As an amazon associate I earn from qualifying purchases.

If you ever can’t choose between a brownie and a cookie, try making Brookie Cookies. They combine the best of both treats, with a dark, fudgy brownie cookie on one side and a soft, buttery chocolate chip cookie on the other. Each bite gives you rich cocoa, melty chocolate chips, chewy edges, and that warm, bakery-style softness.

Brookie Cookies: dark chocolate brownie on one side, soft chocolate chip cookie on the other. Stacked on a piece of crumpled parchment paper, with a bottle of milk off to one side and chocolate chips scattered all around.

Table of Contents

Jump to Recipe

I made these brookies recently, and they disappeared fast. Like, “people hovering near the cooling rack” fast. And honestly, I get it. They taste like two classic desserts fell in love and had adorable cookie babies.

The best part is that they’re easy to make. Just mix two quick doughs, scoop, press them together, roll, and bake. They’re great for parties, cookie boxes, bake sales, or any time you want something more than a regular cookie.

The brownie side of the cookie is based on my Simply Perfect Brownies recipe, and it’s soooo dark chocolate-y, fudgy, and dense. The chocolate chip cookie side is just my favorite Soft Chocolate Chip Cookies recipe. Buttery, soft, and just bursting with melty chocolate chips.

I’ve been making both these recipes for years, so it was only a matter of time before they met, fell in love, and had adorable brookie cookie babies.

Here’s Why You’ll Love This Recipe

  • Two desserts in one: brownie + chocolate chip cookie, no choosing required!
  • Deep chocolate flavor on the brownie side, plus melty chocolate chips on the cookie side.
  • Soft and chewy with just the right amount of fudgy richness.
  • This recipe is great for making ahead. The dough can be prepped and baked later.
  • Brookies are freezer-friendly for satisfying cookie cravings anytime!

Ingredients You’ll Need

The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you’re cooking.

Brookie Cookies: dark chocolate brownie on one side, soft chocolate chip cookie on the other. Stacked on a piece of crumpled parchment paper, with a bottle of milk off to one side and chocolate chips scattered all around.
  • Granulated sugar: Sweetens and helps create that shiny, crinkly brownie-like top.
  • Unsalted butter: If you use salted butter, omit the additional kosher salt.
  • Unsweetened cocoa powder: The main chocolate flavor. Use a good-quality cocoa for maximum flavor.
  • Eggs: Give structure and that chewy, brownie-style bite.
  • Vanilla extract: Enhances the chocolate and adds warmth.
  • All-purpose flour: Just enough to turn brownie batter into a scoopable cookie dough.
  • Baking powder: Adds a touch of lift so the brownie side bakes up chewy, not flat.
  • Kosher salt: Balances sweetness and intensifies chocolate flavor.
  • Unsalted butter (softened): Creates a tender, soft cookie texture. Make sure it’s softened, not melted.
  • Light brown sugar: Dark brown sugar can be substituted in if you want deeper, molasses notes.
  • Granulated sugar: Helps with spread and lightly crisp edges.
  • Egg: Adds structure and binds everything together.
  • Egg yolk: Makes the cookie side extra rich and soft.
  • Vanilla extract: Boosts that classic chocolate chip cookie flavor.
  • All-purpose flour: The base for the dough.
  • Cornstarch: The secret to ultra-soft, bakery-style cookies.
  • Baking soda: Helps the cookies rise and brown.
  • Kosher salt: Balances sweetness and enhances flavor.
  • Semi-sweet chocolate chips: Classic for chocolate chip cookies. Swap in dark chocolate chips for a less-sweet cookie.

How To Make Brookie Cookies

  1. Melt the sugar, butter, and cocoa together until the butter is fully melted.
  2. Stir until smooth.
  3. Add the eggs one at a time, mixing until fully incorporated.
  4. Stir in vanilla.
  5. Mix in flour, baking powder, and salt until smooth and thick.
  1. Cream the butter and sugars until very pale and fluffy.
  2. Mix in the egg until fully incorporated.
  3. Scrape the bowl, then add egg yolk and vanilla.
  4. Add flour, cornstarch, baking soda, and salt, mixing just until combined.
  5. Stir in chocolate chips.

Step 3: Assemble and bake

  1. Preheat the oven and line baking sheets with parchment.
  2. Scoop one portion of chocolate chip cookie dough and one portion of brownie dough.
  3. Press the two scoops together and roll into a ball (you should clearly see both doughs).
  4. Bake until the edges are just beginning to turn golden and the centers look set but still soft.
  5. Cool on the pan briefly, then transfer to a rack.

Helpful Tips and Tricks

  • Use a cookie scoop for even-sized cookies that bake uniformly.
  • Don’t overbake. The cookie side should stay soft, and the brownie side should stay fudgy.
  • Scrape your mixing bowl (especially on the cookie dough). It helps everything mix evenly without overmixing.
  • Chill if your kitchen is warm. If the dough feels sticky or the cookies spread too much, chill assembled dough balls for 20 to 30 minutes before baking.
A plate of brookie cookies (dark chocolate brownie on one side, soft chocolate chip cookie on the other) on a dark blue napkin with chocolate chips scattered around.
Brookie Cookies: dark chocolate brownie on one side, soft chocolate chip cookie on the other. Stacked on a piece of crumpled parchment paper, with a bottle of milk off to one side and chocolate chips scattered all around.
4.34 stars (9 ratings)

Brookie Cookies

Servings: 42 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
What do you do when you can’t decide between a brownie and a cookie? Make brookie cookies! With a dark chocolate-y brownie on one side, and a soft chocolate chip cookie on the other, you can’t go wrong!
Print Recipe Leave a Review Save Recipe

Ingredients

For the brownie cookie dough:

For the chocolate chip cookie dough:

Instructions
 

Make the brownie cookie dough:

  • Place the sugar, butter, and cocoa in large, microwave-safe bowl (loosely covered), and microwave in 1-minute intervals until the butter is completely melted.
  • Stir the mixture together until smooth.
  • Add the eggs, one at a time, stirring after each addition until completely incorporated.
  • Stir in the vanilla extract.
  • Add the flour, baking powder, and salt, stirring together until smooth.

Make the chocolate chip cookie dough:

  • In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until very pale and fluffy (about 5 minutes on medium-high speed).
  • Add the egg, and mix until completely incorporated.
  • Scrape the bottom and sides of the bowl with a silicone spatula, then add the egg yolk and vanilla, mixing until blended.
  • Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cornstarch, baking soda, and salt.
  • Mix until all the dry ingredients are incorporated, then stir in the chocolate chips.

Make the brookie cookies:

  • Preheat the oven to 375 degrees F, and line baking sheets with parchment paper.
  • Scoop about 1 1/2 tablespoons of the chocolate chip cookie dough.
  • Scoop about 1 1/2 tablespoons of the brownie cookie dough.
  • Press both kinds of dough together, and roll into a ball.
  • Place on the prepared baking sheets, and bake for 10 to 12 minutes, or until just beginning to turn golden around the edges.

Notes

Brookie cookies will keep in an airtight container for about 1 week at room temperature, 2 weeks in the refrigerator, and 2 months in the freezer.
Calories: 193kcal, Carbohydrates: 25g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 32mg, Sodium: 89mg, Potassium: 107mg, Fiber: 1g, Sugar: 14g, Vitamin A: 210IU, Calcium: 21mg, Iron: 1.4mg
Cuisine: American
Course: Dessert
Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.

Author

  • Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

    View all posts