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Brookie Chocolate Chip Cookie Cake

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A decadent dessert mashup of fudgy brownies and chewy chocolate chip cookies, baked together in one glorious cake. Perfect for parties, birthdays, or any time you can’t decide between brownies and cookies.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted (brownie layer)
  • 3/4 cup (150g) granulated sugar (brownie layer)
  • 1/4 cup (50g) brown sugar (brownie layer)
  • 2 large eggs (brownie layer)
  • 1 tsp (5ml) vanilla extract (brownie layer)
  • 2/3 cup (85g) all-purpose flour (brownie layer)
  • 1/3 cup (30g) unsweetened cocoa powder (brownie layer)
  • 1/4 tsp (1g) salt (brownie layer)
  • 1/2 cup (90g) chocolate chips, semi-sweet preferred (brownie layer)
  • 1/2 cup (113g) unsalted butter, softened (cookie layer)
  • 1/2 cup (100g) brown sugar (cookie layer)
  • 1/4 cup (50g) granulated sugar (cookie layer)
  • 1 large egg (cookie layer)
  • 1 tsp (5ml) vanilla extract (cookie layer)
  • 1 1/4 cups (155g) all-purpose flour (cookie layer)
  • 1/2 tsp (2g) baking soda (cookie layer)
  • 1/2 tsp (2g) salt (cookie layer)
  • 3/4 cup (135g) chocolate chips, semi-sweet preferred (cookie layer)
  • Optional: 1/2 cup (60g) chopped walnuts or pecans
  • Optional: up to 1/2 cup (90g) peanut butter chips or white chocolate chips
  • Optional: sea salt flakes for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, letting some hang over the edges for easy lifting. Lightly grease the sides if desired.
  2. Make the brownie layer: In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract; whisk until glossy and thick. Sift in flour, cocoa powder, and salt. Stir gently until just combined. Fold in chocolate chips. Spread evenly into the prepared pan.
  3. Make the cookie layer: In another bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes with a hand mixer). Beat in egg and vanilla extract until smooth. Add flour, baking soda, and salt. Mix until a soft dough forms. Fold in chocolate chips and any optional mix-ins.
  4. Drop spoonfuls of cookie dough over the brownie batter. Gently spread and swirl with a spatula or your hands—it’s fine if some brownie shows through.
  5. Bake for 32-38 minutes, until the top is golden and set, and a toothpick inserted in the center comes out with a few moist crumbs. If the edges brown too quickly, loosely tent with foil for the last 10 minutes.
  6. Let the cake cool in the pan for 20-30 minutes. Lift out using the parchment sling. Slice into wedges or bars while still slightly warm for gooey chocolate, or wait until fully cool for clean cuts.

Notes

For best results, use high-quality chocolate chips. Chill the assembled cake for 10-15 minutes before baking for more defined layers. Don’t overmix the batters. Start checking for doneness at 30 minutes. For extra gooeyness, press extra chocolate chips into the top before baking. Can be made gluten-free or dairy-free with appropriate substitutions. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition

Keywords: brookie, chocolate chip cookie cake, brownie cookie cake, dessert mashup, easy dessert, party dessert, chocolate, cookie cake, brownie, bake sale, birthday cake

Find it online: https://pokirecipes.com/brookie-chocolate-chip-cookie-cake-recipe-easy-ultimate-dessert-mashup/