Brookies Cookies Recipe

Brookies cookies recipe is the ultimate treat for dessert lovers who can never choose between a brownie and a cookie. With gooey chocolate centers, chewy edges, and a perfect blend of two classic favorites, these brookies are impossible to resist. This recipe combines fudgy brownie cookie dough and buttery chocolate chip cookie dough in one epic bite. Whether you are baking for a party, a holiday, or just craving something extra special, brookies cookies will steal the show. Let’s dive into how you can create these decadent, double-delight cookies at home.

Why You’ll Love This Brookies Cookies Recipe

Brookies cookies bring the best of both worlds: the rich, chocolatey depth of brownies and the chewy sweetness of chocolate chip cookies. They look impressive but are surprisingly easy to make. Perfect for satisfying all your cravings at once, these cookies are crowd-pleasers at every event. You’ll love how the contrasting textures melt together in each bite, making them a must-bake for any cookie enthusiast.

Ingredients

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 extract
• 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 extract
• 1 cup semi-sweet chocolate chips
• Flaky sea salt for sprinkling (optional)

Step-by-Step: How to Make Brookies Cookies

1. Prep the Oven: Preheat your oven to 350°F and line two large baking sheets with parchment paper.
2. Brownie Dough:
   • Cream butter and brown sugar until light and fluffy (about 3 minutes).
   • Add the egg and vanilla, mixing until fully combined.
   • In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
   • Gradually mix the dry ingredients into the butter mixture on low speed until fully incorporated.
   • Fold in chocolate chips. Set aside.
3. Chocolate Chip Dough:
   • Beat cold, cubed butter with both sugars until pale and creamy (about 4 minutes).
   • Add the egg and egg yolk one at a time, mixing and scraping the bowl between additions.
   • Stir in vanilla.
   • Combine flour, cornstarch, baking soda, and salt in another bowl, then mix into the wet ingredients in two additions.
   • Fold in the chocolate chips without over-mixing.
4. Shape the Dough:
   • Scoop slightly larger balls of chocolate chip dough and slightly smaller balls of brownie dough.
   • Press them together and roll into a single ball.
   • Place on baking sheets 2 inches apart.
5. Bake:
   • Bake one sheet at a time for 8 to 9 minutes, until edges are set but centers are slightly underdone.
   • Cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack.
   • Sprinkle with flaky sea salt if desired.

Helpful Tips

• Use a kitchen scale to make uniform cookie balls for even baking.
• Chill the dough for 15–20 minutes if it’s too soft to handle.
• Don’t overbake; the cookies will continue to cook as they cool.
• Use Dutch-process cocoa for richer brownie flavor.
• Rotate the baking sheet halfway through for even baking.

Substitutions And Variations

• Butter: Substitute with plant-based butter for a dairy-free version.
• Chocolate Chips: Swap semi-sweet with dark or milk chocolate, or use chunks.
• Add-ins: Mix in chopped nuts, white chocolate chips, or toffee bits.
• Gluten-Free: Use a 1-to-1 gluten-free flour blend.
• Mini Brookies: Make smaller balls and reduce bake time by 1–2 minutes.

Storage Instructions

Store brookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer-safe bag or container. Let them come to room temperature naturally or reheat in a 300°F oven for 10 minutes.

Nutritional Information

Each brookie cookie (estimated, based on average size) contains approximately:

• Calories: 220
• Fat: 12g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 2g

Nutritional values will vary based on size and specific ingredients used.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with a hot cup of coffee or cold milk.
• Crumble over a bowl of ice cream or yogurt for a decadent topping.
• Wrap individually for party favors or holiday gifts.

Frequently Asked Questions About Brookies Cookies Recipe

Can I make the doughs ahead of time? You can prepare both doughs up to two days ahead and keep them chilled in the fridge.

Why are my brookies dry? Overbaking is the main culprit. Remove the cookies from the oven when the centers still appear a bit soft and underbaked.

Can I freeze brookie dough? Absolutely. Shape the dough balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, just add an extra 1 to 2 minutes to the baking time.

Do I need a stand mixer? While it’s helpful, you can make this recipe with a hand mixer or even by hand with a bit of extra effort.

Why are my cookies spreading too much? Make sure your butter isn’t too soft and chill the dough if it’s overly sticky.

Conclusion

Thank you for joining me in baking these irresistible brookies cookies. This delightful mash-up of fudgy brownie and classic chocolate chip cookie is a treat I never tire of, and I hope it becomes a staple in your kitchen too. It’s an easy, impressive, and flavor-packed recipe that delivers every time. I’m so glad you’re part of this food-loving community. Happy baking and enjoy every gooey bite!

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