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Avatar photoJohnson Maya

Brookies Cookies Recipe (No Chill!)

Irresistible hybrid of chewy chocolate chip cookies and fudgy brownies in one no-chill cookie. Perfect crispy edges, gooey centers, and viral appeal make this brookies cookies recipe a must-bake for dessert lovers craving quick indulgence.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 servings
Calories: 171
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR COOKIE DOUGH:
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) light brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp vanilla extract
  • 1¼ cups (150g) all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup (170g) semi-sweet chocolate chips
  • FOR BROWNIE BATTER:
  • ¼ cup (56g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • ⅓ cup (30g) unsweetened cocoa powder
  • 2 Tbsp (15g) all-purpose flour
  • Pinch of salt

Equipment

  • Electric mixer
  • Cookie scoops (2 Tbsp and 1 Tbsp)
  • Baking sheets
  • Parchment paper
  • Mixing bowls

Method
 

  1. brookies cookies recipe recipeCard1
  2. Step 1: In a large bowl, cream softened butter, brown sugar, and granulated sugar with an electric mixer on medium for 2-3 minutes until fluffy. Add egg and vanilla, beat until smooth. Whisk dry ingredients separately, mix in on low, fold in chips. Set aside.
  3. Step 2: Melt brownie butter, whisk in sugar 1 minute, add egg until glossy. Sift in cocoa, flour, salt; stir to thick batter.
  4. Step 3: Preheat oven 350°F, line sheets. Scoop 2 Tbsp cookie dough per cookie, flatten slightly. Top each with 1 Tbsp brownie batter. Bake 11-13 min until edges golden, centers soft. Cool 5 min on sheet, then rack.

Nutrition

Calories: 171 | Carbohydrates: 22 | Protein: 2 | Fat: 9 | Fiber: 1 | Sugar: 15

Notes

STORAGE: Airtight container room temp 3 days, fridge 5 days, freeze 3 months.
MAKE AHEAD: Freeze scooped unbaked brookies up to 3 months; bake from frozen +1-2 min.
SUBSTITUTIONS: Almond flour for gluten-free, Greek yogurt for half butter to lighten.
PRO TIPS: Don't overbake for fudgy centers; room-temp ingredients prevent separation; sea salt finish elevates flavor.
SERVING SUGGESTIONS: Warm with ice cream, milk dunking, or as sundaes; stack for platters.
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