Brookies combine fudgy brownie cookies and classic chocolate chip cookies for the perfect mix of chocolatey, sweet, and buttery flavors.
Make This Brookies Recipe!
Making Brookies takes a bit more effort than your average cookie recipe, but it’s totally worth it. Here’s why this recipe is a must-try:
- They mix decadent brownie flavors with buttery chocolate chip cookies, making them super delicious.
- The recipe makes plenty of cookies, so bake some now and freeze the dough for later.
- Brookies are a fun, unique treat for parties or as a gift.
- You can add fillings like Nutella, Hershey Kisses, or Rolos for extra flavor.
Quick Tip
Overbaking will affect the taste and texture. Slightly underbake for soft, chewy cookies. Residual heat will continue baking them after they’re out of the oven. Look for firm edges and a set center (not gooey).
How To Make Brookies (Tips)
- Measure ingredients accurately, especially flour, as too much or too little can change the texture.
- Don’t mix too much. Mix until just combined to avoid tough cookies.
- Use a silicone mat or parchment paper to stop sticking and make cleanup easier.
- Chill the dough as directed to combine flavors and stop spreading.
- Let cookies cool on the sheet for a few minutes before moving them to a wire rack to set and prevent breaking.
- Push the edges in gently right out of the oven with a spoon or turner. This creates crisp, even edges and perfectly round cookies.
Variations
Change Things Up!
These Brookies are amazing just as they are, but if you’re feeling adventurous, try stuffing the centers with a small chocolate candy such as a chocolate Kiss or Rolo. Make sure to fully conceal the candy by sandwiching it within two cookie balls. Another fun center addition is a dollop of Nutella. Follow these steps to add Nutella:
- Scoop out small portions of Nutella, about 1 teaspoon, onto a parchment-lined baking sheet. Freeze until solid (about 20 minutes).
- After freezing the Nutella, sandwich it between two cookie balls, making sure to completely enclose it.
- Keep the tray of Nutella dollops in the freezer to prevent them from thawing too quickly at room temperature. Take out only the quantity you need at a time. This way, the Nutella stays firm and is easier to work with when stuffing it into the cookie dough.
Storage
Brookies Storage
Store in an airtight container at room temp for 2-3 days. After that, they lose texture.
Freezing Brookies
Freeze the dough, not the baked cookies. To freeze, drop dough balls onto a sheet pan, freeze until solid, then transfer to an airtight container for up to 3 months.
Bake directly from the freezer, adding a few extra minutes to the baking time.
More Dessert Mash-Up Recipes:
- Coffee Cake Cookies coffee cake in cookie form!
- Chocolate Peanut Butter Pie perfect for peanut butter lovers
- Pumpkin Carrot Cake pumpkin and carrot cake mash-up
- Brownie Cookie Bars with a caramel center
- Chocolate Chip Cupcakes mashing up cookies with cupcakes!
Brookies
Get ready for the ultimate cookie mashup: Brookies! These delicious treats combine rich, fudgy brownies with classic chocolate chip cookies and it’s a match made in heaven!
Equipment
- Large sheet pan (15" x 21") lined
Ingredients
Brownie Cookies
- 16 tablespoons unsalted butter
- 1-1/2 cups light brown sugar firmly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup Dutch process cocoa powder see note 1
- 1 cup cake flour see note 2
- 1-1/2 cups all-purpose flour
- 1 cup mini chocolate chips
- 2 cups chocolate chips
Chocolate-Chip Cookies
- 16 tablespoons unsalted butter
- 1 cup light brown sugar lightly packed
- 2/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup mini chocolate chips
- 1 cup chocolate chips
Instructions
Brownie Cookies
- Cut cold butter into small cubes straight from the fridge. In a large bowl or stand mixer with a whisk attachment, combine the cubed butter and brown sugar. Beat for about 3–4 minutes until the mixture is ultra creamy and has a peanut butter-like consistency.
- Add the egg and vanilla. Beat until combined. Add cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping down the sides with a spatula as needed. Add cake flour and regular flour and beat again until combined. Don’t overbeat the mixture. Add the mini and regular-sized chocolate chips. Fold the chips into the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes.
Chocolate Chip Cookies
- Cut cold butter into small cubes. In a large bowl or stand mixer with a whisk attachment, combine the cubed butter, brown sugar, and granulated sugar. Beat until creamy and smooth, resembling peanut butter. Add the eggs and vanilla, mixing until fully incorporated.
- Stir in the cornstarch, baking powder, baking soda, and salt until well combined. Add the flour and mix just until incorporated. Finally, fold in the mini and regular chocolate chips. Cover the bowl tightly and refrigerate for 25 minutes.
Baking
- Preheat oven to 375°F. Line a large sheet pan with a silicone baking mat or parchment paper.
- If you have a food scale, measure out 20-gram dough balls (about 1 tablespoon each). Take one chocolate dough ball and one chocolate chip dough ball, then sandwich them together and gently roll into a ball, ensuring they hold together without fully blending. Place formed cookie dough balls on a sheet pan and repeat until all the dough is used. Freeze cookie dough balls for 15–20 minutes.
- Arrange the cookie dough balls at least 2 inches apart on a sheet pan lined with parchment paper of a silicone baking mat. Bake for 12–13 minutes, or until the edges are just starting to turn golden brown. Remove from the oven and immediately sprinkle with sea salt, if desired. For an extra touch, press a few more chocolate chips into the tops. Let the cookies cool for 5 minutes, then transfer them to a wire cooling rack using a spatula.
Video
Recipe Notes
Note 1: Dutch-process cocoa powder offers a more robust and intensely deep chocolate flavor. I don’t recommend plain cocoa powder.
Note 2: Cake flour helps keep these cookies soft and chewy. I combine cake flour with all-purpose flour to get the perfect texture. Cake flour is usually found in the baking supplies aisle in the grocery store near other types of flour. I don’t recommend a different flour substitute or making “homemade” cake flour; it doesn’t work the same in this recipe.
Storage: Store cookies at room temperature in an airtight container for 2–3 days. For longer storage, freeze the dough by placing cookie dough balls on a sheet pan until solid, then transfer to an airtight container or bag for up to 3 months. You can bake from frozen without thawing, just add a few extra minutes to the baking time if needed.
Nutrition
Serving: 1serving | Calories: 300kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 29mg | Potassium: 90mg | Fiber: 1g | Sugar: 27g | Vitamin A: 305IU | Vitamin C: 0.05mg | Calcium: 43mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Your blog is a go-to destination for me
Haha this made my day! Thank so much Reklam! ๐
Cant wait to make this soon for me for both cookies can i use vegan butter i never had brookies before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
I hope you enjoy! Thanks so much Ramya! ๐