Amazing Brookie Cookies made from scratch. Fudgy chocolate brownies and chocolate chip cookies combine to make one incredible cookie. They’re soft, chewy and bursting with chocolate chips. Better yet, they’re surprisingly easy to make!
When two loves collide ❤️
Brookie Cookies are the buttery lovechild of a fudgy chocolate brownie and a golden chocolate chip cookie. They’re soft, chewy and very chocolate-y.
And while their swirled pattern will lure you in, it’s the mash-up of flavours that will have you reaching for seconds.
One side is made using a rich and gooey chocolate brownie cookie dough and the other, the perfect melt-in-your-mouth chocolate chip cookie dough. Best of all, these impressive two-in-one Brookie Cookies are surprisingly easy to make!
why you will love this recipe
- Soft and chewy cookies
- Half brownie, half chocolate chip
- They’re surprisingly easy to make
- Makes a large batch (20+ cookies)
what is a Brookie Cookie?
A Brookie Cookie is a swirled cookie made using two different cookie doughs. Chocolate brownie cookie dough and classic chocolate chip cookie dough are rolled together to create a stunning, swirled two-in-one cookie.
They’re the best of both worlds, reminiscent of a really good chocolate chip cookie and a perfectly fudgy brownie. Chewy, buttery and oh-so-chocolate-y.
I used to make swirled cookies years ago, using vanilla and chocolate cookie doughs. But to truly make these a Brookie Cookie, AKA Brownie Cookie, I wanted to use a fudgy brownie-like cookie dough.
So I took everything we love about my Classic Brownie Cookies, and scaled it down. The dough has melted chocolate in it, just like a good brownie, a touch of cocoa powder and chocolate chips – yes it’s OTT in the best kind of way.
My first attempt was good, but the chocolate cookie was slightly too bitter. So I added a touch more sugar, a little less cocoa and chose a slightly sweeter dark chocolate (45% cocoa instead of 70%). The result was MUCH better. Soft, fudgy and reminiscent of a brownie.
For the other dough, I used my go-to Chocolate Chip Cookie recipe that creates a chewy cookie with crispy edges – and doesn’t require any chilling. The two doughs pair perfectly together and these Brookie Cookies are my new fave.
what you will need
You’ll need to make two different cookie doughs for these swirled Brookie Cookies. One is a soft brownie-like cookie dough that has real melted chocolate in the dough, and the other is a classic chocolate chip cookie dough – with oodles of chocolate chips.
Here’s a snapshot of what you will need for both doughs:
- Unsalted butter
- Dark chocolate: I recommend a block of good quality dark chocolate between 40-60% cocoa.
- Caster sugar: Or granulated sugar.
- Brown sugar
- Vanilla extract
- Plain flour: Or all purpose flour.
- Cocoa powder: I recommend using unsweetened, natural 100% cocoa powder.
- Baking powder
- Baking soda
- Chocolate chips
how do you make brookie cookies?
So how do you get that stunning two-tone effect? Well, once you make your two different cookie doughs, you simply take a little of each, push them together and then roll the dough smooth using your hands.
You’ll get a beautiful and unique swirl every single time. Just be sure to wash your hands after rolling every five or six cookies to prevent the two cookie doughs from blending – the cookie doughs can be quite tacky and may stick to your hands.
tips for perfect brookies
- Weigh your ingredients using a baking scale: It’s very easy to add too much flour when using cup measurements. A little extra flour could result in dry cookies that don’t spread correctly.
- Don’t over-mix your cookie dough: Once your cookie dough is combined, stop mixing. If you over-mix the dough, your cookies may be tough or dry.
- Try not to over-bake your cookies: Try not to over-bake your cookies so they have crispy edges but are still soft and fudgy in the middle. Cookies firm up as they cool, so they may appear soft when you first get them out of the oven
frequently asked questions
The chocolate cookie dough will be quite wet – after all, it is somewhat of a brownie batter. This is why you need to place it in the freezer while you make your chocolate chip cookie dough. However, if it is still too sticky to roll, freeze it for another 15 minutes and try again.
Yes you can. I recommend making both doughs and rolling them as instructed in the recipe below. You can then place the cookie dough balls in the fridge or freezer to bake at a later time. Just remember to bring the cookie dough back to room temperature before baking, so they spread naturally in the oven.
These cookies are designed to go into the oven as balls and then spread out naturally. If your cookies don’t spread, it’s likely you added to much flour. Here are the most common reasons don’t spread properly when baked.
These cookies will keep well in an airtight container in the fridge.
more cookies to love
Chocolate brownie cookies meet chocolate chip cookies.
Chocolate brownie cookies
- 75 grams (1/2 cup) dark chocolate (40-60% cocoa), pieces
- 40 grams (2 and 1/2 tablespoons) unsalted butter
- 1 large egg
- 70 grams (1/3 cup) caster sugar or granulated sugar
- 70 grams (1/2 cup) plain flour or all purpose flour
- 10 grams (1 and 1/2 tablespoons) cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 35 grams (1/4 cup) chocolate chips
Chocolate chip cookies
- 115 grams (1/2 cup / 1 stick) unsalted butter, softened
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 150 grams (1 cup) chocolate chips, plus extra for decorating
- Chocolate brownie cookies
Add dark chocolate and butter to a heatproof bowl and heat in the microwave, stirring every 30 seconds, until melted and smooth.
- Add egg and stir until combined. Add sugar, flour, cocoa powder, baking powder, salt and chocolate chips and stir until a sticky brownie-like batter forms.
- Cover with plastic wrap and pop in the freezer for at least 15 minutes to firm up slightly.
- Chocolate chip cookie dough
In a large mixing bowl, beat the butter and sugars using an electric beater on medium speed until pale and creamy.
- Add vanilla and egg and beat briefly until combined. Add flour, baking soda, salt and chocolate chips and beat just until a soft cookie dough forms.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two oven trays or cookie sheets with baking or parchment paper.
- Roll cookie dough
Grab a tablespoon of chocolate chip cookie dough, and a slightly smaller ball of chocolate brownie cookie dough and gently roll them together using your hands until it forms one ball. Place on prepared trays, ensuring both doughs are facing up.
- Repeat until you have rolled all the cookie dough. Wash your hands after every five or six cookies to prevent the two cookie doughs from blending – the cookie doughs can be quite tacky and may stick to your hands.
- Bake your cookies for approximately 12-13 minutes or until just golden brown. While the cookies are still warm, press a few extra chocolate chips on top of each one.
- Once the cookies have cooled slightly, gently remove from the tray and transfer them to a wire rack to cool completely.
Dark chocolate; Use a good quality block of dark chocolate that’s around 40-60% cocoa.
Cocoa powder: I recommend using unsweetened, natural 100% cocoa powder.
Storage: You can keep these cookies in an airtight container at room temperature.
Make ahead: You can make the doughs ahead of time, but I recommend rolling them straight away as instructed in the recipe. You can then place the cookie dough balls in the fridge or freezer to bake at a later time. Just remember to bring the cookie dough back to room temperature before baking, so they spread naturally in the oven.