Brookies Cookies

These brookies cookies are the combination of a brownie crinkle cookie and a chewy chocolate chip cookie. Together they create the best mix of flavor and texture without having to chose between a brownie and a cookie!

Brookies cookies are not only named after me, but they're my dream cookie combining my top two favorite treats: brownies and chocolate chip cookies. I used an actual brownie cookie batter instead of a chocolate cookie dough and then a slight variation of my chocolate chip cookies to create this perfect crispy edge and chewy center cookie.

For more fun cookie recipes, try my cinnamon roll cookies or my biscoff cookie butter cookies.

• Butter: I use salted butter for all my baking, but unsalted works fine too.
• Sugars: You will use both granulated and brown sugar in both of the doughs for these cookies.
• Cocoa Powder: I used a dutch process cocoa powder that gives a richer cocoa flavor.
• Chocolate: You will melt chocolate for the brownie batter and use chips for the cookie dough. Use which ever you prefer or have on hand.
• Flaked Salt: A necessary topping to all of my cookies!

Step by Step Instructions

1. Step 1: You'll make the brownie cookie batter first. Start by melting the butter and chocolate together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.

2. Step 2: Whisk together the baking powder, salt, flour and cocoa powder. Set aside.

3. Step 3: In a medium mixing bowl, mix together the melted butter chocolate with both sugars, eggs and vanilla until lighter in color and all combined.

4. Step 4: Mix the dry ingredients into the wet ingredients. Set aside while you make the chocolate chip cookie dough.

5. Step 5: In another medium bowl whisk together melted butter and both sugars. Add in the egg and vanilla and mix until combined.

6. Step 6: Stir in the salt, baking soda and flour. Fold in the chocolate chips.

7. Step 7: Using a ¼ cup cookie scoop, scoop about ⅓ of the chocolate chip cookie dough into the bottom of the cookie scoop.

8. Step 8: Fill the rest of the cookie scoop with the brownie dough.

9. Step 9: Place 4 cookie balls onto the parchment lined cookie sheet. You don't want to bake more than 4 at a time because the cookies will spread.

10. Step 10: Bake for 11-13 minutes, or until a light golden brown. As soon as you pull them out of the oven sprinkle with flaked salt. Allow to cool.

FAQ

Storing & Freezing

Brookies cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days.

You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time. 

Other Popular Recipes to Try

Brookies Cookies

Brooke Homec

These brookies cookies are the combination of a brownie crinkle cookie and a chewy chocolate chip cookie. Together they create the best mix of flavor and texture without having to chose between a brownie and a cookie!

5 from 32 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 11 minutes mins

Total Time 31 minutes mins

Course Dessert

Cuisine American

Servings 20

Calories 320 kcal

Bake ModePrevent your screen from going dark

Ingredients

 

.5x1x2x

Brownie Cookie:

• ▢ ½ cup (113.5 g) salted butter
• ▢ 1 cup (180 g) chocolate chips I like to use ½ milk and ½ semi sweet
• ▢ ¾ cup (150 g) granulated sugar
• ▢ ¼ cup (55 g) brown sugar
• ▢ 2 large eggs room temperature
• ▢ 1 tablespoon vanilla
• ▢ ¼ cup (21.5 g) cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ ½ teaspoon (0.5 teaspoon) salt
• ▢ 1¼ cups (170 g) all-purpose flour

Chocolate Chip Cookie:

• ▢ ½ cup (113.5 g) salted butter melted
• ▢ ½ cup (110 g) brown sugar
• ▢ ⅓ cup (66.67 g) granulated sugar
• ▢ 1 large egg room temperature
• ▢ 2 teaspoons vanilla
• ▢ ½ teaspoon (0.5 teaspoon) baking soda
• ▢ ½ teaspoon (0.5 teaspoon) salt
• ▢ 1⅓ cups (186 g) all-purpose flour
• ▢ 1 cup (180 g) chocolate chips
• ▢ flaked sea salt for topping if desired.

Instructions

 

• Preheat oven to 350 F. Line baking sheets with parchment paper and set aside.
• You'll make the brownie cookie batter first. Start by melting the butter and chocolate together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
• Whisk together the baking powder, salt, flour and cocoa powder. Set aside.
• In a medium mixing bowl, mix together the melted butter chocolate with both sugars, eggs and vanilla until lighter in color and all combined.
• Mix the dry ingredients into the wet ingredients. Set aside while you make the chocolate chip cookie dough.
• In another medium bowl whisk together melted butter and both sugars. Add in the egg and vanilla and mix until combined.
• Stir in the salt, baking soda and flour. Fold in the chocolate chips.
• Using a ¼ cup cookie scoop, scoop about ⅓ of the chocolate chip cookie dough into the bottom of the cookie scoop.
• Fill the rest of the cookie scoop with the brownie dough.
• Place 4 cookie balls onto the parchment lined cookie sheet. You don't want to bake more than 4 at a time because the cookies will spread.
• Bake for 11-13 minutes, or until a light golden brown. As soon as you pull them out of the oven sprinkle with flaked salt. Allow to cool.

Video

Notes

I like using a mix of semi-sweet and milk chocolate for the brownie cookie batter. If you prefer a richer cookie use all semi-sweet or dark, and if you prefer a sweeter chocolate you can use all milk chocolate.

The brownie dough will seem wet/sticky, but that is how it's supposed to be. 

Depending on how you scoop the dough you might need to vary the ratio of cookie and brownie dough.

I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 320kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 52mgSodium: 252mgPotassium: 111mgFiber: 1gSugar: 29gVitamin A: 324IUCalcium: 42mgIron: 1mg

Tried this recipe?Let us know how it was!