When you’re craving the ultimate combo of rich chocolate and chewy cookie goodness, you’ll be thrilled with this Chewy Cookie Dough Brookies Recipe. These indulgent treats are perfect for when you want a little bit of cookie and brownie magic all in one bite, whether it’s for a cozy weekend or a special gathering with friends. Trust me, once you make this, it’ll become your go-to dessert for satisfying that sweet tooth with something totally comforting and exciting.
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In the Kitchen
This Chewy Cookie Dough Brookies Recipe brilliantly blends the best of two beloved desserts — rich, fudgy brownies and soft, chewy chocolate chip cookies. Baking these brookies fills your kitchen with that toasty, irresistible aroma that hints at the delicious magic to come.
- Juicy and Tender Every Time: The balance of butter, brown sugar, and the right flour gives you that soft chewiness that makes these brookies addictive.
- Golden, Satisfying Finish: Baking at 350°F ensures you get that perfect golden edge while the centers stay moist and tender.
- Simple Ingredients, Big Impact: You’ll only need pantry basics like butter, eggs, and chocolate chips, but the layering effect feels gourmet.
- Weeknight to Weekend Ready: Make these brookies ahead or whip them up last minute for any occasion — their versatility is part of the charm.
Ingredients at a Glance
When it comes to the ingredients for this Chewy Cookie Dough Brookies Recipe, quality truly shines through. Opting for good butter and real vanilla extract noticeably uplifts the flavor, while using fresh baking powder and soda keeps your texture spot on.
- Butter (softened): Choose unsalted butter for better salt control; softened to room temp helps with smooth mixing.
- Brown sugar: I love using packed light brown sugar for that deep caramel flavor and moisture.
- Eggs: Fresh large eggs are perfect for structure and richness.
- Vanilla extract: Pure vanilla makes a noticeable difference compared to imitation.
- All-purpose flour: Use fresh flour for best rise and crumb texture; sifted if you want even lighter brookies.
- Baking soda and baking powder: These leavening agents balance each other for chewy yet tender results.
- Semi-sweet chocolate chips: Great for melty pockets of chocolate — don’t skip the second cup!.
- Cocoa powder: Use unsweetened for the perfect brownie flavor without extra sweetness.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Chewy Cookie Dough Brookies Recipe
Step 1 — Cream Butter and Brown Sugar Until Light and Fluffy
Start by beating the softened butter and brown sugar together in a large bowl. I like to do this with a stand mixer or a hand mixer on medium speed. You’ll notice the mixture turning pale and fluffy after about 3–4 minutes — that’s your cue that it’s perfectly creamed. Don’t rush this step, because those small air pockets help create a tender texture in your brookies.
Step 2 — Add Eggs and Vanilla, Then Mix In Dry Ingredients
Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix briefly to combine. Now, blend in 4 cups of the flour, baking soda, baking powder, and salt. I recommend mixing on low speed to avoid overworking the dough. Once the dough starts to come together but still feels soft, you’re ready for the next step.
Step 3 — Divide the Dough to Create Cookie and Brownie Portions
Divide your dough evenly into two bowls. For the first half, beat in the remaining ¼ cup of flour and fold in 1 cup of chocolate chips — this will be the classic cookie dough part. For the second half, add the cocoa powder and mix thoroughly, then fold in the remaining chocolate chips. This balance of doughs is what makes the Chewy Cookie Dough Brookies Recipe stand out, delivering both chewy cookie bite and fudgy brownie flavor in each round.
Step 4 — Scoop, Press, and Shape on Baking Sheet
Use a cookie scoop to place one portion of cookie dough next to one portion of brownie dough on the parchment-lined baking sheet. Press them gently together and shape into a circle, then flatten slightly with your hand or the bottom of a glass. This shaping step helps the doughs meld during baking but keeps the textures distinct. Repeat this for the rest of the dough, leaving about 2 inches between each brookie.
Step 5 — Bake Until Golden and Set, Then Cool
Bake your brookies at 350°F for 12 to 13 minutes. You’ll know they're done when the edges are lightly golden but the centers still look slightly soft — that’s the key to that chewy texture I adore. Let them cool on the baking sheet for about a minute before transferring to a wire rack to cool completely. This brief rest lets the brookies firm up just right without drying out.
Things to Remember
To get that perfect chewy texture while still enjoying rich chocolate flavor, timing and temperature are really important here. I’ve learned a few small tricks from making these brookies multiple times that help every batch turn out reliably amazing.
- Doneness Cue: Look for slightly underbaked centers—they’ll firm up as they cool.
- Temperature Trick: Keep ingredients at room temperature for even mixing and moisture balance.
- Make-Ahead Move: You can refrigerate shaped dough for up to 24 hours before baking for deeper flavor.
- Common Pitfall: Avoid overmixing the flour once added to keep brookies tender and not tough.
Ways to Serve It
Finishing Touches
A simple dusting of powdered sugar or a light drizzle of melted chocolate really elevates the Chewy Cookie Dough Brookies Recipe without overpowering it. You might also try sprinkling flaky sea salt atop for a sweet-and-salty moment that wakes up every bite—trust me, your guests will be hooked.
Plays Well With
I often serve these brookies alongside a scoop of vanilla ice cream or a dollop of whipped cream. A cold glass of milk or a cup of coffee also pairs beautifully, balancing the sweetness and complementing the chewy, chocolatey richness.
Simple Plating Upgrades
For a casual weeknight, just a few brookies on a pretty plate do the trick. But if you want a little wow for a party, arrange them on a tiered stand or serve on a wooden board with fresh berries and mint — the contrast in color and freshness makes the presentation pop while the flavors sing.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover brookies in an airtight container at room temperature for up to 3 days. They stay chewy and moist, but if your kitchen is warm, slipping them in the fridge keeps them fresh longer — just know this may firm them up a bit, which isn’t a bad thing if you like that denser texture.
Freezing Tips
These brookies freeze very well — wrap them tightly in plastic wrap, then place in a freezer bag or container. They’ll keep for up to 3 months. To thaw, let them sit at room temperature for a couple of hours or overnight in the fridge for an even more tender bite.
Reheating Chewy Cookie Dough Brookies Recipe Without Drying Out
To reheat, I prefer popping one or two brookies in the microwave for 10–15 seconds, which revives their softness perfectly. Alternatively, an oven at 300°F for 5 minutes wrapped loosely in foil keeps them moist. If you’re using an air fryer, a quick 3-minute warm-up at low temp works great — just watch closely to avoid drying out.
Frequently Asked Questions
Absolutely! Dark cocoa powder will give your brookies a richer, more intense chocolate flavor. Just be aware it’s slightly more bitter, so adjust sweetness if desired.
Don’t overbake! Pull them out once edges are golden but centers are still soft. Also, storing them airtight will maintain that chewiness longer.
Yes, chunks add a more rustic texture, and you can also mix in nuts or dried fruit for variety — just adjust quantities to keep balance.
Definitely! Chilling the shaped dough for up to 24 hours enhances flavor and prevents spreading, resulting in thicker, more tender brookies.
Final Thoughts
Making this Chewy Cookie Dough Brookies Recipe has become one of my favorite ways to treat friends and family — it’s fun, a little bit nostalgic, and totally foolproof once you get the hang of the steps. Remember, the key is gentle mixing and precise baking time to let the doughs shine side by side. I hope you enjoy these brookies as much as I do; they’re truly a celebration of chewy, chocolatey comfort in every bite.
PrintFull Printable Recipe
Chewy Cookie Dough Brookies Recipe
A delightful treat combining chewy cookie dough and rich brownie batter in one—these Chewy Cookie Dough Brookies offer the perfect balance of soft, chocolatey goodness, ideal for satisfying any sweet tooth craving.
- Total Time: 33 minutes
- Yield: 12 servings
Ingredients
For the Cookie Dough
- 1 ½ cups (3 sticks) butter, softened
- 1 ½ cups brown sugar
- 2 eggs
- 1 ½ tablespoon vanilla extract
- 4 ¼ cups all purpose flour, divided
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi sweet chocolate chips, divided
- ⅓ cup cocoa powder
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until the mixture is creamy and smooth, making sure to scrape down the sides of the bowl as you go.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well incorporated.
- Mix Dry Ingredients: Combine 4 cups of the flour, baking soda, baking powder, and salt; then beat this into the wet mixture until a dough begins to form.
- Divide the Dough: Split the dough into two equal parts. Place one half back into the mixing bowl.
- Prepare Cookie Dough Portion: Beat in the remaining ¼ cup of flour to the half in the bowl, and then stir in 1 cup of semi sweet chocolate chips.
- Prepare Brownie Dough Portion: To the other half of the dough, add the cocoa powder and beat until fully combined, then mix in the remaining 1 cup of chocolate chips.
- Shape Brookies: Using a cookie scoop, gather scoops of each dough variety, placing them side by side on the baking sheet. Press them together gently to form a circle and slightly flatten each.
- Bake: Place the baking sheet in the oven and bake for 13 minutes or until edges are set but centers remain soft.
- Cool: Remove from the oven, allow to cool on the baking sheet for 1 minute, then transfer the brookies to a cooling rack to cool completely before serving.
Notes
- Use room temperature butter to ensure the dough creams properly.
- Do not overbake the brookies to keep them chewy and soft.
- You can substitute semi sweet chocolate chips with dark or milk chocolate chips based on preference.
- Press the dough balls gently together to help the brookies hold their shape while baking.
- For easier handling, chill the dough slightly before scooping if it feels too soft.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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