So your sweet tooth is calling but you just can’t decide between a cookie and a brownie. Now you don’t have to! Introducing brookies cookies. Half rich, fudgy brownie, half ooey gooey chocolate chip cookie….these brookies cookies are 100% delicious!
What makes these brookies cookies so good?
This cookie is a mash up of everyone’s two favorite desserts – a brownie and a cookie. We take two easy, no chill cookie doughs and smoosh them together into one dangerously delicious cookie! Here’s why I love these cookies:
The best of both worlds. Now you don’t have decide between a cookie and a brownie. Make a batch of these easy and delicious brookie cookies and you can have both in under 30 minutes.
Easy to make. These cookies are made with simple ingredients and there is no chilling required!
Delicious taste and texture. This cookie combo is lights-out delicious. You get all that chewy, fudgy goodness of a brownie combined side-by-side with the best ooey, gooey, buttery chocolate chip cookie.
Perfect for feeding a crowd. This recipe makes two dozen cookies which means there’s plenty to share. They’re the perfect sweet treat for any occassion!
These cookies are made with just a handful of simple ingredients and the best part is you probably already have everything you need in your pantry.
- Flour – regular all-purpose flour gives these cookies texture and chew. For best results, always measure the flour with a kitchen scale. Feel free to substitute the all-purpose flour with an equal amount of your favorite gluten free flour blend.
- Butter – butter gives these cookies delicious flavor and texture. Note that the brownie cookie recipe requires room temperature butter while the chocolate chip cookie recipe uses cold, cubed butter straight from the fridge.
- Sugar – granulated and light brown sugar give these cookies structure and sweetness.
- Eggs – set your eggs out when you set out the butter or place them in a bowl of warm water for 10 minutes before mixing the doughs.
- Cocoa powder – this recipe calls for Dutch-process cocoa powder for a rich, deep chocolate flavor. You can substitute regular unsweetened cocoa powder in a pinch.
- Baking soda – be sure to check that your baking soda is fresh and not expired.
- Vanilla – a good quality vanilla makes all the difference!
- Chocolate chips – I like to use semi-sweet chocolate chips in brookies but you can use dark, bittersweet or milk chocolate chips. Measure those babies with your heart!
- Salt – a little bit of salt helps to balance the sweetness. Don’t forget to add a sprinkle of flakey sea salt on the top of the cookies once baked – it’s next level!
How to make brookies
These brookie cookies require two separate doughs but neither is difficult to make and there is no chilling required. Follow this simple step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
Step 2: To make the brownie cookie dough, combine the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed for 3 minutes, until light and fluffy.
Step 3: Add the egg, followed by the vanilla. Mix to combine well. Scrape down the sides of the bowl.
Step 4: In a separate bowl, add the flour, baking soda and salt. Sift in the cocoa powder. Whisk to combine.
Step 5: Add the dry ingredients to the butter and egg mixture, mixing on low speed until just combined. Do not over mix.
Step 6: Using a large spatula, mix in the chocolate chips. Set the dough aside while you make the chocolate chip cookie dough.
Step 7: In the bowl of a stand mixer fitted with the paddle attachment, cream together the cold butter and sugars until light and fluffy, about 4 minutes. Scrape down the sides of the bowl.
Step 8: Add the egg, followed by the egg yolk. Mix well after each addition. Add the vanilla and mix until combined.
Step 9: In a separate bowl, whisk together the flour, baking soda, cornstarch and salt. Add the dry ingredients to the butter and egg mixture in two additions. Mix until just combined.
Step 10: Use a large spatula to stir in the chocolate chips. Do not overmix.
Step 11: Once both doughs are made, divide the doughs into equal portions (I recommend using a digital kitchen scale to weigh the scoops of dough). Use the palms of your hands to roll all of the dough into uniform rounds. For the most efficient method, roll all of the brownie cookie dough followed by all of the chocolate chip cookie dough. Then take one round of brownie cookie dough and one round of chocolate chip cookie dough and smoosh them together side by side. Roll the balls together in the palms of your hands until they become one piece of dough. Place on the prepared cookie sheets, leaving 2 inches between each cookie.
Step 12: Bake for about 8 to 9 minutes (more for larger cookies). The edges will be set but the centers should be puffy and slightly under baked. The cookies will continue to bake as they cool. Remove the cookies from the oven and cool on a wire rack. Sprinkle with flakey sea salt before serving, if desired.
How to store
Store brookies tightly covered at room temperature for up to 5 days. They freeze beautifully too! Just cool completely and then freeze flat in a large freezer bag for up to 2 months. Defrost at room temperature before serving or warm in a 300°F oven for 10 minutes for an ooey, gooey cookie.
Looking for more easy and delicious cookie recipes?
The best of both worlds! These brookie cookies are a delicious mash up of an ooey gooey chocolate chip cookie and a rich, fudgy brownie all rolled into one. Made with simple ingredients and no chilling required!
For Brownie Cookie Dough
- 1/2 cup (113 g) unsalted butter, room temperature
- 3/4 cup (150 g) light brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1/3 cup Dutch-process cocoa powder
- 1 cup (125 g) all-purpose flour, spooned and leveled
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup semi-sweet chocolate chips
For Chocolate Chip Cookie Dough
- 2 3/4 cups (345 g) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, cold and cubed
- 3/4 cup (150 g) light brown sugar, packed
- 2/3 cup (130 g) granulated sugar
- 1 egg, plus 1 egg yolk, room temperature
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips
flakey sea salt for sprinkling, optional
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
- To make the brownie cookie dough, mix together the butter and brown sugar in the bowl of a stand mixer for about 3 minutes, until light and fluffy.
- Add the egg and vanilla, mixing to combine well.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda and salt. Sift the dry ingredients into the egg and butter mixture. Mix on low speed until combined and all of the flour is incorporated.
- Use a large spatula to stir in the chocolate chips. Set the dough aside while you make the chocolate chip cookie dough.
- To make the chocolate chip cookie dough, add the cold butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed. Gradually increase the speed and cream the butter and sugars together for 4 minutes, until pale and fluffy. There should be no visible chunks of butter in the mixture. Scrape down the sides of the bowl.
- Add the egg and egg yolk, one at time, stopping to scrape down the sides of the bowl between each addition.
- Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, cornstarch and salt.
- Add the dry ingredients to the butter and egg mixture in two additions. Mix on low speed until just combined. Do not over mix.
- Use a large spatula to stir in the chocolate chips. Do not over mix the dough.
- Using a small cookie scoop, scoop the doughs into balls, making the chocolate chip cookie dough balls slightly larger than the brownie cookie dough balls. Use the palms of your hands to roll into uniform balls. For equal size cookies, use a kitchen scale to weigh the balls. It’s easiest to roll all of the brownie cookie dough balls and then roll all of the chocolate chip cookie dough balls.
- Take a brownie cookie dough ball and a chocolate chip cookie dough ball, press them together and use your hands to roll the two pieces into one ball. Place on the prepared cookie sheet, about 2 inches apart.
- Bake one sheet at a time in the center of the oven for 8 to 9 minutes or until the edges are set and the tops are fluffy and slightly under baked. Do not over bake.
- Remove the cookies from the oven and cool on the cookie sheet for 5 to 10 minutes before transferring to a wire rack to cool completely. Repeat with remaining cookie doughs, being sure to cool the cookie sheet between batches.
- Sprinkle with flakey sea salt before serving if desired.
**Note: Depending on the ratio of chocolate chip dough to brownie dough you use for the balls, you may have a bit of chocolate chip cookie dough left over. Bake any remaining cookies off at the end.
Store tightly covered at room temperature for up to 5 days.
May be frozen for up to 2 months. Defrost at room temperature before serving or warm in a 300°F oven for 10 minutes.
Keywords: brookie cookies, brookies