Follow Me On Pinterest!
There’s something inherently satisfying about creating a sweet treat that satisfies cravings from both the cookie and brownie world. I first stumbled upon this delightful combination while searching for the perfect dessert to please my friends at a gathering. You know how everyone loves that bittersweet bite of a brownie, but also craves the classic chewiness of a cookie? Well, the Brookie Cookie does exactly that—it’s a harmonious blend of rich brownie texture and the chewy sweetness of chocolate chip cookies. It’s as if two beloved desserts decided to join forces and ended up creating an indulgence that, frankly, no one can resist.
I remember the first time I made these; it was an experiment. I had a bit of leftover brownie batter and some cookie dough chilling in the fridge. The thought struck me: what if I combined them? The result was a sweet triumph, with the smell of warm chocolate wafting through my kitchen, luring family members from every corner of the house.
What’s so good about this dish
Why make Brookies Cookies tonight? The answer is simple: they bridge the gap between two worlds. You’ve got the undeniably fudgy brownie base that melts in your mouth paired with a cookie dough layer that gives you that wonderful nostalgic crunch. This combination yields flavors that are simultaneously comforting and indulgent. Plus, they’re a perfect dessert for any occasion—be it a family gathering or just a quiet night in. And let’s be clear, these cookies are not just a treat; they’re an experience, a moment of sweet nostalgia packed into every bite. Their gooey chocolate centers lure you in, and the rich aroma will keep you coming back for seconds—trust me on this one. This recipe takes a bit of effort, but the payoff is absolutely worth it.
What you’ll need
Before we dive into the cooking process, let’s gather what you’ll need:
- ½ cup salted butter: butter makes everything better, adding richness. You can substitute it with unsalted butter if that’s what you have; just remember to add a pinch of salt later.
- ¾ cup brown sugar: this brings that deep molasses flavor, enhancing the caramel-like notes in the finished cookie. Light or dark brown sugar both work beautifully.
- 1 egg: adds moisture and acts as a binding agent, bringing structure to the cookie.
- 1 teaspoon vanilla extract: pure vanilla extract is a must for that aromatic sweetness—please don’t skimp on this.
- 1 cup all-purpose flour: provides the framework of the cookie. Make sure to measure your flour correctly to avoid a dry texture.
- ⅓ cup unsweetened cocoa powder: this gives the brownie layer its chocolatey depth. Dutch-process cocoa can offer a softer flavor profile.
- ¼ teaspoon baking soda: the leavening agent that gives the cookies a nice rise.
- ¼ teaspoon salt: a necessary balance to enhance the sweetness.
- ½ cup chocolate chips: because no chocolate cookie is complete without them—semi-sweet is a classic choice, or you could opt for dark for a richer flavor.
- ½ cup softened salted butter (for the cookie dough): again, richness is key here.
- ½ cup light brown sugar: complements the cookie dough, keeping it soft and chewy.
- ¼ cup granulated sugar: for that crispy exterior when baked.
- 1 teaspoon vanilla extract: you guessed it—flavor is important.
- 1 egg and 1 egg yolk: this combo ensures maximum chewiness.
- 1 ⅓ cups all-purpose flour: gives the cookie its delightful texture.
- 2 tablespoons cornstarch: a secret weapon for keeping the cookies soft.
- ½ teaspoon baking soda: to keep those cookies airy and light.
- ½ teaspoon salt: because balance is key.
- 1 cup chocolate chips (plus more for the tops): you can never have too much chocolate.
Let’s get cooking
Now that we have everything laid out, let’s walk through the steps together:
- Line a couple of baking sheets with parchment paper and preheat the oven to 375°F (190°C). Let’s get ready to bring some warmth to that kitchen.
- In a medium bowl, cream together the ½ cup of salted butter and ¾ cup of brown sugar until it’s light and fluffy—this should take about 2–3 minutes.
- Beat in 1 egg and 1 teaspoon of vanilla extract, mixing until fully incorporated.
- In another bowl, whisk together the dry ingredients: 1 cup of flour, ⅓ cup of cocoa powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt.
- Gradually add the flour mixture to the wet ingredients until just combined. Fold in ½ cup of chocolate chips and set aside.
- Now, let’s move on to the cookie dough. In a different bowl, cream together the remaining ½ cup of softened salted butter with the ½ cup of light brown sugar and ¼ cup of granulated sugar for about 3 minutes.
- Add 1 teaspoon of vanilla extract, 1 egg, and 1 egg yolk to the mix, blending until smooth.
- In another bowl, combine 1 ⅓ cups of flour, 2 tablespoons of cornstarch, ½ teaspoon of baking soda, and ½ teaspoon of salt, mixing them well.
- Combine the dry ingredients with the wet ingredients and fold in 1 cup of chocolate chips (this is an important step—don’t be afraid to be generous!).
- Now for the fun part: take a scoop of the brownie dough and flatten it slightly, then take some of the cookie dough and wrap it around the brownie dough. Nudge it into a ball shape, making sure those layers stay intact. This is where the magic happens!
- Place these on the prepared baking sheets, leaving a good amount of space between each one. Top with extra chocolate chips for that indulgent look.
- Bake in the preheated oven for about 10-12 minutes. They should look slightly underbaked when you take them out; they’ll firm up as they cool.
- Let them rest for five minutes on the baking sheet before transferring them to a wire rack to cool completely.
How to plate and pair
How do you enjoy these sweet masterpieces? Nestle them into a bowl next to a scoop of vanilla ice cream for contrast—it’s a classic pairing that never disappoints. Drizzle some chocolate sauce on top if you’re feeling indulgent, or enjoy them plain with a hot cup of coffee or tea. If you have fresh berries at hand, a few sprinkled on the side add a lovely tartness that balances the sweetness nicely. They’re perfect for sharing but let’s be honest, you’ll likely want to keep a few for yourself.
How to store and freeze
If you’re lucky enough to have leftovers—though I doubt it—they store beautifully! Simply place any uneaten cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just place them in a freezer-safe bag or container, separated by parchment paper to prevent sticking. Thaw them at room temperature, or if you’re in a rush, a quick zap in the microwave will bring back their gooeyness.
A few things worth knowing
- Make sure you don’t overbake; the secret to a soft cookie is in the underbaking. They’ll continue to cook on the baking sheet.
- If you prefer a lighter brownie layer, you can reduce the cocoa powder slightly or add more flour to suit your taste.
- Feel free to swap out chocolate chips for a different kind of add-in, such as nuts, dried fruits, or even peanut butter chips if you want to add a twist.
Creative twists
Why not try some variations to make these cookies your own? Here are a couple of ideas:
- Add a sprinkle of sea salt on top right before serving—a little contrast can elevate the whole cookie.
- Incorporate a swirl of peanut butter into the brownie batter for that classic PB-chocolate combination.
- Experiment with different chocolates: white chocolate chips or dark chocolate chunks can take these cookies in a whole new direction.
Ingredients
- ½ cup salted butter
- ¾ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chocolate chips
- ½ cup softened salted butter (for the cookie dough)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract (for the cookie dough)
- 1 egg
- 1 egg yolk
- 1 ⅓ cups all-purpose flour (for the cookie dough)
- 2 tablespoons cornstarch
- ½ teaspoon baking soda (for the cookie dough)
- ½ teaspoon salt (for the cookie dough)
- 1 cup chocolate chips (plus more for the tops)
Directions to follow
- Line baking sheets with parchment paper and preheat oven to 375°F (190°C).
- Cream together ½ cup salted butter and ¾ cup brown sugar until fluffy.
- Mix in 1 egg and 1 teaspoon vanilla extract.
- In another bowl, whisk 1 cup flour, ⅓ cup cocoa powder, ¼ teaspoon baking soda, and ¼ teaspoon salt.
- Add dry mixture to wet ingredients until combined, then fold in ½ cup chocolate chips.
- In a separate bowl, cream together ½ cup softened salted butter, ½ cup light brown sugar, and ¼ cup granulated sugar for the cookie dough.
- Add 1 teaspoon vanilla extract, 1 egg, and 1 egg yolk, blending until smooth.
- Mix 1 ⅓ cups flour, 2 tablespoons cornstarch, ½ teaspoon baking soda, and ½ teaspoon salt in another bowl.
- Combine dry ingredients with wet cookie dough ingredients and fold in 1 cup chocolate chips.
- Scoop brownie dough, flatten, wrap it in cookie dough, and form a ball.
- Place on prepared baking sheets topped with extra chocolate chips.
- Bake for 10-12 minutes; they should look slightly underbaked. Let cool on the sheet for 5 minutes.
Your questions answered
- Can I use vegan butter? Yes, just ensure it’s a sturdy blend that can stand up to baking.
- What if I don’t have cocoa powder? You can substitute it with additional flour, but the brownie flavor will be missed.
- Can I add nuts? Absolutely! Chopped walnuts or pecans would be lovely additions.
- How long will these cookies last? They’re best enjoyed fresh, but they’ll keep in an airtight container for up to 3 days.
- Can I make the dough ahead of time? Yes, you can make the dough and refrigerate it for a couple of days or freeze it for later use.
As you gather your ingredients and start mixing, remember that cooking is all about bringing joy and satisfaction into our lives. These Brookies Cookies are here to brighten your day and those of anyone you may share them with. So get in that kitchen, let the scents of chocolate and warm butter fill the air, and don’t be shy—experiment with flavors that appeal to you. That’s where real magic happens. I can’t wait to hear how yours turn out!
Brookie Cookies
A delightful combination of rich brownie texture and chewy chocolate chip cookie, Brookie Cookies are an indulgent treat that satisfies cravings from both worlds.
Ingredients
Brownie layer
- ½ cup salted butter You can substitute with unsalted butter.
- ¾ cup brown sugar Light or dark brown sugar works.
- 1 egg Adds moisture.
- 1 teaspoon vanilla extract Pure vanilla extract is recommended.
- 1 cup all-purpose flour Measure your flour correctly.
- ⅓ cup unsweetened cocoa powder Dutch-process can be used for a softer flavor.
- ¼ teaspoon baking soda This gives the cookies a nice rise.
- ¼ teaspoon salt Balances the sweetness.
- ½ cup chocolate chips Semi-sweet or dark chocolate is preferred.
Cookie dough layer
- ½ cup softened salted butter For the cookie dough.
- ½ cup light brown sugar Keeps the cookie dough soft and chewy.
- ¼ cup granulated sugar Provides a crispy exterior.
- 1 teaspoon vanilla extract Important for flavor.
- 1 large egg Adds moisture.
- 1 egg yolk Ensures maximum chewiness.
- 1 ⅓ cups all-purpose flour Provides the cookie texture.
- 2 tablespoons cornstarch Keeps the cookies soft.
- ½ teaspoon baking soda Keeps cookies airy and light.
- ½ teaspoon salt Balance is key.
- 1 cup chocolate chips Plus more for the tops.
Instructions
Preparation
- Line baking sheets with parchment paper and preheat oven to 375°F (190°C).
- In a medium bowl, cream together the ½ cup of salted butter and ¾ cup of brown sugar until light and fluffy.
- Beat in 1 egg and 1 teaspoon of vanilla extract until fully incorporated.
- In another bowl, whisk together 1 cup of flour, ⅓ cup of cocoa powder, ¼ teaspoon of baking soda, and ¼ teaspoon of salt.
- Gradually add the flour mixture to the wet ingredients until just combined. Fold in ½ cup of chocolate chips and set aside.
Cookie Dough
- In a different bowl, cream together the remaining ½ cup of softened salted butter with the ½ cup of light brown sugar and ¼ cup of granulated sugar for about 3 minutes.
- Add 1 teaspoon of vanilla extract, 1 egg, and 1 egg yolk to the mix, blending until smooth.
- In another bowl, combine 1 ⅓ cups of flour, 2 tablespoons of cornstarch, ½ teaspoon of baking soda, and ½ teaspoon of salt, mixing them well.
- Combine the dry ingredients with the wet ingredients and fold in 1 cup of chocolate chips.
Assembly and Baking
- Take a scoop of the brownie dough and flatten it slightly, then take some of the cookie dough and wrap it around the brownie dough.
- Nudge it into a ball shape and place on the prepared baking sheets, leaving space between them.
- Top with extra chocolate chips.
- Bake in the preheated oven for about 10-12 minutes; they should look slightly underbaked.
- Let them rest for five minutes on the baking sheets before transferring to a wire rack to cool completely.
Notes
Store uneaten cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag, separated by parchment paper.