Chocolate Chip Cookie Brownies (Brookies)

from 1 votes

Two dessert icons join forces in this best-ever recipe for soft and chewy Chocolate Chip Cookie Brownies (Brookies).

Chocolate Chip Cookie Brownies (Brookies) with large flake sea salt

Peanut butter and jelly. French fries and ketchup. Cheese and wine. Some foods were just meant to be together forever. I’d argue that cookies and brownies are an essential, albeit less popular, addition to the culinary marriages list.

What else is one to do when they can’t decide between cookies and brownies?

Two bowls, one containing cookie batter and cookie scoop, another containing brownie batter and whisk

There’s only one logical answer: Enjoy both in a single sliceable sweet. Welcome to the dessert mashups party, Chocolate Chip Cookie Brownies (a.k.a. brookies)!

Unbaked brooks in parchment paper-lined baking pan

No, your eyes are not deceiving you. What you see above is the perfect balance of the best chocolate chip cookie dough marbled together with the ultimate rich and fudgy brownie batter.

Baked chocolate chip cookie brownie bars in square baking dish

Alternate dollops of each inside a baking pan then pop it into the oven. What feels like an eternity (but is really only 25 or 30 minutes) later, the brownie cookies emerge from the oven in all their chocolate chip-studded glory.

Soft and chewy chocolate chip cookie brownies with large flake sea salt

There’s only one final step before you can slice into your sweets (or top them off with your ice cream of choice), and that’s a final shower of crunchy sea salt. It balances out the sweetness and makes this tried-and-tested recipe truly the best!

Sliced brookies studded with chocolate chips

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Chocolate Chip Cookie Brownies (Brookies)

Can't decide between cookies and brownies? Enjoy the best of both worlds with this easy recipe for Chocolate Chip Cookie Brownies (Brookies).
Author: Kelly Senyei
5 from 1 vote
Chocolate Chip Cookie Brownies (Brookies) with large flake sea salt
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 servings


For the cookie batter:

  • Cooking spray
  • 1/3 cup unsalted butter, at room temp
  • 3/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup chocolate chips

For the brownie batter:

  • 3 Tablespoons vegetable oil
  • 3 Tablespoons unsalted butter, melted and cooled
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Sea salt flakes, for topping


Make the cookie batter:

  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper so that it hangs over on two sides. Grease it with cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, brown sugar and white sugar until light and fluffy, about 2 minutes, scraping down the sides as needed.
  • Add the vanilla extract and salt and beat until combined. Add the eggs one at a time, beating between each addition. 
  • Add the flour and baking powder and beat just until combined then beat in the chocolate chips. Set the batter aside.

Make the brownie batter:

  • In a large bowl, whisk together the oil, melted butter, sugar and vanilla extract, then whisk in the egg.
  • In a separate medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. 
  • Alternately add scoops of the cookie batter and brownie batter to the prepared baking pan. Sprinkle the top with sea salt.
  • Bake the bars until the bars are set, 25 to 30 minutes. Remove the bars from the oven and let them cool completely in the pan before slicing and serving.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


Calories: 287kcal, Carbohydrates: 44g, Protein: 3g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 48mg, Sodium: 95mg, Potassium: 99mg, Fiber: 1g, Sugar: 31g, Vitamin A: 247IU, Calcium: 42mg, Iron: 1mg


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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

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  1. Can’t wait to make this receipt….my husbands two favorite things. LOL Can you double the receipt using a 9×13 pan and cook about the same temp? Please advise.
    Thank you

    1. That should work, Rachel! The temp will remain the same but you may need to increase the baking time so keep a close eye on them. Looking forward to reading your results!

  2. 5 stars
    This was my first time ever making brookies and, WOW, so good! My husband went crazy for them. I’ll definitely make this again!