• Yield : 14" giant cookie
  • Servings : 18-24
  • Prep Time : 2:0 h
  • Cook Time : 24m
  • Ready In : 3:0 h

Partially a brownie, and partially chocolate chip cookies baked together into one giant…brookie. It can be no other thing! Created a few years ago at Baked Bakery in Brooklyn, this special treat is just now becoming nationally known. This is my version of this delicious…well, brookie.


  • Sliceable Chocolate Chip Cookie Dough:
  • 2-1/4 cups all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 stick (1/2 cup) unsalted butter, room temperature
  • 1/2 cup vegetable shortening, room temperature
  • 1-1/2 cups granulated sugar
  • 2 tsp vanilla
  • 2 large eggs
  • 2 cups milk chocolate chips
  • Brownie Batter:
  • 4 large eggs
  • 1 cup cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 cup unsalted butter
  • 2-1/4 cups sugar
  • 1-1/2 cups all purpose flour


Step 1

Make the cookie dough first: Stir together flour, baking soda, and salt in a medium bowl. In the bowl of a stand mixer, beat together butter, shortening, and sugar until fluffy. Add vanilla, and eggs. Gradually add dry ingredients to stand mixer bowl. Stir in chips. Divide mixture in two lumps. Using parchment paper for each lump, form into a log, roll up and chill for at least 30 minutes to firm up. You will only need one log for brookie recipe. Make cookies with the other one (375 degrees, 9-11 minutes bake time), or freeze for later, or make a 2nd brookie by doubling brookie recipe.

Step 2

Make the batter: Place eggs in bowl of a stand mixer and beat to break up using the paddle attachment. Stir in cocoa powder, salt, and baking powder. In a medium saucepan over medium heat, melt butter, stir in sugar until moistened. Gradually add butter mixture to contents of stand mixer bowl. Add flour. Stir in chips.

Step 3

To Make the Brookie: Preheat oven to 375 degrees. Either wrap a thin crust pizza pan with foil, or measure and cut parchment paper into a round that fits in the bottom of the pizza pan. If using foil, spray with non stick spray. Pour brownie batter in center of prepared pan. Spread batter to within 1” of edges. Slice one cookie dough log into 20 pieces. Starting in the center, place one dough round. Then place 6 dough rounds around it. On the outside of this cookie dough circle, place the remaining cookie dough rounds. The cookies do not have to be at the edge of the pan. Expansion from heat, and the baking powder will push them close to the edge.

Step 4

Bake in preheated oven for 20-24 minutes. Cookies should be golden brown. Brownie batter should be dull all over especially in the center. Don't be tempted to remove earlier than instructions read; if the center is still shiny and jiggly, it is not baked. Remove baked brookie from the oven. Cool before cutting. Cover and store leftovers at room temperature.

Step 5

NOTE: You can use smaller pizza pans, muffin top pans, even english muffin rings to make smaller brookies.

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