Brookie Cookie Recipe
This brookie cookie recipe masterfully combines rich Dutch processed cocoa, brown sugar, salted butter, semi-sweet chocolate chips, and white chocolate chips to create a dual-textured marvel—one half delivers fudgy brownie intensity while the other brings classic chocolate chip cookie chewiness in every decadent bite.
I’ll never forget the first time I bit into a brookie cookie at a friend’s potluck. Half brownie, half cookie, entirely genius—I immediately rushed home to recreate it. After countless batches (my family didn’t complain), I’ve perfected this brookie cookie recipe that delivers the best of both worlds without any fussy techniques.
If you’re already a fan of chocolate-on-chocolate action, you’ll want to check out these cookies and cream chocolate cookies for another texture adventure. These brookie cookies take that same playful spirit and dial it up with a dramatic visual split.
Table of Contents
Why You’ll Love This Recipe
These chocolate chip brownie cookies solve the eternal dessert dilemma—no more choosing between brownies and cookies. You get both in one gorgeous, Instagram-worthy treat.
They’re surprisingly simple. Despite looking fancy, you’re basically making two cookie doughs and smooshing them together. No tempering, no layering, no stress. I’ve made these with my seven-year-old niece, and if she can do it, trust me, you’ve got this.
The texture contrast is mind-blowing. One bite gives you fudgy, dense brownie richness. The next brings that classic crispy-edged, chewy-centered chocolate chip cookie magic. Your taste buds literally don’t know what hit them (in the best way).
They stay fresh for days. Thanks to the brown sugar and butter ratio, these fudgy brookie cookies maintain their perfect texture for nearly a week when stored properly. Though honestly, good luck making them last that long.
Nutritional Information
Here’s what you’re getting per cookie (makes 24):
| Nutrient | Amount |
|---|---|
| Calories | 245 |
| Protein | 3g |
| Carbohydrates | 32g |
| Fat | 12g |
| Sugar | 18g |
| Fiber | 1g |
Ingredients
Your brookie cookies start with pantry staples, split into two distinct doughs. I always use salted butter here—it balances the sweetness beautifully and adds depth you won’t get from unsalted.
| Amount | Ingredient | Notes |
|---|---|---|
| 1 1/2 cups | Salted butter, softened | Must be room temp—test by pressing; it should indent easily |
| 1 1/2 cups | Brown sugar | Light or dark both work; dark gives deeper molasses flavor |
| 2 | Large eggs | Room temperature blends smoother |
| 1 1/2 tbsp | Vanilla extract | Don’t skimp—this adds serious flavor |
| 4 1/4 cups | All-purpose flour, divided | 4 cups + 1/4 cup separated |
| 2 tsp | Baking soda | For lift and spread |
| 1 tsp | Baking powder | Creates tender crumb |
| 1 tsp | Salt | Enhances chocolate flavor |
| 1 1/2 cups | Semi-sweet chocolate chips, divided | 1 cup for cookie dough, 1/2 cup for brownie |
| 1/2 cup | Dutch processed cocoa powder | Creates that deep, dark brownie flavor |
| 1/2 cup | White chocolate chips | Adds creamy sweetness to brownie half |
For more chocolate chip wisdom, my easy 3-ingredient Oreo balls use similar chocolate ratios in a completely different form.
Equipment You’ll Need
Essential:
- Stand mixer or hand mixer (your arms will thank you)
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula for scraping
- Baking sheets (2-3 works best)
- Parchment paper or silicone mats
- 1/4 cup cookie scoop or measuring cup
Optional but helpful:
- Kitchen scale for precise measuring
- Cooling racks
- Cookie spatula for transferring
How to Make This Brookie Cookie Recipe
Making this brookie cookie recipe is easier than you’d think—just follow along, and you’ll have bakery-worthy treats in under an hour.
Preheat and prep. Set your oven to 350°F and line two baking sheets with parchment paper. Don’t skip the parchment—it prevents sticking and ensures even browning on the bottoms.
Cream the butter and sugar. In your stand mixer bowl, beat the softened salted butter and brown sugar together for 2-3 minutes on medium speed until the mixture looks smooth, fluffy, and pale. This step incorporates air, which creates tender cookies rather than dense hockey pucks.
Add eggs and vanilla. Scrape down the bowl sides (there’s always butter hiding there), then add the eggs and vanilla extract. Mix on medium until fully combined and slightly lighter in color, about 1 minute.
Build the base dough. Add 4 cups of all-purpose flour, baking soda, baking powder, and salt to the butter mixture. Mix on low speed just until a soft, cohesive dough forms—you’ll see no more dry flour streaks, but don’t overmix or you’ll develop too much gluten.
Divide and conquer. Split the dough into two equal portions (a kitchen scale makes this foolproof—each half should be around 600g). Leave one portion in the mixer bowl and set the other aside on your counter.
Finish the chocolate chip cookie dough. To the dough in the mixer, add the remaining 1/4 cup flour and mix until incorporated. Stir in 1 cup of semi-sweet chocolate chips on low speed until evenly distributed throughout. Remove this dough and set aside.
Create the brownie dough. Place the second dough portion back into the mixer. Add the Dutch processed cocoa powder and mix on low until completely combined and deeply brown with no light streaks visible—this takes about 1 minute.
Add the brownie mix-ins. Stir in the remaining 1/2 cup semi-sweet chocolate chips and all of the white chocolate chips until evenly distributed. The white chips create gorgeous pockets of creamy sweetness against the dark cocoa.
Portion and combine. Using a 1/4 cup measure, scoop one portion of chocolate chip dough and one portion of brownie dough. Press them together side-by-side to form one large ball—they should stick together easily.
The twist technique. Here’s the magic trick: break your combined dough ball in half so each piece has some brownie and some cookie. Rotate one half 90 degrees, then press both halves back together. This creates a marbled, swirled effect instead of a straight split. (Check the photos in this post for visual guidance!)
Repeat the process. Continue portioning, combining, breaking, rotating, and rejoining with the remaining dough. You should end up with 24 beautifully marbled brookie cookies.
Bake to perfection. Arrange cookies on prepared baking sheets, spacing them about 3 inches apart (they spread!). Bake at 350°F for 11-14 minutes, until edges turn golden brown, centers look slightly puffed, and you see crackles forming on the surface.
Cool and serve. Let cookies rest on the baking sheet for 10 minutes—they’ll continue cooking slightly and firm up. Serve warm for maximum gooeyness, or transfer to a cooling rack.
Pro Tips for Perfect Brookie Cookies
Nail the butter temperature. Room temperature butter (65-67°F) is crucial for proper creaming. According to Serious Eats, butter at this temperature creates tiny air pockets when beaten with sugar, resulting in cookies with better rise and texture. Too cold, and it won’t incorporate; too warm, and your cookies spread too thin.
Don’t overmix after adding flour. Once flour hits liquid, gluten starts developing. Mix just until you see no dry flour, then stop—overmixing creates tough, cakey cookies instead of tender ones.
Chill the dough if it’s too soft. If your kitchen is warm and the dough feels sticky or greasy, pop both portions in the fridge for 15-20 minutes before shaping. This prevents excessive spreading during baking.
Use fresh baking soda and powder. These leaveners lose potency over time. If yours are older than six months, do the fizz test: drop a pinch in vinegar (for baking soda) or warm water (for baking powder). No bubbles? Time to replace.
Rotate your pans halfway through. Most ovens have hot spots. Rotating the baking sheet at the 6-7 minute mark ensures even browning and prevents burnt bottoms on one side.
Troubleshooting Common Issues
Why are my brookie cookies spreading too much?
Your butter was probably too warm, or you didn’t use enough flour. Make sure butter is softened but still holds its shape (around 65°F), and measure flour by spooning it into the cup rather than scooping directly. If dough feels greasy, chill for 20 minutes before baking.
What if my cookies are too cakey instead of chewy?
You likely overmixed the dough after adding flour, developing excess gluten. Next time, mix just until combined. Also check your oven temperature with a thermometer—baking at too low a temperature dries out cookies.
Why didn’t my two doughs stick together well?
Room temperature matters here too. If either dough was cold, they won’t adhere properly. Let both portions sit at room temperature for 10 minutes, then press firmly when combining.
Can I fix flat, greasy cookies?
If your first batch spreads into puddles, refrigerate the remaining dough for 30 minutes and reduce oven temperature by 25°F. Also ensure you’re using enough flour and that your butter wasn’t melted.
What if my brownie half is too dry?
Dutch processed cocoa absorbs moisture differently than natural cocoa. If your brownie dough seems crumbly, add 1-2 teaspoons of milk to that portion until it matches the texture of your cookie dough.
Delicious Variations to Try
Want to customize your brownie cookie recipe? Here are some tested variations:
Mint chocolate brookies: Add 1/2 teaspoon peppermint extract to the brownie dough and use dark chocolate chips instead of semi-sweet. Crush candy canes on top before baking for holiday flair.
Peanut butter swirl: Replace 1/4 cup of butter with creamy peanut butter in the cookie dough portion. Fold in 1/2 cup peanut butter chips for extra richness.
Espresso-enhanced: Add 2 teaspoons instant espresso powder to the brownie dough. Coffee intensifies chocolate flavor without making cookies taste like coffee.
White chocolate macadamia: Swap semi-sweet chips in the cookie dough for white chocolate chips, and add 3/4 cup chopped macadamia nuts. Pure tropical vibes.
Salted caramel surprise: Press a small caramel square into the center of each dough ball before baking. Sprinkle with flaky sea salt immediately after removing from oven.
For a completely different texture adventure, try this Mont Blanc cake recipe that plays with similar brown sugar and butter ratios.
How to Serve These Brookie Cookies
Warm is best—the chocolate chips stay melty and the brownie half has that perfect fudgy texture. Pair with cold milk, vanilla ice cream, or strong coffee. Stack them on a plate for parties, or wrap individually for lunchbox treats.
How Do I Store Brookie Cookies?
Layer cookies between parchment paper in an airtight container. They’ll stay fresh at room temperature for up to 5 days. The brown sugar keeps them soft and chewy instead of going stale and hard.
Can I Freeze These Chocolate Chip Brownie Cookies?
Absolutely! Freeze baked cookies in a freezer bag with air pressed out for up to 3 months. Thaw at room temperature for 30 minutes, or microwave for 15-20 seconds for that fresh-baked warmth.
What’s the Best Way to Reheat Leftover Brookies?
Microwave individual cookies for 10-15 seconds to restore the gooey center. For multiple cookies, warm in a 300°F oven for 5-7 minutes. They’ll taste like you just pulled them from the oven.
No-Waste Kitchen Magic
Got leftover dough or imperfect cookies? Here’s how to use every bit:
Crumble into ice cream: Break up over-baked or broken cookies and fold into softened vanilla ice cream. Refreeze for homemade brookie ice cream that rivals any premium brand.
Make cookie butter: Pulse broken cookies in a food processor with 2-3 tablespoons melted butter until spreadable. Use on toast, waffles, or straight from the jar (no judgment).
Create a trifle: Layer crumbled brookie cookies with chocolate pudding, whipped cream, and fresh berries in a glass for an impressive dessert that uses up every crumb.
Freeze raw dough balls: Scoop and shape all the dough, then freeze extras on a baking sheet. Once solid, transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time.
Top brownies or cupcakes: Chop cookies into chunks and press into brownie batter before baking, or use as a crunchy cupcake topping.
Frequently Asked Questions
Can I make this brookie cookie recipe with unsalted butter instead?
Yes, but add an extra 1/4 teaspoon salt to the base dough. Salted butter provides better flavor balance, but unsalted works if that’s what you have—just compensate with additional salt.
What’s the best substitute for Dutch processed cocoa powder?
Natural cocoa powder works but creates a lighter, more acidic brownie flavor. If substituting, reduce baking soda by 1/4 teaspoon since natural cocoa is more acidic than Dutch processed.
How can I make these brookie cookies ahead of time?
Shape the dough balls completely, then refrigerate for up to 2 days or freeze for up to 3 months. Bake directly from the fridge, or add 2 minutes to baking time if frozen.
Why do my brookie cookies taste bland?
Check your vanilla extract—cheap imitation vanilla has minimal flavor. Use pure vanilla extract and ensure your brown sugar isn’t old and dried out, which loses its molasses richness over time.
Can I make gluten-free fudgy brookie cookies?
Substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture will be slightly more crumbly but still delicious. Avoid adding extra flour if the dough seems soft—GF flour absorbs moisture differently
Final Thoughts
This brookie cookie recipe has become my go-to whenever I need to impress—or whenever I just can’t decide between brownies and cookies (which is basically always). The combination of fudgy brownie intensity and classic cookie chewiness in one bite is pure magic. I’d love to see your brookie creations—tag Dessert Haven in your photos or drop a comment below with your favorite variation!
Before you go, don’t forget to try these easy 3-ingredient Oreo balls for another no-fuss chocolate treat that disappears in minutes.
Baked with love by Rebeccah Ellene
