Brookies

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Get ready to experience the ultimate cookie mashup! What happens when you combine two of the most beloved cookies into one delicious treat? You get Brookies – a mouthwatering combination of rich, fudgy brownie-like chocolate cookies and classic chocolate chip cookies. These little delights are a match made in cookie heaven, offering the perfect balance of chocolatey goodness with sweet and buttery flavors.

Overhead image of Brookies on a plate

Make This Brookies Recipe!

While making Brookies requires a bit more effort compared to your average cookie recipe, trust me when I say it’s worth it. Here are just a few reasons why we’re so obsessed with this recipe:

  • They strike a perfect balance between rich chocolate brownie flavors and buttery chocolate chip cookies, making them insanely delicious.
  • The recipe makes a lot of cookies, so you can bake some and freeze the rest of the dough for future cravings.
  • These unique treats are an uncommon, special, and fun addition to any party or as a gift to others.
  • Brookies are fun to jazz up with different fillings, such as Nutella, Hershey kisses, or Rolos, which add another layer of decadence.*

*Note: Nutella, Hershey’s and Rolos are trademarked product names of chocolate products.*

QUICK TIP

If you overbake these cookies, the taste and texture will be off. Slightly underbaking these cookies keeps them soft, chewy, and flavorful. Remember, the residual heat on the pan continues to bake the cookies for a couple of minutes even after they’re pulled out of the oven. Visual cues to look for: firm edges and set center (they shouldn’t be overly gooey/wet looking).

Process shots-- images of the balls of dough being rolled out and then stuck together and baked

How To Make Brookies (Tips)

  1. Be sure to measure your ingredients precisely, especially when it comes to the flour. Too much or too little can significantly affect the texture of the cookies.
  2. Don’t overmix the dough. Mix until just combined so that you don’t overwork the gluten in the flour, which can make the cookies tough.
  3. Use a silicone baking mat or parchment paper to line your baking sheet. This will prevent the cookies from sticking and also make cleanup easier.
  4. Chill the dough for the recommended time in the recipe. This allows the flavors to meld and the dough to firm up, making it easier to handle and preventing spreading in the oven.
  5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them set and also prevent them from breaking apart.
  6. Press the edges of the cookies in. Working quickly, right out of the oven, use the back of a large spoon or metal turner to press the edges of the cookies gently into the center. This creates great crispy and even edges (for a perfectly round cookie!). Work quickly, as the cookies set up fast and resist being pressed inwards after sitting out for more than a minute or two.

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:

  1. Scoop out small portions of Nutella, about 1 teaspoon, onto a parchment-lined baking sheet. Freeze until solid  (about 20 minutes).
  2. After freezing the Nutella, sandwich it between two cookie balls, making sure to completely enclose it.
  3. 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.

Overhead image of Brookies on a plate

STORAGE

Brookies Storage

These cookies store well at room temperature in an airtight container for 2-3 days. After that, they begin to lose texture.

Can You Freeze Brookies?

Instead of freezing already-baked cookies, freeze the dough. Nothing beats fresh, warm cookies and here’s your ticket to success!

To do so: Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to 3 months. To bake: You can bake these cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time.

Image of Brookies stacked on top of each other, ready to be enjoyed

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Brookies

5 from 3 votes
Get ready to experience the ultimate cookie mashup! What happens when you combine two of the most beloved cookies into one delicious treat? You get Brookies - a mouthwatering combination of rich, fudgy brownie-like chocolate cookies and classic chocolate chip cookies. These little delights are a match made in cookie heaven, offering the perfect balance of chocolatey goodness with sweet and buttery flavors.
Print Recipe

Brookies

5 from 3 votes
Get ready to experience the ultimate cookie mashup! What happens when you combine two of the most beloved cookies into one delicious treat? You get Brookies - a mouthwatering combination of rich, fudgy brownie-like chocolate cookies and classic chocolate chip cookies. These little delights are a match made in cookie heaven, offering the perfect balance of chocolatey goodness with sweet and buttery flavors.
Course Dessert
Cuisine American, Vegetarian
Keyword brookies
Prep Time 35 minutes
Cook Time 12 minutes
Chilling Time 45 minutes
Total Time 1 hour 32 minutes
Servings 45 cookies
Chelsea Lords
Calories 300kcal
Cost $7.12

Ingredients

Brownie Cookies

  • 1 cup (16 tbsp.) unsalted butter
  • cup light brown sugar, tightly packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon each: cornstarch, baking soda, fine sea salt
  • ½ cup Dutch-process cocoa powder (Note 1)
  • 1 cup cake flour (Note 2)
  • cup all-purpose flour
  • 1 cup miniature chocolate chips
  • 2 cups chocolate chips

Chocolate-Chip Cookies

  • 1 cup (16 tbsp.) unsalted butter
  • 1 cup light brown sugar, lightly packed
  • cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 1 tbsp cornstarch
  • 1 teaspoon each: baking powder, baking soda, fine sea salt
  • 1 cup miniature chocolate chips
  • 1 cup regular chocolate chips
  • Optional: sea salt flakes for sprinkling

Instructions

Brownie Cookies

  • CREAM BUTTER AND SUGAR: Cut cold butter (straight from the fridge) into small cubes. In a large bowl (or stand mixer fitted with whisk attachment) add the cubed butter and brown sugar. Beat until completely combined and ultra creamy, about 3-4 minutes. Mixture should be the consistency of peanut butter.
  • ADD REMAINING INGREDIENTS: Add in the egg and vanilla. Beat until combined. Add in the cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping down the sides with a spatula as needed. Add in the cake flour and regular flour and beat again until combined. Don't over-beat the mixture. Add in the miniature 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

  • WET INGREDIENTS: Cut cold butter into small cubes. In a large bowl (or stand mixer fitted with a whisk attachment) add in the cubed butter, brown sugar, and white sugar. Beat, scraping edges as needed, until nice and creamy (peanut butter consistency). Add in the eggs and vanilla. Mix to incorporate.
  • DRY INGREDIENTS: Add in the cornstarch, baking powder, baking soda, and salt. Mix through. Add in the flour and mix just until combined. Finally, add in the mini and regular chocolate chips and mix through. Cover the bowl tightly and refrigerate for 25 minutes.

Baking

  • OVEN: Preheat the oven to 375 degrees F. Line a large sheet pan with a silicone liner.
  • FORM DOUGH BALLS: Use a food scale (if you have one) to measure out balls of dough that are 20 grams in size (about 1 tablespoon each). Take 1 chocolate and 1 chocolate-chip cookie dough ball and sandwich them together. Gently roll into a ball that holds together but doesn't fully blend the two doughs. Set formed cookie dough balls on a sheet pan and repeat until all the cookie dough has been used. Place a sheet pan of cookie dough balls in the freezer for 15-20 minutes.
  • BAKE: Place cookie dough balls at least 2 inches apart on a parchment-paper-lined or silicone-mat-lined sheet pan, and bake for 12-13 minutes, or until the edges are just beginning to turn golden brown. Remove from the oven and sprinkle immediately with sea salt (if using). Optional: press a few more chocolate chips into the tops of the cookies. Allow cookies to cool for 5 minutes before using a spatula to transfer to a wire cooling rack.

Video

Recipe Notes

Note 1: Cocoa powder: The cocoa powder really sets these cookies apart; Dutch-process cocoa powder offers a more robust and intensely deep chocolate flavor -- I don't recommend using plain cocoa powder. Hershey’s® “Special Dark” cocoa powder is a Dutch-process cocoa powder that is readily found at most grocery stores. 
Note 2: Cake flour: This flour is responsible for giving the cookies a fluffier, more delicate, and tender crumb. It helps keep these cookies soft and chewy. We 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.
Quick Tips:
  • Chill the dough. Don’t rush the chilling time or you’ll find yourself with cookies that spread too much.
  • Ever so slightly underbake. If you overbake these cookies, the taste and texture will be off. Slightly underbaking these cookies keeps them soft, chewy, and flavorful. Remember, the residual heat on the pan continues to bake the cookies for a couple of minutes even after they’re pulled out of the oven. Visual cues to look for: firm edges and set center (they shouldn't be overly gooey/wet looking).

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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4 Comments

  1. 5 stars
    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

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