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THE Best Brookies

The best soft and chewy brownie and chocolate chip cookie all in one!

This recipe was featured in Woman’s World magazine, Oct. 12th, 2015 issue, p.32 as seen HERE

The true flavor of a brownie cookie together with the softest chocolate chip cookie out there, makes the BEST Brookies EVER! |

Hands down, these cookies are THE BEST Brookies, EVER!  A combination of my two favorites: brownies and chocolate chip cookies.  It can’t get any better than the best of two worlds put together in ONE cookie.  Taking a bite into these takes me wayy back to my childhood days when my sister and I would bake up a storm with our “not-so-pretty cakes,” you can read all about it in, how I started.

But you see, baking was always in me even as a child.  I loved every minute of it and still do till this day.  To know you can make something from scratch and watch it come out the oven into something so simple yet delectable, brings so much joy.  I know there are many young bakers out there that if I could reach out to each one them, I would say to keep doing what you do because you never know where your passion for baking will lead you.  Baking is truly so much fun and of course, eating the food it is even better!  I think everyone can agree with me on that!

The true flavor of a brownie cookie together with the softest chocolate chip cookie out there, makes the BEST Brookies EVER! |

The true flavor of a brownie cookie together with the softest chocolate chip cookie out there, makes the BEST Brookies EVER! |

So with all the baking I do, I’m often asked if I eat all of the sweets.  Now I can’t eat everything.  I wish I could but my jeans won’t let me.  Instead I give it to my neighbors.  One neighbor in particular is Katie which just so happens to be my hand model in the photo below.  She is the sweetest girl.  She surprised me a few weeks ago with baked cookies and asked if I could let her know if I like them.  Of course I did!  They were chocolate chip, my fav!

To return the favor, I gave her a CHARM IT! bracelet and she LOVED it.  Figured it suit her well being that she enjoys baking too :)

To extend my baking passion, I’m sharing with you something I absolutely adore.  Something I wish I had as a young girl, a CHARM IT! bracelet

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Disclaimer: I received a CHARM IT! bracelet to review and host a giveaway.  However, all opinions are 100% my own.

THE Best Brookie Cookies

Rating: 51

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 55 minutes

Yield: 72 cookies if brownie cookie portion is doubled

The true flavor of a brownie cookie together with the softest chocolate chip cookie, makes the BEST Brookies EVER


  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (5 1/2 tablespoons) unsalted butter
  • 2 oz unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups packed LIGHT brown sugar
  • 1 1/2 cups butter or margarine, softened
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 4 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2-4 cups semisweet chocolate chips


    **Begin brownie cookie recipe first**
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment or silicon baking liner; set aside.
  2. In a small bowl, combine flour, baking powder and salt; set aside.
  3. In a large bowl, melt butter and chocolate in microwave on HIGH setting for 30 seconds, stir. Reheat for an additional 15-30 seconds until fully melted, stir again.
  4. Mix in sugar, eggs and vanilla. Add the flour mixture and stir until batter is completely blended. NOTE: batter may appear thin and tacky. Set bowl aside to thicken while preparing soft chocolate chip cookies.
  6. In large bowl, cream granulated sugar, light brown sugar and butter until light and fluffy.
  7. Beat in vanilla and eggs until blended. Stir in flour, baking soda and salt. Add chocolate chips.
  8. Using a small ice cream scoop or tablespoon, scoop rounds of chocolate chip cookie dough onto prepared baking sheets.
  9. Wipe ice cream scooper clean or use a second tablespoon to scoop rounds of brownie cookie dough next to each round of chocolate chip cookie dough.
  10. Join the two cookie doughs together by a small pinch to adhere any gaps.
  11. Bake 8-10 minutes. Leave cookies to cool in pan for 1 minute then transfer cookies to a cooling rack. Serve immediately or save for later in an air tight container for one week. ENJOY!


Brownie cookie recipe can be doubled to make enough to use the remaining chocolate chip cookie dough.

If either cookie doughs appear too thin to scoop and mound, cover and refrigerate dough(s) for 20-30 minutes. Remove and shape accordingly. Refrigerating will help stiffen the dough therefore, it should not fall flat upon baking.

Recipe source:

Have you made any of my recipes?  I would love to see them.  Snap a pic and use the #urbanbakes on your public Instagram and Twitter.


Hungry for more BROWNIES? 

Try this Classic One-Bowl Fudge Brownies

Easy One-Bowl Classic Fudge Brownie |

How about Browned Butter Chocolate Chip Cookie Sandwiches with Eggless Cookie Dough?

Browned Butter Chocolate Chip Cookie Sandwiches with Edible (Eggless) Chocolate Chip Cookie Dough |

75 Responses to THE Best Brookies

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    • Hi jjsnowflake,
      Initially it will be more of a viscous mixture which is why it should be prepared before making the chocolate chip cookie dough. As it rests, the texture will begin to stiffen becoming more manageable to roll. You may also want to cover and refrigerate it to help expedite the process as well. Hope this helps. Happy Baking!

  1. Since my first post, I’ve made these two more times. While I mentioned that they were good, what I was tasting more of was the chocolate chip cookie and not the brownie cookie. I don’t know what I did wrong all three times that I made it, but the brownie cookie portion came out flat with a very pale, faded milk chocolate color and not the dark chocolate that your picture depicts. The taste was very bland and nothing like a brownie tastes. The third time, I refrigerated the brownie dough for three hours which helped a bit when scooping it and adding it to the chocolate chip cookie dough. But after a few minutes, the dough became very tacky and unmanageable. So I put the remaining brownie dough (which wasn’t much by this point) in the freezer for 10 minutes. That made the dough manageable, but the color and the taste were still the same after it was baked. As much as they look very good in your picture, mine came out looking nothing like it each time I made it.

    • Hi Dawn, I’m sorry you are having difficulty with this recipe. I understand how frustrating this may be. May I ask, what chocolate are you using? I know it may sound random, but when I lived in high elevation of 5000 feet (about 2 months ago) and remade these cookies for an event, it did not turn out at all like the past several times they were made when I lived at sea level. By any chance, are you baking at high altitude? This could affect the recipe although, I have a stronger feeling it may be your chocolate.
      – Connie

      • I’m in NY (Long Island) so no high altitude. The chocolate I used the first time for the brownie portion was Baker’s unsweetened baking chocolate bar. The second and third time I made it was with Hershey’s baking chocolate. The batter, uncooked, had the right color each time, but not after it was cooked. Once I took it out of the oven, the color changed to what I described in my original post.

        I also like tasting uncooked cookie dough (home made) and did taste the brownie dough. It tasted so rich and just like a brownie. After it was cooked, though, it lost that flavor and was very bland.

    • Hi Sam,
      Thank you for the compliment. I tested this recipe several times before posting and I’m not sure if I can help better your next batch of cookies by comparing them to afro-bearing men since I do not know what this looks like. Can you elaborate?

  2. Saw this on Pinterest and had to give it a try. I’m doing a test run today for a cookie exchange the following weekend. Recipe is pretty easy. I used Bakers Unsweetened Chocolate Baking Bar but did notice that when it came out of the oven, the color was more of a pale milk chocolate and not a darker color. Next time I’ll try a semi-sweet chocolate baking bar instead. I did taste one and it tastes great!

    The only thing I’m going to do next time is reduce the amount of chocolate cookie dough. The recipe you have above it way too much. I had more chocolate chip cookies than the mix. Doubling the brownie cookie mix to start with is the way to go instead of listing it as a single batch.

    Overall, it’s a great recipe and one I’m looking forward to making again!

    • Hi Fatima, my apologies on the delayed response. I am moving cross country in 5 days so things are a bit crazy at the moment. Were you able to make the cookies? You CAN substitute the unsweetened baking chocolate with dark chocolate. Let me know if you have any questions/concerns and I’ll do my very best in responding back much sooner. Thank you!
      – Connie

  3. Hi i need to yeild 24 cookies for a cookie exchange for a class… if i were to half this recipe would it work? as well as if i were to half the 3 eggs for the chocolate chip cookies how would i do so? thank you!

    • Hi Fatima! I would keep the brownie portion the same but for the chocolate chip part, you can save and freeze half the dough for a later use. I haven’t split the recipe myself but if freezing the dough is not an option and you must split in half, I would recommend to use 2 eggs. Hope this helps. Let me know how it goes for you. Thanks!
      – Connie

  4. I think I NEED to try these. Sadly I don’t have any unsweetened chocolate on hand so I’ll have to save this for when I do. These look like they would be to die for!! Yum!!

    *Note even if they spread too much like some say I think they may last a day or two between my 2 cookie monsters (hubby and daughter)

    • Hi Kathy, YES I agree, you need to try these. :)
      I’d love to know how it turned out for you. As a quick tip, chill the doughs in the fridge to help prevent spreading. Enjoy!

  5. OH. MY. GOODNESS!!!! I just made these and they are by far the BEST cookies I’ve ever made and tasted!!!! I used chocolate chips in the brownie mix instead of chopped up chocolate and it worked perfect! They didn’t turn out fluffy, but who cares since they are AMAZING!!! I’m pretty sure these will be gone in no time. Thanks for the recipe!

    • Hi Jasmine,
      Actually chocolate chips are a great substitute to the chocolate baking bar. I’ve done that in many of my recipes. I am SO happy to hear you think this is by far the best cookie you’ve ever had. I am truly flattered and thank you so much for sharing your experience! :D

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