Say hello to brookie cookies. These are perfect for those moments when you can’t decide between making brownies or chocolate chip cookies. Part fudgy brownie, part chewy chocolate chip cookie. You get the best of both worlds in a delicious, unique cookie. These brookie cookies are soft and chewy and extra chocolatey. Best of all, they are very easy to make!
When two delicious treats collide.
Why you’ll love this brookie cookie recipe
- Yields 12 cookies.
- No stand mixer required.
- These cookies are soft and chewy just like my peanut butter chocolate swirl cookies and chocolate chip cookies.
- Perfect for when you’re craving both brownies and chocolate chip cookies!
- Full of chocolate flavor.
- You can easily freeze the dough and have cookies on hand whenever you want!
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Prepare brownie dough and place in refrigerator to chill for 30 minutes.
- Prepare chocolate chip cookie dough. Set aside to rest for a few minutes.
- Scoop 12 balls of the brownie dough and 12 balls of the chocolate chip cookie dough. Gently press 1 part brownie and 1 part chocolate chip cookie together and form back into a ball. Place in an airtight container and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350° F. Bake for 12-13 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Why do I need to chill the dough?
Chilling the dough allows the fats to solidify and the dough to dry out resulting in a higher concentration of sugars. The cookie will not spread as much and will be chewy and delicious. Trust me, it’s worth prepping these in advance!
Why are my cookies not soft?
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
What cookie scoop do you use?
My favorite is a 1.5 tablespoon cookie scoop. I like this one here.
How do you get perfectly round cookies every time?
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
Tips for the best brookie cookies
- Want a bakery worthy cookie? Add chocolate chips on top of the cookie dough once they’ve been scooped out. Press gently into the dough so they don’t fall off when you transfer them to the refrigerator.
- Try not to overbake the cookies. Cookies firm up as they cool so they may appear too soft when you pull them out of the oven.
- Do not skip chilling the dough. If you bake these immediately, they will spread too much. The flavor will be even more intense if you can chill them overnight.
- I love using these dark chocolate chips. Not sponsored. I just love them!
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Brookie Cookies
- Total Time: 4 hours 27 minutes
- Yield: 12 cookies 1x
Description
Part fudgy brownie, part chewy chocolate chip cookie. You get the best of both worlds in a delicious, unique cookie.
Ingredients
Brownie dough
- 4 tablespoons (57g) unsalted butter
- 1/4 cup (52g) light brown sugar
- 1/4 cup (52g) granulated sugar
- 2 large egg yolks (room temperature)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 teaspoon baking soda
- 1/3 cup + 2 tablespoons (58g) all-purpose flour
- 1 tablespoon (14g) cocoa powder
- 2 ounces (57g) 60% cacao bittersweet chocolate (melted)
Chocolate chip cookie dough
- 5 tablespoons (71g)unsalted butter
- 1/3 cup (72g) light brown sugar
- 2 tablespoons (26g) granulated sugar
- 1 large egg yolk (room temperature)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup + 3 tablespoons (88g) all-purpose flour
- 1/3 cup (56g) chocolate chips
Instructions
Brownie dough
- Melt 2oz chocolate in heatproof bowl. Set aside to cool for 10 minutes.
- Microwave butter in heatproof bowl for 30 seconds on high until full melted. Allow to cool for a few minutes. Add brown sugar and granulated sugar and mix until combined. Add cooled chocolate and mix again until combined.
- Add vanilla extract and egg yolks and mix until well combined. About 1 minute.
- Add salt, baking soda, flour, and cocoa powder and mix until combined. Cover and place in refrigerator for 30 minutes to firm up.
Chocolate chip cookie dough
- Microwave butter in heatproof bowl for 30 seconds on high until full melted. Allow to cool for a few minutes. Add brown sugar and granulated sugar and mix until combined.
- Add vanilla extract and egg yolk and mix until combined.
- Add salt, baking soda, and flour and mix until just combined. There should still be some streaks of flour visible.
- Stir in chocolate chips. Be careful not to over mix. Cover bowl and set aside to rest.
Brookie cookies
- Scoop 12 balls of the brownie dough and 12 balls of the chocolate chip cookie dough. Gently press 1 part brownie and 1 part chocolate chip cookie together and form back into a ball. Top each ball with a couple chocolate chips. Each ball should weigh roughly 47-50 grams.
- Place brookies in an airtight container and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350° F. Bake for 12-13 minutes. Sprinkle with flaky sea salt. Allow to cool slightly before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
I recommend using a #40 (1.5 tablespoon) cookie scoop.
- Prep Time: 4 hours 15 minutes
- Bake Time: 12 minutes
- Category: Dessert
- Cuisine: American
Ffabost
Thank you very much for this delicious & precise recipe. It’s great.
schmidtybakes
You are very welcome! Thank you for letting me know!