Brookies Recipe: Brownie and Cookie Bars

• CHOCOLATE CHIP COOKIE DOUGH:
• 3/4 c. unsalted butter, softened
• 3/4 c. light brown sugar, packed
• 1/4 c. granulated sugar
• 1 large egg + 1 large egg yolk
• 2 tsp. vanilla extract
• 2 1/4 c. all-purpose flour
• 1 tsp. baking soda
• 3/4 tsp. kosher salt
• 1 1/2 c. semi-sweet chocolate chips
• BROWNIE COOKIE DOUGH:
• 1 1/3 c. granulated sugar
• 1 c. unsweetened dark cocoa powder
• 1/2 c. + 2 tbsp. unsalted butter
• 2 large eggs
• 1 tsp. vanilla extract
• 1 c. all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. kosher salt

1. Prepare the chocolate chip cookie dough: In the bowl of an electric mixer fitted with the paddle attachment, beat together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy.
2. Add the whole egg, then the extra egg yolk, beating until incorporated. Mix in the vanilla extract and scrape down the sides of the bowl to ensure even mixing.
3. In a separate bowl, whisk together the 2 1/4 cups of flour, baking soda, and salt. Add the dry mixture to the creamed butter and sugar and beat on low speed just until combined. Fold in the semi-sweet chocolate chips. Cover the dough and set aside at room temperature; refrigeration is optional unless your kitchen is very warm.
4. Prepare the brownie cookie dough: In a large bowl, whisk the granulated sugar and cocoa powder until evenly combined.
5. Melt the butter using short bursts in the microwave (30-second intervals), stirring between intervals until fully melted. Pour the melted butter into the bowl with the sugar and cocoa and stir until smooth.
6. Add the eggs one at a time, stirring after each addition until fully incorporated. Mix in the vanilla. Stir in the flour, baking powder, and salt until the dough is uniform. Cover and refrigerate the brownie dough until you’re ready to assemble to make it easier to portion.
7. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
8. Portion the doughs: Using a small cookie scoop (about 4 teaspoons capacity) or measuring spoons (about 1 1/2 level tablespoons), scoop equal amounts of chocolate chip cookie dough and brownie dough. If using a scoop, wash and dry it between doughs so portions stay consistent.
9. Press one chocolate chip cookie dough portion and one brownie dough portion together, then roll between your palms to form a single ball. Place each assembled ball about 2 inches apart on prepared baking sheets (roughly eight per sheet). Bake for 10–12 minutes, until the cookies are puffed and the edges of the chocolate chip side are lightly golden.
10. Remove the brookies from the oven and allow them to sit on the baking sheet for about 3 minutes to set. Transfer to a wire rack to cool completely before serving.
    

You will likely have leftover chocolate chip cookie dough after assembling the brookies. For a quick extra treat, press two remaining chocolate chip dough balls together, roll, and bake them the same amount of time as the brookies to make classic double-stacked cookie rounds.

If you want a prettier presentation, gently press a few extra chocolate chips into the chocolate chip half of each brookie as soon as they come out of the oven. The chips will soften slightly and create an attractive, glossy finish.

Storage: Store cooled brookies in an airtight container at room temperature for several days. For longer storage, freeze assembled but unbaked dough balls on a tray, then transfer to a sealed bag; bake from frozen, adding a minute or two to the baking time as needed.

Variations: Try using milk or dark chocolate chips, add chopped nuts to one half for extra crunch, or sprinkle a pinch of flaky sea salt on each cookie after baking to highlight the chocolate flavors. These small changes let you tailor the brookies to your preference without changing the basic method.