Brookie Cookies
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These homemade Brookie Cookies combine rich fudgy brownies and classic chewy chocolate chip cookies so you can enjoy the best of both worlds!
These Brookie Cookies are the ultimate combination between brownies and chocolate chip cookies! They’re made with a fudgy brownie cookie dough and a classic chocolate chip cookie dough that get rolled together to create the ultimate dessert. They’re chewy, rich, buttery and so irresistible. You’ll never need to choose between cookies and brownies again!
Looking for more homemade cookie recipes? Try my Cornbread Cookies, Blueberry Crumb Cookies or Italian Butter Cookies!
Ingredient Breakdown
Brownie Cookie Dough:
All-purpose flour – just enough flour is added to give the cookies structure without making them cakey.
Cocoa powder – gives the cookies their chocolate flavor! I always use natural unsweetened cocoa powder.
Baking powder – a little bit of baking powder helps the cookies rise. Do not use baking soda!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. The brown sugar helps make the cookies extra chewy!
Eggs – helps bind the ingredients.
Vanilla extract and salt – enhances flavor.
Chocolate chips -you can use whatever chocolate chips you prefer but I usually use semi-sweet chocolate chips. You can also use chocolate chunks or chopped chocolate.
Chocolate Chip Cookie Dough:
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. Melting the butter helps make the cookies chewy. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.
Egg – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Chocolate chips – they wouldn’t be chocolate chip cookies without these! You can use whatever chocolate chips you prefer but I usually use semi-sweet chocolate chips. You can also use chocolate chunks or chopped chocolate.
How To Make Brookie Cookies
1. Make the Brownie Cookie Dough: In a small bowl combine all-purpose flour, baking powder and salt. Set aside.
2. Whisk the granulated sugar, butter, brown sugar and cocoa powder in a small pot over low heat. Remove from heat once the butter is melted and the mixture is smooth.
3. Whisk in the eggs and vanilla extract until well combined.
4. Fold in the dry ingredients until almost combined leaving a few streaks of flour. Fold in the chocolate chips until just combined. The dough will be sticky.
5. Using a 1 tablespoon cookie scoop, scoop dough onto a parchment lined baking sheet then place in the fridge.
6. Make the Chocolate Chip Cookie Dough: in a small bowl combine the all-purpose flour, salt and baking soda. Set aside.
7. In a medium bowl whisk the melted butter, brown sugar and granulated sugar.
8. Add the egg and vanilla extract then mix until just combined.
9. Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the mini chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
10. Using a 1 tablespoon cookie scoop, scoop dough onto a parchment lined baking sheet then place in the fridge for 10 minutes or until firm enough to handle. Preheat the oven to 375°F.
11. Gently roll 1 piece of each cookie dough together to form a ball then place on a parchment lined baking sheet. If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
12. Bake at 375°F for 9 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Brookie Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Brookie Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Sprinkle with flaky sea salt before baking. I like this brand.
- Press extra chocolate chips on top of scooped dough before baking to make them look pretty.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Brookie Cookies
Equipment
- Baking sheets
- Cookie scoop (1 tablespoon)
Ingredients
Brownie Cookie Dough
- 150 g (1 1/4 cups) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 113 g (1/2 cup) unsalted butter
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 40 g (1/2 cup) cocoa powder
- 2 eggs
- ½ tsp vanilla extract
- 56 g (1/3 cup) chocolate chips
Chocolate Chip Cookie Dough
- 160 g (1 1/3 cups) all-purpose flour
- ½ tsp salt
- ¼ tsp baking soda
- 113 g (1/2 cup) unsalted butter, melted
- 100 g (1/2 cup) brown sugar
- 66 g (1/3 cup) granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 113 g (2/3 cup) chocolate chips
- extra chocolate chips for topping optional
- flaky sea salt for topping optional
Instructions
Brownie Cookie Dough
- In a small bowl combine all-purpose flour, baking powder and salt. Set aside.
- Whisk the granulated sugar, butter, brown sugar and cocoa powder in a small pot over low heat. Remove from heat once the butter is melted and the mixture is smooth.
- Whisk in the eggs and vanilla extract until well combined.
- Fold in the dry ingredients until almost combined leaving a few streaks of flour. Fold in the chocolate chips until just combined. The dough will be sticky.
- Using a 1 tablespoon cookie scoop, scoop dough onto a parchment lined baking sheet then place in the fridge.
Chocolate Chip Cookie Dough
- In a small bowl combine the all-purpose flour, salt and baking soda. Set aside.
- In a medium bowl whisk the melted butter, brown sugar and granulated sugar.
- Add the egg and vanilla extract then mix until just combined.
- Add the dry ingredients all at once then fold until almost combined (there should still be streaks of flour). Then add the mini chocolate chips and fold until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 1 tablespoon cookie scoop, scoop dough onto a parchment lined baking sheet then place in the fridge for 10 minutes or until firm enough to handle. Preheat the oven to 375°F.
- Gently roll 1 piece of each cookie dough together to form a ball then place on a parchment lined baking sheet. If desired press extra chocolate chips onto the tops of each cookie dough ball and sprinkle with flaky sea salt.
- Bake at 375°F for 9 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Brookie Cookies in an airtight container at room temperature for up to 5 days.
- Scooped cookie dough balls can be frozen for up to 3 months in a zip-top bag.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
