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THE BEST Brownie Cookies

Meet the best of both dessert worlds: Brownie Cookies (aka Brookies)! These irresistible treats combine fudgy, chocolatey brownie dough with soft and chewy chocolate chip cookie dough—all baked into one gooey, golden, and glorious cookie. One bite and you’ll be hooked!
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 18

Ingredients
  

Brownie Dough:

  • 1/2 cup 1 stick melted butter
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 tsp kosher salt

Cookie Dough:

  • 1/2 cup 1 stick butter, softened
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup chocolate chips

Topping:

  • Flaky sea salt for sprinkling

Instructions
 

  • Prep Oven: Preheat to 350°F. Line 2 baking sheets with parchment paper.
  • Make Brownie Dough: In a large bowl, whisk together melted butter, sugar, and cocoa powder. Add eggs and vanilla; whisk until glossy. Stir in flour and salt until just combined. Chill while you make the cookie dough.
  • Make Cookie Dough: In another bowl, beat softened butter with brown and granulated sugars until light and fluffy. Add egg and vanilla; beat until combined. Mix in flour, baking soda, and salt. Fold in chocolate chips.
  • Form Brookies: Scoop 1 tablespoon of each dough. Roll separately, then gently press together into a ball. Repeat with remaining dough.
  • Bake: Place dough balls 2 inches apart on prepared sheets. Slightly flatten each one and sprinkle with sea salt.
  • Bake Time: Bake for 10–11 minutes, or until edges are set and centers look just slightly underdone. Let cool on pan 5 minutes, then transfer to a wire rack.

Notes

  • Don’t overbake! Slightly underdone centers yield perfect chewiness.
  • Use a cookie scoop for even portions.
  • Try chilling the dough balls before baking for a thicker cookie.
  • Store in an airtight container for 4–5 days or freeze up to 2 months.