Looking for more cookie recipes? Try my Thick Chocolate Chip Walnut Cookies or my Double Chocolate Coconut Oil Cookies!

Ingredients

The full ingredient list and measurements are listed in the printable recipe below. The two different cookie halves of these brookies cookies are distinctly delicious. The brownie cookie portion is rich and chocolatey just like a brownie, soft and crisp around the edges. As for the chocolate chip cookie, they are thick and fluffy and loaded with tons of chocolate chips! They are also incredibly soft on the inside and firm on the edges. Which half will you eat first?!

Unsweetened chocolate: I used chopped up chocolate instead of cocoa powder to make these brownies even richer. Butter: Butter adds flavor and also makes this brookies recipe feel extra indulgent. Sugar: Both brown and white! White adds sweetness, while the brown adds a caramel note. Flour: I used all purpose however you can substitute gluten free flour as well! Vanilla: Adds the perfect amount of flavor. Eggs: Add structure to the brownie batter and keep the brownies moist.

Vanilla Extract: Vanilla adds more depth of flavor, giving the chocolate chip cookie side that classic taste. Sugar: Again, both brown and white! They really bring out the vanilla flavor. Chocolate chips: You can use semi-sweet or white chocolate chips for a change! Flour: I used all purpose flour in this cookie dough batter as well you can substitute gluten free flour if you prefer! Eggs: Add structure to the cookie dough.

How to make Brookies

I recommend making the brownie batter first and allowing it to firm up while you are preparing the chocolate chip cookie batter.

Can I add anything else to these Brookies cookies?

Yes! You can use all different kinds of chocolate to add to these Brookies, or even some nuts. Remember, you have 2 cookie flavors to play with! Here are a few ideas:

Milk chocolate chips Dark chocolate chips White chocolate chips Peanut butter chips Butterscotch chips Your favorite chocolate bar, chopped Walnuts Peanuts Almonds Hazelnuts

Storage and freezing

Store: Store cooled baked brookies cookies in an airtight container at room temperature for 3-5 days. Freeze: Freeze for up to 3-4 months. These brookies can be frozen baked or raw. To freeze raw cookie dough I like to portion out the brookies and then place them on a baking sheet in the freezer to firm up. This takes about an hour or so. Then I place the raw cookie dough balls in a large ziplock bag and freeze them. When you are ready to bake, take out however many you want and let them come to room temperature while the oven is heating up. Bake as directed and enjoy!

Here are some more brownie & cookie recipes to try:

Hot Chocolate Cookies Samoa Brownies The BEST Chocolate Chip Cookies Peppermint Brownies Flourless Peanut Butter Chocolate Chip Cookies Turtle Brownies