Brookies Cookies are the perfect combination of two iconic desserts — brownies and chocolate chip cookies. They have the fudgy richness of brownies and are chewy and buttery with crisp edges like a classic chocolate chip cookie. The best part? They require no chilling, so you can bake right away!
Brookies are one of the best dessert mashups ever. If you're not familiar, brookies are basically fudgy brownies baked with a layer of chocolate chip cookie dough on top. Although I love the original, brookie cookies are my favorite way to enjoy this flavor combination. They're fudgy and chewy with my crackly, gooey brownie cookie recipe on one side and no-chill chocolate chip cookie dough on the other. They're the perfect sweet treat for birthdays, holidays, cookie boxes, or any time you need to satisfy a cookie craving.
Why You'll Love These Brookies Cookies
- Nostalgic flavor. Brookies instantly bring back the flavor of my favorite childhood desserts. There's nothing quite like the taste of warm, freshly baked chocolate chip cookies and brownies, and they're even better together. These homemade brookies taste like being a kid again!
- Easy to make. There are no boxed mixes or store-bought cookie dough here! The two different doughs are made completely from scratch, but I promise, they're easy recipes. Like, so easy, you don't even need to chill the dough. It does require a little extra effort to make two doughs, but it's absolutely worth it!
- Great for chocolate lovers. With brownie cookie dough on one side and classic chocolate chip dough on the other, this cookie combo has chocolate in every bite! The brownie cookie dough is made with real melted chocolate and has chocolate chips folded in, so you get that crunchy, melty chocolate chip texture on either side. They're a little over-the-top, but in all the right ways.
Ingredient Notes
To make these delicious Brookies Cookies, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - for both the brownie cookie dough and chocolate chip cookie dough. Be sure to use regular all purpose, not self-rising or whole wheat.
- baking soda - in both cookie doughs to help the cookies puff up.
- sugar - you will need white sugar in both cookies, and light brown sugar in the chocolate chip cookie dough as well to give it that classic chocolate chip cookie flavor and chewy texture.
- unsalted butter - butter should be softened to room temperature for the chocolate chip cookies, but not necessary for the brownie cookies as they get melted with the chocolate.
- eggs - added at room temperature.
- vanilla extract - added to both doughs for flavor.
- salt - added to both doughs to balance out the sweetness.
- Dutch processed cocoa - sifted to remove lumps.
- semi-sweet chocolate - finely chopped. This will be melted for a rich, fudgy, decadent texture in the brownie cookies
- chocolate chips - I like to use semi-sweet or dark chocolate chips. Save some extra to press on top of the cookies before baking.
You will also need measuring cups and spoons, several mixing bowls, a whisk, a sifter, an electric hand mixer, a spatula, parchment paper, 2 large baking sheets, and a cookie scoop.
How to Make the Best Brookies Cookies
First, make the brownie cookie dough.
- Melt chocolate. In a small mixing bowl, add the butter and chopped chocolate. Place into the microwave and heat in 30 second intervals, stirring in between, until full melted and smooth. Set aside.
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt, until very well-combined. Set aside.
- Combine wet ingredients. In a large mixing bowl, add the eggs, sugar, and vanilla. Using an electric hand mixer, beat together on high speed until the mixture looks very pale and fluffy, about 4 minutes.
- Add melted chocolate. Pour in the melted chocolate/butter mixture, then beat again until combined.
- Add dry to wet. Add in the dry ingredients, then beat again until combined. Note that the batter will be more runny than cookie dough and liquidy. It will harden up once chilled. Fold in chocolate chips (if using).
- Chill. Place the brownie cookie dough into the fridge to cool slightly while you make the chocolate chip cookie dough, about 15 minutes.
Next, make the chocolate chip cookie dough.
- Combine dry ingredients. In a medium to large sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt, until well-combined. Set aside.
- Combine wet ingredients. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated.
- Add dry to wet. Add the dry mixture into the wet, then stir until fully-combined, then fold in the chocolate chips.
Assemble and bake:
- Scoop chocolate chip cookie dough. Use a small cookie scoop to scoop out the chocolate chip cookies (about 1 tablespoon full), and place onto one of the prepared baking sheets.
- Scoop brownie cookie dough. Remove the brownie cookie batter from the fridge, then use the same cookie scoop to scoop out the brownie cookies, and place onto the same cookie sheet with the chocolate chip cookies.
- Preheat. Preheat the oven to 350F. Line 2 large baking sheets with parchment paper.
- Chill. Return the cookie balls into the fridge and chill for 15 minutes while the oven preheats.
- Combine cookie balls. Take each chocolate chip cookie dough ball, and firmly press it together with a brownie cookie dough ball, then lightly roll it together to further form them together. Make 6 blended cookie balls, and place the rest back in the fridge to keep them cool.
- Bake. Place the 6 cookies onto the second prepared baking sheet, then place into the oven to bake for 10-14 minutes. When done, the edges should look golden and the centres should look set. Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to wire cooling rack to cool.Note: It is best to work in batches while baking, while keeping the remaining cookies cold in the fridge between batches.
- Cool. Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to wire cooling rack to cool.
- Repeat. Repeat baking with remaining cookies.
Recipe Variations
- Make ice cream sandwiches. Place a scoop of vanilla ice cream between two cookies and press down. Freeze for an hour or two to firm up the ice cream, or eat right way! They can also be rolled in mini chocolate chips for extra crunch.
- Try different add-ins and toppings. For a really decadent dessert, fold pieces of caramel candy into the brownie cookie dough or sprinkle a little flaky sea salt on top. I also like to press a few extra chocolate chips on top of the cookies before baking to give them a professional look.
- Play with different cookie variations. Substitute the chocolate chip cookie dough with a different cookie dough, like peanut butter cookie dough, oatmeal chocolate chip, monster cookies, or more. Focus on buttery cookie doughs with a chewy texture for the best result.
How to Serve
These Brookies Cookies are delicious served with a hot drink like warm milk, tea, or coffee. Some classics to serve with this are:
- Peppermint Hot Chocolate
- Chai Tea Latte
- Golden Milk Turmeric Latte
- White Hot Chocolate
- Ginger Turmeric Tea
Recipe Tips and Tricks
- Give yourself a little time. The brownie portion of these cookies is softer than the chocolate chip side and will need extra time to firm up. I recommend baking these cookies 2-3 hours before you need them for the best texture.
- Sift the dry ingredients. Baking powder and baking soda often clump, which can cause your cookie dough to rise unevenly and have little pockets of sour flavor. Sifting takes barely any extra time and is worth it!
- Don't overmix. To get the right balance of textures, avoid pressing the different cookie doughs together too much. Roll them together gently in the palms of your hands. Likewise, you don't want to press too gently, or they won't hold together. They should look like a round ball when done.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for 2-3 days.
How to Freeze
For longer storage, store excess cookies in a freezer-safe bag for up to 6 months. You can also freeze the cookie dough solid on a sheet pan for 1-2 hours until hard, then transfer to an airtight container or freezer bag for up to 3 months. Thaw and bake later for a smaller serving.
FAQ
Brookies are a mash-up of two delicious desserts: decadent brownies and chewy chocolate chip cookies. They're traditionally made by pressing a layer of cookie dough over fudgy brownies, and these brookie cookies take the same flavors in a new direction. Replace the brownie part with a rich chocolate brownie dough, then roll it together with chewy chocolate chip cookie dough and bake. They're essentially chocolate chip brownie swirl cookies, and you get the best of both desserts in each bite!
Yes! This is a great way to enjoy freshly baked cookies later without needing to make the cookies from scratch. I recommend shaping the cookie dough how you want it, then freeze the cookie dough balls on a sheet pan lined with parchment paper. Once frozen solid, transfer them to a freezer-safe, airtight container and freeze for up to 3 months. Thaw the cookie dough in the fridge then bake like normal.
There are several different ways to merge the separate cookie doughs together. I like to roll out small cookie dough balls from each of the separate doughs, then press the one of each type together. Roll them gently in the palms of your hands to meld them together into one larger ball. You get a little swirly, yin-and-yang effect, and the two contrasting sides look stunning together.
More Cookie Recipes
- 50 Best Cookie Recipes
- Brownie Cookies
- Double Chocolate Chip Cookies
- Chocolate Chunk Peanut Butter Cookies
- White Chocolate Chip Cookies
- Monster Cookies
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Recipe
Brookies Cookies
- Total Time: 40 minutes
- Yield: 20-24 cookies
- Diet: Vegetarian
Description
Brookies Cookies are the perfect combination of two iconic desserts — brownies and chocolate chip cookies. They have the fudgy richness of brownies and are chewy and buttery with crisp edges like a classic chocolate chip cookie. The best part? They require no chilling, so you can bake right away!
Ingredients
For the brownie cookie dough:
- 3 ounces (85 grams) semi-sweet chocolate, chopped (or ½ cup chocolate chips)
- ¼ cup (57 grams) unsalted butter,
- ¾ cup (90 grams) all purpose flour
- 3 tablespoons (18 grams) dutch processed cocoa, sifted to remove lumps
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 grams) white sugar
- 1 large egg, at room temperature
- ½ teaspoon vanilla extract
- ½ cup chocolate chips, semi-sweet(optional)
For the chocolate chip cookie dough:
- ½ cup (114 grams) unsalted butter, softened to room temperature
- ½ cup (110 grams) light brown sugar
- ¼ cup (50 grams) white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅓ cup (160 grams) all purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (80 grams) chocolate chips (plus a little more for the tops)
Instructions
Make the brownie cookie dough:
- In a small mixing bowl, add the butter and chopped chocolate. Place into the microwave and heat in 30 second intervals, stirring in between, until full melted and smooth. Set aside.
- In a medium mixing bowl, whisk together the flour, sifted cocoa powder, baking powder, and salt, until very well-combined. Set aside.
- In a large mixing bowl, add the eggs, sugar, and vanilla. Using an electric hand mixer, beat together on high speed until the mixture looks very pale and fluffy, about 4 minutes.
- Pour in the melted chocolate/butter mixture, then beat again until combined.
- Add in the dry ingredients, then beat again until combined. Note that the batter will be more runny than cookie dough and liquidy. It will harden up once chilled. Fold in chocolate chips, if using.
- Place the brownie cookie dough into the fridge to cool slightly while you make the chocolate chip cookie dough, about 15 minutes.
Make the chocolate chip cookie dough:
- In a medium to large sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt, until well-combined. Set aside.
- In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated.
- Add the dry mixture into the wet, then stir until fully-combined, then fold in the chocolate chips.
- Use a small cookie scoop to scoop out the chocolate chip cookies (about 1 tablespoon full), and place onto one of the prepared baking sheets.
Assemble and bake:
- Remove the brownie cookie batter from the fridge, then use the same cookie scoop to scoop out the brownie cookies, and place onto the same cookie sheet with the chocolate chip cookies.
- Preheat the oven to 350F. Line 2 large baking sheets with parchment paper.
- Return the cookie balls into the fridge and chill for 15 minutes while the oven preheats.
- Take each chocolate chip cookie dough ball, and firmly press it together with a brownie cookie dough ball, then lightly roll it together to further form them together. Make 6 blended cookie balls, and place the rest back in the fridge to keep them cool.
- Place the 6 cookies onto the second prepared baking sheet, then place into the oven to bake for 10-14 minutes. When done, the edges should look golden and the centres should look set. Note: It is best to work in batches while baking, while keeping the remaining cookies cold in the fridge between batches.
- Repeat baking with remaining cookies.
- Allow the cookies to cool on the baking sheet for 5 minutes, then carefully transfer them to wire cooling rack to cool.
Notes
How to store: Store leftover cookies in an airtight container at room temperature for 2-3 days.
How to freeze: For longer storage, store excess cookies in a freezer-safe bag for up to 6 months. You can also freeze the cookie dough solid on a sheet pan for 1-2 hours until hard, then transfer to an airtight container or freezer bag for up to 3 months. Thaw and bake later for a smaller serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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