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 47 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 and pumpkin cheesecake brownies most recently.

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.

brownie and chocolate chip cookie recipe

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.

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. Get the printable recipe for these cookies below:

Brownie Chocolate Chip Cookies

This brownie chocolate chip cookie recipe combines two favorite desserts! These are perfect for cookie exchanges.

No ratings yet

Save Print Pin Rate

Prep Time: 30

Cook Time: 15

Chill Time: 1

Total Time: 1 45

Servings: people

Equipment

Ingredients

Wet Ingredients

1 cup unsalted butter room temp
3/4 cup brown sugar
1/2 cup granulated sugar
1 egg(s)
1 egg yolk(s)
2 teaspoons pure vanilla extract

Brownie Cookie Dry Ingredients

3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk chocolate chips melted
1/2 cup milk chocolate chips

Chocolate Chip Cookie Dry Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk chocolate chips

Instructions

In a large bowl, add in the butter, brown sugar and granulated sugar. Beat at medium-high until everything is combined and mixture turns creamy.
Add in the vanilla, egg, and egg yolk and beat until fully incorporated.
Divide this wet mixture into two equal parts.
For the brownie dough: take one part of the wet mixture and add the flour, cocoa powder, baking soda and salt and mix gently to form dough. Finally, add the melted chocolate and the chocolate chips and fold them together. Set aside.
For the chocolate chip cookie: take the other part of the wet mixture and add in the flour, baking soda and salt and mix well. Add in the chocolate chips and fold gently. Set aside.
Cover both the dough and refrigerate for at least one hour.
Preheat the oven to 350 F and line your baking tray with parchment paper; set aside.
Take 1 T of brownie dough and 1 T of chocolate chip cookie dough. Roll them together in between your palms. Place them on the prepared baking tray. Keep at least a 3-inch distance between each cookie.
Bake for 13-15 mins in the preheated oven. Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.