Brookies (Chocolate Chip Cookie + Brownie Bars) Recipe

I had an aha moment with my Brookies Recipe when a sprinkle of flaky salt on the cookie top turned them into borderline criminal dessert hybrids.

I’m obsessed with brookies the way other people collect shoes. I mean, one pan has fudgy brownie vibes and that crunchy cookie top that fights back.

I love when melted semisweet chocolate chips hide in pockets and when unsalted butter gives everything that mouthfeel I chase. Brookies Recipe?

Yeah, mine’s got attitude, not froufrou plating. And sometimes I burned the edges, which only made them better.

But don’t think these are precious. Gooey, crackly, messy.

I want them on a plate with coffee and no questions. Chocolate Chip Cookie Brownies for life.

They wreck diets and I cheer every time.

Ingredients

• Unsalted butter: basically makes everything rich and silky.
• Semisweet chocolate: fudgy pockets of gooey, not-too-sweet bliss.
• Granulated sugar: adds lift and that classic brownie snap.
• Eggs: they hold it together and give that cakey chew.
• Vanilla extract: subtle warmth that ties the sweet notes.
• Cocoa powder: deep chocolate backbone, slightly bitter and intense.
• All-purpose flour (brownie): gives structure without getting cakey.
• Salt (brownie): brightens chocolate, cuts through all the sweetness.
• Unsalted butter (cookie): makes cookie layer tender and rich.
• Brown sugar: chewy, molasses-y chew and warm flavor.
• Granulated sugar (cookie): crisp edges and quick caramelization.
• Eggs (cookie): bind dough and add a little lift.
• Vanilla (cookie): cozy, homey aroma you’ll notice first.
• Flour (cookie): builds chew and keeps chips suspended.
• Baking soda: spreads cookies and gives that slight rise.
• Salt (cookie): balances sweetness and amps chocolate notes.
• Chocolate chips: melty pockets and classic cookie pleasure.
• Flaky sea salt: Plus, that tiny crunchy salt hit on top.
• Parchment or spray: Basically keeps bars from sticking, saves drama.

Ingredient Quantities

• Brownie layer:
  • 1 cup (226 g) unsalted butter, cut into pieces
  • 8 oz (225 g) semisweet chocolate, chopped or chips
  • 2 cups (400 g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (75 g) unsweetened cocoa powder, sifted
  • 1 cup (125 g) all purpose flour
  • 1/2 tsp salt

• Cookie dough layer:
  • 1 cup (226 g) unsalted butter, softened
  • 3/4 cup (150 g) packed light brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups (280 g) all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups (340 g) semisweet chocolate chips

• Optional but handy:
  • Flaky sea salt for sprinkling on top
  • Nonstick spray or parchment paper for the pan

How to Make this

1. Preheat oven to 350 F (175 C). Line a 9×13 inch pan with parchment paper or spray with nonstick spray, leaving an overhang to lift bars out later.

2. Make the brownie batter: melt 1 cup butter and 8 oz semisweet chocolate together in a heatproof bowl set over simmering water or in 30 second bursts in the microwave, stirring until smooth. Let cool slightly.

3. Whisk 2 cups granulated sugar into the chocolate mixture, then beat in 4 eggs, one at a time, and 1 tsp vanilla until glossy and combined.

4. Sift 3/4 cup unsweetened cocoa, then stir in 1 cup flour and 1/2 tsp salt until just combined. Don’t overmix. Spread the brownie batter evenly into the prepared pan.

5. Make the cookie dough: cream 1 cup softened butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy. Beat in 2 eggs, then 2 tsp vanilla.

6. Stir together 2 1/4 cups flour, 1 tsp baking soda and 1/2 tsp salt, then mix into the butter mixture until just combined. Fold in 2 cups chocolate chips.

7. Use a cookie scoop or tablespoon to drop clumps of cookie dough over the brownie layer. You want most of the brownie covered but some brownie peeking through is fine. If the dough is super sticky chill for 10 to 20 minutes to make scooping easier.

8. Bake at 350 F for 30 to 38 minutes. Start checking at 30 minutes; the top should be golden and set with a few slightly underbaked spots in the center. A toothpick inserted into the cookie layer will have a few moist crumbs, not wet batter.

9. Immediately sprinkle flaky sea salt if using. Let the pan cool on a wire rack until mostly cool, then refrigerate for at least 1 hour to firm up for clean slices.

10. Use the parchment overhang to lift brookies from the pan, slice into bars with a sharp knife warmed under hot water and wiped dry between cuts. Store airtight at room temp for 2 days or in the fridge up to 5 days. Enjoy warm with ice cream if you want.

Equipment Needed

1. 9×13 inch baking pan (lined with parchment or sprayed)
2. Heatproof mixing bowl (for melting chocolate)
3. Saucepan (to create a simmering water bath) or microwave-safe bowl
4. Electric mixer or sturdy whisk and a large mixing bowl
5. Rubber spatula and wooden spoon for folding and scraping
6. Measuring cups and spoons (for dry and wet ingredients)
7. Cookie scoop or tablespoon (for dropping dough)
8. Wire rack plus a sharp knife (warm under hot water between cuts)

FAQ

Brookies (Chocolate Chip Cookie + Brownie Bars) Recipe Substitutions and Variations

• Butter (both layers): swap with equal amount refined coconut oil (solid at room temp works best) or use 1:1 vegan butter. It’ll change flavor a bit, but texture stays fudgy. If using oil chill slightly so cookie layer holds up.
• Semisweet chocolate: you can use chopped dark chocolate (70% for richer brownies) or milk chocolate if you want sweeter, just keep the same weight. If using chips they might keep shape in the cookie layer more.
• Eggs (brownie or cookie): replace each egg with a “flax egg” (1 tbsp ground flax + 3 tbsp water, let sit 5 min). Good for vegan swaps, brownies get denser and chewier though.
• All purpose flour: use a 1:1 gluten free baking mix (measure same by weight). Cookies may be a bit more crumbly, so chill dough before layering to help.

Pro Tips

1. Chill the cookie dough if it’s sticky, but don’t overdo it. 10 to 20 minutes in the fridge makes scooping way easier, but if you leave it too long it gets rock hard and won’t spread on the brownie layer, so let it soften at room temp for a few minutes before dropping it on the batter.

2. Use a warmed, dry knife for cleaner slices. Run the knife under hot water, wipe it dry, slice, then wipe again between cuts. It sounds like extra work but you’ll get neat bars not a crumbly mess.

3. Don’t overbake. Pull them when the cookie top is golden and the center still has a few moist crumbs. The brownies keep cooking as they cool, and chilling them for an hour before cutting helps them set so you get distinct layers.

4. Salt and texture are your friends. Sprinkle flaky sea salt right after the pan comes out of the oven so it sticks, and consider stirring a handful of chopped nuts or extra chocolate into the brownie or cookie dough for crunch if you like contrast.