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)
I made it! One word! Perfect! My cookies were just like yours!
– Sulis
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.
recipe testing
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.
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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
- Egg
- 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
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Let’s Bake
Brookie Cookies
Chocolate brownie cookies meet chocolate chip cookies.
Ingredients
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
Instructions
- 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.
Notes
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.
Nutrition Information
Serving Size: 1 cookie Calories: 203 Sugar: 15.6 g Sodium: 77.5 mg Fat: 10 g Carbohydrates: 26.8 g Protein: 2.8 g Cholesterol: 32.3 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Sarah says
Turned out great! we actually thought the edges turned out better when on a silpat mat than parchment paper. My oven they only took about 10 minutes.
Jessica Holmes says
Thank you for the lovely feedback Sarah! So pleased they worked out well for you.
maya says
one of the best batches of cookies ive made 🤤 they r soft and slightly chewy, delicious when warm 🙂↕️ thx jessica!
Jessica Holmes says
Yay! Love that Maya!
Shannan says
Can I take this recipe and make larger more bakery style cookies? If so what would you suggest for the baking time?
Jessica Holmes says
Hi Shannan, by bakery-style cookies, do you mean bigger, thick cookies?
Shannan Johnson says
Yes I’m sorry. I should have been more specific. Like a 4 Oz cookie.
Jessica Holmes says
Yes the easiest way to make them a bit thicker would be to chill the dough for longer and use more cookie dough per ball. But if you really want to change the structure of the cookie to be a big thick one, you’d be better off using my Levain Bakery Cookie recipe and my Thick Chocolate Cookie recipe and join them together for a similar vibe. They use cold butter and slightly more flavour to make a much thicker cookie that doesn’t spread too much in the oven.
Madison says
Delicious!🩵 I used semisweet chocolate for both doughs and it turned out amazing! I also added a touch of espresso powder to the brownie dough for an extra kick. The end cookies were so soft and not too sweet. I would definitely make again.
Jessica Holmes says
That’s wonderful to hear Madison! So glad you enjoyed them.
Rii says
This looks absolutely amazing. I was thinking if I could substitute milk chocolate instead of dark in both the doughs. Will that make the cookie too too sweet ? I don’t like dark so I want to use milk chocolate instead.
Thank you so much for generously sharing these amazing recipes.
Jessica Holmes says
Hi, you can definitely use milk chocolate if you like. I prefer dark to balance the sweetness like you mentioned. You can use a dark chocolate that’s not so bitter – 45-50% cocoa if you like.
Melissa says
This looks amazing! 🤩 Can I make these vegan as well? I know you have a great recipe for vegan chocolate chip cookies.
Jessica Holmes says
Hi Melissa, I haven’t tried making this one vegan I’m sorry! Maybe you could do some experimenting 😉
Lia says
Hi! Should the flour be sifted?
Jessica Holmes says
It’s ok either way Lia!
Sulis says
I made it!! One word! Perfect!! My cookies were just like yours!!
Jessica Holmes says
Yay! I LOVE hearing that!
Rose says
Absolutely delicious! What a great combo will definitely make again!
Jessica Holmes says
I’m so glad you enjoyed them Rose!
Linda says
Can these be made gluten-free?
Jessica Holmes says
Hi Linda, I’ve haven’t tried making these with a gluten free flour. If you do try it, let me know how you go.
Josh says
Yum!
Nagi says
Great minds think alike…it’s brownie day! You rock Jessica! This is seriously legendary – and I love how easy they are to make. Pinning!
Jessica Holmes says
Oh hopping over now to check out your brownie creation! They are so easy! Thanks Nagi! 🙂