 1/4 cup
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp
• Chocolate chips, melted – 1/4 cup (45 grams)
• Chocolate chips – 1/2 cup (90 grams)

Chocolate Chip Half

• All-purpose flour – 1 cup (125 grams)
• Baking soda – 1/2 tsp
• Salt – 1/4 tsp
• Chocolate chips – 1/2 cup (90 grams)

I had a fun thought for this recipe when I was writing this up. What if you used white chocolate chips instead of semi-sweet? Another option: use cut up chocolate chunks.

If you try either one of these, let me know in the comments!

Keep these cookies in an airtight container at room temperature for up to a week. They’ll last a few weeks in the refrigerator.

You can also freeze them in an airtight container for up to three months. When you bring them out of the freezer, let them rise to room temperature naturally as opposed to microwaving.

Get the printable recipe for these cookies below:

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Did you enjoy this delicious recipe? I’d love for you to let me know in the comments! I’d also love for you to check out these other cookie recipes:

Almond Flour Shortbread • Apple Pie • Apricot Dark Chocolate • Bacon Chocolate Chip • Buckeye • Butterscotch Chocolate Chip • Butterscotch Popcorn • Caramel Apple • Chocolate Chip (Air Fryer) • Chocolate Chip Pudding • Chocolate Chip Sandwich • Chocolate Mint Sandwich • Christmas Butter • Christmas Linzer • Ginger Molasses • Heath Bar • Nutella Stuffed • Oatmeal Chocolate Chip • Oatmeal Cream Pies • Paleo Shortbread • Peanut Butter Blossoms • Peanut Butter Cookie Cups • Peppermint Frosted • Peppermint Pudding • Pumpkin Chocolate Chip • Pumpkin Linzer • Pumpkin Sugar • Red Velvet Thumbprint • Reese’s Pieces • Reindeer • Ritz S’mores • Rolo • Santa Cookies • Shortbread Tea • Snickers • Vanilla • White Chocolate Cranberry • White Chocolate Snickerdoodles