Brookies cookies bring together two beloved desserts in one irresistible treat: rich, fudgy chocolate brownie cookies and soft, buttery chocolate chip cookies. Each cookie combines the deep cocoa flavor of a brownie with the classic sweetness and chewy texture of a chocolate chip cookie, creating a delicious contrast in every bite.

These homemade brookies are perfect for chocolate lovers who can never decide between brownies and cookies. With two separate cookie doughs baked together, they have beautiful layers, plenty of chocolate chips, and soft centers that make them especially tempting fresh from the oven. They’re a fun choice for holiday cookie trays, bake sales, parties, or whenever you want something a little more special than an ordinary cookie.

Why You’ll Love This Brookies Cookies Recipe

Two desserts in one: Enjoy the fudgy richness of brownies alongside the buttery goodness of chocolate chip cookies.
A wonderful texture contrast: The brownie portion is soft and chocolatey, while the chocolate chip cookie dough adds a chewy, buttery bite.
Loaded with chocolate: Dutch-process cocoa and semi-sweet chocolate chips give these cookies plenty of chocolate flavor.
Beautiful homemade appearance: The two doughs create a marbled, layered look that makes every cookie unique.
Perfect for sharing: Brookies are a fun addition to dessert platters, lunchboxes, bake sales, and cookie exchanges.
A satisfying baking project: Making two doughs takes a little extra effort, but the delicious combination is worth it.

Preparation and Tools

Because this recipe combines brownie cookie dough with chocolate chip cookie dough, it helps to prepare both portions before shaping the cookies.

You’ll need:

Two mixing bowls, one for each dough
An electric hand mixer or stand mixer for creaming the butter and sugars
Measuring cups and spoons or a kitchen scale
A whisk for combining the dry ingredients
A rubber spatula for folding in chocolate chips
A baking sheet
Parchment paper for lining the baking sheet
A cookie scoop or spoon for portioning the dough
A wire cooling rack

Before starting, bring the egg for the brownie dough and the egg and egg yolk for the chocolate chip dough to room temperature. Keep the chocolate chip cookie butter cold and cubed, as specified in the recipe, while allowing the brownie dough butter to soften to room temperature.

Measure the ingredients carefully, especially the flour and cocoa powder. Spoon flour into the measuring cup and level it rather than packing it down, which can make the cookies too dry.

Preparation Tips for the Best Brookies

Keep the two doughs distinct. The brownie dough and chocolate chip cookie dough have different ingredients and textures. Prepare them separately so each portion keeps its own flavor and character.

Use the correct butter temperature. The brownie dough calls for room-temperature butter, which creams smoothly with the sugars. The chocolate chip cookie dough uses cold, cubed butter, so don’t soften it in advance.

Use Dutch-process cocoa powder. This gives the brownie cookies a deep chocolate flavor and a darker color. Natural cocoa powder may produce a different flavor and texture.

Measure flour accurately. Too much flour can make the chocolate chip portion dense or dry. If using measuring cups, spoon and level the flour rather than scooping directly from the bag.

Avoid overmixing. Once the flour is added, mix only until the ingredients come together. Overworking the dough can make the cookies tougher.

Prepare the baking sheet properly. Parchment paper helps prevent sticking and makes it easier to remove the cookies after baking.

Ingredients for Brookies Cookies

This recipe uses two complementary doughs. The brownie cookie portion provides the fudgy chocolate base, while the chocolate chip cookie portion adds buttery sweetness and a classic cookie texture.

Brownie Cookie Dough

Unsalted butter: Room-temperature butter helps create a smooth, cohesive dough when creamed with the sugars.

Light brown sugar: Adds moisture and a subtle molasses flavor that complements the cocoa.

Granulated sugar: Balances the brown sugar and contributes to the cookie’s sweetness.

Egg: Helps bind the ingredients and gives the brownie dough structure.

Vanilla: Adds warmth and enhances the chocolate flavor.

Dutch-process cocoa powder: The main source of the brownie portion’s rich chocolate taste.

All-purpose flour: Provides structure while keeping the cookies tender.

Baking soda: Helps the dough rise and contributes to its texture.

Salt: Balances the sweetness and brings out the chocolate flavor.

Semi-sweet chocolate chips: Add little pockets of melted chocolate throughout the brownie cookie dough.

Chocolate Chip Cookie Dough

All-purpose flour: Forms the structure of the classic chocolate chip cookie portion.

Cornstarch: Helps create a softer, tender texture.

Baking soda: Provides leavening and supports the cookie’s spread and texture.

Salt: Balances the sweetness and enhances the buttery flavor.

Cold, cubed unsalted butter: Gives this dough its distinctive preparation method and buttery flavor.

Light brown sugar: Adds moisture and a chewy texture.

Granulated sugar: Contributes sweetness and helps the cookies develop their edges.

Egg and egg yolk: The whole egg binds the dough, while the extra yolk adds richness.

Vanilla: Gives the chocolate chip cookie dough its familiar bakery-style flavor.

Semi-sweet chocolate chips: Add chocolate throughout the cookie portion.

Flaky sea salt: An optional finishing touch that adds a pleasant salty contrast to the sweet chocolate.

How to Make Brookies Cookies

1. Prepare the Brownie Cookie Dough

In a mixing bowl, beat the room-temperature unsalted butter with the light brown sugar and granulated sugar until the mixture is smooth and creamy.

Add the room-temperature egg and vanilla, mixing until well combined.

In a separate bowl, whisk together the Dutch-process cocoa powder, all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until a chocolate dough forms.

Fold in the semi-sweet chocolate chips until they are evenly distributed.

The finished dough should be soft and chocolatey, with a texture similar to a thick brownie batter that can be scooped and shaped.

2. Make the Chocolate Chip Cookie Dough

In another mixing bowl, combine the all-purpose flour, cornstarch, baking soda, and salt. Whisk to distribute the dry ingredients evenly.

Add the cold, cubed unsalted butter along with the light brown sugar and granulated sugar. Mix until the ingredients begin to come together.

Add the egg, egg yolk, and vanilla. Continue mixing until the dough is cohesive.

Gradually incorporate the dry ingredients, mixing just until combined. Fold in the semi-sweet chocolate chips.

The dough should be thick and studded with chocolate chips. Avoid adding extra flour, as this can make the finished cookies too dense.

3. Combine the Two Doughs

Take portions of both doughs and bring them together to create each brookie cookie.

You can gently press the brownie dough and chocolate chip cookie dough together, keeping the two portions visibly distinct rather than fully mixing them.

Shape each portion into a cookie-sized mound. The goal is to have both flavors represented in every cookie, with the chocolate brownie dough and buttery cookie dough creating a natural two-tone appearance.

If desired, gently press a few additional chocolate chips onto the surface for a more chocolate-studded finish.

4. Arrange the Cookies on the Baking Sheet

Line a baking sheet with parchment paper.

Place the shaped brookies onto the prepared baking sheet, leaving enough room between each cookie for spreading during baking.

Keep the dough portions together without flattening them excessively. This helps preserve the contrast between the brownie and chocolate chip cookie sections.

If you like a sweet-and-salty finish, sprinkle a little flaky sea salt over the tops before baking.

5. Bake Until the Edges Are Set

Bake the cookies according to the recipe’s baking temperature and timing, watching for the appropriate visual cues.

The edges should look set while the centers remain slightly soft. The brownie portion should appear rich and chocolatey, and the chocolate chip portion should have a lightly golden appearance.

Avoid waiting until the centers look completely firm in the oven. Cookies continue to set as they cool, and removing them while the centers are still soft helps preserve their chewy texture.

6. Cool and Enjoy

Allow the brookies to rest on the baking sheet briefly after baking so they can firm up enough to handle.

Transfer them carefully to a wire rack to cool further.

For the best texture, let the cookies cool enough for the chocolate chips to settle while the centers remain soft and tender. Enjoy them on their own or alongside a glass of cold milk.

What to Serve With Brookies Cookies

Brookies cookies are rich, chocolatey, and satisfying on their own, but they’re even more enjoyable with a simple drink or a scoop of something creamy.

Cold milk: The classic pairing. Its cool, creamy flavor balances the rich chocolate and buttery cookie dough.
Vanilla ice cream: Serve a warm brookie with a scoop of vanilla ice cream for an easy brownie-cookie dessert.
Hot coffee: The slightly bitter flavor of coffee complements the sweetness of the cookies.
Hot chocolate: A cozy choice for chilly evenings or holiday gatherings, especially for anyone who loves an extra dose of chocolate.
Fresh strawberries: Their bright, fruity flavor provides a refreshing contrast to the rich cookies.

For a dessert platter, arrange the brookies alongside simple sugar cookies, brownies, or fresh fruit. Their two-tone appearance makes them a standout addition to a mixed cookie tray.

Storage Instructions

Storing at Room Temperature

Once the cookies have cooled completely, place them in an airtight container. Store at room temperature for up to 4 days.

For the best texture, keep the cookies away from direct sunlight and heat. If stacking them, place parchment paper between the layers to prevent sticking, especially if the chocolate chips are still soft.

Refrigerating

Refrigeration is generally unnecessary for these cookies. It can make them firmer and less tender.

If you prefer to refrigerate them, store them in an airtight container and allow them to come to room temperature before serving.

Freezing Baked Brookies

Brookies cookies freeze well for longer storage.

Allow the cookies to cool completely.
Arrange them in a single layer and freeze until firm.
Transfer them to a freezer-safe container or bag, separating layers with parchment paper.
Freeze for up to 2 months for the best quality.

Thaw at room temperature before serving. You can briefly warm a cookie in the microwave if you prefer a softer texture and slightly melty chocolate chips.

Make-Ahead Instructions

Both doughs can be prepared ahead of time and refrigerated in covered containers. When ready to bake, portion the doughs, combine them, and shape the cookies.

If the doughs become too firm in the refrigerator, allow them to sit briefly at room temperature until they are easier to scoop and shape. Avoid leaving the chocolate chip cookie dough out long enough for its cold butter to become fully softened.

Estimated Nutrition

The following nutrition information is an estimate and will vary depending on the final cookie size, exact ingredient brands, and number of cookies produced.

Estimated calories: Approximately 250–350 calories per cookie, depending on the portion size.

The cookies contain carbohydrates from flour and sugar, fats from butter and chocolate, and a small amount of protein from the eggs, flour, and chocolate.

For more accurate nutrition information, calculate the values using the exact ingredient quantities and the final number of cookies made.

Frequently Asked Questions

What are brookies cookies?

Brookies cookies combine brownie dough and chocolate chip cookie dough in one cookie. They offer the rich chocolate flavor of a brownie with the buttery sweetness and chewy texture of a chocolate chip cookie.

Are brookies supposed to be soft in the middle?

Yes, brookies are best when the centers remain slightly soft after baking. The edges should be set, while the middle continues to firm up as the cookies cool.

Avoid overbaking them, as this can make both dough portions dry and firm.

Can I use regular cocoa powder instead of Dutch-process cocoa?

Dutch-process cocoa is specified for its deep chocolate flavor and color. Natural cocoa powder may work differently because it has a different acidity, so the flavor and texture may not be exactly the same.

For the intended result, use Dutch-process cocoa powder when possible.

Can I make brookies cookies ahead of time?

Yes. You can prepare both doughs ahead and refrigerate them separately in airtight containers.

When you’re ready to bake, portion the doughs and combine them into individual cookies. If the dough is too firm to shape, let it soften slightly at room temperature.

Why did my brookies spread too much?

Cookies may spread excessively if the dough becomes too warm before baking or if the flour is measured inaccurately.

Use the specified butter temperatures for each dough, measure flour carefully, and avoid placing shaped cookies on a hot baking sheet.

Can I skip the flaky sea salt?

Absolutely. Flaky sea salt is optional and is used as a finishing touch. The cookies will still have plenty of flavor from the brown sugar, vanilla, cocoa, and chocolate chips.

A Sweet Treat Worth Making

These brookies cookies bring the best parts of brownies and chocolate chip cookies together in one homemade dessert. With their rich chocolate flavor, buttery cookie dough, and soft centers, they’re a delicious choice for sharing or enjoying with your favorite drink.

Make a batch whenever you’re craving something chocolatey and a little different from your usual cookies. Each one offers a satisfying mix of brownie and cookie in every bite.

Brookies Cookies Recipe

Author: Emmy Carter
Total Time: 40 minutes
Yield: 18 large cookies 1x
Diet: Vegetarian

Print Recipe

Description

These brookies cookies combine rich, fudgy brownie cookie dough with buttery chocolate chip cookie dough for the ultimate homemade chocolate dessert. Soft centers, plenty of semi-sweet chocolate chips, and an optional sprinkle of flaky sea salt make these brownie chocolate chip cookies irresistible.

Ingredients

Scale

Brownie Cookie Dough

1/2 cup (113 g) unsalted butter, room temperature
3/4 cup (150 g) light brown sugar, packed
1/4 cup (50 g) granulated sugar
1 large egg (room temperature)
1 teaspoon vanilla
1/3 cup Dutch-process cocoa powder
1 cup (125 g) all-purpose flour, spooned and leveled
3/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semi-sweet chocolate chips

Chocolate Chip Cookie Dough

2 3/4 cups (345 g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1 teaspoon salt
1 cup (226 g) unsalted butter, cold and cubed
3/4 cup (150 g) light brown sugar, packed
2/3 cup (130 g) granulated sugar
1 egg (plus 1 egg yolk, room temperature)
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
Flaky sea salt for sprinkling (optional)

Instructions

In a mixing bowl, beat the room-temperature butter, light brown sugar, and granulated sugar for the brownie cookie dough until smooth and creamy.
Add the egg and vanilla, mixing until combined.
In a separate bowl, whisk together the cocoa powder, flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture and mix until a chocolate dough forms.
Fold in the semi-sweet chocolate chips.
In another bowl, whisk together the flour, cornstarch, baking soda, and salt for the chocolate chip cookie dough.
Add the cold, cubed butter, light brown sugar, and granulated sugar. Mix until the ingredients begin to come together.
Add the egg, egg yolk, and vanilla. Mix until combined.
Gradually incorporate the dry ingredients, mixing just until a dough forms. Fold in the chocolate chips.
Take portions of both doughs and gently press them together, keeping the brownie and chocolate chip doughs visibly distinct.
Shape into cookie-sized mounds and place on a parchment-lined baking sheet, leaving space between each cookie.
Sprinkle with flaky sea salt if desired.
Bake at the recipe’s specified temperature until the edges are set and the centers remain slightly soft.
Let the cookies rest briefly on the baking sheet, then transfer to a wire rack to cool.

Notes

Keep the brownie dough butter at room temperature and the chocolate chip cookie dough butter cold and cubed, as specified.
Avoid overmixing after adding the flour to keep the cookies tender.
Flaky sea salt is optional but adds a pleasant contrast to the chocolate sweetness.

Prep Time: 25 minutes
Cook Time: 12–14 minutes
Category: Recipes
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 large cookie
Calories: 430 kcal
Sugar: 27 g
Sodium: 300 mg
Fat: 22 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 0.5 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 75 mg

Keywords: brookies cookies, brookie cookie recipe, brownie chocolate chip cookies, brownie cookies, chocolate chip cookies, fudgy cookies