Homemade Brookie Cookies pair rich chocolate brownies with classic, buttery, chocolate chip cookies together in one perfect cookie!
These brookies are chewy, thick, decadent, and fudgy, packed with chocolate chips, and simple to make with my fun cookie recipe.
What is A Brookie?
It’s just the most perfect thing ever! To make Brookie Cookies, we will combine two already perfect desserts – Chocolate Chip Cookies and Brownies – into one chewy, gooey, chocolatey cookie.
Brookies are the best way to enjoy two treats in one, and everyone will love that they don’t have to choose!
To bake brookies, we’ll make two different cookie doughs. One is a thicker version of decadent brownie batter, and the other is a classic and perfectly balanced chocolate chip cookie dough.
We’ll gently swirl the two doughs together in each cookie to create the perfect chewy brownie/cookie hybrid!
You should also check out our Red Velvet Brookies if you want to try a fun variation on this method. And if you’re looking for a rich and chocolatey cookie with a bit less effort, make fudgy Caramel Bear Paw Cookies with a chocolate cake mix!
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Why You Will Love This Brookie Cookie Recipe
- It’s Extra Special. You’re not just making cookies, and you’re not just making brownies – you’re making them both! This recipe is a bit more labor-intensive than other cookie recipes, but I promise you it’s worth it!
- Soft and Chewy Brookies. Follow this recipe and measure your ingredients carefully and you’ll end up with brookie cookies with the most amazing soft and chewy texture.
- They’re Fun to Share! Kids love these just as much as adults do, and I promise that these will fly off of any cookie platter they’re on. Brookies are great for bake sales and birthday parties too!
Key Ingredients
These are the ingredients needed to make both styles of cookie dough. I find it’s helpful to measure everything out for each dough separately first so that nothing gets mixed up! The exact amounts of what’s needed for each dough are detailed in the recipe card below.
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour, Baking Soda, and Salt: The dry ingredients needed to make cookie dough are the same, but in slightly different amounts. The same goes for granulated sugar and brown sugar.
- Cocoa Powder and Semisweet Chocolate: To make a rich, fudgy cookie dough for brookies, you need lots of chocolate! Use a bar of semisweet chocolate to melt into the dough, plus chocolate chips stirred in at the end. Of course, the chips go into the chocolate chip cookie dough as well!
- Espresso Powder: The key to the most chocolatey cookies, cakes, or brownies is to add coffee. Your brookies won’t taste like espresso, but it will make the chocolate flavor even more pronounced.
- Unsalted Butter: For the brownie dough, you will need melted butter, and for the cookie dough, use butter that has been softened to room temperature.
- Eggs: Always let your eggs come to room temperature before mixing them in. This is the key to getting a smooth, well-mixed dough.
How To Make Brookies
Make two different doughs, then chill them before baking.
Make the Brownie Cookie Dough
- Melt Chocolate: Add butter and semisweet chocolate to a medium saucepan, and cook over low heat until melted and smooth. Allow the melted chocolate to cool slightly, then stir in the brown sugar and granulated sugar.
- Add Eggs: Stir in two eggs and vanilla extract, and set aside.
- Mix Dry Ingredients: In a large mixing bowl, stir together the flour, cocoa powder, espresso powder, and salt.
- Combine and Chill: Pour the chocolate mixture into the flour mixture and stir until just combined. Then fold in the chocolate chips. Wrap with plastic wrap and refrigerate the dough for 4 hours or overnight.
Make the Chocolate Chip Cookie Dough
- Mix Dry Ingredients: In a medium bowl, stir together the flour, baking soda, and salt; set aside.
- Beat Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together softened butter, brown sugar, and granulated sugar until light and fluffy. Then add the egg and vanilla and mix well.
- Combine: Add the flour mixture in 2 or 3 parts, mixing well after each addition.
- Add Chocolate Chips and Chill: Fold in the chocolate chips, then wrap the dough in plastic wrap and chill in the refrigerator for at least 4 hours.
Assemble and Bake Brookies
- Portion Doughs: Get a heaping tablespoon of the brownie cookie dough and a heaping tablespoon of the chocolate chip cookie dough. Press them together, then roll the dough with your hands to create one large cookie dough ball.
- Bake: Place the dough on cookie sheets lined with parchment paper, being sure that the seam between the two types of dough is facing up. Leave 3 inches between each cookie, and press down slightly to flatten. Bake in a preheated 350°F/180°C oven for 9-11 minutes, or until the cookies are just barely golden brown. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Top Tips
- Keep Yourself Organized! You are making two completely different cookie dough recipes, so be sure to pay close attention to the ingredients and measurements while you’re mixing.
- Chill the Dough. Both cookie doughs need to be very cold before baking so that they don’t spread too much. At least four hours is ideal, but feel free to chill them overnight if you are starting the recipe in the evening.
- Pay Attention to Placement. If you don’t put the dough on the sheet so that both colors are showing, you won’t be able to see both colors when the cookies are baked. Make sure that the seam between the two colors is at the top.
- For soft, gooey centers, avoid overbaking your cookies. They will look slightly underdone when you take them out of the oven but will finish cooking as they cool on the baking sheet.
Storing Cookies
Brookies should be stored in an airtight container at room temperature. These soft cookies are best within 2-3 days, and will start to dry out after that.
The cookie dough can be made ahead of time and stored covered with plastic wrap in the fridge for up to 2 days.
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Recipe FAQs
Yes! I suggest forming the cookies with both doughs together, then freezing the unbaked cookies on a sheet tray. Once they’re solid, transfer them to a zipper bag and freeze them for up to 2 months. Bake directly from frozen, adding 2-3 minutes to the bake time.
Of course! For a convection oven or fan oven, set the temperature to 160°C (325°F) and bake as directed.
The dough for this recipe needs to chill for at least four hours. This ensures that it is easy to work with and won’t spread too much in the oven.
You are going to love these Brookie Cookies, and so is everyone you share them with! Don’t forget to Pin the recipe, and be sure to check out all of our cookie recipes for more great ideas.
Brookie Cookies
Ingredients
Brownie cookie:
- ½ cup unsalted butter
- 4 oz. semisweet chocolate
- ½ cup brown sugar lightly packed
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- ¼ cup cocoa powder
- 1 teaspoon espresso powder
- ¼ teaspoon salt
- ½ cup chocolate chips
Chocolate chip cookie:
- 1 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup brown sugar lightly packed
- ¼ cup granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips
Instructions
For the Brownie Cookie Dough:
- In a medium saucepan over low heat, melt the butter and semisweet chocolate together until smooth.
- Remove from heat and allow to cool slightly before stirring in the brown sugar and granulated sugar, followed by the eggs and vanilla extract; set aside.
- In a large bowl, stir together the flour, cocoa powder, espresso powder and salt
- Pour the chocolate mixture into the flour mixture, then stir until just combined
- Fold in the chocolate chips, then wrap the bowl with plastic wrap and refrigerate for 4 hours.
For the Chocolate Chip Cookie Dough:
- In a medium bowl, stir together the flour, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Add the egg and vanilla and mix well.
- Add the flour mixture in 2-3 smaller additions, mixing well after each addition.
- Stir in the chocolate chips, then wrap the bowl with plastic wrap and refrigerate for 4 hours.
To Assemble and Bake Brookies:
- Preheat the oven to 350°F/180°C or 160°C fan oven, line a baking sheet with parchment paper and set aside.
- Get a heaping tablespoon scoop of the brownie cookie dough, and a heaping tablespoon scoop of the chocolate chip cookie dough and press them together, then roll between your hands to create one large cookie dough ball (the dough ball will be about 3 tablespoons of dough).
- Place the cookie dough balls onto the prepared baking sheet 3” apart and press down slightly to flatten.
- Bake in the preheated oven for 9-11 minutes, or until the cookies are just golden on the edges.
- Allow to cool on the baking sheet for at least 5 minutes before transferring to a cooling rack to cool completely.
Notes
- Keep Yourself Organized! You are making two completely different cookie dough recipes, so be sure to pay close attention to the ingredients and measurements while you’re mixing.
- Chill the Dough. Both cookie doughs need to be very cold before baking so that they don’t spread too much. At least four hours is ideal, but feel free to chill them overnight if you are starting the recipe in the evening.
- Pay Attention to Placement. If you don’t put the dough on the sheet so that both colors are showing, you won’t be able to see both colors when the cookies are baked. Make sure that the seam between the two colors is at the top.
- For soft, gooey centers, avoid overbaking your cookies. They will look slightly underdone when you take them out of the oven but will finish cooking as they cool on the baking sheet.
- To Store: Brookies should be stored in an airtight container at room temperature. These soft cookies are best within 2-3 days, and will start to dry out after that.
- Make Ahead: The cookie dough can be made ahead of time and stored covered with plastic wrap in the fridge for up to 2 days. Cookie Dough balls can also be frozen for up to 2 months.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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