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Brookies Cookies Recipe

Your sweet tooth is calling, but you can’t decide between a cookie and a brownie. You don’t have to now! Meet the brookies cookies. These brookies cookies are 100% wonderful! They’re half rich, fudgy brownie and half ooey gooey chocolate chip cookie.

What makes these brookies so tasty?

This cookie is a mix of two of everyone’s favorite desserts: a brownie and a cookie. We take two easy cookie doughs that don’t need to refrigerate and squish them together to make one very tasty cookie! This is why I love these cookies:

The finest of both worlds. You don’t have to choose between a brownie and a cookie anymore. You can have both in less than 30 minutes if you make a batch of these easy and tasty brookie cookies.
Not hard to make. You don’t have to refrigerate these cookies before baking them, and they are easy to make.
Tastes and feels great. This mix of cookies is so good that it will knock you out. You get the best of both worlds: the chewy, fudgy goodness of a brownie and the ooey, gooey, buttery goodness of a chocolate chip cookie.
Great for feeding a lot of people. This recipe yields two dozen cookies, so there are plenty to share. They’re the best sweet snack for any occasion!

Ingredients Overview

You probably already have everything you need to make these cookies in your cupboard. They only need a few simple ingredients.

Key Ingredients

Flour: Regular all-purpose flour gives these cookies their texture and crunch. Use a kitchen scale to measure the flour for the best results. You can use an equivalent amount of your preferred gluten-free flour mix instead of the all-purpose flour.
Butter: Butter makes these cookies taste and feel great. The brownie cookie recipe calls for butter that is at room temperature, while the chocolate chip cookie recipe calls for butter that is cold and cut into cubes directly from the fridge.
Sugar: These cookies get their structure and sweetness from granulated and light brown sugar.
Set the eggs out with the butter or put them in a basin of warm water for 10 minutes before mixing the doughs.
Cocoa powder: For a rich, deep chocolate taste, this recipe asks for Dutch-process cocoa powder. You can use plain unsweetened cocoa powder if you need to.
Baking soda: Make sure your baking soda isn’t old and is still good.
Vanilla: A decent quality vanilla makes all the difference!
Chocolate chips: I like to use semi-sweet chocolate chips in brookies, but you may use dark, bittersweet, or milk chocolate chips. Use your heart to measure those babies!
Salt: A tiny bit of salt helps to balance out the sweetness. Don’t forget to sprinkle some flaky sea salt on top of the cookies once they are done baking. It makes them even better!

For the dough for brownie cookies

1/2 cup (113 g) of butter that is not salted and is at room temperature
1/4 cup (50 g) granulated sugar and 3/4 cup (150 g) packed light brown sugar
1 big egg, at room temperature
1 teaspoon vanilla
1/3 cup Dutch-process cocoa powder
1 cup (125 g) of all-purpose flour, spooned and leveled
3/4 teaspoon of baking soda
A half teaspoon of salt
2/3 cup of chocolate chips that are not too sweet

For Cookie Dough with Chocolate Chips

2 3/4 cups (345 g) of all-purpose flour
1 teaspoon of cornstarch
1 teaspoon of baking soda
1 teaspoon of salt
1 cup (226 g) of cold, cubed unsalted butter
Light brown sugar, packed, 3/4 cup (150 g)
130 g (2/3 cup) of granulated sugar
One egg and one egg yolk at room temperature
2 teaspoons of vanilla
1 cup of semi-sweet chocolate chips

Optional: flaky sea salt to sprinkle over top

Instructions for making brookies cookies

You need to prepare two different doughs for these brookie cookies, but neither is hard to make and you don’t need to refrigerate them. Follow these easy steps and look at the recipe card below for a list of ingredients and full instructions.

Step-by-step preparation

Set the oven to 350°F. Put parchment paper on two big baking sheets. Put it away.
Put the butter and sugars in the bowl of a stand mixer with the paddle attachment to make the brownie cookie batter. For 3 minutes, mix on medium-high speed until the mixture is light and fluffy.
Add the egg, and then the vanilla. Mix well to mix. Scrape the sides of the basin down.
Put the flour, baking soda, and salt in another basin. Add the cocoa powder by sifting it in. Mix together with a whisk.
Add the dry ingredients to the butter and egg mixture and beat on low speed until they are just mixed in. Don’t mix too much.
Use a big spatula to stir in the chocolate chunks. While you make the chocolate chip cookie dough, put the dough aside.
In the bowl of a stand mixer with the paddle attachment, mix the cold butter and sugars together for about 4 minutes, or until they are light and fluffy. Scrape the sides of the dish clean.
Put in the egg and then the egg yolk. After each addition, mix well. Combine the vanilla and blend until smooth.
In another basin, mix together the cornstarch, baking soda, flour, and salt. In two parts, add the dry ingredients to the mixture of butter and eggs. Combine until barely mixed.
Use a big spatula to mix in the chocolate chunks. Don’t mix too much.
After making both doughs, cut them into equal pieces. I suggest using a digital kitchen scale to weigh the scoops of dough. Roll all of the dough into even rounds with the palms of your hands. The best way to do this is to roll out all of the brownie cookie dough first, then all of the chocolate chip cookie dough. Then, put one round of brownie cookie dough and one round of chocolate chip cookie dough next to each other and squish them together. In the palms of your hands, roll the balls together until they form one piece of dough. Put the cookies on the prepared cookie sheets, making sure there is 2 inches of space between each one.
Bake for 8 to 9 minutes, or longer for bigger cookies. The borders will be firm, but the middle should be soft and not quite done. As the cookies cool, they will keep baking. Take the cookies out of the oven and let them cool on a wire rack. If you want, you can sprinkle flaky sea salt on top before serving.

Alternate detailed dough mixing and baking method

Set the oven to 350°F. Put parchment paper on two big baking sheets. Put it away.
Mix the butter and brown sugar together in the bowl of a stand mixer for about 3 minutes, until the mixture is light and fluffy. This is how you make the brownie cookie dough.
Mix in the egg and vanilla until they are completely mixed.
In another dish, mix the flour, cocoa powder, baking soda, and salt together using a whisk. Add the dry ingredients to the egg and butter mixture. Mix on low speed until everything is mixed in and all of the flour is mixed in.
Use a big spatula to mix in the chocolate chips. While you make the chocolate chip cookie dough, put the dough aside.
Put the chilled butter, brown sugar, and granulated sugar in the bowl of a stand mixer with the paddle attachment to make the chocolate chip cookie dough. Mix at a low speed. Slowly raise the speed and mix the butter and sugars together for four minutes, until they are pale and fluffy. The mixture shouldn’t have any big pieces of butter in it. Use a spatula to scrape the sides of the bowl.
Add the egg and egg yolk one at a time, and in between each addition, scrape the sides of the basin.
Add the vanilla and mix.
In another basin, mix the flour, baking soda, cornstarch, and salt together.
In two parts, add the dry ingredients to the butter and egg combination. Mix on low speed until everything is mixed together. Don’t mix too much.
Stir in the chocolate chips with a big spatula. Don’t stir the dough too much.
Use a small cookie scoop to make balls out of the dough. The chocolate chip cookie dough balls should be a little bigger than the brownie cookie dough balls. Use the palms of your hands to shape the dough into balls that are all the same size. To make sure the cookies are the same size, weigh the balls on a kitchen scale. It is simplest to roll all of the chocolate chip cookie dough balls first, and then all of the brownie cookie dough balls.
Press a brownie cookie dough ball and a chocolate chip cookie dough ball together, then use your hands to roll the two parts into one big ball. Put them on the cookie sheet that you got ready, leaving about 2 inches between them.
Put one sheet in the middle of the oven and bake it for 8 to 9 minutes, or until the edges are set and the tops are fluffy and not quite done. Don’t bake too long.
Take the cookies out of the oven and let them cool on the cookie sheet for 5 to 10 minutes. Then move them to a wire rack to cool all the way down. Do the same thing with the rest of the cookie doughs, making sure to cool the cookie sheet between batches.
If you choose, sprinkle flaky sea salt on top before serving.

Note: You could have some extra chocolate chip cookie dough left over, depending on how much chocolate chip dough and brownie dough you use for the balls. At the end, bake off any leftover cookies.

Storage Instructions

You may keep brookies at room temperature for up to five days if you store them properly covered. They also freeze quite well! Simply let it cool all the way down and then put it in a large freezer bag to freeze flat for up to two months. Before serving, let it thaw at room temperature or warm it in a 300°F oven for 10 minutes to make a gooey cookie.

Store firmly covered at room temperature for up to five days.

Can be frozen for up to two months. Before serving, let it thaw at room temperature or heat it in a 300°F oven for 10 minutes.

Have fun baking!